Craving the warm, aromatic embrace of a flavorful curry but need it to be both gluten-free and dairy-free? Look no further! This delightful chicken curry recipe delivers a mildly spicy, deeply satisfying experience, perfectly paired with fluffy white rice. It’s the ultimate comfort food for anyone who loves Asian cuisine and wants a healthy, inclusive meal.

Experience the Authentic Flavors of Delicious Chicken Curry and Rice

For me, few dishes evoke the vibrant memories of growing up in Asia quite like a well-made curry. The intoxicating aroma alone – a symphony of sautéed onions, pungent garlic, fragrant ginger, and a medley of exotic spices – instantly transports me back to the bustling streets and comforting kitchens of Singapore.

There’s an undeniable magic in a hot, mildly spicy curry, rich and creamy, spooned generously over a mound of soft, fluffy white rice. It’s more than just a meal; it’s a bowl of pure comfort, especially when I’m yearning for a taste of home. Today, I’m thrilled to share an incredibly easy chicken curry recipe that captures these authentic Asian flavors, designed for everyone, especially those with dietary sensitivities.

This recipe is crafted to be straightforward yet deeply satisfying, promising a hearty and wholesome dish that even novice cooks can master. Get ready to awaken your senses and enjoy a homemade curry that truly hits the spot!

Why This Gluten-Free Chicken Curry Recipe is a Must-Try

This easy chicken curry isn’t just delicious; it’s designed for convenience, health, and broad appeal. Here’s why it will quickly become a favorite in your kitchen:

• Simple & Accessible Ingredients: You won’t need to hunt for obscure components. All the main ingredients required for this simple gluten-free chicken curry are readily available at your local grocery store. We focus on fresh, wholesome items combined with common pantry spices – nothing fancy, just pure flavor! This makes weeknight meal prep a breeze.
• Incredibly Easy to Make: Don’t be intimidated by the idea of making curry from scratch. This recipe is wonderfully straightforward. It primarily involves a few key steps: quickly sautéing the chicken and aromatics, building the flavor base with spices, and then simmering everything gently with broth, tomato paste, and coconut milk until it reaches a beautiful, thick, and creamy consistency. It’s perfect for busy evenings when you want a homemade meal without spending hours in the kitchen.
• Naturally Gluten-Free & Dairy-Free: Perhaps the biggest advantage of this recipe is its inclusivity. It’s completely gluten-free and dairy-free, making it an excellent choice for individuals with Celiac disease, gluten sensitivity, or lactose intolerance. You can enjoy a rich, flavorful curry without any worries about digestive discomfort or allergic reactions. We achieve that creamy texture using full-fat coconut milk, which imparts a lovely richness without any dairy.
• Rich, Balanced Flavor Profile: The blend of fresh ginger, garlic, onions, and a carefully selected mix of ground spices creates a complex, aromatic, and deeply satisfying flavor that is authentic to many Asian curries. The mild spice level is perfect for most palates, and easily adjustable if you prefer more heat.

Essential Ingredients for Your Gluten-Free Chicken Curry

Crafting this savory gluten-free chicken curry requires a straightforward list of ingredients. Here’s a visual overview and a bit more detail on what you’ll need to gather to create this delightful dish. The beauty of this recipe lies in using fresh, aromatic components combined with pantry staples.

(For exact measurements and a convenient printable format, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes & Smart Substitutions for Your Perfect Curry

Understanding each ingredient and knowing how to make smart substitutions can elevate your cooking and ensure delicious results every time. Here are some detailed notes and alternative options for this gluten-free chicken curry:

