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.

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

1

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.
2

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.
3

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.

Garam masala is a traditional spice blend very common in Indian cooking. Make your own for this dish by combining 1/4 teaspoon ground cinnamon, 1/4 teaspoon coarsely cracked black pepper, 4 green cardamom pods, 1/4 teaspoon coriander seed and 1 whole clove. Add with other spices and blend well. Delicious!
Really want to bring the heat? Add spices to your liking by adjusting the amount in this recipe.
Serve this curry over your favorite rice, quinoa or veggies.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.