Creamy Dairy-Free Almond Butter Coconut Curry Chicken: Your New Favorite Healthy Weeknight Meal
There’s a special joy in the kitchen that goes beyond simply cooking. For me, it’s the art of culinary recreation – taking a memorable taste experience and bringing it to life in my own home. This Creamy Dairy-Free Almond Butter Coconut Curry Chicken is a testament to that joy, born from a moment of pure inspiration and countless happy hours perfecting the flavors in my kitchen. It’s not just a recipe; it’s an adventure for your taste buds, delivering a harmonious blend of richness and subtle spice that you won’t soon forget.
The genesis of this incredible dish came during a particularly demanding period in my professional life. Juggling a hectic day job meant my usual routine of elaborate meal prep often fell by the wayside. To ensure I was still fueling my body with nutritious options and avoiding the temptation of unhealthy fast food, I started ordering pre-prepared healthy meals. Among these convenient deliveries, one dish stood out – a chicken-based creation with a creamy, savory sauce, hints of coconut, and a medley of vegetables, served over rice. Although I can’t recall its exact name, the memory of its divine flavor lingered long after the last bite.
I found myself craving that unique combination of flavors, wanting to enjoy it regularly. However, with the onset of COVID-19, the availability of these specific meal services, especially their dairy-free options, became increasingly limited. It was then that I decided to take matters into my own hands. I was determined to recreate that exquisite taste in my own kitchen, making it not only dairy-free but also packed with wholesome ingredients that I could trust.
My initial thought was to use cashew butter, as it was featured in the original dish. While I absolutely adore cashew butter for its rich, slightly sweet profile, it can sometimes be a bit pricier and harder to find. So, I opted for almond butter – a more accessible and equally delicious alternative that offers a fantastic source of healthy fats and a smooth, creamy texture. The experimentation began, tweaking proportions of spices, coconut milk, and other aromatics. It was a delightful process of trial and error, a dance of flavors until that exact taste memory was perfectly replicated. The moment my taste buds confirmed, “YES, this is it!” was truly rewarding, cementing this Almond Butter Coconut Curry Chicken as a staple in my recipe collection.
Key Ingredients for Your Delicious Dairy-Free Almond Butter Coconut Curry Chicken
Crafting this flavorful curry relies on a combination of fresh produce, lean protein, and aromatic spices. Here’s a quick overview of the essential components that come together to create this incredible dish. For precise measurements and the full recipe card, please refer to the section below.
- Boneless Skinless Chicken Breasts: The lean protein base, perfectly absorbing the rich curry flavors.
- Wild Rice: Provides a hearty, nutty counterpoint to the creamy sauce.
- Chicken Broth: Used for cooking the rice and adding depth to the curry.
- Olive Oil: For sautéing the chicken and vegetables to perfection.
- Canned Coconut Milk (Full Fat): Crucial for achieving that luxurious, creamy, dairy-free texture.
- Almond Butter (Unsweetened): The star ingredient, offering a unique richness and nutty flavor.
- Fresh Vegetables: Broccoli, red or orange bell pepper, and onion add color, texture, and essential nutrients.
- Sliced Water Chestnuts: For a delightful crunch and authentic Asian flair.
- Aromatic Spices: Ground or fresh ginger, red curry paste, coconut aminos, garlic powder, salt, and pepper build the complex flavor profile.
- A Touch of Sweetness: Just a half teaspoon of sugar balances the savory and spicy notes.
- Optional Heat & Garnish: Red pepper flakes for an extra kick and fresh parsley for a vibrant finish.
Simple Steps to Create Your Almond Butter Coconut Curry Chicken
Preparing this healthy and incredibly delicious curry is straightforward, making it an ideal choice for both busy weeknights and leisurely weekend cooking. Follow these easy steps to bring this masterpiece to your table. For detailed, printable instructions, refer to the full recipe card below.
- STEP 1: Prep and Sauté. Begin by cooking your wild rice according to package directions, ideally using chicken broth for enhanced flavor. While the rice cooks, cube your chicken breasts, and wash and chop all your vegetables. Heat olive oil in a large skillet and sauté the chicken until no longer pink, then add the broccoli, bell peppers, and onions, cooking until tender-crisp.
- STEP 2: Build the Flavor. Reduce the heat to medium-low. Introduce the water chestnuts, rich coconut milk, creamy almond butter, fragrant red curry paste, savory coconut aminos, and all the dry spices into the skillet. Stir well to combine, ensuring the almond butter fully emulsifies into the sauce.
- STEP 3: Simmer and Combine. Allow the curry to gently simmer on low heat, giving the flavors time to meld and deepen. Once your rice is ready, add it directly into the skillet with the chicken and sauce.
- STEP 4: Final Touches and Serve. Mix everything thoroughly until the rice is evenly coated with the luscious curry sauce. Taste and adjust seasonings as needed, adding more salt, pepper, or red pepper flakes if you desire more heat. Serve hot, optionally garnished with fresh parsley, and savor every dairy-free, gluten-free, and incredibly flavorful bite!
