This flavorful Almond Milk Chicken Curry is a rich, dairy-free twist on the classic! The warm spices create a comforting, one-pan weeknight dinner. It’s incredibly tasty and pairs perfectly with rice for a complete meal!
5-Star Review
“This curry was phenomenal and so easy.” -Catherine
Creamy Almond Chicken Curry
My mild spicy almond chicken curry is the lighter version of my Greek Yogurt Chicken Curry. I make a rich, flavorful curry paste from scratch for a fresh, vibrant sauce. Almond milk adds the perfect creamy consistency without any dairy — a delicious, lighter Indian curry you’re sure to love!
Easy Almond Milk Chicken Curry Recipe
Ingredients
For Curry Paste
- 1 onion chopped
- 2 cloves garlic
- 1 teaspoon ground ginger
- 1/2 teaspoon ground tumeric
- 1 teaspoon ground cardamom
- 1 teaspoon garam masala
- 1 teaspoon course sea salt
For Almond Milk Chicken Curry
- 1 tablespoon olive oil divided
- 2 pounds chicken breast cut into 1 inch cubes
- salt and pepper to taste
- curry paste see recipe below
- 6 ounces tomato paste 1 small can
- 1.75 cups almondmilk
- 1/2 teaspoon ground cinnamon
- 1 teaspoon chili powder
- white rice for serving
- cilantro for serving optional
Instructions
For the Curry Paste
- Place the curry paste ingredients in a food processor and pulse until smooth and combined. Set aside.1 onion, 2 cloves garlic, 1 teaspoon ground ginger, 1/2 teaspoon ground tumeric, 1 teaspoon ground cardamom, 1 teaspoon garam masala, 1 teaspoon course sea salt
For the Almond Milk Curry
- Heat 1/2 tablespoon olive oil in a large saucepan over high heat. Add the chicken and season with salt and pepper to taste. Cook for 3-5 minutes, stirring as you cook. Once golden, remove and set aside.1 tablespoon olive oil, 2 pounds chicken breast, salt and pepper to taste
- Add remaining 1/2 tablespoon olive oil to the saucepan and add curry paste. Stir to combine. Cook for 2 minutes or until fragrant.curry paste
- Add the tomato paste, almond milk, ground cinnamon, and chili powder. Stir to combine.6 ounces tomato paste, 1.75 cups almondmilk, 1/2 teaspoon ground cinnamon, 1 teaspoon chili powder
- Return the chicken to the saucepan and stir to coat.
- Reduce heat to medium/low and cook for 30 minutes or until thickened and chicken is fully cooked.
- Serve with white rice and top with cilantro. Enjoy!white rice for serving, cilantro for serving
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to make Dairy Free Chicken Curry
Make the curry paste: Place the curry paste ingredients (1 chopped onion, 2 cloves garlic, 1 teaspoon ground ginger, 1/2 teaspoon ground turmeric, 1 teaspoon ground cardamom, 1 teaspoon garam masala and 1 teaspoon course sea salt) in a food processor and pulse until smooth and combined. Set aside.
Prepare chicken curry: Start by heating 1/2 tablespoon olive oil (out of 1 tablespoon) in a large saucepan over high heat. Add the 2 pounds chicken breast and season with salt and pepper to taste.
Cook for 3-5 minutes, stirring as you cook. Once golden, remove and set aside.
Add the remaining 1/2 tablespoon olive oil to the saucepan and add curry paste. Stir to combine. Cook for 2 minutes or until fragrant.
Now add the 6 ounces tomato paste, 1.75 cups almond milk, 1/2 teaspoon ground cinnamon and 1 teaspoon chili powder. Stir to combine.
Return the chicken to the saucepan and stir to coat. Reduce the heat to medium/low and cook for 30 minutes or until thickened and chicken is fully cooked.
Garnish with chopped fresh cilantro and serve with white rice. Enjoy!
How to Store and Reheat
Transfer leftovers to an airtight container and refrigerate for 2-3 days. Gently reheat on the stovetop or microwave for one minute.
This chicken curry with almond milk freezes beautifully. Make a big batch and cool it completely. Transfer to freezer-friendly bags and freeze for up to 3 months. It’s a good idea to freeze in portions so you thaw only what you need. Thaw overnight and reheat.
Serving Suggestions
I love serving this with white rice such as basmati or jasmine, and if you are feeling particularly hungry you can add naan or a roti.
Really enjoyable curry. Becoming a favourite in my house, especially with the children.
Absolutely delicious chicken curry! I tried out the recipe before making it for my team dinner with members who have dairy & coconut sensitivities. Thank you!
This curry was phenomenal and so easy
I love to hear that!
So good!! I had to substitute a couple of things bc I didn’t feel like running to the store lol. I used yellow curry powder instead of garam masala. I also didn’t have tomato paste, but I had stewed tomatoes. I strained as much of the liquid as I could and puréed them. It came out delicious! I added some veggies I had on hand to the dish, as well. Easy way to sneak them in for the kids. So, so, so good and easy to modify as needed!
Thanks for sharing and yes definitely modify to your liking/needs!
> 6 ounces tomato paste 1 small can
Do you mean chopped tomatoes as this is a lot of concentrated tomato paste?
I plan to cook this tomorrow
Tomato paste, but modify if you’d like!
This recipe is addicting! Perfect for people who are looking to save on calories! Packed with flavor! I used a small jar of store bought curry paste. Delicious!
Thanks for sharing, Alyssa!
Hi if I wanted to make this with a store brand curry paste what is the measurement I should use if not making my own curry paste?
Oh no! I’m so sorry that happened!
I made this recipe and instead of all chicken, I only used 2 chicken breasts and added a whole cauliflower and package of green beans (cut up bite-size). I also doubled the curry paste and sauce since this was a lot more food. Came out delicious!
Yum, that sounds delicious!! I’m going to have to try that!
Yum, that sounds delicious!! I’m going to have to try that next time!
I was looking for a curry sauce that was non dairy. I don’t eat meat so I started the recipe at the step where you fry the paste. I served it over cauliflower and basmati rice. It was satisfying and deliciousness!
I’m glad you enjoyed it so much!