Best 4 Best Chicken Curry Gluten Free Recipes

Chicken curry is a popular dish relished by people around the globe. Its diverse range of flavors and textures offers a delightful culinary experience. However, for individuals with gluten intolerance or those following a gluten-free diet, finding the best chicken curry recipe can be a challenge. This comprehensive article aims to guide readers towards creating the perfect gluten-free chicken curry, taking into account the specific dietary needs without compromising on taste or authenticity.

Let's cook with our recipes!

GLUTEN-FREE INDIAN CHICKEN CURRY

Gluten-Free Indian Chicken Curry image

Try this delicious and authentic chicken curry tonight. It packs the flavor without all of the fat typically found in a chicken curry.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
6 cups sliced yellow onions
2 tomatoes, sliced
2 cloves garlic
2 tablespoons roughly chopped, unpeeled gingerroot
2 teaspoons salt
1 tablespoon gluten-free curry powder
2 teaspoons paprika
2 teaspoons garam masala
1 bay leaf
1/2 cup canned reduced-fat (light) coconut milk (not cream of coconut)
1/3 cup raw unsalted cashews
1 red bell pepper, seeded, cut into strips
1 lb boneless skinless chicken breasts, cut into cubes
2 green bell peppers, cored and cut into large cubes

Steps:

In large, heavy-bottomed Dutch oven, heat oil over medium heat until hot. Add onions and tomatoes; cook 3 to 5 minutes, stirring occasionally, until onions soften and start turning golden brown. Stir in garlic, gingerroot, salt, curry powder, paprika, garam masala and bay leaf. Cook about 5 minutes or until very fragrant and spices are beginning to brown. Stir in coconut milk, cashews and red bell pepper; simmer 5 minutes.
Remove from heat; carefully add mixture to blender. Cover; carefully blend until very smooth. Return to Dutch oven; simmer over medium heat about 10 minutes or until thickened.
While curry base is simmering, heat 10-inch nonstick skillet over medium heat. Add chicken pieces, and brown on all sides. Add chicken to simmering curry base, heating until cooked through. Return skillet to heat; cook green bell peppers in skillet until brown. Add to curry base. Serve immediately.

Nutrition Facts : Calories 250, Carbohydrate 19 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 8 g, TransFat 0 g

BEST CHICKEN CURRY (GLUTEN FREE)

Best Chicken Curry (Gluten Free) image

BEST,well thats what my kids say.I got this receipe from an old cookbook years ago,and have kept it as it does have a great taste.I think the secret is in the cinnamon. I use durmsticks or should I say lovely legs(chicken legs with the skin removed) and chicken wings

Provided by Andre The Giant

Categories Curries

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

100 g butter
3 onions (chopped)
4 garlic cloves (crushed)
3 bay leaves
1 teaspoon cinnamon
4 cloves
2 kg chicken pieces
2 tomatoes
1 tablespoon salt (to taste)
3 tablespoons curry powder
1 tablespoon paprika
500 ml coconut milk
100 g yoghurt
2 teaspoons poppy seeds
2 teaspoons ginger (grated)
350 ml heavy cream
1/4 teaspoon saffron
3 tablespoons lemon juice

Steps:

Fry onions and garlic in butter till golden brown.
add bay leaves,cinnamon,cloves and simmer for 5 minutes.
add chicken pieces and cook for 10 minutes.
in a bowl mix together the cut tomatoes,salt,curry powder,paprika,coconut milk,yoghurt,ginger,poppy seeds and then add the mix to the chicken and cook till tender (on a medium to low heat).
stir in the cream and saffron and heat thoroughly.
last of all try to add lemon juice just before serving and stir.
serve with rice (basmati).

Nutrition Facts : Calories 1267.3, Fat 104.8, SaturatedFat 52.7, Cholesterol 367, Sodium 1562.6, Carbohydrate 16.2, Fiber 3.4, Sugar 4.7, Protein 67.5

THE BEST CHICKEN CURRY - GLUTEN FREE

The Best Chicken Curry - Gluten Free image

A Pakistani friend gave me this recipe and it is one of our favorites. She turned me onto the friend onions already packaged, which makes it so much easier to make. Also, the marsala seasoning is boxed.

