Wednesday, January 6, 2010

Gluten Free Chicken Coconut Curry

Curries are very rewarding dishes; easy to make in large quantities and full of complex flavors.

1 14 oz can of Pure Coconut Milk
1 tsp salt
1 Tblsp of Bob's Red Mill All-Purpose Gluten-Free Flour
2 Tblsp of Curry Powder
1/4 tsp Chile Flakes
1/4 tsp Coriander Seed
1 lb boneless chicken
2 tsps Peanut Oil
1 onion
1 small tomato
2 cloves garlic
3 carrots
1 cup cucumber
1 cup squash or chayote
Basmati Rice

Cook 1 cup basmati rice with 1 1/2 cups water and 1 tsp butter. Boil, cover, then simmer on low for 20 minutes.

Meanwhile, combine salt, gluten free flour, curry powder, red pepper flakes, and coriander in a bowl or plastic bag. Cut Chicken into 1/2 inch strips, then dredge in dry ingredients until coated.

Cook whole tomato on a skillet, turning to soften each side. Combine cooked tomato, onion, and garlic in a Food Processor. Set aside.

Cut carrots, cucumber, and squash of your choice julienne style.

Heat peanut oil in a large sauce Pan. Add chicken, cook for 5 minutes, stir in coconut milk. Pour in tomato, onion, and garlic mixture. Add carrots, cucumber, and squash. Simmer for 7 minutes or until sauce has reduce slightly.

Serve over rice.

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