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Almond Milk Chicken Curry

Almond Milk Chicken Curry

This Almond Milk Chicken Curry is creamy, aromatic, and soul-warming. Made with tender chicken, fragrant spices, and silky almond milk instead of cream; it’s a lighter take on traditional curry that keeps every spoonful flavorful and comforting. Perfect with rice, naan, or soft Buttery Dinner Rolls.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4
Course: Chicken Recipes, Curry, Easy Dinner ideas
Cuisine: Indian-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless chicken breast or thighs Cut into bite-sized pieces
  • 1 cup unsweetened almond milk Adds creaminess without heaviness
  • 1 tbsp olive oil or ghee For sautéing
  • 1 small onion Finely chopped
  • 2 cloves garlic Minced
  • 1 tsp ginger Freshly grated
  • 1 tsp cumin powder Warm earthy spice
  • 1 tsp turmeric powder Adds color and subtle flavor
  • 1 tsp coriander powder For aromatic depth
  • ½ tsp chili powder Adjust for spice preference
  • 1 medium tomato Finely chopped or puréed
  • ½ cup water or chicken broth For thinning the sauce
  • ½ tsp salt To taste
  • 1 tbsp fresh cilantro For garnish

Equipment

  • 1 Large skillet or pan For simmering the curry
  • 1 Mixing bowl To marinate chicken
  • 1 Wooden spoon (for stirring)
  • 1 Measuring cups & spoons For accuracy
  • 1 Serving bowl For plating the curry

Method
 

  1. Marinate the Chicken: In a bowl, mix chicken with a pinch of salt, turmeric, and half of the cumin. Let it sit for 10–15 minutes while prepping other ingredients.
  2. Sauté the Base: Heat oil or ghee in a large skillet. Add onions and sauté until golden and fragrant. Stir in garlic and ginger; cook until aromatic.
  3. Add the Spices: Add cumin, coriander, and chili powder; stir for 30 seconds until the kitchen smells irresistible. Then, add the chopped tomato and cook until soft and saucy.
  4. Cook the Chicken: Add marinated chicken and sauté until lightly browned on all sides. Pour in almond milk and water (or broth); stir to combine.
  5. Simmer and Thicken: Lower the heat and let it simmer for 10–15 minutes, uncovered, until the sauce thickens and chicken turns tender. Stir occasionally to prevent sticking.
  6. Taste and Serve: Adjust salt or spice if needed. Garnish with fresh cilantro and serve warm with rice, naan, or Buttery Dinner Rolls.

Notes

  • Use unsweetened almond milk for best flavor; sweetened milk can alter the curry’s balance.
  • Add a splash of lime juice before serving for extra brightness.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently.
  • Serve with Healthy Side Dishes & Salads or enjoy with a refreshing Coconut Mojito Recipe for a complete meal.
  • For a plant-based version, replace chicken with chickpeas or tofu; still creamy, still comforting.
Almond Milk Chicken Curry
Almond Milk Chicken Curry
Almond Milk Chicken Curry