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Dairy-free, meat-free chicken tikka masala
23 Nov 2022 • 1 min read
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- Dairy-free, meat-free chicken tikka masala
A dairy-free version of the nation’s favourite dish. You could use coconut yoghurt instead of soya, if you prefer!
Gluten Free
Vegan
Easy
Prep time: 24 hr
Cook time: 1 hr
Total time: 25 hr
Nutrition: per serving
Calories
745kcalProtein
47gTotal fat
26gSaturates
18gFibre
1gCarbs
68gSugar
7gSalt
1gIngredients
For the sauce:For the marinade:
- 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
- 400ml tin coconut milk
- 600g meat- free chicken breast, cut into 4cm chunks
- 300g basmati rice, cooked to serve
- Juice of 1/2 lemon
- 1 tsp ground coriander *
- 1 tsp ground cumin *
- 1 tsp sweet smoked paprika *
- ½ tsp salt
- 3 cloves garlic, finely grated
- 125g plain sweetened soya yoghurt, plus extra to serve
Method
- 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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