• Olive Oil: I prefer using extra virgin olive oil for its rich flavor, but any neutral-flavored vegetable oil works well. Options include sunflower oil, canola oil, or even avocado oil. The key is to have a good fat for sautéing the chicken and aromatics.
• Chicken: For convenience and quick cooking, I typically use boneless, skinless chicken breasts, cut into bite-sized cubes. However, boneless, skinless chicken thighs are an excellent alternative; they tend to stay juicier and more tender during simmering. Feel free to use whichever cut you prefer – just ensure it’s cubed for even cooking.
• Aromatic Veggies (Onions, Garlic, Ginger): These are the foundational flavors of this curry. Fresh onions, minced garlic, and grated ginger are crucial for building depth and warmth. Do not skip these or substitute with powdered versions if you can help it, as fresh aromatics make a significant difference in the final taste profile.
• Spices: The heart of any good curry lies in its spice blend. I’ve selected a balanced mix including curry powder, ground coriander, ground black pepper, ground cumin, and ground paprika. This combination creates a rich, aromatic, and mildly spicy flavor. For those who love extra heat, a pinch of ground cayenne pepper or red pepper flakes can be added. Adjust to your personal spice preference!
• Unsweetened Full-Fat Coconut Milk: This is what gives our dairy-free curry its luxurious, creamy texture and slight sweetness. I highly recommend using full-fat coconut milk from a can, as it yields the thickest, richest curry. Light coconut milk will result in a thinner sauce. If you don’t have lactose intolerance and prefer not to use coconut milk, plain Greek yogurt can be used as an alternative for creaminess, but it will slightly alter the flavor profile.
• Broth: Any low-sodium broth will work beautifully here. Feel free to use chicken broth, beef broth, or vegetable broth. Using low-sodium ensures you can control the saltiness of the final dish.
• Tomato Paste: A crucial ingredient, tomato paste adds a concentrated burst of umami, depth, and a lovely reddish hue to the curry. Don’t omit it; it greatly contributes to the complexity of the sauce.
• Cornstarch: A small amount of cornstarch is used to lightly thicken the curry, giving it that perfect clingy consistency. If you have a corn allergy, you can absolutely leave it out. Simply allow the curry to simmer for an additional 5-10 minutes, uncovered, to reduce and naturally thicken to your desired consistency.

How to Make Easy Gluten-Free Chicken Curry (Step by Step Guide)

Follow these simple steps to create a flavorful and comforting gluten-free chicken curry that will impress your family and friends. Each stage is designed for ease and maximum flavor development.

1. Sauté the Chicken Cubes

Begin by heating the olive oil in a large skillet or Dutch oven over medium heat. Once shimmering, add the cubed chicken. Sauté the chicken for about 7 minutes, stirring occasionally. The goal here is to lightly brown the chicken on all sides, sealing in the juices and adding a layer of flavor, without cooking it through completely. It will finish cooking in the sauce. Once lightly browned, remove the chicken from the skillet and set it aside on a plate.

2. Cook Onions, Garlic, Ginger, and Spices

In the same skillet (no need to clean it – those browned bits are flavor!), add the diced onion. Sauté for approximately 4 minutes, stirring regularly until the onions become soft and translucent. Next, add the minced garlic, grated ginger, salt, and all the ground spices (curry powder, coriander, black pepper, cumin, paprika). Stir continuously for about 3 minutes over low heat. This step is vital for “blooming” the spices, which releases their full aromatic potential and creates a fragrant base for the curry. Be careful not to burn the garlic or spices. Once fragrant, return the sautéed chicken cubes back into the skillet with the aromatic vegetables and spices.

3. Incorporate Broth, Tomato Paste, and Coconut Milk

Now, pour in the low-sodium broth, stir in the concentrated tomato paste, and add the creamy full-fat coconut milk. Finally, whisk in the cornstarch, ensuring it dissolves completely to prevent lumps. Stir everything together until well combined. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for 20 minutes. This simmering time allows the flavors to meld beautifully and the chicken to become incredibly tender. If you find the coconut curry becoming too thick for your preference, simply add a little more broth or coconut milk to reach your desired consistency.

4. Serve and Savor!

Once the curry has simmered and thickened to your liking, it’s ready to be served. Ladle generous portions of the rich, fragrant coconut chicken curry over a bed of fluffy steamed white rice. Garnish with a sprinkle of fresh cilantro for a burst of color and herbaceous freshness. Enjoy this warm, comforting, and incredibly flavorful meal!

Dish by Dish Tips & Tricks for the Best Curry

Mastering this gluten-free chicken curry is easy, but a few expert tips can make it even better:

