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Traditional Chicken Curry is a bit too heavy on spice for some American kids’ palates. This recipe is prepared on the milder side, and is a great way to introduce little taste buds to some international flavors. I used a mild, Indian curry in this recipe to accomodate my little one, but feel free to go bolder or increase the amount to your liking. We followed up our meal with some facts about Indian culture, a look at the map, and some images of Indian architecture. It was a great introduction to some new flavors, and to learn about a different place in our world.
Kid-Friendly Dairy-Free Chicken Curry
1 lb boneless, skinless chicken thighs
1 lb bag frozen vegetables (I used a variety containing cauliflower, red and green pepper, summer squash and zucchini)
11 oz coconut milk (I used this Light Culinary Coconut Milk from So Delicious)
1 tablespoon olive oil
2 tablespoon mild Indian curry powder
Heat the oil in a large, nonstick skillet over medium heat. Add in your chicken and lightly brown on both sides. Stir in your coconut milk and curry powder, cover and simmer on low heat for about 10 minutes or until your chicken is cooked through. Shred your chicken if you’d like, or leave them as whole thighs. I like to shred mine so it’s already cut for the little one, and the flavor permeates throughout the meat.
Add your frozen vegetables to the top of the chicken and cover. Cook about 7 minutes, or until your vegetables are heated through but not soggy. Give the mixture a gentle stir, season to taste, and serve hot with rice.