Gluten-free & dairy-free chicken tikka masala
- Good Food member
Save recipe
Serves 4
More effort
Prep: 1 hr
Cook: 30 mins
0 reviews
loading...
This recipe was submitted by Good Food member Simply Be Gluten Free and has not been tested by our team.
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
"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
Units:
MetricUS
Curry paste ingredients
-
3 garlic cloves
roughly chopped
-
thumb-sized piece of fresh ginger
peeled 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 breasts
cut into strips
-
2 medium onions
peeled and grated
-
thumb-sized piece of fresh ginger
peeled and grated
-
2 tsp coriander leaves
-
1 tsp chilli flakes
-
400g tin chopped tomatoes
-
400g tin coconut milk
-
sea salt and freshly ground black pepper
to taste
-
1 lime
-
flaked almonds and quinoa
to serve
Keep the screen awake with cook mode on the Good Food app.
Ad
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….
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...