Coconut & Almond Chicken Curry

A delicious dairy-free family-friendly chicken curry recipe packed with spinach and made with Flora Dairy Free Coconut & Almond.

When it comes to family meals it can be easy to stick to tried and tested recipes that we know our kids will actually eat. I am sometimes guilty of assuming that my kids want to eat quite bland food but more often than not they are happy to try out meals with a lot more flavour and even some spice. So when Flora got in touch to see if I wanted to try out their new Flora Dairy Free Coconut & Almond I jumped at the chance to use it in this curry! 

Many parents will shy away from make curries for dinner as they are not usually known for being particularly kid-friendly. My recipe however is super mild, making it perfect for children. It’s packed with flavour, without being over-powering and is really creamy too.

Rather than using oil to start off this dish, I used Flora Dairy Free Coconut & Almond which packs the curry full of flavour from the very beginning. Flora Freedom is dairy free so it’s a great option for families dealing with dairy or lactose allergies and intolerances.

As cook-from-scratch curries go, this is actually really easy. It takes a few minutes of frying at the beginning and then the curry will pretty much cook itself on the hob for 15 minutes, leaving you free to get on with other things.

I obviously used chicken in my recipe but it would work really well with lamb too, or even fish. And to make a vegetarian version some cubed sweet potato and chickpeas would be really delicious. Flora Dairy Free Coconut & Almond is currently available to buy in Tesco and Ocado.

If you try this recipe please do let me know what you think. And if you have any ideas for using Flora Freedom Coconut & Almond in other recipes share them in the comments below!

Coconut & Almond Chicken Curry

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★★★★★ 5 from 1 reviews

• Author: Ciara Attwell
• Yield: 4
• Category: Dinner

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Description

A delicious dairy-free family-friendly chicken curry recipe packed with spinach and made with Flora Dairy Free Coconut & Almond.

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Ingredients

• 20g flaked almonds
• 1 tbsp Flora Dairy Free Coconut & Almond
• 1 small onion, finely chopped
• 2 cloves of garlic, crushed
• 1/2 tsp grated fresh ginger
• 1 tsp ground coriander
• 1/2 tsp mild curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 500g diced chicken breast
• 400ml light coconut milk
• 1/2 tbsp cornflour
• 150g fresh baby spinach

To serve: boiled rice and chopped fresh coriander

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Instructions

1. Add the flaked almonds to a dry pan and cook for a couple of minutes until toasted and then remove and set aside.
2. Add the Flora Dairy Free Coconut & Almond to the pan and melt over a medium heat. Add the chopped onion and then cook for 3-4 minutes until the onions are soft. Add the garlic and ginger and cook for another minutes.
3. Next add the spices and stir quickly until all the onions are coated in the spices. Add in the chicken pieces and fry for 3-4 minutes before adding the coconut milk.
4. Bring to the boil and then reduce to a simmer. Leave to cook for 15-20 minutes.
5. Once the chicken has cooked through remove a few tablespoons of the cooking liquid and place in a small jug or mug with the cornflour. Mix quickly until all the lumps have disappeared and then return to the pan, stirring well.
6. Add the baby spinach and cook for another couple of minutes until the spinach has wilted.
7. Serve with boiled rice and garnish with the toasted flaked almonds and some chopped fresh coriander.

Disclosure: I was compensated for my time spent working on this campaign with Flora but as always all opinions and views are honest and are my own.