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. ”


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.


  • 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

#dairyfreemeals #dairyfreechickentikka #healthymeals #homecooked #foodallergies #rawefood

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