Indian Chicken Curry – Gluten-Free, Dairy-Free, Sugar-Free

This chicken curry is done Indian style. I made it a little lighter on the spices because my husband can be VERY picky about his spices, and I was making it special for him, but you can easily make the flavors “pop” more by simply adding a little more curry powder, paprika, or chili powder. Add an extra green chili to turn up the heat, or take out the one I’ve included to make this a non-spicy dish!

For now, there’s no photo (we ate it too fast, I never got the chance to take one). I’ll make this again soon and update with a picture!

 

Indian Chicken Curry – Gluten-Free, Dairy-Free, Sugar-Free

Ingredients

  • 2lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp extra virgin olive oil OR coconut oil
  • 1/2 medium size onion, finely chopped
  • 5 cloves garlic, minced
  • 1 tsp ginger powder
  • 1 tsp paprika powder
  • 1 tsp curry powder of your choice (make sure it has plenty of turmeric)
  • 1 tsp ground black pepper
  • 1/2 tsp Himalayan pink sea salt
  • 1 tsp soy sauce (choose a brand that is gluten-free, sugar-free, and MSG free... Kikkoman has some good options, but make sure to check the ingredients!)
  • 3 medium-size tomatoes, finely chopped, boiled, and then mashed
  • 1 1/2 cups water
  • 1/2 cup oat milk (coconut cream is ideal, but you may use any creamier kind of non-dairy milk, such as regular coconut milk, oat milk, cashew milk, macadamia milk, or creamier kinds of almond milk)

Instructions

  1. Finely chop the tomatoes and put them into a saucepan with about 1/2 cup of water (or until the tomatoes are just covered). Bring to a light boil and allow them to boil until the water has almost run out, then mash with the back of a spoon.
  2. Add oil to a medium-size pot and heat. When the oil is hot, put the chopped onion into the pot and allow to cook until slightly translucent (about 5 minutes).
  3. When the onions are ready, add in the cut chicken. Cook/sear on high heat until there is little to no pink left on the chicken.
  4. Add in the minced garlic and ginger powder and mix. Cook until fragrant, about 1 minute.
  5. Sprinkle in the spices (paprika, curry powder, black pepper, sea salt, soy sauce) and stir. Cook for another 1 minute or until fragrant.
  6. Take the previously mashed tomatoes and add them into the mix, along with the non-dairy milk/cream and water. Stir in and bring to a simmer.
  7. Allow to cook for approximately 20 minutes or until the chicken is completely cooked and the curry has reached a creamy consistency.
  8. Serve hot with a side of rice or naan bread.
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https://travellingtreats.com/2021/09/27/indian-chicken-curry-gluten-free-dairy-free-sugar-free/

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