Creamy Almond Milk Chicken Curry Recipe for Juicy, Tender Meat

This chicken curry made with almond milk delivers the rich, restaurant-style flavor of classic Indian curry while remaining dairy-free and lighter. The dish is fragrant from whole spices, creamy from almond milk, and hearty enough to serve over basmati rice or with warm naan.

About the Chicken Curry with Almond Milk

If you avoid dairy but crave Indian-style curry, this almond milk chicken curry is a perfect fit. It’s similar in richness and texture to traditional curries, yet lactose-free. The key to the deep flavor is the spice blend—browning whole spices in oil releases essential oils and layers the dish with aroma and complexity. If you prefer a simpler spice profile, try substituting garam masala in a pinch, though using whole spices gives the best result.

This recipe comes together in about 30 minutes. For a smooth, fast cooking experience, prep ingredients before you start: chop the chicken and vegetables and measure spices so you can cook efficiently without pauses.

Why Choose Almond Milk?

Almond milk is a common dairy-free choice and works well in savory sauces. Benefits include:

• No cholesterol
• Fewer calories than dairy milk
• Lactose-free
• Contains unsaturated fats
• Provides vitamin E

Choose an unsweetened, unflavored almond milk for savory cooking. Sweetened or vanilla varieties will clash with the curry spices. In this recipe an unsweetened original almond milk yields the best savory results.

Tips for Making Chicken Curry

• Use a food processor to finely chop onion and garlic quickly; pulse tomatoes separately for an even texture.
• If you don’t have fresh tomatoes, substitute one 14-oz can of diced tomatoes or 2 tablespoons tomato paste diluted with a little water.
• If whole spices are not available, garam masala can substitute for many individual spices, though the flavor will differ slightly.

The Ingredients

Spice blend (use whole spices where indicated)
Using whole spices whenever possible delivers the best aroma and depth of flavor.

• 1 teaspoon ground coriander
• 1 1/2 teaspoons cumin seed (whole)
• 1/2 teaspoon turmeric
• 1/2 teaspoon mustard seed
• 1 cinnamon stick
• 1 hot chili pepper (or to taste)
• 1/2 teaspoon ground black pepper
• 2 whole cloves

Other ingredients
These form the base of the sauce. Almond milk and chicken broth combine with tomatoes to create a creamy, tangy sauce. Because almond milk is lower in fat, a cornstarch slurry is used to thicken the sauce to a desirable consistency.

• 2 tablespoons oil
• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 2 teaspoons ground ginger (or 1 tablespoon fresh grated ginger)
• 1 cup diced fresh tomatoes
• 1 cup chicken broth
• 1/3 cup unsweetened almond milk
• Cornstarch slurry (1–2 teaspoons cornstarch mixed with cold water)
• Cooked basmati rice or naan, for serving

Making the Chicken Curry with Almond Milk

Step 1: In a small bowl, combine all spice blend ingredients and set aside. Heat a large, deep skillet over medium heat and add the oil. When the oil is hot, add the chicken pieces and the spice blend. Stir to coat the chicken evenly and cook 4–6 minutes until the exterior is browned and mostly cooked through.

Step 2: Add the chopped onion, garlic, ginger, and fresh tomatoes to the skillet. Cook another 3–5 minutes until the onion becomes translucent and the tomatoes start to break down. Pour in the chicken broth and almond milk, bring to a simmer, and cook until the sauce reduces slightly, about 7–10 minutes.

Step 3: Stir in a cornstarch slurry a little at a time until the sauce reaches your desired thickness. If the sauce becomes too thick, thin with extra chicken broth. Remove from heat and serve the curry over basmati rice or with naan.

Storing the Chicken Curry with Almond Milk

Refrigerate leftovers in an airtight container for up to one week. Reheat in the microwave in 30-second intervals, stirring between cycles, until heated through. For longer storage, freeze the curry in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating.

Make The Chicken Curry with Almond Milk in The Slow Cooker

To convert this recipe for a slow cooker, add all ingredients except the cornstarch slurry to the crock pot. Cook on low for 6 hours or on high for 3 hours. After cooking, stir in the cornstarch slurry and allow the sauce to thicken before serving. Using a crock pot liner will simplify cleanup.