Serves 3-4

Ingredients

  • 500g chicken breast, diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons chilli powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fresh coriander, chopped
  • 50g dairy free spread
  • 1 tablespoons tomato puree
  •  300ml water
  • 2 tablespoons cooking oil
  • salt and paper for seasoning

Directions

  1. Place the onion, garlic, chilli powder, turmeric, cumin, coriander seed,cinnamon, cardamom, ginger, tomato puree, cooking oil and a splash of water in the blender and blitz into a paste
  2. Pour the paste into a saucepan over a medium heat and cook for a couple of minutes
  3. Add in the chicken and dairy free spread
  4. Cook for 5 minutes
  5. Add 300ml water
  6. Bring to the boil and then simmer for 30 minutes or until you have a thick curry sauce
  7. Sere with boiled rice and topped with the coriander leaf

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