FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Gluten Free Savory Chicken Curry

Related tags
main-dish dairy free dinner
Nutrition per serving    (USDA % daily values)
CAL
691
FAT
81%
CHOL
14%
SOD
6%

Comments

Add a comment

Ingredients for 4 servings

As always, confirm that your ingredients are themselves gluten free and, ideally, free of any extra ingredients as well.

Two chicken breasts

One cup of brown rice

One cup almond milk (I like Blue Diamond or Fresh & Easy unsweetened)

One half cup hummus (I like using Fresh & Easy plain hummus)

One half cup dried raisins (preferably white raisins, unsweetened)

One half cup sundried tomatoes

One red onion

Two cloves of fresh garlic

One cup minced mushrooms

One half cup minced pecans

Two tablespoons curry powder (I like Trader Joe's or Fresh & Easy)

Other spices (salt, pepper, thyme, celery salt)

Extra Virgin olive oil

Your favorite veggie side (broccoli, spinach, asparagus, etc.)

Preparation

1.

Start your rice - I always add a splash of olive oil and a pinch of salt, and I always use a rice cooker (the kind that turn off when the rice is done...)

2.

Dice up your onion, then mince up your mushrooms and garlic. Add all of this with a little olive oil to a large pan and sauté until lightly cooked.

3.

Dice your sundried tomatoes, mince your pecans, and add these with the raisins to the mix. Now stir in your curry until all of the ingredients are covered with it.

4.

Add your hummus, almond milk, a splash more olive oil, a pinch of celery salt and a half teaspoon of thyme, then cover and simmer for a few minutes.

5.

As your first pan is simmering, dice up your chicken breasts to bite-sized pieces and sauté them in olive oil. I usually coat the chicken in the pan with a pinch of salt and pepper.

6.

Once the chicken is lightly browned (but not overcooked), add it to the first pan (grease and all). Stir in and cover. Don't worry about whether the chicken is completely cooked through, as simmering in the curry will finish the job.

7.

After a few minutes you can sample the curry sauce (cool it first!) and see what you might want to add to balance the flavors. You can always add more curry, or more hummus, or more pepper or celery salt to taste.

8.

Once your rice is done, steam or microwave a side of broccoli, spinach, asparagus or other treasured veggie to go with your meal, then spoon the chicken curry on the rice and you're good to go!

You might also like

Mangalore Chicken Curry
Indian Simmer
Chicken Curry
Indian Simmer
Cheap Creamy Chicken Curry
Food52
Chicken And Vegetable Curry
Pamela Salzman
Chicken Curry
No Recipes
Indian Chicken Cauliflower Curry
The Skinny
Chicken Curry
Real Simple
Curried Chicken Satay With Fresh Mint-Soy Vinai...
Wolfgang Puck
Thai Red Chicken Curry Recipe
Real Simple
Tom’s Trinidadian Chicken Curry
The Pioneer Woman