The spices in Lancashire Sauce lend themselves perfectly to Asian cuisine. This popular dish can be spiced up or down by adjusting the chilli powder.



  • 25ml coconut oil
  • 750g diced chicken breast or thigh
  • 2 sliced onions
  • 3 cloves crushed garlic
  • 2 tbsp ginger paste
  • 1 tbsp garam masala
  • 1 tbsp ground coriander
  • 1 tsp cumin powder
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp allspice
  • 1 tsp sugar
  • 2 tbsp ground almonds
  • 3 bay leaves
  • 300ml coconut milk
  • 1 tbsp full fat natural yoghurt
  • 10 shakes Lancashire Sauce


  1. Heat the coconut oil in a deep saucepan
  2. Add the onions and cook until soft
  3. Add the chicken and cook for a further 5 minutes
  4. Turn the heat down to low and add the cumin, garlic, ginger, garam masala, coriander and chilli powder. Stir the mixture and cook for a further 3 minutes
  5. Pour in the coconut milk, ground almonds, yoghurt and bay leaves and bring to the boil. After three minutes turn down the pan to a gentle simmer with the lid off. Shake in the Lancashire Sauce, sprinkle in the sugar and season well with salt and pepper. Let the mixture reduce for about 20 minutes. If the sauce is too thin just stir in around a teaspoon of corn flour or thickening granules
  6. Remove the bay leaves and serve with your preferred rice, chapati or naan bread

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