Spicy Almond and Lemon Chicken Curry - Gluten and Dairy Free!

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Ingredients: (Serves Two)
1 ½ TBSP of Gluten & Dairy Free Tandoori Paste
The Juice of two lemons
1 Tsp Garlic Powder
1 Tsp Turmeric
1 Tsp Cayenne Pepper
2 Tsp Xylitol or Agave Nectar
40g Ground Almonds
500g of Organic Chicken Breast
1 Large Onion
1 TBSP Olive Oil
Enough Basmati Rice to serve two

1. Slice the Onion finely and add to a hot pan containing ½ TBSP Olive Oil – if needed add a little more oil or a TBSP of boiling water
2. Cook the Onion until soft and glossy then add the other ½ TBSP of oil, a little water and the Chicken. Stir frequently to prevent burning
3. Cook rice according to instructions. The rice I use takes 8 – 10 mins
4. While the rice and chicken are cooking make the sauce. Add the Tandorri Paste, Lemon Juice, Garlic Powder, Turmeric, Cayenne Pepper, Xylitol/Agave and Almonds to a bowl and mix until well blended. Add 1-2 TBSP of water if you prefer a thinner sauce
5. Add the sauce to the Chicken and Onions and simmer until the chicken is cooked through
6. Drain the rice and serve alongside the curry. I press my rice into little ramekins then upturn them onto the plate to create pretty rice domes. If desired garnish with lemon and fresh coriander

*If you don't eat meat prawns or vegetables work just as well*

The Perfect Accompaniment:

Green's Gluten Free Beer!

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