Bombay Chicken

bombaychicken Bombay Chicken

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.

3-5 servings

Go visit Sea at Book of Yum for some traditional gluten free  Indian meal ideas.

Never miss a recipe!
Add your email address to receive posts via email:

More Posts Like This:

16 Responses to “Bombay Chicken”

  1. Natalie, that looks delicious. What side dishes do you usually serve with this?

  2. Ooo, I might even be able to make this! yum!

    Is there something I could substitute for the wine or beer? We don’t drink, and I don’t want to buy it just to use a 1/4 c. for the recipe. Maybe broth?


  3. I will totally be making this soon! you had me at peaches =)

    Karen, I can’t do alcohol, and I use broth for white wine, and pomegranate juice for red.

  4. Natalie,
    This looks great even though I don’t eat meat:) I may give it a try with the rest of my family. Wanted to let you know my menu is up at Living Free!

  5. Yum! This looks great. The peach variation sounds wonderful. Great picture too. :-)

  6. I made this tonight with peaches.
    I thought it was very good…especially with coconut rice (I used your rice recipe and it turned out amazing).
    I had to double the recipe since Rennie came over, and that worked out just fine.
    thanks for the chicken recipe!

  7. [...] Bombay Chicken with Coconut [...]

  8. [...] – bookmarked by 1 members originally found by rajivdt on 2008-07-28 Bombay Chicken – bookmarked by 2 members originally found by kacidia [...]

  9. [...] East Indian inspired Bombay Chicken (with adaptions for dairy, corn and alcohol free)with roasted panch poron cauliflower and [...]

  10. I fix this meal tonight for my Husband and me, think you so much for this wonderful recipe for was very good.

  11. This was exquisite! I made it with nectarines b/c that was all I could find at the grocery store in the middle of winter and it was wonderful. I made the coconut rice too — great! And…my preschoolers even devoured it w/o the usual complaining. THANK YOU, THANK YOU, THANK YOU!

  12. Natalie,
    Thank you so much for this recipe. I have been on a gluten-free diet for 3 years now and I am 13 about to be 14. I made this with my friend when we discovered our love for cooking (teehee) It was very good and we enjoyed it a lot. I even made it for my family! We are going to try your pizza and lasagna recipes that I’m sure will be great! Thank you again and you are a gluten-free genius!

  13. OH MY GOODNESS. This recipe is amazing! I made it last night for dinner. I have been getting so bored with the normal routine of dinner and wanted to try something completely different. I used the version with peaches and white wine.

    This dish is so good. I’ve had a few of my coworkers sample it and they even say it’s yummy and they are gluten-eaters!

    Thank you!! Next I’m trying the pumpkin chicken enchiladas! Can’t wait!

  14. I made the Bombay chicken tonight-with the peaches! I have to say that this dish was sooo delicious! Thank you for the recipes-I have a few more to try out this week :)

    I am making the homeade granola cereal now for tomorrows breakfast!

    I am still fresh to this GF living but I can tell you that with my Lupus, I see a big difference in my health when I remove it from my diet. I am so happy to have found your website!

  15. It’s hard to make a recipe “on the fly” and have ALL the ingredients. I was so excited I had most! Please don’t cringe, but I used 1/2 c can diced peaches + 1/2 c organic cherry tomatoes. Also, no curry powder so subbed cumin. don’t drink cow’s milk so used unsweetened almond … uhg~ sorry for chopping up your recipe, but IT WAS DELISH! I do what I can in a pinch. Thank you, thank you. How could it taste healthy AND tasty?! WOW!

  16. This recipe is amazing. I have made it 3 times in 2 weeks and my whole family loves it. Kicked up the curry a bit. Used peaches and substituted cocunut milk for the cows milk. Turned out great and was easy to make! I blogged about it and postet a link to you site! Thanks for making these recipies!

Leave a Reply

Link to this recipe.

If you would like to link to this post, may I suggest the following code:

You may, of course, use whatever anchor you would like, I love links in whatever form they come!