Gluten-Free Dairy-Free Chicken Curry

A simple, creamy, family-friendly chicken curry made with everyday ingredients — mild, flavourful, and perfect for a quick weeknight dinner. This Gluten-Free Dairy-Free Chicken Curry is one of those reliable, go-to meals you can make when you need something warm, comforting, and fuss-free. It uses staples you likely already have at home, and thanks to coconut milk and gentle spices, it delivers a silky, rich sauce without any dairy.

It’s mild enough for kids but still full of flavour for adults, making it an ideal all-rounder for busy families. Plus, it’s naturally gluten-free, dairy-free, and easy to customise with whatever vegetables you have on hand.

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4

Ingredients

• 1 tbsp coconut oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 tbsp grated fresh ginger

• 500g chicken breast, diced

• 1 tbsp curry powder (gluten-free)

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 400ml coconut milk

• 150ml gluten-free chicken stock

• 1 tbsp tomato purée

• ½ tsp salt

• ¼ tsp black pepper

• Fresh coriander, chopped (for garnish)

Directions

1. Heat coconut oil in a large saucepan over medium heat.

2. Add the chopped onion and cook for 4–5 minutes until softened and lightly golden.

3. Stir in garlic and ginger, cooking for 1 minute until fragrant.

4. Add the diced chicken and cook until lightly browned on the outside.

5. Sprinkle in the curry powder, turmeric, and cumin. Stir well to coat the chicken in the spices.

6. Pour in the coconut milk, chicken stock, and tomato purée. Stir thoroughly.

7. Bring to a gentle simmer and cook for 15–20 minutes until the sauce thickens and the chicken is cooked through.

8. Season with salt and pepper to taste.

9. Garnish with fresh coriander before serving.

Store any leftover chicken curry in the fridge for up to three days — the flavours deepen beautifully overnight. Serve reheated with rice, naan, or a squeeze of fresh lime for extra brightness, making it an easy and satisfying next-day meal.

If you loved this, try my Alfredo Sauce with any leftover chicken or for a tasty dinner check out our Slow Cooker Beef Tips in Gravy that can be made with beef or chicken

See all Chicken Recipes

What Makes This Gluten-Free Dairy-Free Chicken Curry Special

This curry brings together familiar, comforting flavours while staying completely gluten- and dairy-free. The coconut milk creates a naturally creamy base that feels indulgent without being heavy, and the gentle spices make it approachable for all ages.

Because it’s so simple, it’s a fantastic meal for busy weeknights, meal prep, or when you want something warm and nourishing that doesn’t take lots of effort. It’s also easy to adapt — add veg, increase the spice, or switch to chicken thighs for deeper flavour.

Serving Suggestions

Serve this curry with:

• fluffy basmati rice

• jasmine rice

• quinoa for a higher-protein option

• gluten-free naan or flatbread

• roasted vegetables or a simple salad

For extra freshness, squeeze a little lime over the top or add a spoonful of dairy-free yoghurt to cool the spices.

Storage & Make-Ahead Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat gently on the hob or in the microwave, adding a splash of water if the sauce thickens.

• Freezes beautifully — freeze for up to 3 months. Thaw overnight, then reheat.

The flavours deepen by the next day, making it a perfect meal-prep recipe.

Optional Tips & Variations

• Add frozen peas or baby spinach in the final 5 minutes.

• Stir in 1 tbsp mango chutney for sweetness.

• Add chilli flakes or fresh chilli for a hotter curry.

• Swap chicken breast for chicken thighs for extra tenderness.

• Add diced sweet potato or cauliflower to bulk it out.

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