The lovely thing about curry is that it tastes better when made the day before, which makes it perfect for dinner parties. Do up to step three the day before and then finish making it just before the guests arrive.
Ingredients
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder (if making for children as well, use only 1 tbs)
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root or 1 tsp ground ginger
1 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
6 tablespoon tomato paste
1 1/4 cup coconut milk (14 oz can)
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
almond slivers (garnish - optional)
Directions
1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned.
2. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes.
3. Add chicken pieces, tomato paste, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
4. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
5. Serve over rice. Garnish with toasted almond slivers.
What did you serve this with?
ReplyDeleteI served it with mango in a lime sauce with toasted coconut on top as a refreshing side. I also made some Indian naam bread which was not gluten free but then made some GF pancakes for A.
ReplyDeleteOther ideas I thought about was something like a cucumber salad or a papaya fruit salad.
Mum used to serve banana with coconut.
er naan bread
ReplyDeletethere are GF naan recipes out there- here is one:
ReplyDeletehttp://iamglutenfree.blogspot.com/2009/10/gluten-free-indian-naan-kidney-bean-and.html
thanks - I bought both mango and bananas so I shall try those... perhaps the cucumber salad, too - although I doubt the kids will be keen on it, esp in tha face of mango!
ReplyDelete