Best Chicken Curry Gluten Free Recipes

GLUTEN-FREE INDIAN CHICKEN CURRY

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 15

Gluten-Free Indian Chicken Curry image

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.

Nutrition Facts : Calories 250, Carbohydrate 19 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 8 g, TransFat 0 g

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

THE BEST CHICKEN CURRY - GLUTEN FREE

A Pakistani friend gave me this recipe and it is one of our favorites. She turned me onto the friend onions already packaged, which makes it so much easier to make. Also, the marsala seasoning is boxed.

Provided by Mom2Eight

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

The Best Chicken Curry - Gluten Free image

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!

Nutrition Facts : Calories 282.2, Fat 16.9, SaturatedFat 4.3, Cholesterol 92.8, Sodium 95.2, Carbohydrate 0.5, Fiber 0.2, Protein 30.3

Ingredients

4 boneless chicken breasts (you can use chicken tenders if easier)
1 tablespoon oil (olive, canola, grapeseed)
1 cup fried onions (I purchase them already made up, the brand is Chirag)
1 1/2 teaspoons turmeric
1 teaspoon chicken marsala seasoning (may add more if you like it spicy)
1 tomatoes (diced) (optional)
3 cups water