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Healthy Almond Milk Chicken Curry (Dairy Free)

A simple dairy-free chicken curry made with a homemade curry paste, tomato paste, and almond milk for a creamy, flavorful weeknight meal.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cardamom
  • 1 teaspoon garam masala
  • 1 teaspoon coarse sea salt
  • 1 tablespoon olive oil, divided
  • 2 pounds chicken breast, cut into 1-inch cubes
  • salt and pepper to taste
  • curry paste (see ingredients above) made from the onion, garlic, and spices listed
  • 6 ounces tomato paste (about 1 small can)
  • 1.75 cups unsweetened almond milk
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon chili powder
  • white rice for serving
  • cilantro for serving (optional)

Instructions

  • Make the curry paste: combine the chopped onion, garlic, 1 teaspoon ground ginger, 1/2 teaspoon ground turmeric, 1 teaspoon ground cardamom, 1 teaspoon garam masala, and 1 teaspoon coarse sea salt in a food processor and pulse until smooth.
  • Heat 1/2 tablespoon of the olive oil in a large saucepan over high heat. Season the cubed chicken with salt and pepper, add to the pan, and cook 3–5 minutes, stirring occasionally, until golden. Remove the chicken and set aside.
  • Add the remaining 1/2 tablespoon olive oil to the same saucepan, then add the prepared curry paste. Cook, stirring, for about 2 minutes until fragrant.
  • Stir in the tomato paste, almond milk, 1/2 teaspoon ground cinnamon, and 1 teaspoon chili powder until combined.
  • Return the browned chicken to the saucepan and stir to coat with the sauce.
  • Reduce heat to medium-low and simmer, uncovered, until the sauce thickens and the chicken is cooked through, about 30 minutes.
  • Serve the curry over white rice and top with cilantro if using.

Equipment

  • Large Saucepan
  • Food processor or blender
  • Measuring Spoons
  • Measuring Cups
  • Spatula or spoon

Notes

  • Pulse the curry paste until smooth for a better texture.
  • Adjust chili powder to taste for more or less heat.
  • Use unsweetened almond milk to keep it savory.
  • Brown the chicken well for more flavor.