Going Nightshade free isn’t the end of curries, it just makes it a lot harder. Not impossible though.
160ml Coconut Milk
1 Chicken Breast
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic, Minced
2 Tsp Ground Almonds or 1 Tbsp Almond Butter
4 Fresh Basil Leaves, Cut into Strips
1 Tbsp Olive Oil
1/3 Chicken Stock Cube dissolved in 20ml Hot Water
1 Tsp Curry Powder
1/8 Tsp Ground Allspice
Pinch Ground Nutmeg
Salt and Black Pepper to Taste
1. Heat Olive Oil in a pan and when hot add Onion and Garlic, mix and cover. Let cook for 5-10 minutes, on a medium heat, or until soft.
2. Add Curry Powder, Allspice, Salt, Black Pepper and Nutmeg and stir together, then add Chicken, stir and cook for 5 minutes.
3. Add Coconut Milk, Chicken Stock and Ground Almonds and stir, bring to boil and then reduce to a simmer and cook covered for 20 minutes. When 10 minutes remain add the Basil and cook covered for the remaining time.