GLUTEN FREE & DAIRY FREE CHICKEN TIKKA MASALA
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!
Provided by Simply Be Gluten Free
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 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.
- Put a large casserole pan on a medium-high heat and add the oil.
- Add the onions, chilli flakes, coriander leaf and ginger and cook until softened and lightly golden.
- Add the chicken and all of the curry paste, stirring well to completely coat everything.
- Add the tomatoes and coconut milk and season with salt and pepper to taste.
- Bring everything to the boil, then turn down the heat and simmer with the lid on for 20 minutes.
- Take the lid off and cook for a further 5-10 minutes, stirring occasionally, until the chicken is tender and the sauce has reduced.
- Squeeze the juice of the lime into the sauce and then ladle potions onto plates served alongside quinoa.
- For a final touch, scatter over the flaked almonds for decoration and a bit of extra crunch. Enjoy....
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