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Gluten-Free Indian Chicken Curry

gluten-free indian chicken curry Entree Indian
Gluten-Free Indian Chicken Curry
  • Prep 30 min
  • Total 40 min
  • Servings 6

Try this delicious and authentic chicken curry tonight. It packs the flavor without all of the fat typically found in a chicken curry.

Updated September 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

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  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
90
% Daily Value
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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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