• Swap Out Chicken for Other Protein: While chicken is fantastic, this curry base is incredibly versatile. If you prefer to use another type of animal protein, go ahead! Cubed fish (like cod or firm white fish), pork, lamb, or beef can all be substituted. Adjust cooking times accordingly; fish will cook much faster, while beef or lamb may require a longer simmer to become tender.
• Storing & Reheating: Leftovers are often even better the next day as the flavors deepen! To store, transfer the cooled gluten-free curry chicken to an airtight container and refrigerate for up to 3 days. To reheat, gently warm the curry in the microwave or on the stovetop in a skillet over medium-low heat until heated through. If it’s too thick, add a splash of water or broth.
• Serving Suggestions Beyond Rice: This versatile gluten-free curry chicken pairs wonderfully with more than just white rice. Explore other options like nutrient-rich brown rice, aromatic basmati or jasmine rice, or even lighter alternatives like cauliflower rice for a low-carb meal. For a truly indulgent experience, serve it with this tasty gluten-free naan bread, perfect for soaking up every last drop of the luscious sauce!
• Add More Vegetables: Enhance the nutritional value and texture by adding your favorite vegetables. Green beans, bell peppers, spinach, potatoes, or sweet potatoes can be added during the simmering stage.
• Make it Spicier: If you prefer more heat, don’t hesitate to add a pinch of red pepper flakes or a small amount of fresh chili (sliced or minced) along with the garlic and ginger. You can also increase the amount of cayenne pepper.

More Gluten-Free Asian Dishes to Explore

If you loved this curry, you’ll be thrilled to discover other delicious gluten-free and dairy-free Asian recipes:

• Kung Pao Chicken (Gluten-Free, Dairy-Free)
• Bang Bang Shrimp (Gluten-Free, Dairy-Free)
• Chicken Pho (Gluten-Free, Dairy-Free)
• Orange Chicken (Gluten-Free, Dairy-Free)
• Cashew Chicken (Gluten-Free, Dairy-Free)

Other Gluten-Free Chicken Recipes You’ll Love

Beyond Asian cuisine, chicken is a versatile protein perfect for countless gluten-free meals. Here are some other chicken dishes you might enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print Recipe

Gluten-Free Chicken Curry (Dairy-Free)

---

★
5 Stars


★
4 Stars


★
3 Stars


★
2 Stars


★
1 Star

5 from 3 reviews

• Author: Felicia Lim
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Gluten Free

Print Recipe

Description

Mildly spicy, this delicious gluten-free chicken curry is perfect with fluffy white rice when you’re craving Asian food! Totally dairy-free too!

---

Ingredients

Units

Scale

• 12 oz. boneless skinless chicken breasts, cubed
• 1 onion, diced
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1/3 cup full-fat coconut milk
• 1 cup low-sodium broth
• 2 tablespoons olive oil
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1/3 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• 1 tablespoon tomato paste
• 1 teaspoon cornstarch

Cook Mode
Prevent your screen from going dark

---

Instructions

1. Sauté Chicken Cubes: Sauté the chicken cubes in olive oil over medium heat in a large skillet for 7 minutes, stirring occasionally so the chicken is just cooked on all sides. Set the chicken aside on a plate once cooked.
2. Cook Onions, Garlic and Spices: Sauté the diced onions and cook for 4 minutes, stirring until the onions are tender. Then add the minced garlic, salt and spices. Stir and cook for 3 minutes on low heat. Add the chicken back to the skillet.
3. Add Broth, Tomato Paste and Coconut Milk: Add the broth, tomato paste, full-fat coconut milk, and cornstarch. Stir and cover, allowing it to simmer over low heat for 20 minutes. If the curry becomes too thick add a little more broth or coconut milk.
4. Serve and Enjoy: Serve the coconut curry with steamed white rice and cilantro.

Notes

Olive Oil: I used extra virgin olive oil, but you can also use a neutral-flavored vegetable oil instead (sunflower oil, canola oil, etc.)

Chicken: I used skinless, boneless chicken breast, but you can also use chicken thighs if you prefer.

Veggies: Fresh onions, garlic and ginger add depth of flavor to the curry.

Spices: I used curry powder, ground coriander, ground black pepper, ground cumin and ground paprika for adding plenty of spice and flavor to this delicious curry. Feel free to add more or less spice according to how much heat you can take.

Coconut Milk: I recommend using full-fat coconut milk for a thicker curry. Alternatively, if you are not lactose-intolerant and if you prefer not to use coconut milk, you can use plain Greek yogurt instead.

Broth: Feel free to use whichever low-sodium broth you have available (chicken broth, beef broth, vegetable broth, etc.).

Tomato Paste: Tomato paste adds flavor and color to the curry, so make sure you add it in.

Cornstarch: Cornstarch helps to thicken the curry a little. However, if you are allergic to corn, feel free to leave it out instead and just let the curry simmer a bit more until it has the consistency you enjoy.

Storing: To store, place the gluten-free curry chicken in an airtight container and store in the refrigerator for up to 3 days. Reheat the curry in the microwave or in a skillet on the stovetop before serving.

• Prep Time: 5 mins
• Cook Time: 40 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian