I made one of my favorite curries today: chicken korma curry
AND I managed to make it wheat and gluten free, AND it turned out good!
I'm kinda freaking out right now :D
Here's the recipe! Sorry for the long ingredients list, but I promise it's worth it :) I hope you enjoy this as much as I did!
Chicken Korma Curry - wheat and dairy free!
4 boneless, skinless chicken breast tenders, cut up into small pieces
100 mL Coconut milk, from a can, and do not use the light kind!
1 Large yellow onion, diced
1 - 1" Piece of ginger, grated or finely chopped
4 Cloves garlic
4 Tbsp ground almonds *see note*
1 Tbsp Tomato paste
4 Tbsp Vegetable oil
1 tsp Salt
1 tsp Sugar
2" piece of stick cinnamon, bruised
3 Whole cardamom pods
2 Whole cloves
100 mL of water
1 tsp Ground coriander
1 tsp Cumin powder
1 tsp Garam Masala
1/2 tsp Salt
1 1/2 tsp Garam Masala
1/4 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin powder
1 1/2 Tbsp chili powder
1 Small cup Coconut or Soy based unflavored yogurt (~50 g or 6 Tbsp)
Chop the garlic, ginger and onion. Add half to a bowl and store the other half for later.
Put the chicken, yogurt, and marinade spices into the bowl with the garlic, ginger and onion. Allow it to marinate in the fridge for at least 30 mins, longer is better!
After the 30 minutes are up, or you're ready to cook:
Get the onion mix and the marinated chicken out of the fridge. Heat the oil in a large fry-pan over medium-high heat. Add the cinnamon, cardamom pods and cloves to the oil and fry for a few seconds. Add the remaining onion mix and fry until golden brown and fragrant. Add the almonds and tomato paste and stir well, then add the coriander, cumin and garam masala. Stir in the marinated chicken and add the coconut milk, add the salt and sugar to the pan and stir well. Add the water and simmer for ~15 minutes until chicken is tender, stirring occasionally. Serve with rice or wheat-free naan (I have yet to find any, but Tulsa doesn't have the best selection of wheat-free groceries)
*note about the almonds: you can use almond flour for this, or grind some slivered almonds in a coffee grinder. Almond butter also may work, as long as it is unsweetened.