Gluten-Free Curry Chicken

Gluten-Free Curry Chicken

Gluten-Free Curry Chicken

 

Have you tried a gluten-free curry dish yet?

Curry is definitely one of my favorite spices.  It adds so much flavor to a dish and blends everything together.

gluten-free turmeric

The orange-yellow color from turmeric in curry adds a beautiful presentation to your dinner table. Turmeric offers many health benefits, including being anti-inflammatory and a strong antioxidant.

 

Curry itself offers many health benefits such as easing digestion, boosting your immune system, protecting your heart and lowering your cholesterol.

 

Why not add a boost of health to your dinner table?

 

Start with simple, whole ingredients: organic chicken breasts, lots of veggies, curry, turmeric, ginger, and coconut milk.

 

You can easily make this dish all vegetarian by omitting the chicken, and adding in more veggies.

Gluten-Free Curry Chicken

Create Your Dish

Rinse the chicken and slice into thin strips.  Or, chop into small cubes if you prefer. Place to the side in a bowl or dish.

 

**Always wash up well after cutting raw chicken – your hands, the counter tops, knives and the cutting boards.

 

Rinse and chop the broccoli into bite sized pieces, use fresh or frozen. If using frozen, chop after steaming.

 

Fill a large skillet with ¼ inch of water and add the broccoli. Bring to a boil and steam the broccoli for about 5-6 minutes to soften. Drain the broccoli and place on a dish to the side.

 

Peel and chop all of the veggies. Place on the side for now.

Gluten-Free Curry Chicken

Add a little olive oil to the same skillet.  On medium heat sauté the onion for about 3 minutes, then add in the carrots. Cook for about 6-8 minutes, stirring often. Add in the peppers and continue to cook for about 5 minutes to soften the veggies.

 

Scoop out all of the veggies and place on a side dish.

 

Add another tablespoon of olive oil to the skillet.  Add the chicken and sauté until cooked through completely. As the chicken is cooking add the curry, ginger, turmeric and sea salt.

 

 

Once the chicken is almost cooked through, add the coconut milk to the pan and stir well to create the sauce.  Add more milk if needed.

 

Return all the veggies to the pot along with the chicken. Stir well to combine the sauce with everything.  Add in the mushrooms or pea pods if using. Simmer for about 5 more minutes to allow the sauce to blend into the veggies. Again, add more milk if needed.

 

Serve alone, over brown rice, quinoa or cauliflower rice.

Gluten-Free Curry Chicken on a plate

Easy & Delicious!

 

Gluten-Free Curry Chicken

This is an easy and delicious dinner that is booming with flavor. Easy to make vegetarian by taking out the chicken and adding in more veggies.

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Ingredients

  • 2 chicken breasts, sliced into thin strips, or small chunks
  • 2 medium onions, sliced
  • 1 ½ red, orange or yellow peppers, sliced into strips
  • 4-5 carrots – peeled and sliced. Slice on an angle for longer carrots and a pretty presentation.
  • 1 cup of broccoli – cut into bite sized pieces
  • Large handful of Pea pods (optional)
  • ½ cup Mushrooms- sliced (optional)
  • Olive oil for cooking
  • 3t curry powder
  • 1 t turmeric
  • 2t of ground ginger or fresh graded ginger
  • Pinch of sea salt
  • ½ - ¾ cups of coconut milk

Instructions

  • Rinse the chicken and slice into thin strips. Or, chop into small cubes if you prefer. Place to the side in a bowl or dish.
  • **Always wash up well after cutting raw chicken – your hands, the counter tops, knives and the cutting boards.
  • Rinse and chop the broccoli into bite sized pieces, use fresh or frozen. If using frozen, chop after steaming.
  • Fill a large skillet with ¼ inch of water and add the broccoli. Bring to a boil and steam the broccoli for about 5-6 minutes to soften. Drain the broccoli and place on a dish to the side.
  • Peel and chop all of the veggies. Place on the side for now.
  • Add a little olive oil to the same skillet. On medium heat sauté the onion for about 3 minutes, then add in the carrots. Cook for about 6-8 minutes, stirring often.
  • Add in the peppers and continue to cook for about 5 minutes to soften the veggies.
  • Scoop out all of the veggies and place on a side dish.
  • Add another tablespoon of olive oil to the skillet. Add the chicken and sauté until cooked through completely. As the chicken is cooking add the curry, ginger, turmeric and sea salt.
  • Once the chicken is almost cooked through, add the coconut milk to the pan and stir well to create the sauce. Add more milk if needed.
  • Return all the veggies to the pot along with the chicken. Stir well to combine the sauce with everything.
  • Add in the mushrooms or pea pods if using. Simmer for about 5 more minutes to allow the sauce to blend into the veggies. Again, add more milk if needed.
  • Serve alone, over brown rice or quinoa.

Notes

When using raw chicken always clean up your utensils, cutting boards and countertops - as well as your hands.

Nutrition

Calories

1867 cal

Fat

104 g

Carbs

247 g

Protein

60 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
16

This dish is so good, you’ll want to make extra to have leftovers the following day!

In the comments let me know if you are enticed to make this dish!

 

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This information is being provided to you for educational and informational purposes only. It is being provided to educate you about gluten-free living and as a self-help tool for your own use. It is not meant to diagnose, treat, prevent or cure. This information is to be used at your own risk based on your own judgment. Always seek the advice of your own Medical Provider regarding any questions or concerns you have about your specific health, or any medications. The information shared is not allowed to be reproduced, replicated or sold.

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