Dairy-free turmeric chicken curry
- 400ml tin Asda Reduced Fat Coconut Milk
- 2 onions, chopped
- 2 cloves garlic, crushed
- 1tbsp tomato purée
- 2tsp chilli powder
- 1tbsp ground turmeric
- 1tbsp garam masala
- 2tbsp ground almonds
- 650g Butcher’s Selection British Chicken Breast Fillets, cut into bite-sized pieces
- 200g jasmine rice
- Juice 1 lime
- 4tbsp Koko Dairy Free Plain Yogurt Alternative
- 2tbsp chopped coriander
- 2tbsp toasted flaked almonds
- 6 plain poppadoms
Put the coconut milk and 100ml water into the slow cooker. Add the onions, garlic, tomato purée, spices, ground almonds and chicken; stir to combine.
Cook on the low setting for 6 hrs.
About 20 mins before the curry is ready, cook the rice according to the pack instructions. Drain and mix in the lime juice.
Transfer the curry to a serving dish, drizzle with the Koko Dairy Free and top with the coriander and flaked almonds. Serve with the rice and poppadoms.