Member recipe

Gluten Free & Dairy Free Chicken Tikka Masala

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Cooking time

Prep: 1 hour Cook: 30 minutes

Skill level

More effort

Servings

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!

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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

  • 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

  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.

  2. Put a large casserole pan on a medium-high heat and add the oil.

  3. Add the onions, chilli flakes, coriander leaf and ginger and cook until softened and lightly golden.

  4. Add the chicken and all of the curry paste, stirring well to completely coat everything.

  5. Add the tomatoes and coconut milk and season with salt and pepper to taste.

  6. Bring everything to the boil, then turn down the heat and simmer with the lid on for 20 minutes.

  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.

  8. Squeeze the juice of the lime into the sauce and then ladle potions onto plates served alongside quinoa.

  9. For a final touch, scatter over the flaked almonds for decoration and a bit of extra crunch. Enjoy….

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