This is a fairly simple gluten free recipe that I can make with a few pantry ingredients. I am adding this to my rotation because my husband and I really enjoyed it. We tried to get our toddlers to eat it, but the best they did was eat the chicken with ketchup. Oh well, I will keep trying!
I confess I make this with different proportions every time which makes it difficult for me to write down. If I have wine I use wine- if not, I use gluten free beer. When I ran out of tomatoes this week, I made the recipe with peaches and it was even more yummy. Sometimes I cook the chicken breasts whole and sometimes I cut them in 2 inch pieces. You see where I am going. Make it your own!
If you don’t like the texture of coconut, you may want to make this with my coconut rice recipe and leave out the shredded coconut garnish. You get the flavor without the texture. My husband doesn’t like coconut, but he loves my coconut rice recipe.
3 Tablespoons butter or oil
3 boneless chicken breasts
1/2 cup onion ( I use red onion)
1/2 teaspoon garlic
1/2 teaspoon salt
2 Tablespoons fresh ginger root, minced
1/8 teaspoon chili powder
1/8 teaspoon cayenne
1/2 teaspoon curry powder (this ingredient is optional for curry haters/curry lovers may want to kick it up)
1 cup chopped fresh tomatoes or fresh peaches, diced (I have used peaches and it was fabulous)
1/2 cup gluten free chicken broth
1/4 cup gluten free beer or dry white wine
1/3 cup milk
2-3 teaspoons cornstarch
cooked rice or use coconut rice
2 green onions, chopped
1/4 cup chopped cashews or almonds (optional)
1/4 cup shredded coconut
Prepare your chicken- cut into two inch pieces OR pound the chicken breasts between plastic wrap until flattened just a little. In a heavy, deep frying pan, melt the butter or heat the oil over med. heat. Brown the chicken on both sides. If using the 2 inch pieces, it will take about 3 minutes per side. Remove chicken from pan, but reserve the butter. Cook the onion for about 3 minutes; add garlic and stir for 1 minute. Return chicken to pan and add chicken broth, salt, ginger, chili powder, cayenne, curry, chopped peaches, and beer/wine. Stir to combine. Cover and simmer for about 15 minutes. Reduce heat to low (if not there already) and cook until chicken is tender when pierced with a fork.
In a small measuring cup, mix milk and cornstarch. Slowly stir into chicken mixture. Bring the mixture to a boil and thicken the sauce. Serve with rice and garnish.
Go visit Sea at Book of Yum for some traditional gluten free Indian meal ideas.
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- Pesto your Fish and Have a Side of Green Beans