Anybody have a chicken curry recipe with no dairy?

Is easy. Sustitute lead and melamine for the dairies. Is velly tasty.

Curried Chicken Salad

Prep Time: 0 hours, 15 minutes

Cook Time: 0 hours, 10 minutes

Ingredients:

2 to 3 fully cooked chicken breasts, cut into 3/4-inch cubes, or 2 packages extra-firm tofu, diced and pan-fried
1 1/4 c mayonnaise (add more if salad seems dry)
2/3 c diced dried apricots (about 10 to 12 whole, dried apricots)
1 8-oz. can water chestnuts, diced, or 1/2 c toasted slivered almonds or pistachios
1 T cumin seeds or ground cumin
1 T coriander seeds or ground coriander
1 T fennel seeds or ground fennel
1/2 T whole cardamom or ground cardamom
1/2 T black peppercorns or ground pepper
salt (to taste)
Preparation:

In a serving bowl, combine chicken, mayonnaise, apricots, and water chestnuts (or nuts). Add additional mayonnaise, if needed, to fully coat ingredients.
If using whole spices, you can toast them, if desired. (This will bring out the flavors, but is entirely optional.) To do so, heat a small skillet over medium heat and add spices. Constantly move them in the pan until they are fragrant. Whole spices should be ground using a spice grinder, mortar and pestle, or by placing them in a plastic bag and rolling over them thoroughly with a rolling pin.
Mix spices into the salad thoroughly. Taste for salt. Serve chilled.
Serves 4 to 6 as a main dish or appetizer salad’ makes 6 to 8 sandwiches.

Note on ingredients: I’ve included a custom spice blend here to complement the apricots, but you can certainly use a jarred blend if you like. Be sure to read labels, however, as some do include fillers. If

Take a look here
maybe you can find something.