Gluten-Free Cinnamon Curry Rice With Chicken Recipe

Fusion cuisine

Gluten-Free Cinnamon Curry Rice with Chicken recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring tender chicken, aromatic cinnamon, and a medley of vegetables served over fluffy white rice. Perfect for solution seekers looking for a comforting and satisfying meal.

Ingredients

  • 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
  • 1 Kg Yellow/White Onion 1kg
  • 324G Borough Broth Low Fodmap Chicken Bone Broth
  • 100 G Jumbo Garlic 100g
  • 50G Pepper Black Ground BWFO
  • 1 Kg Wild Rice, 1Kg
  • 250G Terre Exotique Cinnamon Stick, 15Cm, 250G
  • - Ktc Vegetable Oil
  • 92G Bart Hot Curry Powder
  • 653G Mccain Baby Hasselback Potatoes Salt & Pepper
  • 100G Terre Exotique Winemaker'S Salt, 100G
  • NaN Trs Rice Flour

Instructions

  1. 1. In a saucepan, bring 4 cinnamon sticks and 2 cups of water to a boil. Simmer, partly covered, until the liquid is reduced to 1 cup, about 30 minutes. Strain the cinnamon sticks and reserve the liquid.
  2. 2. In a heavy casserole or Dutch oven, heat 2 tablespoons of oil over medium heat. Add 2 tablespoons of curry powder and 1 diced onion, cooking for about 1 minute until fragrant.
  3. 3. Stir in 1 1/2 tablespoons of gluten-free flour and cook for another minute, stirring constantly.
  4. 4. Add 4 cups of chicken broth and bring to a boil. Add 3 sliced carrots, 1 peeled and diced apple, and 2 peeled and cubed potatoes. Partly cover and simmer over low heat for 30 minutes until the vegetables are tender.
  5. 5. In a separate pan, heat 1 tablespoon of oil over high heat. Add 1 1/2 tablespoons of minced garlic and 500 g of diced chicken breast. Cook, stirring, until the chicken is fully cooked and no longer pink.
  6. 6. Remove the cooked chicken and garlic with a slotted spoon and add them to the casserole with the vegetables. Pour in the reserved cinnamon liquid.
  7. 7. Turn up the heat and cook the mixture for an additional 20 minutes, stirring occasionally, until the flavors meld together.
  8. 8. Season with 1 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Serve hot over 6 cups of cooked white rice.