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–+ servings

Gold-Standard Gluten-Free Chicken Curry Recipe

Avatar for Becky Terrell
This gluten free chicken curry is so versatile; you can use meat, vegetables, fish or whatever you fancy. This is a firm family favourite and you can make it spicy or mild as you prefer.
5 from 1 vote
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Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 422 kcal

Equipment

Ingredients
 
 

  • 1 Large free-range chicken
  • 1 Cooking apple finely sliced
  • 1 Medium onion finely sliced
  • 1 tbsp Lemon juice
  • 2 tbsp Curry paste ( I use Pataks Tikka Masala) (whatever brand you use double-check its gluten-free or make your own)
  • 1 tbsp Desiccated coconut
  • 2 tbsp Sultanas
  • 1 tbsp Mango chutney (Gluten-free)
  • 1 tsp Sugar (optional)
  • 500 ml Gluten-free stock
  • Salt & pepper

Instructions
 

  • Roast the chicken per the manufacturer's instructions.
  • Finely slice an onion and fry for 5 minutes until soft but do not burn.
  • Finely slice a peeled cooking apple and add to onion fry for 3 minutes.
  • Add in curry paste, lemon juice, coconut, sultanas, chutney, salt, and pepper.
  • You may need to add a little water if it is very thick and fry it for a couple of minutes.
  • Add all stock and bring it to a boil.
  • Turn down and simmer for 20 minutes until everything is soft.
  • When chicken is cool enough to touch strip and add to curry sauce, heat through until all is piping hot.
  • Serve with Rice, yoghurt and naan bread.

Nutrition

Calories: 422kcalCarbohydrates: 42gProtein: 22gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 16mgSodium: 29848mgPotassium: 540mgFiber: 3gSugar: 35gVitamin A: 1210IUVitamin C: 8mgCalcium: 267mgIron: 2mg
Keyword chicken
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