Gluten Free Indian Chicken Curry Recipes

GLUTEN-FREE INDIAN CHICKEN CURRY

Gluten-Free Indian Chicken Curry image

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

Ingredients

1 tablespoon vegetable oil
6 cups sliced yellow onions
2 tomatoes, sliced
2 cloves garlic
2 tablespoons roughly chopped, unpeeled gingerroot
2 teaspoons salt
1 tablespoon gluten-free curry powder
2 teaspoons paprika
2 teaspoons garam masala
1 bay leaf
1/2 cup canned reduced-fat (light) coconut milk (not cream of coconut)
1/3 cup raw unsalted cashews
1 red bell pepper, seeded, cut into strips
1 lb boneless skinless chicken breasts, cut into cubes
2 green bell peppers, cored and cut into large cubes

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

BEST CHICKEN CURRY (GLUTEN FREE)

Best Chicken Curry (Gluten Free) image

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

Ingredients

100 g butter
3 onions (chopped)
4 garlic cloves (crushed)
3 bay leaves
1 teaspoon cinnamon
4 cloves
2 kg chicken pieces
2 tomatoes
1 tablespoon salt (to taste)
3 tablespoons curry powder
1 tablespoon paprika
500 ml coconut milk
100 g yoghurt
2 teaspoons poppy seeds
2 teaspoons ginger (grated)
350 ml heavy cream
1/4 teaspoon saffron
3 tablespoons lemon juice

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

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