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Dairy Free Chicken Korma

Chicken Korma is a takeway favourite but not generally what you would consider a healthy dish and would usually be out of bounds for many people on a free-from diet. This dairy free chicken korma is made with soya milk  – an unusual but delicious twist on the traditional recipe.

Chicken Korma with a twist

Chicken Korma with a twist

I discovered this dairy free chicken korma recipe somewhat by accident (as many of the best discoveries are). I had a carton of longlife soya milk in the cupboard and decided to try cooking with it, for a change. Well, I was pleasantly surprised and it passed the true test when my ‘anti-soya milk’ husband went back for seconds!

Dairy Free Chicken Korma Recipe (serves 4):


  • Chicken breast fillets x3 (or approx 350g) cut into thin strips
  • Soya milk approx 300mL (I used Alpro Original long-life)
  • Garlic 1 clove finely chopped
  • Ginger 1inch piece finely chopped
  • Courgette 1 medium, chopped
  • Okra 10-15, sliced
  • Turmeric 2 tsp
  • Cinammon 1 tsp
  • Cumin 1tsp
  • Ground coriander 1/2 tsp
  • Cashew nuts – large handful (optional)

Start by stir-frying the garlic, ginger and vegetables in a little oil until slightly browned. Remove from the pan and keep aside.

Now heat a little more oil and fry the chicken with the spices until cooked right through.

Return the veggies to the pan together with enough soya milk to just about cover it. Throw in a big handful of cashews and bring to a simmer.

Cover and simmer for about half an hour whilst you sort out some wholegrain rice.

Love to know what you think about my dairy free chicken korma and any of your own experiences of cooking with soya milk.

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  • Reply
    August 7, 2009 at 5:01 pm

    Laura – this recipe sounds delicious, I’m definitely going to give it a go. Being intolerant to soya, do you think rice milk or oatly would be better?

  • Reply
    August 12, 2009 at 10:11 pm

    I guess whichever is thicker as you wouldn’t want it to end up too watery – would this be the oatly? Can you get rice or oat-based cream or yogurt? I can’t think that I have seen either. Sorry to answer your question with more questions!!

    • Reply
      August 13, 2009 at 9:03 am

      Helo folks for reference there is an oatly cream, cooking with either oatly or rice milk I have made lots of recipes work however oatly milk does go thicker so maybe give that a try first.

  • Reply
    August 13, 2009 at 7:59 pm

    Oatly Cream yes, that will be a great substitute for soya milk. I’ll give that a go and report back on how it goes.

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