Allergy-Free Chicken Curry

Allergy-Free Chicken Curry

Prep Time


Cook Time



6 people
Allergy- Free Chicken Curry

Like many today, YaDa Chef is conscious of the benefits of healthy eating on a day-to-day basis, aiming for an overall balanced diet. In fact I may even be more conscious of this because it is my job to work with foods and rework recipes all day long.  Our focus is to help the world become a healthier place one person at a time with tasty food which is good for you.


  • (6) 5-6 ounce/142-170g
  • boneless skinless chicken breasts or thighs, diced
  • 16 ounce/450 soy yogurt
  • 2 tablespoons/30ml lemon juice
  • 2 tablespoons/30ml butter substitute
  • 2 tablespoons/30ml olive oil
  • 2 cloves garlic, minced
  • 1 onion, minced
  • 28 ounce/794g can diced tomatoes (optional)*
  • ½ teaspoon/2ml hot chili powder
  • ½ teaspoon/2ml ground cinnamon
  • ½ teaspoon/2ml ground ginger
  • ¼ teaspoon/1ml/ ground cloves
  • ¼ teaspoon/1ml turmeric
  • ¼ teaspoon/1ml salt
  • ⅛ teaspoon/.5ml black pepper
  • This recipe is free of: Milk, Peanut, Egg, Tree Nut, Corn, Gluten, Wheat, Fish, Shellfish, Sesame


  • 1 Combine yogurt and lemon juice.
  • 2 Add chicken and marinate for up to 1 hour.
  • 3 In a large skillet heat butter and oil over medium heat.
  • 4 Shake excess yogurt off chicken, reserving the marinade.
  • 5 Brown chicken and remove from pan.
  • 6 Add onion and garlic, cook until soft (2-3 minutes).
  • 7 Add spices, tomatoes if desired and yogurt marinade.
  • 8 Bring to boil and reduce heat.
  • 9 Add chicken and simmer for 10-15 minutes.
  • 10 Serve over rice.
  • 11 If you are adding the tomatoes you may have to cook longer to reduce and thicken the sauce.


More TFC