Gluten Free Indian Chicken Curry Food

GLUTEN-FREE INDIAN CHICKEN CURRY

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.

EASY DAIRY FREE CHICKEN COCONUT CURRY.

Steps:

• Place the olive oil and diced onion in a large skillet over medium heat. Cook until the onion starts to brown, about 10-15 minutes. (You want it to brown, it adds a lot of flavor to the sauce).
• Once the onion has started to brown, add the chicken and the spices. Cook over medium heat.
• When the chicken is mostly cooked through, add the canned coconut milk. Stir well. Continue to simmer until the chicken is done and the sauce is fragrant, about 15 minutes.
• Add the 1/2 cup of non-dairy milk and stir. Put the corn starch and the tablespoon of non-dairy milk in a small container and shake to remove lumps. Drizzle this mixture into the pan and stir.
• Continue to simmer for a few minutes until the sauce thickens.
• Serve over Jasmine or Basmati rice. Top with green onions or red pepper flakes if desired.

BEST CHICKEN CURRY (GLUTEN FREE)

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).

WHOLE30 CHICKEN CURRY (LOW CARB, PALEO)

Steps:

• Heat 1 1/2 tablespoons ghee in a large skillet over medium heat. Cook onions and ginger until onions are softened. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
• Add chili powder, curry powder, turmeric, garam masala, cinnamon, and a few big pinches of salt. Stir well to combine and sauté on low heat until a toffee brown but not burned, about 20 minutes. Add a tablespoon or two of water, as needed, to keep from burning. Cook until the curry smell begins to become more prominent.
• Add tomatoes and cook until the mixture is shiny and soupier than the spice-onion mixture. Remove from pan and transfer to food processor or blender; process until a smooth paste. Set aside.
• Return skillet to stove and add 1 tablespoon ghee. Add chicken pieces and cook, stirring frequently, until just opaque. Add mushrooms and sauté until browned and softened.
• Add curry paste from step 3 and stir well to combine. Sauté for 2-3 minutes, then add 1/2 cup water and can of coconut milk. Stir well. Simmer 10 minutes or until sauce is thickened and chicken is cooked through. Remove from heat.
• In a small skillet, heat 1 tsp. ghee over medium heat. Add mustard seeds and green chiles. Sauté until mustard seeds start to pop and green chile is softened.
• Spoon cauliflower rice into serving bowls, top with chicken curry, then with mustard seed-chile mixture. Garnish with fresh cilantro leaves.