Explore More Delicious Dairy-Free Curry & Chicken Recipes
If you’ve fallen in love with the rich flavors of this Almond Butter Coconut Curry Chicken, you’re in for a treat! We have a whole collection of equally delightful and healthy recipes that cater to dairy-free preferences and a love for robust, aromatic curries. Diversify your meal plan with these fantastic options:
- Chicken Curry Pasta
- Red Thai Curry Gnocchi
And for those specifically seeking more dairy-free chicken recipes that are big on flavor and easy to prepare, look no further! From comforting classics to exciting new dishes, these recipes will keep your menu fresh and exciting:
- Chicken Curry Pasta
- Dairy-Free Chicken Pot Pie
- King Ranch Dairy-Free Chicken Casserole
- Spicy Chicken Puff Pastry
- Bacon Wrapped Spinach Stuffed Chicken
- Chicken and Shrimp Jambalaya
- Easy Crockpot Chicken Tortilla Soup
This Almond Butter Coconut Curry Chicken is more than just a meal; it’s a vibrant, wholesome, and incredibly satisfying experience that proves healthy eating can be bursting with flavor. Perfect for meal prepping or a quick family dinner, its creamy texture and aromatic spices will transport your senses to a world of culinary delight. Enjoy creating this wonderful dish, and don’t forget to explore our other dairy-free and curry-inspired recipes for more kitchen adventures!
Almond Butter Coconut Curry Chicken
Kelly Kirkendoll
Pin Recipe
Equipment
- 1 pot (to boil rice)
- 1 large skillet
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup Wild rice (cooked with 1 3/4 to 2 cups chicken broth for extra flavor)
- 1 3/4 – 2 cups Chicken broth
- 2 Tbsp olive oil
- 1 14 oz. Canned coconut milk (full fat for creaminess)
- 1/4 cup Almond butter (100% almond butter; no sugar added for best flavor control)
- 1 cup Chopped broccoli (fresh or frozen)
- 1/4 cup Chopped red or orange bell pepper (adds color and sweetness)
- 1/4 cup chopped onion (yellow or white onion works well)
- 1 can sliced water chestnuts (drained, for added crunch)
- 1 3/4 tsp Ground or fresh ginger (fresh grated ginger is highly recommended for best flavor)
- 3/4 tsp red curry paste (adjust to your spice preference)
- 3/4 tsp Coconut aminos (a soy-free alternative to soy sauce for umami)
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp sugar (just a hint to balance the flavors)
- 1/4 tsp red pepper flakes (optional, for extra heat)
- chopped parsley (optional, for garnish)
Instructions
- Cook the Rice: Prepare the wild rice as directed on its package. Whole grain wild rice typically takes about 40-45 minutes to cook, so it’s best to start this step first. For a richer flavor, cook the rice in chicken broth instead of water.
- Prepare Chicken: While the rice cooks, cut the boneless, skinless chicken breasts into uniform bite-sized cubes. This ensures even cooking.
- Chop Vegetables: Wash and chop your broccoli, red or orange bell pepper, and onion. Having all your ingredients prepped beforehand (mise en place) makes the cooking process smooth and efficient.
- Sauté Chicken: Heat 1 tablespoon of olive oil in a large skillet or deep pan over medium heat. Add the cubed chicken and sauté for about 5 minutes, stirring frequently, until it’s lightly browned on the outside and mostly cooked through.
- Cook Vegetables with Chicken: Keep the chicken in the skillet. Add the remaining 1 tablespoon of olive oil, then add the chopped broccoli, bell peppers, and onions to the pan. Sauté everything together for another 5 minutes, stirring occasionally, until the vegetables are tender-crisp and the chicken is fully cooked with no pink in the center.
- Create the Curry Sauce: Reduce the heat to medium-low. Add the drained sliced water chestnuts, the full can of coconut milk (stir well before opening to ensure the cream is incorporated), almond butter, red curry paste, coconut aminos, garlic powder, sea salt, black pepper, and sugar to the skillet. Stir thoroughly until the almond butter is completely dissolved and the sauce is smooth and creamy.
- Simmer and Combine with Rice: Let the curry simmer gently on low heat until the wild rice is fully cooked and ready. Once the rice is done, add it directly into the skillet with the chicken and creamy curry sauce. Mix everything thoroughly, ensuring the rice is well coated and integrated with the other ingredients.
- Adjust Seasoning: Taste the curry and adjust the seasoning as desired. Add any additional salt, black pepper, or red pepper flakes to suit your personal preference for flavor and heat.
- Serve and Enjoy: Serve your Creamy Dairy-Free Almond Butter Coconut Curry Chicken hot. Garnish with fresh chopped parsley if you like, and enjoy this incredibly flavorful and satisfying meal!
Notes
Adjusting Spice Level: For those who prefer a spicier curry, you can easily increase the red curry paste to 1 teaspoon or even more, depending on your heat tolerance. Additionally, garnishing individual servings with extra red pepper flakes is a great way to add a personalized kick.
Mild Curry Option: If you or your family are sensitive to spice, stick to the recommended 3/4 teaspoon of red curry paste, and omit the red pepper flakes for garnish entirely. The dish will still be incredibly flavorful without overwhelming heat.
Vegetable Variations: Feel free to experiment with other quick-cooking vegetables you enjoy. Snap peas, sliced carrots, baby corn, or spinach can all be wonderful additions. Add them in step 4 or towards the end of simmering, depending on how tender you like them.
Meal Prep Friendly: This curry makes fantastic leftovers and is excellent for meal prepping. Store it in airtight containers in the refrigerator for up to 3-4 days. The flavors tend to deepen overnight!