I have dairy allergies but I love curry. I created this recipe based on another curry recipe and it turned out amazing. Tasty and delicious curry. Not too spicy, but spicy enough to taste like a true curry. An easy dish that you can cook in only about half an hour. And best of all - no cow's milk! Serve with quinoa or rice.


Recipe Summary

25 mins
36 mins
1 hr 1 min
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place sweet potato cubes on a large microwave-safe plate. Cook in the microwave until softened, about 10 minutes.

  • Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add half of the chopped onion; cook and stir until tender, 3 to 5 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Transfer to a bowl.

  • Heat remaining 1 tablespoon oil in the saucepan. Cook and stir remaining onion with garlic until tender, 3 to 5 minutes. Add sweet potato, goat's milk, apples, yogurt, ginger, curry powder, cumin, turmeric, salt, and pepper; bring to a simmer. Return chicken to the saucepan. Simmer until flavors combine, about 10 minutes.

  • Stir chicken stock into the saucepan. Cook until heated through, about 1 minute.

Cook's Notes:

You can replace the apples with any other fruit. If you're using soft fruit (blueberries for example), don't add them until a few minutes before serving.

You can adjust the heat or spice of the curry by increasing or reducing the curry, cumin, and turmeric.

Nutrition Facts

589 calories; protein 52.9g 106% DV; carbohydrates 43.3g 14% DV; fat 22.8g 35% DV; cholesterol 138.5mg 46% DV; sodium 310.7mg 12% DV. Full Nutrition


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0