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Gluten Free & Dairy Free Chicken Tikka Masala

By Simply Be Gluten Free (GoodFood Community)
  • Rating: 4 out of 5.1 rating
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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!
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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

  • 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 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….
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    Rating: 4 out of 5.1 rating
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