• 130g diced meat free chicken style fillet
• 200ml of coconut milk
• 1 small onion, peeled and finely diced onion
• 1.5 tsp plain flour(00 grade is best)
• 1.5 tsp Garam Masala curry powder
• ½ tsp turmeric
• 1 cm cube of fresh ginger peeled and finely chopped or grated
• 1 small clove of garlic peeled and finely chopped
• 1 tbsp fresh coriander roughly chopped
• 50ml of almond milk
• Rapeseed oil spray

• Add the flour and the meat free chicken cubes to a medium sized bowl and stir until the chicken is evenly coated in the flour.
• Heat a non-stick saucepan and add a couple of sprays of the rapeseed oil, onion and garlic and cook until soft.   
• Add the garam masala, ginger and turmeric to the onion/garlic mixture, stir and cook for 1minute. 
• Add the meat free chicken and excess flour to the saucepan and stir to evenly coat with the spice mixture.  Continue cooking until the chicken has been sealed and is starting to take on the colour of the spices. 
• Gently add the coconut milk and the almond milk.  Slowly bring to the boil, stirring all the time to ensure the sauce does not split, reduce to a simmer and cook for a further 10 – 15 minutes until the sauce has thickened and the protein is cooked.
• Great served with a naan bread or basmati rice.

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