Gluten Free & Dairy Free Chicken Tikka Masala | Good Food

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….