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Gluten Free & Dairy Free Chicken Tikka Masala
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- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
If you have the time and inclination to make your own curry paste you will be rewarded with a fragrance and taste that just doesn’t compare with shop bought sauces and it’s likely you will never go back to them again! I urge you to try it, it tastes so good!
This recipe is gluten free and dairy free and serves 4 hearty portions and will be one of two curry recipes I share with you this weekend (the other being a vegan sweet potato satay curry that I made earlier in the week) so something for everyone!
Ingredients
Curry Paste Ingredients
- 3 cloves of garlic, roughly chopped
- A thumb-sized piece of fresh ginger, peeled and roughly chopped
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 2 teaspoons smoked paprika
- 2 teaspoons garam masala
- 2 teaspoons chilli flakes
- 2 teaspoons coriander leaf
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 2 tablespoons tomato purée
- 1 tablespoon desiccated coconut
- 2 tablespoons ground almonds
Other Ingredients
- 3 cloves of garlic, roughly chopped
- A thumb-sized piece of fresh ginger, peeled and roughly chopped
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 2 teaspoons smoked paprika
- 2 teaspoons garam masala
- 2 teaspoons chilli flakes
- 2 teaspoons coriander leaf
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 2 tablespoons tomato purée
- 1 tablespoon desiccated coconut
- 2 tablespoons ground almonds
- 2 tablespoons of olive oil
- 4 free-range skinless chicken breasts, cut into strips
- 2 medium onions, peeled and finely sliced
- A thumb-sized piece of fresh ginger, peeled and grated
- 2 teaspoons coriander leaf
- 1 teaspoon chilli flakes
- 400g tin of chopped tomatoes
- 400g tin of coconut milk
- Sea salt and freshly ground black pepper to taste
- 1 lime
- Flaked almonds and quinoa to serve
Method
- STEP 1In 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 2Put a large casserole pan on a medium-high heat and add the oil.
- STEP 3Add the onions, chilli flakes, coriander leaf and ginger and cook until softened and lightly golden.
- STEP 4Add the chicken and all of the curry paste, stirring well to completely coat everything.
- STEP 5Add the tomatoes and coconut milk and season with salt and pepper to taste.
- STEP 6Bring everything to the boil, then turn down the heat and simmer with the lid on for 20 minutes.
- STEP 7Take the lid off and cook for a further 5-10 minutes, stirring occasionally, until the chicken is tender and the sauce has reduced.
- STEP 8Squeeze the juice of the lime into the sauce and then ladle potions onto plates served alongside quinoa.
- STEP 9For a final touch, scatter over the flaked almonds for decoration and a bit of extra crunch. Enjoy….
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