Archive for November, 2011

Gluten Free Chicken Curry

Gluten Free Chicken CurryOne of my favorite stews growing up was my mom’s Chicken Curry. Of course in those days we grew our own coconut trees, ergo made fresh coconut cream and milk. There were even times we raised our own chickens for food.

My mom’s version used green curry powder. She also used whatever variety of potatoes were available on hand.

For my version, I added in cauliflower and use yellow curry powder, as it is what is readily available at our local grocery store here. If I cannot find frozen coconut milk, I use the Thai brand, organic coconut milk.

This recipe, I would say is comparable to my mom’s version in the way it is served: with love, and fondness for what is just hearty, good food.

May those who choose to prepare this Chicken Curry, savor their own fond memories.

Gluten Free Chicken Curry

What we will need to have:

3 lbs. red potatoes, cut into big wedges (or, quartered if potatoes are medium sized)
1 (10 oz.) package frozen cauliflower florets (or, 1/2 head cauliflower, cut into florets)
2 medium sized carrots, cut into medallions/rounds
1 green bell pepper, diced
1 red bell pepper, diced
1/2 of a medium sized white onion, chopped
2 garlic cloves, minced
1 tbsp. fresh ginger, grated
3 tsp. yellow or green curry powder
1/2 tsp. cumin powder
1/2 tsp. cayenne pepper
2 lbs. boneless chicken, cut into bite sized pieces
1 cup sweet peas
1 can organic coconut milk or 1 1/2 cup fresh coconut milk
2 cups chicken broth or water
2 Tbsp. light tasting oil (safflower, sunflower, canola)

What we need to do:

  1. In a 6-8 quart stock pot over medium high heat, heat oil and saute onions until translucent.
  2. Add garlic and ginger, saute for a minute.
  3. Into this add chicken pieces , curry powder, cumin and cayenne and cook until chicken is half way cooked.
  4. Add broth or water and bring all of it into a boil. Once boiling, reduce heat to a simmer and let simmer for about 30 minutes, covered.
  5. After 30 minutes, uncover and add potatoes, carrots and coconut milk. Let the whole thing come back up to a simmer.
  6. Cook for another 20 minutes, covered, before adding in bell peppers, cauliflower and sweet peas.  Simmer for another 5-10 minutes, just until cauliflower florets are cooked through.
  7. Serve over rice, by itself in a bowl or, with chunky gluten free and eggless / egg free bread.