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!