Gluten Free Chicken Curry
This Gluten Free Chicken Curry is delightfully creamy from the coconut milk and salty-sweet from the tomatoes.
Hello GF readers, today I am making Gluten Free curry. It is a simple recipe and takes less than an hour to do and most of that cooking time is simmering on the stove top. This is a wonderful base recipe, you could add a variety of vegetables to it and it would still be saucy and delicious. I make mine on the mild side because my daughter is 7 years old and doesn’t care for spicy food. However, my husband LOVES spicy food; so, if you would prefer it on the spicy side, add some cayenne pepper on the end to fire it up! I serve this dish over my favorite Jasmine rice - I love the extra flavor it lends to the curry - but feel free to use whatever rice you have on hand! Enjoy!
Gluten Free Chicken Curry (4-6 servings)
2-3 Chicken Breasts (about 1.5 Lbs.)
1 Yellow Onion, Diced
3 Cloves of Garlic, minced
2 TBSP of Curry Powder
1 (15 oz.) can of Diced tomatoes
1 (8 oz.) can of Tomato sauce
1 (15 oz.) can of Coconut milk
1 TBSP of Sugar
2 TBSP of Vegetable Oil
Salt & Pepper to Taste
Directions
Place a medium sized sauce pan with high edges over medium heat. Pour in the Vegetable oil and the Curry powder, mix thoroughly and cook for one minute stirring continuously. Do not burn! Add in the diced onion, cooking for 3-5 minutes until tender. Dice your chicken breasts and salt and pepper them generously. After the onion is tender add the diced chicken and garlic, cook chicken until no longer pink, around 5-8 minutes.
Add in the Tomato sauce, Diced Tomatoes, Coconut milk and sugar. Stir until combined. Simmer on the stovetop over a low heat for 30-45 minutes.
Serve with Jasmine Rice.
**Add Cayenne Pepper at the end for a spicy version!
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