Texan in Norwich

The Best (Allergy Friendly) Chicken Curry

2 Comments

We love a curry. Warm, spicy, cozy, and rich, but off limits to me usually. Not anymore! James and I have created a curry recipe that is not just delicious, but is also friendly to my delicate, allergy-ridden system. We usually make too much curry for dinner then save some for lunch the next day because this is a meal that is even better leftover.

James and I have tried to make curries many different ways, but this is by far the best. The inspiration comes from a simplebites.net recipe, but naturally I have tweaked it quite a bit. The original recipe is for a slow cooker, which I have tried and it worked very nicely, but on a day to day basis I find it easier to make it on the hob.

So here’s what you do!

Ingredients (makes 2-3 servings)

1 red onion

1 clove garlic (we leave this out, but if you can have garlic, go for it!)

1 red chili pepper

1in piece of ginger

1tsp turmeric

1tsp cumin

1tsp black pepper

1tsp salt

1/2tsp dried chili flakes (more or less depending on how spicy you want it–you can add this in at the end if you want)

2 chicken breasts, cut into cubes

1 can full fat coconut milk

1 or 2 bell peppers (or veggie of your choice)

1 zucchini/corgette (or veggie of your choice)

Directions

Roughly chop the onion, ginger, garlic, and red chili. Put half of the onion, along with all of the ginger, garlic, and red chili in a food processor or blender.

Process until it’s almost like a paste. Put some oil in a pan, warm it up, and mix the paste in, as well as all of the spices. You can also sub in a ready made curry paste here, but I can’t have those and this recipe could save you a special trip to the store as all the ingredients in this paste could already be in your kitchen.

*Warning: your pan will be yellow after this meal

As the pan gets hot, cut up the chicken into the pan and coat with your onion/chili/ginger/garlic/spices mixture. Then cook on medium-high heat until the chicken is sealed.

While the chicken is sealing, roughly chop your veggies. I love zucchini/corgettes and bell peppers in curries because they soak up lots of flavor, but you could also use baby corn, snap peas, or really any kind of vegetable you want/have. Once the chicken is sealed, pour in a can of full fat coconut milk and add your chopped veggies, including the rest of the onion you chopped at the beginning.

Let this simmer away for a little while until the vegetables get as soft as you want them. When it’s done it will look like this:

Give it a taste and see if it needs any more spices. It it’s a bit bland, I like to add some more cumin and chili flakes. Serve with basmati or jasmine rice and you’re set! Cooking the chicken in the spices this way makes it really tasty and spicy compared with other curry recipes I’ve tried. Also, putting the veggies in after the coconut milk ensures that as they cook they soak up all the flavor in the pan.

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Author: kelly104

I'm a food allergy stricken Texan blogging about living and baking in Norwich, UK.

2 thoughts on “The Best (Allergy Friendly) Chicken Curry

  1. I’m not usually a fan of chicken curries but this look delicious!

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