One of the postpartum meals my friend from church brought over after the birth of my daughter was this chicken curry!
It was fantastic and I immediately asked for the recipe. I have tweaked her original recipe slightly and also doubled it, and it was too good not to share. This is a family favorite that I make once a week and everyone enjoys it.
This chicken curry is not spicy (unless you add sriracha), gluten-free, dairy-free, and has lots of protein packed into it! Plus, this recipe always has leftovers for our family which means I don’t have to cook dinner another day of the week.
I can’t wait to share it with you…
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Prepare Beforehand
This recipe is best made when you have leftover chicken in the fridge. We regularly cook a whole chicken for a meal (we raise our own pasture-raised chicken each summer). Because of that, we have leftover shredded chicken in the fridge often.
But, even if you don’t have extra chicken sitting in your fridge, plan ahead to cook the chicken beforehand.
Another thing you need to prepare before you get started is your rice noodles. Follow the instructions on the packet of your rice noodles and when they are done cooking and strained, put them in cool water.
This will help them from all sticking together and creating a big, unappetizing mess. You don’t want that for your chicken curry!
Chicken Curry Recipe Details
Now it is time to start your dutch oven chicken curry recipe. Set it on the stovetop on medium heat and place some oil on the bottom.
Add in the chopped onions and saute them until they soften. Then add in the garlic and ginger and start to soften them a bit more.
Next, add the cauliflower and red bell peppers. Allow them to soften as well as saute them, continually stirring. Then add in the red curry paste, stirring it in until it is incorporated.
Keep your heat on medium and add in the coconut milk, broth, coconut aminos, peanut butter, and salt and pepper to taste.
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Finish It Off
Lastly, add in the spinach and cilantro and allow it to wilt. Then stir in the chicken and rice noodles. Top with lime and sriracha if desired.
Please note that the recipe will seem soupier at first. If served immediately bowls will be necessary. If you allow the recipe to sit for a bit and cool down slightly, the noodles will start to absorb the liquid and a plate will be more appropriate.
Enjoy your chicken curry and let me know if you have any questions or concerns in the comments below!
Kelsey at GoodPointGrandma
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How To Make Delicious Chicken Curry In Your Dutch Oven (Gluten-Free, Dairy-Free)
Ingredients
Instructions
Step 1
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Prepare the chicken and rice noodles
If the chicken and rice noodles have not been prepared ahead of time, prepare them before beginning. To keep the rice noodles from sticking, leave them soaking in slightly cold water until you add them in. Your box should have further suggestions or instructions.
Step 2
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Saute Until Soft
Place the chopped onions into your dutch oven on the stovetop on medium in some oil. Saute until they are slightly soft. Add in the garlic and ginger and saute for another minute or so.
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Continue To Add Saute Ingredients
Next, add in the chopped cauliflower and bell pepper. Continue to saute until they soften. Add in the red curry paste and mix.
Step 3
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Add the bulk ingredients
While your dutch oven is still on medium heat, add in the coconut milk, broth, coconut aminos, peanut butter, and salt and pepper to taste. Allow all the ingredients to blend together and cook down for a couple of minutes. Stir continually. -
Add the remaining ingedients
Add in the spinach and cilantro and allow it to wilt.
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Add in the final ingredients
Add in your prepared rice noodles and chicken. Top with lime and sriracha if desired. Please note that it will be soupier if served immediately. If allowed to cool, the noodles will absorb the liquid for a more plate-worthy dish.
