Gluten-Free Indian Chicken Curry

 

Ingredients

Curry Base

• 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

Chicken

• 1

  lb boneless skinless chicken breasts, cut into cubes
• 2

  green bell peppers, cored and cut into large cubes
• 
  

• Steps

1 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.

2 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.

• • 
    

3 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.