Wednesday, November 3, 2010

Gluten Free Dairy Free Indian Food

So, I was craving Indian food. I love it and I love that I can still eat it. So many ethnic cuisines are naturally gluten free, so it's good that I love ethnic foods...if only my family felt the same way....

I attempted a few Indian dishes, the first was a success so I have the recipe below, the others need more work, so I'm not even going to mention them...

I got this recipe from Stephanie O'Dea's blog, "A year of slowcooking" I love her blog, because it's all gluten-free, there is still plenty I would have to convert or just forget about making because of the dairy, but still, tons of usable recipes...but anyway, this one is for Chicken Korma, I modified it slightly, but all in all it's about the same as she has.  Here's a copy of it:


Chicken Korma (Gluten/Dairy Free)

1 1/2 lbs boneless, skinless chicken breasts, cut into chunks
2 medium potatoes, peeled and cut into 1/2" chunks
1 1/2 C (about one medium) onion, chopped
1 (14.5-ounce) can stewed tomatoes and juice
2 garlic cloves, minced
1 teaspoon curry powder
1/2 teaspoon gorund cloves
1 teaspoon salt
1 cinnamon stick
1/2 teaspoon chili powder
1/2 cup Coconut milk
1 T corn starch  (mixed in with 1 T cold water)
cooked basmati rice

Directions

Put chicken into the bottom of the crockpot.  Add potato and onion.  Pour in tomatoes, and add garlic and all the spices.  Cover and cook on low for 6-8 hours.  Discard the cinnamon stick, and stir in coconut milk.  If it still seems too runny, add in the corn starch mixture. Serve over rice.

1 comment:

  1. I made this dish last night and my boyfriend said it's the best thing I've ever made (and I spend a lot of time cooking delicious things)! I didn't have chicken, so I added chickpeas, carrots and squash and it was excellent. No crockpot either, so I put it in a dutch oven and cooked for about 1.5 hours. Came out perfectly! Great recipe!

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