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Dairy Free Chicken Korma

Posted on Thu Aug 2009 by Laura

Chicken Korma is a takeway favourite but not generally what you would consider a healthy dish and would usually be out of bounds for many people on a free-from diet. This dairy free chicken korma is made with soya milk  – an unusual but delicious twist on the traditional recipe.

Chicken Korma with a twist

Chicken Korma with a twist

I discovered this dairy free chicken korma recipe somewhat by accident (as many of the best discoveries are). I had a carton of longlife soya milk in the cupboard and decided to try cooking with it, for a change. Well, I was pleasantly surprised and it passed the true test when my ‘anti-soya milk’ husband went back for seconds!

Dairy Free Chicken Korma Recipe (serves 4):


Start by stir-frying the garlic, ginger and vegetables in a little oil until slightly browned. Remove from the pan and keep aside.

Now heat a little more oil and fry the chicken with the spices until cooked right through.

Return the veggies to the pan together with enough soya milk to just about cover it. Throw in a big handful of cashews and bring to a simmer.

Cover and simmer for about half an hour whilst you sort out some wholegrain rice.

Love to know what you think about my dairy free chicken korma and any of your own experiences of cooking with soya milk.

4 responses to “Dairy Free Chicken Korma”

  1. Claire says:

    Laura – this recipe sounds delicious, I’m definitely going to give it a go. Being intolerant to soya, do you think rice milk or oatly would be better?

  2. Laura says:

    I guess whichever is thicker as you wouldn’t want it to end up too watery – would this be the oatly? Can you get rice or oat-based cream or yogurt? I can’t think that I have seen either. Sorry to answer your question with more questions!!

  3. Claire says:

    Oatly Cream yes, that will be a great substitute for soya milk. I’ll give that a go and report back on how it goes.

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