Crockpot Recipes No Dairy: Coconut Chicken Curry
Crockpot recipes no dairy can still taste rich and creamy, and this coconut chicken curry is the proof. Full-fat coconut milk takes the place of cream, and the spices do the rest.
6
servings20
minutes6
hoursChicken thighs and sweet potato cook in a spiced coconut sauce. Spinach and lime go in at the end.
Ingredients
2 lb boneless skinless chicken thighs, cut into large chunks
1 large sweet potato, peeled and cut into 1-inch cubes
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (13.5 oz) full-fat coconut milk
1 can (14.5 oz) diced tomatoes
2 tbsp red curry paste
1 tbsp curry powder
1 tsp ground turmeric
1 1/2 tsp salt
1/2 tsp black pepper
4 cups fresh baby spinach
2 tbsp fresh lime juice
Chopped cilantro, for serving
Directions
- Add the onion, garlic, ginger and sweet potato to a 6-quart slow cooker.
- Season the chicken with the salt and pepper and lay it on top.
- Whisk the coconut milk, diced tomatoes, curry paste, curry powder and turmeric in a bowl until smooth.
- Pour the sauce over the chicken and vegetables.
- Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours.
- Check that the chicken reaches 165°F and the sweet potato is soft.
- Stir in the spinach and cook 5 minutes until wilted.
- Stir in the lime juice.
- Taste and adjust the salt or curry paste.
- Serve over rice or cauliflower rice with fresh cilantro.
Notes
- Use chicken breast for a leaner dish, but check at 3 hours on HIGH. Chickpeas can replace the chicken for a vegetarian version. Shake the coconut milk can before opening so the fat blends. Leftovers keep 4 days and the flavor improves. Freeze in portions for up to 3 months. Check curry paste labels for any shrimp or milk ingredients.
Why a no dairy crockpot dinner works well here
If you want crockpot recipes with no dairy, coconut milk is the answer. It gives the creamy body of a cream-based sauce with no milk, butter or cheese in sight. Coconut chicken curry is a good example, and the slow cooker brings out the flavor of the spices.
The chicken thighs stay juicy through a long cook, and the sweet potato softens into the sauce. Spinach goes in at the end so it stays green. The whole dish happens in one pot, with a little chopping. Nothing in it needs a substitute, because the recipe never calls for dairy in the first place.
Ingredient notes
Chicken thighs: Boneless, skinless thighs are best. They stay tender in the sauce, and chicken breast tends to dry out.
Full-fat coconut milk: Use the canned kind, not the carton beverage. Shake the can well before you open it so the fat and liquid blend. Light coconut milk makes a thinner sauce.
Red curry paste: Brands differ in heat and salt. Start with two spoonfuls, and taste at the end. Check the label, since some pastes contain shrimp.
Sweet potato: Cut into 1-inch cubes so the pieces soften in the same time as the chicken.
Fresh ginger and garlic: Grate the ginger and mince the garlic. They give the sauce a fresh, bright base.
Lime juice and cilantro: Stirred in at the end to brighten the rich sauce.
Tips for a creamy, balanced curry
Shake the can: The most common mistake is pouring in coconut milk without mixing it. The thick cream sits on top and the thin liquid below, and the sauce comes out unevenly rich. Whisk it in the bowl first.
Do not overcook the spinach: Stir it in for the last 5 minutes. It wilts quickly and loses color if left too long.
Taste and adjust: Salt, curry paste and lime juice change the flavor a lot. Add them at the end in small amounts until the sauce tastes bright and balanced. A spoonful of fish sauce is a small trick that adds meaty depth, though it is optional.
Swaps and variations
For a lower-carb meal, leave out the sweet potato and serve over cauliflower rice. Chicken breast works for a leaner dish if you check it at 3 hours on HIGH. Chickpeas can replace the chicken for a vegetarian version, and bell peppers or zucchini can replace the sweet potato.
Do not stir in regular milk, yogurt or cream to make the sauce thicker. That defeats the purpose of a dairy-free recipe, and it may curdle in the tomatoes. Frozen cauliflower rice cooked in a skillet takes only a few minutes and keeps the plate light.
What to serve with it
Serve over jasmine rice, quinoa or cauliflower rice, with extra cilantro and lime wedges. Warm naan is a classic, though check the label if you avoid dairy. A cucumber salad dressed with rice vinegar adds a cool contrast to the spice. A squeeze of lime over the finished bowl brightens every bite.
Storing, freezing and reheating
Refrigerate the curry for up to 4 days. The flavor improves overnight as the spices settle in.
It freezes well in portions for up to 3 months. Thaw it in the fridge overnight and reheat in a pot over low heat, stirring in a splash of water or broth. The coconut milk may separate when cold, but it comes back together as it warms. Add a squeeze of lime after reheating to bring the flavor back.
Crockpot Recipes No Dairy: Coconut Chicken Curry at a glance
- Prep time: 20 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 15, led by boneless skinless chicken thighs, sweet potato, yellow onion, garlic
Tips for Crockpot Recipes No Dairy: Coconut Chicken Curry
Use chicken breast for a leaner dish, but check at 3 hours on HIGH. Chickpeas can replace the chicken for a vegetarian version. Shake the coconut milk can before opening so the fat blends. Leftovers keep 4 days and the flavor improves. Freeze in portions for up to 3 months. Check curry paste labels for any shrimp or milk ingredients.
Crockpot Recipes No Dairy: Coconut Chicken Curry FAQ
How long does Crockpot Recipes No Dairy: Coconut Chicken Curry take?
Crockpot Recipes No Dairy: Coconut Chicken Curry takes 6 hours of cooking after 20 minutes of prep.
How many people does Crockpot Recipes No Dairy: Coconut Chicken Curry serve?
This recipe makes 6 servings.
What do I need to make Crockpot Recipes No Dairy: Coconut Chicken Curry?
15 ingredients, led by boneless skinless chicken thighs, sweet potato, yellow onion, garlic. Amounts are in the recipe card above.
