GLUTEN-FREE INDIAN CHICKEN CURRY

Gluten-Free Indian Chicken Curry image

Try this delicious and authentic chicken curry tonight. It packs the flavor without all of the fat typically found in a chicken curry.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 15

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Ingredients

1 tablespoon vegetable oil
6 cups sliced yellow onions
2 tomatoes, sliced
2 cloves garlic
2 tablespoons roughly chopped, unpeeled gingerroot
2 teaspoons salt
1 tablespoon gluten-free curry powder
2 teaspoons paprika
2 teaspoons garam masala
1 bay leaf
1/2 cup canned reduced-fat (light) coconut milk (not cream of coconut)
1/3 cup raw unsalted cashews
1 red bell pepper, seeded, cut into strips
1 lb boneless skinless chicken breasts, cut into cubes
2 green bell peppers, cored and cut into large cubes

Steps:

In large, heavy-bottomed Dutch oven, heat oil over medium heat until hot. Add onions and tomatoes; cook 3 to 5 minutes, stirring occasionally, until onions soften and start turning golden brown. Stir in garlic, gingerroot, salt, curry powder, paprika, garam masala and bay leaf. Cook about 5 minutes or until very fragrant and spices are beginning to brown. Stir in coconut milk, cashews and red bell pepper; simmer 5 minutes.
Remove from heat; carefully add mixture to blender. Cover; carefully blend until very smooth. Return to Dutch oven; simmer over medium heat about 10 minutes or until thickened.
While curry base is simmering, heat 10-inch nonstick skillet over medium heat. Add chicken pieces, and brown on all sides. Add chicken to simmering curry base, heating until cooked through. Return skillet to heat; cook green bell peppers in skillet until brown. Add to curry base. Serve immediately.

Nutrition Facts : Calories 250, Carbohydrate 19 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 8 g, TransFat 0 g