Best Lactose Free Indian Curry Recipes

Lactose Free Indian Chicken Curry with Basmati Rice image

Provided by Arts & Crackers

Categories Entrees

Time 1h20m

Number Of Ingredients 20

2 large chicken breasts, about 2 lbs.
Juice of 1/2 a lemon
Salt and pepper
1 medium onion, chopped
3 cloves garlic, crushed
1-2" ginger root, peeled
2-3 heaped teaspoons mild canned green chilies
1-2 fresh hot green chili peppers (optional for added heat)
1/2 cup vegetable oil
1 cinnamon stick
4 whole cloves
2 bay leaves
1/4 teaspoon madras curry powder
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon Colman's Mustard powder
1 medium ripe tomato, peeled and diced
1 1/2 teaspoons garam masala
1 Tablespoon ghee (lactose-free clarified butter)
8 servings basmati rice

Steps:

Wash and dry the chicken breasts, then chop them up and marinate them in a baggie with lemon juice and a good amount of salt and pepper. Set aside in the refrigerator as you move on to the next steps.
Puree the onion, garlic, ginger, and chilies in a food processor until smooth/pasty.
In a pan with high sides, heat your oil with the cinnamon stick, bay leaves, and cloves, just for a few minutes on medium high until it begins to give off the aroma of the spices.
Mix in the turmeric, mustard powder, cumin, curry powder, and puréed mixture. Reduce heat and cook a few more minutes, just until some of the liquid has evaporated.
Add in the tomato, return the heat to medium high, and continue to cook about 7 minutes or until the tomatoes begin to break down.
Stir in the garam masala and chicken until everything is coated, then reduce heat to medium low, cover, and cook for about 15 minutes.
Uncover, reduce heat to low, and continue cooking another 20-25 minutes, stirring occasionally, until the chicken is cooked through and the liquid is reduced to your liking.
While the curry mixture is cooking, prepare the rice.
Stir in the ghee and remove from the heat. Let sit for about 15 minutes (I usually do this while the rice is almost finished and ready to set, too.).
Serve over basmati rice and garnish with coriander/cilantro leaves

Lactose Free Indian Curry image

Provided by Studentchef

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 chicken drumsticks, deboned and cubed
1 cup soy yogurt, plain
3 whole allspice
2 teaspoons gingerroot, grated
2 teaspoons curry
1 teaspoon red pepper flakes
1 teaspoon cumin
1/2 cup water
1 tablespoon cornstarch

Steps:

Heat olive oil, in a skillet, on medium high heat. Once hot, brown the drumstick meat in it, until it's properly cooked, about 5 minutes.
In a small bowl mix the plain soy yogurt with the seasonings, then slowly add it to the skillet, making sure the chicken is properly coated in it, as it is cooking. Stir occasionally for 3 minutes.
In another small bowl, mix water and cornstarch, until there it is smooth and there are no lumps. Add this to the chicken mixture, stirring occasionally for about 5 minutes or until sauce thickens.
Serve warm and over basmati rice.