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
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
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