Dairy-Free Chicken Curry

Create a creamy, dairy-free curry with blended cauliflower, two kinds of bouillon, and coconut milk.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 223 Calories

Ingredients

• 1 onion, chopped
• 1 teaspoon ground black pepper
• 1 teaspoon minced garlic
• ¼ cup water, or as needed
• 1 (5.6 ounce) can coconut milk
• 1 tablespoon coconut oil
• 1 head cauliflower, broken into florets
• 2 pounds boneless chicken thighs, cubed
• 1 ½ tablespoons cumin, or to taste
• 1 ½ tablespoons turmeric
• 3 tablespoons curry powder, or to taste, divided
• 1 teaspoon garlic bouillon base (such as Better Than Bouillon®)
• 1 teaspoon chicken bouillon base (such as Better Than Bouillon®)

Recipe Instructions

Step 1

Bring a large pot of water to a boil. Add cauliflower and onions. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.

Step 2

Heat coconut oil in a large skillet over medium heat. Add chicken, cumin, turmeric, and 1 tablespoon curry powder; stir and reduce heat.

Step 3

Meanwhile, drain cauliflower and onions and transfer to a blender. Add coconut milk, garlic bouillon, and chicken bouillon. Puree, adding small amounts of water if necessary, to desired thickness.

Step 4

Pour puree into skillet with chicken. Add minced garlic and black pepper and bring to a simmer. Cook and stir until chicken is no longer pink inside, 5 to 10 minutes more.

Step 5

Season with additional curry and cumin if desired.