Lactose Free Indian Curry

READY IN: 30mins
Recipe by Studentchef

This is great for those who are lactose intolerant or keep Kosher. For those who are lactose intolerant, they get to try an Indian dish they would not otherwise get to try. For those who keep Kosher, there is no dairy in soy products, and that takes the worry out of mixing meat and dairy, which is otherwise a big no-no.

Top Review by PaulaG

I love curry and was glad to see this recipe. I thought it had good flavor but was missing something. Possibly sliced onions could have been used. I did make a couple of changes using 4 boneless, skinless chicken thighs and reducing the red pepper flakes to 1/2 teaspoon. The allspice berries were crushed prior to adding. The recipe made 2 generous servings served on a bed of rice garnished with sliced green onions. Good luck in the contest.

Ingredients Nutrition

Directions

  1. Heat olive oil, in a skillet, on medium high heat. Once hot, brown the drumstick meat in it, until it's properly cooked, about 5 minutes.
  2. In a small bowl mix the plain soy yogurt with the seasonings, then slowly add it to the skillet, making sure the chicken is properly coated in it, as it is cooking. Stir occasionally for 3 minutes.
  3. In another small bowl, mix water and cornstarch, until there it is smooth and there are no lumps. Add this to the chicken mixture, stirring occasionally for about 5 minutes or until sauce thickens.
  4. Serve warm and over basmati rice.

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