Chicken Korma recipe - tastes like pataks - but dairy and soya free?

I want to make one that all of us enjoy, but the few I have tried are not as rich or creamy as pataks which is our favourite! Can anyone offer me a good recipe that does not use yogurt but comes out as lovely as the ones we buy in the shops????Chicken Korma recipe - tastes like pataks - but dairy and soya free?
use coconut milk and coconut cream instead of dairy for similar resultsChicken Korma recipe - tastes like pataks - but dairy and soya free?
Hi,





You can try this recipe here but omit the yogurt. I do add the coconut milk , so can add more coconut cream in this and also add a few more cashews, that way the texture will be creamy. The flavor will come from the roasted spices. Here it is http://www.creative-cooking-corner.com/c鈥?/a>
Try this, but swap the yoghurt %26amp; creamed coconut for coconut milk.





CHICKEN KORMA





Serves 2 - 3





INGREDIENTS





375g of chicken breasts


1 clove of garlic


2cm (1 inch) piece of fresh ginger


2 onions


2 tablespoons of sunflower oil


200g (陆 a 400g tin) of plum tomatoes*


陆 a teaspoon of chilli powder


1 tablespoon of garam masala


陆 a teaspoon of ground turmeric


250ml of water


100ml (陆 a 200ml pot) of yoghurt


50g sachet of creamed coconut





METHOD





Chop the chicken into 1cm (陆 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.





Put the oil into a saucepan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.





Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it鈥檚 easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.





Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.





Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.





ADDITIONS %26amp; ALTERNATIVES





Use turkey instead of chicken. Add 陆 a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.





* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.