A refined Indian-inspired dish featuring marinated chicken in a rich, coconut-based curry. This dairy-free adaptation suits allergy-conscious households without compromising flavour or texture.

Equipment Required

• Electric Frying Pan

Ingredients

• Marinade
  • ½ cup coconut yoghurt
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric powder
  • 2 teaspoons garam masala
  • ½ teaspoon chilli powder or cayenne pepper
  • 1 teaspoon ground cumin
  • 1 tablespoon freshly grated ginger
  • 2 garlic cloves, crushed
  • 750g chicken thigh fillets, cut into bite-sized pieces
• Curry Sauce
  • 2 tablespoons ghee or butter (or 1 tablespoon vegetable oil)
  • 1 cup tomato passata (pureed tomatoes)
  • 1 cup coconut cream
  • 1 tablespoon sugar
  • 1¼ teaspoons salt
• To Serve (Optional)
  • asmati or plain white rice
  • Fresh coriander leaves
  • Flatbread or poppadoms

Method

1. (Optional) For a smoother sauce, blend marinade ingredients (excluding chicken) in a food processor.
2. Combine chicken with marinade. Cover and refrigerate for a minimum of 3 hours or overnight.
3. In a large skillet, heat ghee, butter, or oil over high heat. Add chicken (with marinade intact) and sauté for approximately 3 minutes until fully cooked and no longer pink.
4. Add tomato passata, coconut cream, sugar, salt, and any remaining marinade. Reduce heat to low and simmer gently for 20 minutes. Taste and adjust seasoning.
5. Serve with rice and optional accompaniments.

Additional Notes

• Coconut-based ingredients may be substituted with dairy equivalents in equal quantities.
• Adjust chilli powder for preferred spice level.
• Leftovers store well and deepen in flavor overnight.
• Serve with naan, flatbread, or crispy poppadoms for added texture.

Recipe Source

Adapted from a recipe by Nagi Maehashi, founder of RecipeTin Eats. The dish was modified to suit a dairy-free household, replacing traditional yoghurt and cream with coconut-based alternatives in equivalent quantities.