Dairy Free Butter Chicken


Ever since my first taste of butter chicken while in Bible College I have been sold. There's something about the butter, curry, chicken that absolutely melts in my mouth and has me craving more.

When I became a big family mom I longed to find a budget friendly way to continue enjoying butter curry without busting the bank ordering it from restaurants. So after researching, testing and tweaking I have created my own recipe. But then the unthinkable happened.

My oldest daughter developed lactose intolerance!  This was our first encounter with food aversion so on top of dealing with the logistics of adapting our usually dairy heavy meals we were also dealing with the emotions.  The idea of missing favourite family meals hit her hard. My heart ached for her as only a mothers can. For the love of my daughter I asked myself, "is there a way to make butter free butter chicken?" Challenge accepted.  The short answer is yes. By switching out the butter for unrefined coconut oil and the heavy cream for coconut milk I found a perfectly suitable dairy free butter chicken recipe that feeds the whole family and is still easy on the big family budget.  Score!

I make this at least twice a month in cooler weather.  Different meats can be switched out such as pork, beef, shrimp or lamb. You could just go vegetarian by omitting the meat and adding more vegetables of your choice.

I save time by preparing everything in the crockpot the night before then cook it slowly the next day. Dinner is a cinch to put on the table with a pot of rice and warmed naan bread. Anyone going easy on carbs can opt out of those dishes and enjoy this curry straight up in a bowl.

I'd love to hear if you try out this family favourite in your own home! Feel free to pop into my Big Family Moms community to share what you think and find more resources, encouragement and practical advice to simplify your big family home & life. You can join here!

Crockpot Dairy Free Butter chicken

An adapted recipe to make one of our family favorites accesible for our daily free children.

  • Crockpot
  • 2 medium onions
  • ½ c refined coconut oil
  • 1 head cauliflower
  • 1 medium zucchini
  • 1 396 mL can tomato paste
  • 1 can coconut milk
  • 1 tsp pink Himalayan salt
  • 1 tbsp curry powder
  • 2 tsp garam masala
  • 1 tsp chili powder
  • 2 c chicken stock or water
  • 6 chicken thighs (bone in with skin or other)
  • ½ tsp gluccomannan powder (or xanthum gum as a thickener)
  1. Dice onions while coconut oil is heating in a skillet.
  2. Cook onions over med-low heat until browning lightly around edges.
  3. Chop cauliflower & zucchini into bite sized pieces.
  4. Add everything but chicken and thickener to crockpot. Stir.
  5. Layer meat over top of everything.
  6. Cook on Low for 8 hours.
  7. Take out the cooked chicken pieces. Remove bones, shred meat with fork and return to crockpot. Stir.
  8. Optional - Serve over rice with warmed up naan bread.

TIME SAVING TIP

  1. This can easily be prepped the night before then turn the crockpot on in the morning.

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