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I love a curry, and i have come up with this creation of a dairy and gluten free version - (is actually corn free too) This recipe is for two people so you may want to multiply it for more of you. If you are not making it gluten free or dairy free you may wish to use breadcrumbs and or normal buttermilk.

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian, Thai
Servings: 2 people
Calories: 1kcal
Author: claireskitchen


  • 200ml gluten free oat milk
  • 2 tbsp lemon juice
  • 2 cloves garlic crushed
  • 1/2 chopped chilli
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 thumb sized piece of ginger, grated
  • 1 medium carrot, peeled and chopped small
  • 1 small bunch corriander, stalkes chopped
  • 2 teaspoons each of garam masala, medium curry powder and turmeric (or use a mild curry paste)
  • 2 teaspoons of mild curry paste
  • 2 tbsp gluten free plain flour
  • 2 tsp mango chutney
  • 2 chicken breasts
  • sunflower oil or rapeseed
  • 3 tbsp baby rice or rice breadcrumbs
  • 1/3 fresh red chilli, seeds removed chopped
  • 1 lemon rind peeled and thinly chopped
  • 1 small red onion, thinly sliced
  • 1 carrot peeled and peeled with peeler into thin strips
  • squeeze of lemon juice
  • handful of coriander leaves


  • Take the chicken breast and flatten out with a rolling pin.  You want to put the chicken in between 2 pieces of cling film or baking parchment first before bashing the chicken.  This makes this a lot cleaner.  
  • Place in a bowl, and pour over the gluten free oat milk, place in the lemon juice and stir. Add the curry powder, a pinch of salt and the crushed garlic. Ideally marinade for a minimum of 2 hours or even better overnight in the fridge but i have used straight away. 
  • For the sauce, peel and chop the onion. Fry in some sunflower oil, with the crushed garlic, chopped ginger, half a chopped chilli, and chopped carrot, and the finely chopped coriander stalks (reserving the leaves).  Saute the mixture for 10-15 minutes. Add in the garam masala, medium curry powder and turmeric and stir around to combine and add the curry paste (i use mild here) but this will still give it a punch with the other ingredients if you like it mild add to taste.  Allow this to cook for a minute or two but without burning you will need to keep string.  Stir in the gf flour and then the mango chutney and stir, then add 800ml of water then allow to simmer for 15 minutes.   It will look watery but it will thicken up. 
  • Cook the rice in the usual way. 
  • While this is happening pour some baby rice onto a plate and then take your chicken and remove from the marinade and place in the baby rice so that it sticks and coats the chicken, turn over and do the same on the over side. Heat a frying pan with some oil and then place the chicken into the oil and fry on a gentle heat and allow to cook for 5-6 minutes each side which should give it as nice colour and try not to touch and turn so you do not knock off the coating. Ensure the chicken is cooked through and allow to rest before serving. 
  • You can make the pickle by peeling the carrot with the vegetable peeler into thin strips. Cut the lemon rind with the vegetable peeler and then cut it finely with a knife and add it to the bowl. Add fine slices of red chilli, red onion and lemon juice and corriander leaves and stir. 
  • Your dinner is ready to serve!!