Best 2 Lactose Free Indian Curry Recipes

**Unveiling a Symphony of Flavors: A Culinary Journey into the World of Lactose-Free Indian Curries**

Embark on a tantalizing voyage through the vibrant culinary landscape of India, where a symphony of flavors awaits your palate. Discover a world of delectable lactose-free curries, each a tapestry of aromatic spices, creamy textures, and vibrant hues. From the fiery depths of the Madras Curry to the coconut-infused allure of the Keralan Curry, these recipes offer a symphony of tastes that will transport you to the bustling streets of Delhi or the tranquil backwaters of Kerala. Whether you seek a vegan delight or a protein-packed feast, our collection caters to every palate, ensuring an unforgettable culinary experience. Let the aromas of cumin, coriander, and turmeric fill your kitchen as you embark on this flavorful adventure.

Check out the recipes below so you can choose the best recipe for yourself!

LACTOSE FREE INDIAN CHICKEN CURRY WITH BASMATI RICE

Lactose Free Indian Chicken Curry with Basmati Rice image

This easy Indian Chicken Curry is so delicious with its secret ingredient. It isn't too spicy, so kids can enjoy it, but it can also be made spicier if you wish.

Provided by Arts & Crackers

Categories Entrees

Time 1h20m

Number Of Ingredients 20

Ingredients

2 large chicken breasts, about 2 lbs.
Juice of 1/2 a lemon
Salt and pepper
1 medium onion, chopped
3 cloves garlic, crushed
1-2" ginger root, peeled
2-3 heaped teaspoons mild canned green chilies
1-2 fresh hot green chili peppers (optional for added heat)
1/2 cup vegetable oil
1 cinnamon stick
4 whole cloves
2 bay leaves
1/4 teaspoon madras curry powder
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon Colman's Mustard powder
1 medium ripe tomato, peeled and diced
1 1/2 teaspoons garam masala
1 Tablespoon ghee (lactose-free clarified butter)
8 servings basmati rice

Steps:

Wash and dry the chicken breasts, then chop them up and marinate them in a baggie with lemon juice and a good amount of salt and pepper. Set aside in the refrigerator as you move on to the next steps.
Puree the onion, garlic, ginger, and chilies in a food processor until smooth/pasty.
In a pan with high sides, heat your oil with the cinnamon stick, bay leaves, and cloves, just for a few minutes on medium high until it begins to give off the aroma of the spices.
Mix in the turmeric, mustard powder, cumin, curry powder, and puréed mixture. Reduce heat and cook a few more minutes, just until some of the liquid has evaporated.
Add in the tomato, return the heat to medium high, and continue to cook about 7 minutes or until the tomatoes begin to break down.
Stir in the garam masala and chicken until everything is coated, then reduce heat to medium low, cover, and cook for about 15 minutes.
Uncover, reduce heat to low, and continue cooking another 20-25 minutes, stirring occasionally, until the chicken is cooked through and the liquid is reduced to your liking.
While the curry mixture is cooking, prepare the rice.
Stir in the ghee and remove from the heat. Let sit for about 15 minutes (I usually do this while the rice is almost finished and ready to set, too.).
Serve over basmati rice and garnish with coriander/cilantro leaves

LACTOSE FREE INDIAN CURRY

Lactose Free Indian Curry image

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.

Provided by Studentchef

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
4 chicken drumsticks, deboned and cubed
1 cup soy yogurt, plain
3 whole allspice
2 teaspoons gingerroot, grated
2 teaspoons curry
1 teaspoon red pepper flakes
1 teaspoon cumin
1/2 cup water
1 tablespoon cornstarch

Steps:

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.
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.
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.
Serve warm and over basmati rice.

Tips:

Use lactose-free milk or yogurt: This is the key to making a lactose-free Indian curry. You can find lactose-free milk and yogurt at most grocery stores.
Choose a curry base that is naturally lactose-free: There are many different types of curry bases available, so be sure to choose one that is lactose-free. Some good options include coconut milk, tomato sauce, or vegetable broth.
Add vegetables and protein to your curry: Vegetables and protein are a great way to add flavor and nutrition to your curry. Some good options include chicken, shrimp, tofu, potatoes, carrots, and peas.
Simmer your curry for at least 30 minutes: This will allow the flavors to meld and develop. You can simmer your curry for longer if you have time.
Serve your curry with rice or naan: Rice and naan are both traditional accompaniments to Indian curry.

Conclusion:

Making a lactose-free Indian curry is easy and delicious. By following these tips, you can enjoy a creamy and flavorful curry that is also lactose-free. So next time you're craving Indian food, don't let lactose hold you back. Give this recipe a try and see for yourself how easy it is to make a delicious lactose-free Indian curry.