Chicken Curry Trial: Gluten-free, Dairy-free, Nut-free
I like looking through the best of recipe links on other blogs. That’s how I came across the Pakistani Kimi (Beef Curry) recipe from Whole New Mom. It looked good, so I decided to try it out this week.
We’d had lots of beef recently, so I subbed chicken for the beef. I also cut down the amount of tomatoes, since we’re not that fond, and I didn’t want to deal with half a can. I also used garlic powder and didn’t use turmeric, because that’s what was in my pantry.
In a large skillet, saute onion until tender. Add chicken and cook thoroughly. Stir in curry, salt, and spices.
Add peas, tomatoes, and potatoes.
Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, until potatoes are tender. Serve with rice.
Adapted from Whole New Mom
Gluten-free, Dairy-free, Nut-free
- 2 Tablespoons canola oil
- 1 medium onion, chopped
- 1 pound chicken, cubed
- 1 1/2 Tablespoons curry powder
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1/8 teaspoon pepper
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1 14 ounce can of diced tomatoes
- 3 potatoes, peeled and diced
- 2 1/2 cups peas
Saute onion in oil until tender. Add chicken and cook thoroughly. Add curry powder, salt, and spices and stir until chicken is coated. Add tomatoes, potatoes, and peas. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, until potatoes are tender. Serve with rice.
Makes 6 servings
This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).
What I Thought
This took longer to make than I thought it would. But I still quite liked the results. My husband would have liked it a bit “hotter” in flavor, but I like things mild. The kids were more interested in eating rice, but they could be persuaded to eat the chicken at least. I’m looking forward to eating the leftovers.