Chicken Curry with Goat's Milk

I have dairy allergies but I love curry. I created this recipe based on another curry recipe and it turned out amazing. Tasty and delicious curry. Not too spicy, but spicy enough to taste like a true curry. An easy dish that you can cook in only about half an hour. And best of all - no cow's milk! Serve with quinoa or rice.

• Preparation Time: 25 mins
• Cooking Time: 36 mins
• Total Time: 1 hr 1 mins
• Calories: 589 Calories

Ingredients

• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 tablespoon curry powder
• ½ teaspoon ground turmeric
• 1 tablespoon grated fresh ginger
• 1 sweet potato, cubed
• 2 large apples, cubed
• 3 tablespoons canola oil, divided
• 1 large onion, chopped, divided
• 4 large skinless, boneless chicken breasts, cut into 1-inch pieces
• 2 cups goat's milk
• 1 cup goat's milk yogurt
• ¼ cup chicken stock (Optional)

Recipe Instructions

Step 1

Place sweet potato cubes on a large microwave-safe plate. Cook in the microwave until softened, about 10 minutes.

Step 2

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add half of the chopped onion; cook and stir until tender, 3 to 5 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Transfer to a bowl.

Step 3

Heat remaining 1 tablespoon oil in the saucepan. Cook and stir remaining onion with garlic until tender, 3 to 5 minutes. Add sweet potato, goat's milk, apples, yogurt, ginger, curry powder, cumin, turmeric, salt, and pepper; bring to a simmer. Return chicken to the saucepan. Simmer until flavors combine, about 10 minutes.

Step 4

Stir chicken stock into the saucepan. Cook until heated through, about 1 minute.