This has to be the best recipe I’ve ever used for an allergy safe chicken korma. It’s tasty, healthy and super filling. There’s a few ingredients you can easily change and I’ll pop these at the very bottom. I hope you enjoy this as much as we do.
- 100g chicken per person. (You can use thighs or breast for this) bite size chunks
- 225g dairy free butter (we use vitalit)
- 2 onions, thinly sliced
- 2 cloves garlic, crushed
- 1 tsp ground ginger
- 1 tsp mild chilli powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 tbsp gram flour
- 125 ml dairy free milk (we use koko coconut milk)
- 500 ml coconut cream (we buy a pack of creamed coconut and dissolve this in 450ml warm water)
- Freshly cooked rice to serve
- Start by frying the chicken in a little oil for 5 minutes to brown and then transfer to a plate.
- In the same pan heat the butter over a medium heat. Add the onions and garlic and cook, stirring often, for approx 3 minutes or until softened.
- Add the spices and salt and cook for a further 5 minutes stirring often.
- Add the chicken and cook for 2 minutes.
- Blend the flour with a small amount of milk and add to the pan. Stir through and add he remaining milk. Bring to the boil then reduce the heat, cover and simmer for 25 minutes.
- Stir in the cream, cover and simmer for a further 15 minutes.
- Serve with freshly cooked rice.
- You could replace the chicken for any other meat or vegetables to make a vegetarian dish.
- If you don’t have to avoid dairy replace the dairy free butter for normal butter and the coconut cream for double cream.
- We added a handful of cashews at the end of the cooking time, these aren’t necessary but do give a lovely extra flavour.