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!
For the Korma
- 3 tbsp oil
- 750 g Chicken Breast Fillets diced
- 1 x Large Onion finely chopped
- 2 x Cloves of Garlic crushed
- 2 x GF Chicken Stock Cubes I use Knorr's
- 50 g Creamed Coconut Block
- 50 g Ground Almonds
- 1 tsp Salt
- 1 x Pinch Ground Ginger
- 1 tsp Turmeric
- 1 tsp Garam Masala
- ½ tsp Ground Cumin
- ½ tsp Ground Coriander
- ½ tsp Mild Chilli Powder
- 1 tsp Brown Sugar
- 350 g Dairy Free Plain Yoghurt I use Alpro Plain with Coconut
- 2 tbsp Lemon Juice
- 300 ml Boiling Water
- 2 tsp Cornflour if required
For the Rice
- 350 g Basmati Rice
- 700 ml Water
- Pinch of Salt
- Before starting on the Korma place the dry rice in a large bowl of water and leave to soak for 20-30 minutes.
- Add the oil to a large pan / wok and when hot fry onions.
- After a few minutes add the chicken & crushed garlic and fry until chicken is completely cooked.
- 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.
- Then add the ground almonds to the jug and stir in thoroughly.
- Pour contents of the jug over the chicken and mix in.
- Then add the yoghurt again mixing in thoroughly.
- Turn down heat until simmering, cover and leave to simmer for 30 minutes, stirring occasionally.
- 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.
- Drain & rinse the soaking rice then add it to the boiling water and give it a stir.
- Turn the heat down and put the lid on the pan and simmer for 10 minutes until all the water has been absorbed.
- 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.
- Remove the pan from the heat and leave to stand with the lid on for a few minutes.
- The rice and Korma should now all be ready to be served at the same time. Enjoy!
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.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!