Gluten & Dairy Free Chicken Korma

One of the things I miss most about being dairy free is being able to have Indian takeaway.

I’m a total wuss when it comes to spice, so my dish of choice was always Korma. However, traditional Korma is made with yoghurt & cream so I can’t eat it from the takeaway and having tried a few ‘free from’ supermarket jars, I never found anything that quite hit the spot.

So after a bit of trial and error, I managed to come up with this super tasty recipe, which also happens to be gluten free!

Gluten & Dairy Free Chicken Korma Recipe
Serves 4
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For the Korma
  1. 3 tbsp oil
  2. 750g Chicken Breast Fillets (diced)
  3. 1x Large Onion (finely chopped)
  4. 2x Cloves of Garlic (crushed)
  5. 2x GF Chicken Stock Cubes (I use Knorr's)
  6. 50g Creamed Coconut Block
  7. 50g Ground Almonds
  8. 1 tsp Salt
  9. 1x Pinch Ground Ginger
  10. 1 tsp Turmeric
  11. 1 tsp Garam Masala
  12. ½ tsp Ground Cumin
  13. ½ tsp Ground Coriander
  14. ½ tsp Mild Chilli Powder
  15. 1 tsp Brown Sugar
  16. 350g Dairy Free Plain Yoghurt (I use Alpro Plain with Coconut)
  17. 2 tbsp Lemon Juice
  18. 300ml Boiling Water
  19. 2 tsp Cornflour (if required)
For the Rice
  1. 350g Basmati Rice
  2. 700ml Water
  3. Pinch of Salt
Instructions
  1. Before starting on the Korma place the dry rice in a large bowl of water and leave to soak for 20-30 minutes.
  2. Add the oil to a large pan / wok and when hot fry onions.
  3. After a few minutes add the chicken & crushed garlic and fry until chicken is completely cooked.
  4. Place the crumbled stock cubes and coconut, salt, sugar, spices and lemon juice into a jug and add the boiling water stirring until completely dissolved.
  5. Then add the ground almonds to the jug and stir in thoroughly.
  6. Pour contents of the jug over the chicken and mix in.
  7. Then add the yoghurt again mixing in thoroughly.
  8. Turn down heat until simmering, cover and leave to simmer for 30 minutes, stirring occasionally.
  9. When the Korma has been simmering for 10 minutes, place 700ml of water and a pinch of salt into a large saucepan and bring to the boil.
  10. Drain & rinse the soaking rice then add it to the boiling water and give it a stir.
  11. Turn the heat down and put the lid on the pan and simmer for 10 minutes until all the water has been absorbed.
  12. Whilst the rice is cooking, check on the Korma and if you prefer your sauce on the thicker side, sprinkle 1-2tsps or cornflour into the Korma and mix it in thoroughly and leave to finish simmering.
  13. Remove the pan from the heat and leave to stand with the lid on for a few minutes.
  14. The rice and Korma should now all be ready to be served at the same time. Enjoy!
Notes
  1. When making free from recipes, ALWAYS check labels on ingredients, even if you've used it before. Manufacturers do change their recipes from time to time.
Sarah Sibley http://www.sarahsibley.com/

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