Lactose-Free Chicken Curry

Directions

1. Heat sunflower oil in a large pan. Add thinly sliced onions, crushed garlic, and grated ginger. Sauté until the onions are soft and translucent.

2. Add boneless, skinless chicken thighs to the pan and cook until browned on all sides.

3. Stir in the medium spice paste, ensuring the chicken is well coated. Cook for an additional 2 minutes to release the flavours.

4. Pour in the chopped tomatoes along with 250ml water and bring the mixture to a gentle simmer. Cover the pan and let it cook for about 15-20 minutes until the chicken is cooked through.

5. While the curry is simmering, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce heat, cover, and simmer for 15-20 minutes or until the rice is tender and the water is absorbed.

6. Stir in the lactose-free Greek-style yogurt and ground almonds, creating a creamy and rich texture. Allow it to simmer for an additional 5-10 minutes.

7. Season with salt and pepper to taste. Stir in chopped coriander leaves for a burst of freshness.

8. Serve the lactose-free chicken curry over cooked basmati rice or alongside warm naan breads.