Recipes
Dairy-free turmeric chicken curry
A classic mild curry with plenty of warming spices, plus the rich creamy flavour of coconut milk
A classic mild curry with plenty of warming spices, plus the rich creamy flavour of coconut milk
(33 votes)
Cook: 20 Mins
Serves: 6
Nutritional Information
Each 367g serving contains
Energy
1721kj
411kcal
1721kj
411kcal
21%
Fat
13.6g
13.6g
Med
19%
19%
Saturates
4.8g
4.8g
Med
24%
24%
Sugars
4.4g
4.4g
Low
5%
5%
Salt
0.66g
0.66g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
469kj/112kcal
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
1
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.
2
Cook on the low setting for 6 hrs.
3
About 20 mins before the curry is ready, cook the rice according to the pack instructions. Drain and mix in the lime juice.
4
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.