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Gluten-free & dairy-free chicken tikka masala
Serves 4
More effort
Prep:
Cook:
This recipe was submitted by Good Food member Simply Be Gluten Free and has not been tested by our team.
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Curry paste ingredients
- 3 garlic clovesroughly chopped
- thumb-sized piece of fresh gingerpeeled and roughly chopped
- 1 tsp cayenne pepper
- 1 tsp turmeric
- 2 tsp smoked paprika
- 2 tsp garam masala
- 2 tsp chilli flakes
- 2 tsp coriander leaves
- 1 tsp sea salt
- 2 tbsp olive oil
- 2 tbsp tomato purée
- 1 tbsp desiccated coconut
- 2 tbsp ground almonds
Other ingredients
- 2 tbsp olive oil
- 4 free-range skinless chicken breastscut into strips
- 2 medium onionspeeled and grated
- thumb-sized piece of fresh gingerpeeled and grated
- 2 tsp coriander leaves
- 1 tsp chilli flakes
- 400g tin chopped tomatoes
- 400g tin coconut milk
- sea salt and freshly ground black pepperto taste
- 1 lime
- flaked almonds and quinoato serve
Method
step 1
In a food processor/mini chopper add all of the curry paste ingredients and whiz to a smooth paste, stopping and scraping down the sides a few times to make sure it’s fully combined.
step 2
Put a large casserole pan on a medium-high heat and add the oil.
step 3
Add the onions, chilli flakes, coriander leaf and ginger and cook until softened and lightly golden.
step 4
Add the chicken and all of the curry paste, stirring well to completely coat everything.
step 5
Add the tomatoes and coconut milk and season with salt and pepper to taste.
step 6
Bring everything to the boil, then turn down the heat and simmer with the lid on for 20 minutes.
step 7
Take the lid off and cook for a further 5-10 minutes, stirring occasionally, until the chicken is tender and the sauce has reduced.
step 8
Squeeze the juice of the lime into the sauce and then ladle potions onto plates served alongside quinoa.
step 9
For a final touch, scatter over the flaked almonds for decoration and a bit of extra crunch. Enjoy….
