Dairy Free Chicken Curry Kids Love!

I know when something passes my picky eaters test it must be a good meal. I have made this dish over and over and the kids love it enough to ask for seconds. It’s also very easy to make and amazing warmed up for the lunch the next day. Here is how to make it:

Chicken Curry

4 lbs boneless, skinless chicken breast (approx. 8 breasts) cut crosswise in ½” slices
3 tbsp oil
3 cups chopped onion
¼ cup minced fresh ginger
2-3 cloves garlic, minced
3 Tbsp curry powder (more if you want it hotter)
1 tsp cumin
1/4 tsp cinnamon
2 Tbsp flour (I use rice flour)
1-cup plain dairy free yogurt (I used coconut milk)
3 tbsp tomato paste
3 cups chicken broth (use organic chicken broth – some have wheat in them)
1-cup applesauce
12 oz. pkg. frozen peas
1 cup coconut milk (canned)

Condiments: (Optional)
Mango chutney, diced cucumber, diced bananas, currants, shredded coconut and chopped peanuts

In a large frying pan, brown chicken in oil; remove and set aside. Add onion and sauté until golden. Add ginger and garlic and sauté about 1 minute. Add curry, cumin and cinnamon and mix well. Cook for 1 minute. Add flour, yogurt and tomato paste, whisking until sauce is smooth.

Pour in broth and applesauce and simmer, uncovered, until mixture thickens (approximately 30 minutes). Add browned chicken and any juice, frozen peas, and coconut milk. Simmer another 15 minutes. Serve over basmati rice with a variety of condiments.

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