Dairy-free-turmeric-chicken-curry

Dairy-free turmeric chicken curry

A classic mild curry with plenty of warming spices, plus the rich creamy flavour of coconut milk

By , 24 September 2019

(10 votes)

Dairy-free turmeric chicken curry
  • Prep: 20 Mins
    plus 6 hours slow cooking

  • Serves: 6

Nutritional Info
Each 367g serving contains
  • Energy

    1720KJ

    411KCAL

    21%
  • Fat

    13.6g

    med

    19%
  • Saturates

    4.8g

    low

    24%
  • Sugars

    4.4g

    low

    5%
  • Salt

    0.66g

    low

    11%
of your reference intake.
Typical energy values per 100g: 469kJ/112kcal.
Ingredients
  • 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
Method
  • 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.