Lactose Free Indian Curry Recipes
LACTOSE FREE INDIAN CHICKEN CURRY WITH BASMATI RICE
This easy Indian Chicken Curry is so delicious with its secret ingredient. It isn't too spicy, so kids can enjoy it, but it can also be made spicier if you wish.
Provided by Arts & Crackers
Categories Entrees
Time 1h20m
Number Of Ingredients 20
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
LACTOSE FREE INDIAN CURRY
This is great for those who are lactose intolerant or keep Kosher. For those who are lactose intolerant, they get to try an Indian dish they would not otherwise get to try. For those who keep Kosher, there is no dairy in soy products, and that takes the worry out of mixing meat and dairy, which is otherwise a big no-no.
Provided by Studentchef
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil, in a skillet, on medium high heat. Once hot, brown the drumstick meat in it, until it's properly cooked, about 5 minutes.
- In a small bowl mix the plain soy yogurt with the seasonings, then slowly add it to the skillet, making sure the chicken is properly coated in it, as it is cooking. Stir occasionally for 3 minutes.
- In another small bowl, mix water and cornstarch, until there it is smooth and there are no lumps. Add this to the chicken mixture, stirring occasionally for about 5 minutes or until sauce thickens.
- Serve warm and over basmati rice.
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