Easy dairy-free coconut chicken and green pepper curry

If entertaining a group of friends or family over Easter for a few days, you will be cooking plenty of food! Make use of your leftover roast, such as chicken, and provide them with a delicious curry – easy and quick to make – smells and tastes divine! If you have other vegetables, by all means add them in, or make a totally vegetable or vegan curry.

Serves: 4

Prep time: 5-10 mins

Cook time: 35-40 minutes

Suitable for:  DF, GF

Ingredients:

• 2 small to medium onions, diced but not finely
• 2 green peppers, cut into medium chunks
• ½tsp coconut oil (olive oil will be fine too)
• 650g leftover cooked chicken
• 2½ tbsp curry powder
• 1½tsp cumin
• 1tsp Garam Masala
• ¼tsp ginger
• ½tsp fennel seeds
• ½tsp salt
• 450ml full fat unsweetened coconut milk
• ½ cup plant milk, such as oat milk
• 1tsp gluten free corn starch
• 1 extra tbsp non-dairy milk, (use the same as before)

Serving suggestion: Flavoured rice such as jasmine, or use brown basmati

Method:

1. Place the coconut oil into a large pan with the onions and green peppers. Make sure you only have a low to medium heat. Sweat the onions and peppers until just starting to brown, to ensure maximum flavour.
2. Add all of the spices and stir thoroughly, allowing them to soak up into the vegetables. Add the chicken, stir thoroughly and leave for just a minute or two to warm through completely. Don’t allow it to burn.
3. Add the coconut milk, stirring well and leave to simmer for around 10-15 minutes. Taste the sauce, it should taste full of spice and have a fragrant aroma.
4. In a small pot or cup, put the extra tablespoon of coconut milk and the corn starch and blend thoroughly by hand, and shake well. When completely mixed, add to the pan and stir in a little at a time.
5. Leave to simmer for around 5 minutes until thickened and fully developed.
6. Serve with rice or flatbreads, or poppadoms.

Nutrition: 470 calories per serving (excluding rice or breads).