May 19, 2017
Here’s a quick and easy dinner recipe!!! This chicken curry recipe is gluten-free and nutritious. My family follows a gluten-free diet because my step-dad is a diagnosed celiac. Due to this diagnosis, my step-dad is entailed to follow a strict gluten-free diet.
What is gluten?
“Gluten is a protein found in wheat, barley, rye, and other grains” (WebMD, 2017, source). Learn more at: WebMD
Since my dad is a celiac, our pantry had been gluten-free for the most part and my family also eats gluten-free food. This recipe is inspired by him because this curry recipe is gluten-free, which is also incredibly healthy for the heart and low on calories!
-3 teaspoons canola oil
-2 kg (net weight) skinless chicken breasts
-3 tablespoons curry powder
-2 teaspoons butter
-1 small onion
-1 tablespoon yellow mustard seeds
-1/4 cardamon seeds
-1 15 ounce can tomato sauce
-1 1/2 cups reduced sodium chicken broth
-1 1/3 cups sweetened dried cranberries
-1 cup frozen cranberries
-1 tablespoon minced ginger
-cilantro (for garnish)
1.) Heat oil, then cook chicken in medium heat for 8 minutes until it begins to brown. Add 1 teaspoon of curry as well, and mix the spice thoroughly.
2.) After 8 minutes, transfer chicken into a bowl for the meantime.
3.) In the same pot that the chicken was quickly cooked in, add butter, onion and mustard seeds. Cook until onions turn brown and the seeds begin to pop. Should take roughly around 4-5 minutes of cooking in medium heat.
4.) Return the chicken and all the juices accumulated into the same pot. Stir all the onions, mustard seeds, and chicken together. Then add the remaining curry powder. Cook together for 5 minutes or so.
5.) Add cardamon seeds. Let it cook for another 5 minutes.
6.) While waiting, thaw the frozen cranberries in the microwave for a minute or so.
7.) Stir in the tomatoes, broth, dried cranberries and thawed cranberries, ginger, and salt. Bring everything to a boil, then reduce heat to a simmer and let it cook for 15-20 minutes. Remember to stir occasionally.
8.) Serve garnished with cilantro.
9.) ENJOY 🙂
Truthfully, this recipe is incredibly delicious and super easy!!! This recipe can also feed 5 to 6 people in one sitting OR it can be stored in the fridge for 2-3 days after cooking.
Mary Dezleigh Teodosio.