This dairy-free version of the classic Indian takeaway can be made at home in under 30 minutes.

Recipe: Caralee Fontenele  Photos: Jo Anderson

Butter chicken is an all-time favourite takeaway for a lot of families.  It is super delicious; my family and I absolutely love it, too. The problem is that I never feel very good after I have eaten takeaway butter chicken. This recipe is made from scratch, dairy-free, easy and delicious.

Preparation 10 minutes
Cooking time 15 minutes
Serves 4

INGREDIENTS

1 onion, finely diced
2 cloves garlic, grated
1 teaspoon fresh ginger, grated
2 chicken breasts, diced
1 tablespoon garam masala
1 tablespoon paprika
1 tablespoon cumin seeds, ground
½ tablespoon coriander, ground
½ teaspoon chilli powder
1 teaspoon sea salt
140 grams tomato paste
400 ml coconut milk
1 tablespoon olive oil

METHOD

Heat a large wok or pan over medium-high heat. Add the olive oil, onion, garlic and ginger, sauté for 2 to 3 minutes. Turn the heat down a little and add the chicken and spices, ensuring the spices coat the chicken.

Cook for 3 minutes then add the tomato paste. After a further 3 minutes, add the coconut milk and simmer for 10 minutes. Serve and enjoy.

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Nourishing You by Caralee Fontenele, Photography by Jo Anderson RRP $39.99, distributed by Bateman Books

From the bestselling author of the Real Food Pledge & Real Food Everyday, Caralee Fontenele returns with Nourishing You, a collection of more than 100 simple and delicious recipes inspired by her love of real food, flavour and feeling vibrant each day. Nourishing You will inspire and revive your food choices with easy-to-follow gluten, diary and refined sugar-free recipes.