Provided by Mom2Eight

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless chicken breasts (you can use chicken tenders if easier)
1 tablespoon oil (olive, canola, grapeseed)
1 cup fried onions (I purchase them already made up, the brand is Chirag)
1 1/2 teaspoons turmeric
1 teaspoon chicken marsala seasoning (may add more if you like it spicy)
1 tomatoes (diced) (optional)
3 cups water

Steps:

Take the fried onions and 1 tablespoon of oil and fry them on medium heat for about 30 seconds. Add the turmeric and Chicken marsala seasoning. Stir for another minute. Add tomato to taste and stir for another minute. Add 1 cup of water and cook until onions are tender, about 3 to 5 minutes. Add chicken, stir on medium for several minutes. Add another 2 cups of water and let simmer (lowest heat) for 30 minutes.
This will serve 4 people. I always double this recipe so that the kids have extra for lunch the next day.
Also, I make my Lebanese rice to go with this. The kids LOVE it!

Nutrition Facts : Calories 282.2, Fat 16.9, SaturatedFat 4.3, Cholesterol 92.8, Sodium 95.2, Carbohydrate 0.5, Fiber 0.2, Protein 30.3

BECKY'S SLOW COOKER GLUTEN-FREE THAI CHICKEN CURRY

Becky's Slow Cooker Gluten-Free Thai Chicken Curry image

Don't be afraid of curry! This isn't a spicy dish. This is a super yummy dish that anyone will love, whether they are gluten-free or not! Lovely served over jasmine rice. Garnish with lime, cilantro, basil, chives/scallions, and toasted cashews or peanuts. Absolutely do not skip the garnish; it makes the meal! You can make this spicy or mild, depending on your taste.

Provided by Becky!

Categories World Cuisine Recipes Asian Thai

Time 3h20m

Yield 4

Number Of Ingredients 13

Ingredients

1 (14 ounce) can coconut milk
2 tablespoons liquid amino acids (such as Bragg®)
2 tablespoons peanut butter
1 teaspoon red curry powder
1 teaspoon red curry paste (such as Thai Kitchen®)
1 teaspoon dried basil
⅛ teaspoon red pepper flakes
½ teaspoon brown sugar
½ sweet onion, chopped
½ red bell pepper, chopped
¼ cup chopped fresh cilantro
4 chicken thighs
1 cup sugar snap peas

Steps:

Whisk coconut milk, liquid amino acid, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar together in crock of a slow cooker. Add onion, bell pepper, and cilantro to slow cooker; stir. Place chicken in slow cooker.
Cook on High until chicken is no longer pink in the center, about 3 hours. Add snap peas, stir, and continue cooking until peas are heated through, 5 to 10 minutes more.

Nutrition Facts : Calories 434 calories, Carbohydrate 11.9 g, Cholesterol 58.4 mg, Fat 34.9 g, Fiber 3.6 g, Protein 22.2 g, SaturatedFat 22.1 g, Sodium 459.8 mg, Sugar 2.6 g

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your curry. Use boneless, skinless chicken breasts or thighs, and fresh vegetables. If you can, use organic ingredients.
Don't be afraid to experiment: There are many different ways to make a chicken curry. Feel free to adjust the ingredients and spices to suit your own taste.
Use a good quality curry powder: This is the key ingredient in a chicken curry. Look for a curry powder that is made with a variety of spices, including cumin, coriander, turmeric, and chili powder.
Cook the curry slowly: This will allow the flavors to develop and deepen. Simmer the curry for at least 30 minutes, or up to an hour.
Serve the curry with rice or naan bread: This is the traditional way to serve chicken curry. You can also serve it with quinoa or cauliflower rice.

Conclusion:

Chicken curry is a delicious and flavorful dish that is easy to make at home. By following these tips, you can make a restaurant-quality chicken curry that will impress your family and friends. So, what are you waiting for? Get cooking!