The Best Chicken Curry Gluten Free 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.

THE BEST CHICKEN CURRY - GLUTEN FREE

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!

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).

BEST CHICKEN CURRY

Steps:

• Place chopped onions into a pan. Add in the 2 tbls of oil and cook on medium high heat until onions are transparent.
• Once onions are transparent put in either diced chicken or beef and cook for 6 minutes.
• Mix in the coconut milk and water with the onions and chicken.
• Add the spices and veggies to the milk mixture.
• Simmer for at least 20-30 minutes. Stirring occasionally.
• Server over steamed Basmati rice.

GLUTEN-FREE JAPANESE CURRY

Steps:

• ROUX.
• Melt butter on the sauce pan, mix flour, and saute low heat stirring frequently.
• Add curry and cumin power, reduce heat to low.
• Mix broth in little by little to make curry roux smooth. Stirring frequently.
• Add salt, pepper, heavy cream,ketchup and sugar.
• Cook on low until thick.
• CURRY DISH.
• Cut beef into bite sized cubes.
• Cut potatoes and carrots into bite sized cubes, slice onions.
• Saute beef, onions, garlic and ginger in oil until onions are cooked. Make in large pot.
• Add potatoes, carrots, and water. Simmer until potatoes are done.
• Add Curry Roux and stir. Add more water if too thick.Sauce should be gravy like in consistency.
• Serve over hot rice and enjoy!