Gluten Free Indian Chicken Curry Recipes
BEST CHICKEN CURRY (GLUTEN FREE)
BEST,well thats what my kids say.I got this receipe from an old cookbook years ago,and have kept it as it does have a great taste.I think the secret is in the cinnamon. I use durmsticks or should I say lovely legs(chicken legs with the skin removed) and chicken wings
Provided by Andre The Giant
Categories Curries
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Fry onions and garlic in butter till golden brown.
- add bay leaves,cinnamon,cloves and simmer for 5 minutes.
- add chicken pieces and cook for 10 minutes.
- in a bowl mix together the cut tomatoes,salt,curry powder,paprika,coconut milk,yoghurt,ginger,poppy seeds and then add the mix to the chicken and cook till tender (on a medium to low heat).
- stir in the cream and saffron and heat thoroughly.
- last of all try to add lemon juice just before serving and stir.
- serve with rice (basmati).
Nutrition Facts : Calories 1267.3, Fat 104.8, SaturatedFat 52.7, Cholesterol 367, Sodium 1562.6, Carbohydrate 16.2, Fiber 3.4, Sugar 4.7, Protein 67.5
GLUTEN-FREE INDIAN CHICKEN CURRY
Try this delicious and authentic chicken curry tonight. It packs the flavor without all of the fat typically found in a chicken curry.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- In large, heavy-bottomed Dutch oven, heat oil over medium heat until hot. Add onions and tomatoes; cook 3 to 5 minutes, stirring occasionally, until onions soften and start turning golden brown. Stir in garlic, gingerroot, salt, curry powder, paprika, garam masala and bay leaf. Cook about 5 minutes or until very fragrant and spices are beginning to brown. Stir in coconut milk, cashews and red bell pepper; simmer 5 minutes.
- Remove from heat; carefully add mixture to blender. Cover; carefully blend until very smooth. Return to Dutch oven; simmer over medium heat about 10 minutes or until thickened.
- While curry base is simmering, heat 10-inch nonstick skillet over medium heat. Add chicken pieces, and brown on all sides. Add chicken to simmering curry base, heating until cooked through. Return skillet to heat; cook green bell peppers in skillet until brown. Add to curry base. Serve immediately.
Nutrition Facts : Calories 250, Carbohydrate 19 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 8 g, TransFat 0 g
THE BEST CHICKEN CURRY - GLUTEN FREE
A Pakistani friend gave me this recipe and it is one of our favorites. She turned me onto the friend onions already packaged, which makes it so much easier to make. Also, the marsala seasoning is boxed.
Provided by Mom2Eight
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Take the fried onions and 1 tablespoon of oil and fry them on medium heat for about 30 seconds. Add the turmeric and Chicken marsala seasoning. Stir for another minute. Add tomato to taste and stir for another minute. Add 1 cup of water and cook until onions are tender, about 3 to 5 minutes. Add chicken, stir on medium for several minutes. Add another 2 cups of water and let simmer (lowest heat) for 30 minutes.
- This will serve 4 people. I always double this recipe so that the kids have extra for lunch the next day.
- Also, I make my Lebanese rice to go with this. The kids LOVE it!
Nutrition Facts : Calories 282.2, Fat 16.9, SaturatedFat 4.3, Cholesterol 92.8, Sodium 95.2, Carbohydrate 0.5, Fiber 0.2, Protein 30.3
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