Gluten-Free Chicken Curry

Using The Really Great Food Company All-Purpose Flour Mix

 

Step 1:


YOU WILL NEED:

    • 1 tablespoon of garlic
    • 1 teaspoon chili pepper
    • 1 teaspoon ginger
    • 1 onion half
    • 1 teaspoon cumin
    • 1 tablespoon of balsamic vinegar or brown sugar
    • 1/2 teaspoon lemon peel
    • 1 tablespoon lemon juice
    • 1/2 teaspoon coriander
    • 1/2 teaspoon basil
    • 1/2 teaspoon cilantro
    • 1/2 can coconut milk
    • 1/2 teaspoon turmeric
    • salt and pepper to taste
  1. Pulse ingredients in a food processor & set aside

Step 2:

YOU WILL NEED:

    • 1 pepper, sliced
    • 1 onion half, diced
    • 4 carrots, diced
    • 2 stalks celery, diced
    • 1 small eggplant, diced
    • 1 sweet potato, diced
    • 1 gold potato, diced
  1. Set aside

Step 3:

YOU WILL NEED:

    • 1 cup RGF All-Purpose Flour
    • 2 pounds chicken breast cut into cubes
    • 3 tablespoons olive oil
    • 1 1/2 cup water or broth
    • 1/2 can coconut milk
  1. Slice chicken into small pieces, roll into flour.
  2. Sautée in pan with 3 tablespoons olive oil for 3 to 5 minutes. Remove from heat set aside.
  3. In the same pan, place vegetables and curry paste from food processor, sauté until tender.
  4. Return chicken to pan and add one and a half cups of water or broth, the rest of the coconut milk cover and simmer on low for 10 to 15 minutes. Serve with rice, pad Thai noodles or by itself.

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Recipe courtesy of @ABCglutenfree – https://livestream.com/abcglutenfree

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