Gluten-Free Two Curry Chicken Recipe

Name: Gluten-Free Two Curry Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 250 ml Critida Lemon Infused Olive Oil 250Ml; 500 Ml Sesame Oil 10 Litres; 350G Typically Daylesford Organic Chicken Breasts; 600 Ml Bristol Syrup Co Lime Juice, 600Ml; 324G Borough Broth Low Fodmap Chicken Bone Broth; - Whole Earth Smooth Peanut Butter; 60G Terre Exotique Cheeselovers Pepper, 60G; 250G Shallot Onion - 250g; 400 Ml Coconut Merchant Organic Coconut Cream; 1 Kg Jasmine Rice Thai Hom Mali, 1Kg; 250G Tilda Wild Rice; 290G Portland Mills Jamaican Curry Powder, 290G; - Mill & Mortar Finishing Salt Flakes Gift Set; 85G Terre Exotique Harissa Paste, 85G; 250 Ml Lee Kum Kee Gluten Free Soy Sauce, 250Ml

Fusion cuisine

About this recipe

A flavorful gluten-free chicken curry dish made with a blend of red curry paste and curry powder, creamy coconut milk, and fresh vegetables, served over jasmine rice. Perfect for a satisfying dinner.

Ingredients

250 ml Critida Lemon Infused Olive Oil 250Ml
500 Ml Sesame Oil 10 Litres
350G Typically Daylesford Organic Chicken Breasts
600 Ml Bristol Syrup Co Lime Juice, 600Ml
324G Borough Broth Low Fodmap Chicken Bone Broth
- Whole Earth Smooth Peanut Butter
60G Terre Exotique Cheeselovers Pepper, 60G
250G Shallot Onion - 250g
400 Ml Coconut Merchant Organic Coconut Cream
1 Kg Jasmine Rice Thai Hom Mali, 1Kg
250G Tilda Wild Rice
290G Portland Mills Jamaican Curry Powder, 290G
- Mill & Mortar Finishing Salt Flakes Gift Set
85G Terre Exotique Harissa Paste, 85G
250 Ml Lee Kum Kee Gluten Free Soy Sauce, 250Ml

Instructions

1. Cook 4 cups of jasmine rice according to package directions and set aside.
2. Heat 1 tablespoon of olive oil and 1 teaspoon of sesame oil in a large frying pan or wok over medium-high heat.
3. Add 1 tablespoon of minced shallot and 2 tablespoons of harissa paste to the pan. Cook for 3 minutes, stirring frequently.
4. Lightly season 2 chicken breasts with salt and pepper, then add them to the pan. Stir to coat the chicken with the curry-garlic mixture.
5. Add 1 tablespoon of soy sauce and 2 tablespoons of lime juice to the pan. Allow the chicken to brown, turning occasionally, for about 5 minutes.
6. Once the chicken is browned but not fully cooked, pour in 2 cups of chicken stock. Bring the mixture to a boil, then reduce the heat to a simmer.
7. Stir in 1 tablespoon of curry powder and 1 can (400 ml) of coconut cream. Let the mixture heat through for 3-4 minutes.
8. Add 1/4 cup of peanut butter to the pan, stirring until it is fully melted and incorporated into the sauce.
9. Omit the mixed vegetables and continue simmering the sauce for 5-7 minutes, or until the chicken is fully cooked.
10. Serve the curry mixture over the cooked jasmine rice, ensuring each portion has a generous amount of sauce.