Recipes Chicken Curry with Goat's Milk 5.0 (2) Add your rating & review 2 Photos I have dairy allergies but I love curry. I created this recipe based on another curry recipe and it turned out amazing. Tasty and delicious curry. Not too spicy, but spicy enough to taste like a true curry. An easy dish that you can cook in only about half an hour. And best of all - no cow's milk! Serve with quinoa or rice. Submitted by Michael Bach Published on June 8, 2018 Save Rate Print Share Trending Videos Close this video player Prep Time: 25 mins Cook Time: 36 mins Total Time: 1 hr 1 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 sweet potato, cubed 3 tablespoons canola oil, divided 1 large onion, chopped, divided 4 large skinless, boneless chicken breasts, cut into 1-inch pieces 4 cloves garlic, minced 2 cups goat's milk 2 large apples, cubed 1 cup goat's milk yogurt 1 tablespoon grated fresh ginger 1 tablespoon curry powder 1 teaspoon ground cumin ½ teaspoon ground turmeric salt and ground black pepper to taste ¼ cup chicken stock (Optional) Directions Place sweet potato cubes on a large microwave-safe plate. Cook in the microwave until softened, about 10 minutes. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add half of the chopped onion; cook and stir until tender, 3 to 5 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Transfer to a bowl. Heat remaining 1 tablespoon oil in the saucepan. Cook and stir remaining onion with garlic until tender, 3 to 5 minutes. Add sweet potato, goat's milk, apples, yogurt, ginger, curry powder, cumin, turmeric, salt, and pepper; bring to a simmer. Return chicken to the saucepan. Simmer until flavors combine, about 10 minutes. Stir chicken stock into the saucepan. Cook until heated through, about 1 minute. Cook's Notes: You can replace the apples with any other fruit. If you're using soft fruit (blueberries for example), don't add them until a few minutes before serving. You can adjust the heat or spice of the curry by increasing or reducing the curry, cumin, and turmeric. I Made It Print Nutrition Facts (per serving) 589 Calories 23g Fat 43g Carbs 53g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 589 % Daily Value * Total Fat 23g 29% Saturated Fat 7g 34% Cholesterol 139mg 46% Sodium 311mg 14% Total Carbohydrate 43g 16% Dietary Fiber 6g 21% Total Sugars 24g Protein 53g 106% Vitamin C 13mg 14% Calcium 313mg 24% Iron 3mg 17% Potassium 1095mg 23% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved