Dairy free chicken Stroganoff
When made with a fresh red pepper & parsley then dairy free chicken Stroganoff will have a lovely flavour.
It’s quick & simple to make and ideal for a:
- Delicious easy meal
- For example combined with crispy potatoes (pictured), noodles or rice.
- Lactose free and Gluten free.
The recipe below shows how to make a dairy free chicken Stroganov – usually it is made using creme Fraiche, but I made it using coconut double cream which is dairy free, and can be used like double cream.
Russian Cuisine
Picking a recipe for Russia was difficult as there is an enormous choice. Linked to this (According to Wikipedia ) there are 4 completely different groups of recipes – based on the long history, as well as the huge regional differences.
There are some lovely dishes, based on caviar, potatoes, different spices, etc. etc.
The filling soups, dumplings and salads were appealing but Beef Stroganov is a recipe which to me instantly jumped top of the list.
I hadn’t realised that Chicken Stroganoff was an alternative and instantly had great appeal – a lot cheaper to make then beef but with the same lovely flavour.)
Lactose and Gluten Free
This recipe uses coconut cream, Flora butter and corn starch.
This is not an original recipe as that will use dairy based products – like creme Fraiche and real butter. However I think the lactose free alternatives add a little something extra and also makes it work for someone who can’t use diary products.
How to make dairy free chicken Stroganoff
Ingredients:
- 600g Chicken breasts
- 1 Red pepper
- 300 g Chestnut mushrooms (or normal mushrooms)
- 1 Onion
- 4 pods Garlic
- 2 sprigs Parsley
- 1 tbsp Tomato puree
- 1 tsp Dijon Mustard
- 2 tbsp Chicken Seasoning
- 1/2 tsp Cayenne pepper
- 200 ml Coconut double cream (or Creme fraiche(
- 1 tbsp Worcester sauce
- 1 cup Chicken broth
- 1 tbsp cornflour mixed with 1 tbsp water
- 40 ml vodka -(More or less depending on your taste)
- 3 tbsp butter (Plant based or Flora if you are lactose intolerant)
- 1 tbsp Olive oil
- Salt & pepper
Equipment
- 1 large frying pan with lid
- 1 large bowl
- 1 Knife and chopping board
Instructions
1. Prepare the ingredients
Cut the chicken into cubes and put into a bowl. Add the olive oil and chicken seasoning and mix well.
Cut the pepper and onion into small bits, slice the mushrooms, and crush the garlic.
2. Prepare the chicken & vegetables
Add the chicken cubes into the sauce pan and fry until cooked. Remove from the pan and keep warm.
Turn down the heat to medium, add the butter and melt. Then add the onion and garlic into the same pan and fry until soft. Add the tomato puree and fry for a short period. Then add the pepper and mushrooms and fry until the mushrooms start to shrink.
Add the flour, stir well and then add the cayenne pepper and the chicken stock. Add the chicken pieces back into the pan and pour in the vodka.
3. Finalise the meal
Reduce the heat and add mustard, Worcester sauce and coconut cream (or Creme Fraiche) and stir well. And salt & pepper to taste.
Put the lid on the pan and simmer for 15 minutes on a low heat. Finally add the chopped parsley.
How to serve
Great with crispy potatoes (as in the main picture), rice noodles, pasta or rice.
The chicken Stroganoff pepper used
The pepper I used in the recipe (and video) is a Red Bell pepper, which are easy to grow and also available in most supermarkets.
However there are very many different types of peppers – and it’s a lot of fun to experiment with different types.
For example very hot peppers (like Birdseye chilli pepper or Habanero) will add real spice.
Alternatively specialised peppers (like Hungarian pepper or Pepperoncini) will add a slightly different flavour.
.
Dairy free chicken Stroganoff
Equipment
- 1 large frying pan & lid
- 1 Large Bowl
- 1 Knife and chopping board
Ingredients
- 600 g Chicken breasts
- 1 Red pepper
- 300 g Sliced Mushrooms
- 1 Onion
- 4 cloves Garlic
- 2 sprigs Flat leaf parsley
- 1 tbsp Tomato puree
- 1 tsp Dijon Mustard
- 2 tbsp Chicken seasoning
- 1/2 tsp Cayenne pepper
- 200 ml Coconut cream (Or creme Fraiche)
- 1 tbsp Worcester sauce
- 1 cup Chicken stock
- 1 tbsp Cornflour Mixed with 1 tbsp water
- 40 ml Vodka
- 3 tbsp Flora butter
- 1 tbsp Olive oil
- Salt and Pepper
Instructions
Prepare the chicken & ingredients.
- Cut the chicken into cubes and put into a bowl. Add the olive oil and chicken seasoning and mix well. Also cut the pepper and onion into small bits, slice the mushrooms, and crush the garlic.
- Add the chicken cubes into the sauce pan and fry until cooked. Remove from the pan and keep warm.
Prepare the chicken & vegetables
- Turn down the heat to medium, add the butter and melt. Then add the onion and garlic into the same pan and fry until soft. Add the tomato puree and fry for a short period. Then add the pepper and mushrooms and fry until the mushrooms start to shrink.
- Add the flour, stir well and then add the cayenne pepper and the chicken stock. Add the chicken pieces back into the pan and pour in the vodka.
Finalise the meal
- Reduce the heat and add mustard, Worcester sauce and coconut cream (or Creme Fraiche) and stir well. And salt & pepper to taste.
- Put the lid on the pan and simmer for 15 minutes on a low heat. Finally add the chopped parsley.
Video
Nutrition
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The country recipe challenge.
This recipe is part of my country recipe challenge, where I am trying to find 1 recipe from each country in the world.
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