A dairy-free version of the nation’s favourite dish. You could use coconut yoghurt instead of soya, if you prefer.
Suitable for Gluten-free | Egg free | Dairy-free
Prep time 10 minutes, plus marinating time overnight
Cook time 60 minutes
Nutrients per serving:
For the sauce:
- 2 tbsp sunflower oil *
- Handful fresh coriander
- 1 onion, chopped finely
- 2 cloves garlic, chopped finely
- Thumb-sized piece ginger, finely grated
- 1 red chilli, deseeded and chopped finely
- 1 tsp ground coriander *
- 1 tsp sweet smoked paprika *
- 1 tsp garam masala *
- 25g ground almonds *
- 400g tin chopped tomatoes
- 150ml vegtable stock * made with 1/2 cube
- 400ml tin coconut milk *
- 600g meat- free chicken breast, cut into 4cm chunks
- 300g basmati rice, cooked to serve
For the marinade:
Marinate the meat-free chicken for at least a few hours and preferably overnight. Put the meat-free chicken in a non-metallic bowl and squeeze the lemon half over it. Add the spices, salt and garlic, then stir in the yoghurt to coat. Cover with clingfilm and chill until needed.
Make the sauce. Heat the oil in a pan. Separate the coriander stalks from the leaves and chop the stalks finely. Add to the pan with the onion, garlic, ginger and chilli. Cook gently for about 10 minutes, stirring frequently, until golden. Add the spices and almonds and cook, stirring, for 2 minutes. Add the tomatoes and stock and simmer for 5 minutes. Add the coconut milk and simmer for about 30 minutes.
While the sauce is simmering, cook the rice according to the packet instructions.
When ready to serve, get your oven as hot as possible. Put the meat-free chicken pieces on a grill rack, with the tray underneath lined with foil. Cook for 10 minutes or until the meat-free chicken is just cooked. Tip the meat-free chicken into the sauce, swirl through a little more soya yogurt and scatter the coriander leaves over. Serve with the rice.
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