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
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Huma Karki
[email protected]This recipe is amazing! I'm so glad I found it.
Kay-Anna Hunt
[email protected]Can I use chicken thighs instead of chicken breasts?
Ivdeeri M
[email protected]I'm allergic to coconut milk. Is there a substitute I can use?
Rita King
[email protected]This is the best gluten-free Indian chicken curry I've ever had. I will definitely be making it again.
Anthony Young
[email protected]I followed the recipe, but my chicken curry turned out too watery. I think I added too much liquid.
Maisha Mina
[email protected]This chicken curry is a bit time-consuming to make, but it's worth the effort. The end result is a flavorful and satisfying dish.
Bhakta karki
[email protected]I've made this recipe several times now, and it's always a hit. My friends and family love it!
Pontsho Letlhogonolo
[email protected]This curry is a great way to use up leftover chicken. It's also a good freezer meal.
umair munair
[email protected]I'm not a big fan of Indian food, but this chicken curry was surprisingly good. The flavors were well-balanced and not too overpowering.
Md moheuddin Sorder
[email protected]The chicken curry was easy to make and tasted delicious. I especially loved the creamy coconut milk sauce.
Lovinter Akinyi
[email protected]I followed the recipe exactly, but my curry turned out a bit too spicy. Next time, I'll use less chili powder.
Eddie Mogorosi
[email protected]This recipe is a lifesaver for me as someone with celiac disease. I've been craving Indian food for so long, and now I can finally enjoy it again. Thank you!
azariah
[email protected]I'm not usually a fan of gluten-free dishes, but this chicken curry changed my mind. It's so flavorful and satisfying, I couldn't tell the difference. Definitely a keeper!
Asif Sharif Offical
[email protected]This gluten-free Indian chicken curry is an absolute delight! The flavors are rich and complex, and the chicken is fall-off-the-bone tender. I served it with basmati rice and naan bread, and it was a hit with my family and friends.