My wife is lactose intolerant and therefore has a problem with many Indian recipes as they use Ghee (clarified butter) and Yoghurt in a lot of their recipes. So I created this recipe to create a creamy mild curry we can both enjoy.
Ingredients:
1 – 1.5 Kg Chicken pieces (Drums and Thighs are best)
4 Medium red Onions, halved and thinly sliced
1 Small Cauliflower, cut in to small florets
250 g Small Mushrooms, quartered
150 ml Coconut Milk
4-5 Celery sticks, chopped
4-5 tsp Curry Powder
50 g Ground Almonds
50 g Raisins
4 Cloves Garlic, crushed
Olive oil for frying
Place a large pan on a low heat and add a little oil, once up to heat add the onions, chicken and curry powder, then turn up the heat and fry the chicken until lightly browned.
Now reduce the heat to a low simmer and add everything expect the cauliflower, simmer for an hour, you could do this in a slow cooker for a few hours in will just improve the flavour.
Then for the last 20 mins add the cauliflower and stir will in.
Best served with rice or naan bread.
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