Lactose Free Indian Chicken Curry With Basmati Rice Recipes

CREAMY COCONUT CHICKEN CURRY

Steps:

• Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.
• Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.
• Once the chicken pieces are cooked, stir in the coconut milk, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.

IRRESISTIBLE CHICKEN CURRY

Steps:

• Cut the chicken into 1-inch pieces, and then add to a bowl. If you'd like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.
• Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.
• Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.
• Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.
• Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides. Remove the chicken from the pan and place the skillet back onto the heat.
• Add the onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.
• Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.
• Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.
• Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.
• Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).
• Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.

DAIRY FREE CHICKEN CURRY

Steps:

• Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the onion and cook for about 5 minutes, until tender. Add in the garlic, ginger, curry powder, turmeric, cumin and cardamom. Cook, stirring frequently, for about 1 minute, until toasted and fragrant.
• Stir in the tomatoes, coconut milk, carrot, bell pepper, cauliflower / broccoli, chicken pieces, salt and pepper.
• Increase the heat and bring to a simmer. Continue to simmer, reducing the heat as needed and stirring occasionally, for about 15 minutes, until the veggies are tender and the chicken is cooked through (165ºF on an instant read thermometer).
• Turn the heat down to low and stir in the spinach until wilted. Remove from the heat.
• Taste and season with additional salt / pepper if needed, then serve as desired.

LACTOSE FREE INDIAN CHICKEN CURRY WITH BASMATI RICE

Steps:

• Wash and dry the chicken breasts, then chop them up and marinate them in a baggie with lemon juice and a good amount of salt and pepper. Set aside in the refrigerator as you move on to the next steps.
• Puree the onion, garlic, ginger, and chilies in a food processor until smooth/pasty.
• In a pan with high sides, heat your oil with the cinnamon stick, bay leaves, and cloves, just for a few minutes on medium high until it begins to give off the aroma of the spices.
• Mix in the turmeric, mustard powder, cumin, curry powder, and puréed mixture. Reduce heat and cook a few more minutes, just until some of the liquid has evaporated.
• Add in the tomato, return the heat to medium high, and continue to cook about 7 minutes or until the tomatoes begin to break down.
• Stir in the garam masala and chicken until everything is coated, then reduce heat to medium low, cover, and cook for about 15 minutes.
• Uncover, reduce heat to low, and continue cooking another 20-25 minutes, stirring occasionally, until the chicken is cooked through and the liquid is reduced to your liking.
• While the curry mixture is cooking, prepare the rice.
• Stir in the ghee and remove from the heat. Let sit for about 15 minutes (I usually do this while the rice is almost finished and ready to set, too.).
• Serve over basmati rice and garnish with coriander/cilantro leaves