
DAIRY FREE CHICKEN TIKKA
Updated: Feb 26, 2018
As I'm intolerant to dairy I find it rules out many Indian dishes. One of the things I miss most is a good curry, but it's hard to find a nice recipe that doesn't use ghee, butter or cream. I've therefore put together my favourite chicken tikka recipe for you here. It's simple to make and a hit with the whole family.

“Sainsbury's do good quality chicken thighs for around £5 for 4. I use thighs because the meat is so much more tender and I find breast dries out a bit. ”
Ingredients
Serves 4, plus left overs for lunch the next day. I also find I have plenty left-over sauce which I freeze for another quick meal as a back up if I'm stuck one night.
For the curry paste:
3 cloves garlic, grated - careful of your fingers!
Approx. inch fresh ginger, grated
1 tsp cayenne pepper
1 tsp tumeric
2 tsp smoked paprika
2 tsp garam masala
light sprinkling of chili flakes - I dont like mine too hot, but if you do add up to1 tsp, or more, if you're brave enough!
2 tsp coriander leaf
1 tsp sea salt (I use malden sea salt)
2 tbsp olive oil
2 tbsp tomato puree
1 tbsp desiccated coconut (sometimes I leave this out if I don't want it sweet)
2 tbsp ground almonds
Here's the curry paste ingredients waiting to be mixed up. I literally chuck all the ingredients in and mix - so simple.

For the curry:
2 tbsp olive oil
6-8 organic chicken thighs, skinless and boneless and cut into either strips or chunks. Sainsbury's do good quality thighs for around £5 for 4. I use thighs because the meat is so much more tender and I find breast dries out a bit.
2 medium onions
TOP TOP: If you hold a fork in your mouth whilst chopping onions, then your eyes won't water!! Don't ask me why I know this, but it does work!! :)
Approx. inch ginger, grated
2 tsp coriander leaf
1 tsp chili flakes
400g chopped tinned tomatoes
400g coconut milk
Salt and pepper for taste
1 lime
Rice to serve. I use Tesco's organic easy cook basmati rice.
Method
Add all the curry paste ingredients to a pestle and mortar and mash and mix.
Add oil to large casserole dish and heat on medium
Add onions, chilli flakes, coriander leaf and ginger. Cook until softened and golden
Add chicken and curry paste making sure you cover the chicken with the lovely paste
Add the tomatoes and coconut milk, add salt and pepper to taste. I tend to be quite generous with my salt here and simply sprinkle in until you are happy with the taste.
Bring to boil, then simmer for 20 mins with the lid on
Put your rice on to boil
Remove lid from curry and continue to simmer for 10 mins stirring occasionally
Squeeze lime juice into space and serve along with your rice
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