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Gluten-Free Indian Chicken Curry

Name: Gluten-Free Indian Chicken Curry
Prep time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Indian
Ingredients: 1 tablespoon vegetable oil; 6 cups sliced yellow onions; 2 tomatoes, sliced; 2 cloves garlic; 2 tablespoons roughly chopped, unpeeled gingerroot; 2 teaspoons salt; 1 tablespoon gluten-free curry powder; 2 teaspoons paprika; 2 teaspoons garam masala; 1 bay leaf; 1/2 cup canned reduced-fat (light) coconut milk (not cream of coconut); 1/3 cup raw unsalted cashews; 1 red bell pepper, seeded, cut into strips; 1 lb boneless skinless chicken breasts, cut into cubes; 2 green bell peppers, cored and cut into large cubes

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Prep 30 min
Total 40 min
Servings 6

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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 Sep 20, 2016

Ingredients

Curry Base

1 tablespoon vegetable oil
6 cups sliced yellow onions
2 tomatoes, sliced
2 cloves garlic
2 tablespoons roughly chopped, unpeeled gingerroot
2 teaspoons salt
1 tablespoon gluten-free curry powder
2 teaspoons paprika
2 teaspoons garam masala
1 bay leaf
1/2 cup canned reduced-fat (light) coconut milk (not cream of coconut)
1/3 cup raw unsalted cashews
1 red bell pepper, seeded, cut into strips

Chicken

1 lb boneless skinless chicken breasts, cut into cubes
2 green bell peppers, cored and cut into large cubes

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
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!
tip 2
Really want to bring the heat? Add spices to your liking by adjusting the amount in this recipe.
tip 3
Serve this curry over your favorite rice, quinoa or veggies.
tip 4
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

250 Calories, 10g Total Fat, 20g Protein, 19g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 250

Calories from Fat: 90

Total Fat: 10g; 15%

Saturated Fat: 2 1/2g; 14%

Trans Fat: 0g

Cholesterol: 45mg; 16%

Sodium: 850mg; 35%

Potassium: 580mg; 16%

Total Carbohydrate: 19g; 6%

Dietary Fiber: 4g; 16%

Sugars: 8g

Protein: 20g

% Daily Value*:

Vitamin A: 30%; 30%

Vitamin C: 45%; 45%

Calcium: 6%; 6%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.