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Monday, June 21, 2010

Indian type curry chicken and rice Or use TOFU?

I tried this with Chicken, but it might be very good with Tofu as a substitute. I will have to try it sometime. We really loved this! We used half the chicken since there was only 2 of us and it made about 4 servings.






I got the idea for the recipe online somewhere but changed it up some


1/3 cup coconut milk (lite)
1 tablespoon powdered curry (more if you like - curry can come in different strengths!)
1 tsp. gluten-free garam masala
Pinch of gluten-free saffron threads (if you have them! Not necessary)
2 pounds gluten-free chicken thigh fillets,(I cut into 2 inch chunks after cooking- I used 1 lb)
a spritz of olive oil
2 onions, chopped
2 carrots, chopped
1/2 cup light coconut milk

1/3 cup raw cashews
1/4 cup yellow raisins

extra of the spices, and cornstarch for thickening

Method

Combine the coconut milk, , garam masala and saffron in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate.

Heat some spritz of oil in a large saucepan over medium-high heat. Add the onion. Cook, stirring, for 3 minutes and add carrots and continue cooking until onions are almost golden.

Stir in the chicken. Reduce heat to low. Simmer for 5-8minutes.Then turn and continue cooking for 6-8 minutes or more until chicken is done--I opened the thighs up and they cook pretty fast this way (depends on their size). Season with salt to taste. Remove from pan into serving dish and keep warm.

Meanwhile,in same pan Add cashews, raisins and curry and sprinkle with curry and garam masala (as much as you like--I used about a tablespoon of curry and a teaspoon of garam masala--but you can just add a bit at a time and taste) add a bit of oil if needed. Cook for 1-2 minutes or until the cashews are golden and the raisins start to plump. Add the 1/2 cup of coconut milk--or use more if you desire. Heat through scrapping up bits from the pan. If you desire to thicken the sauce add a tablespoon of cornstarch to 1/4 cup of room temp coconut milk and add to pan and stir over low heat until thickened. Add all of this to your cooked chicken. Serve over rice.

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