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.
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):
- Chicken breast fillets x3 (or approx 350g) cut into thin strips
- Soya milk approx 300mL (I used Alpro Original long-life)
- Garlic 1 clove finely chopped
- Ginger 1inch piece finely chopped
- Courgette 1 medium, chopped
- Okra 10-15, sliced
- Turmeric 2 tsp
- Cinammon 1 tsp
- Cumin 1tsp
- Ground coriander 1/2 tsp
- Cashew nuts – large handful (optional)
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.