The Best Chicken Curry Gluten Free Recipes

GLUTEN-FREE INDIAN CHICKEN CURRY

Steps:

• 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.
• 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.
• 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.

BEST CHICKEN CURRY (GLUTEN FREE)

Steps:

• Fry onions and garlic in butter till golden brown.
• add bay leaves,cinnamon,cloves and simmer for 5 minutes.
• add chicken pieces and cook for 10 minutes.
• in a bowl mix together the cut tomatoes,salt,curry powder,paprika,coconut milk,yoghurt,ginger,poppy seeds and then add the mix to the chicken and cook till tender (on a medium to low heat).
• stir in the cream and saffron and heat thoroughly.
• last of all try to add lemon juice just before serving and stir.
• serve with rice (basmati).

THE BEST CHICKEN CURRY - GLUTEN FREE

Steps:

• Take the fried onions and 1 tablespoon of oil and fry them on medium heat for about 30 seconds. Add the turmeric and Chicken marsala seasoning. Stir for another minute. Add tomato to taste and stir for another minute. Add 1 cup of water and cook until onions are tender, about 3 to 5 minutes. Add chicken, stir on medium for several minutes. Add another 2 cups of water and let simmer (lowest heat) for 30 minutes.
• This will serve 4 people. I always double this recipe so that the kids have extra for lunch the next day.
• Also, I make my Lebanese rice to go with this. The kids LOVE it!

BECKY'S SLOW COOKER GLUTEN-FREE THAI CHICKEN CURRY

Steps:

• Whisk coconut milk, liquid amino acid, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar together in crock of a slow cooker. Add onion, bell pepper, and cilantro to slow cooker; stir. Place chicken in slow cooker.
• Cook on High until chicken is no longer pink in the center, about 3 hours. Add snap peas, stir, and continue cooking until peas are heated through, 5 to 10 minutes more.

GLUTEN-FREE THAI GREEN COCONUT CHICKEN CURRY

Steps:

• In 10-inch skillet, heat oil over medium heat until hot. Add shallots and curry paste; stir about 3 minutes or until shallots become translucent. Add bell pepper; continue to cook about 3 minutes longer or until soft.
• In small bowl, beat 1/4 cup of the broth and the cornstarch with whisk; set aside.
• To mixture in skillet, add remaining broth, coconut milk, sugar, fish sauce and soy sauce. Heat to boiling over medium-high heat. Add chicken and frozen peas; return to boiling. Cook and stir 8 to 10 minutes or until chicken is no longer pink in center. During last 2 minutes of cook time, stir in cornstarch mixture; cook until thickened. Stir in lime juice.
• Spoon hot rice into 8 serving bowls, and ladle curry on top. Garnish with basil.