Gluten Free Chicken and Vegetable Curry

Ingredients - Serves 4

• Cooked rice or gluten-free naan - For serving
• Fresh cilantro - For garnish
• Black pepper - To taste
• Salt - To taste
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Curry powder - 2 tablespoons
• Coconut milk - 1 can (400ml)
• Zucchini - 1, sliced
• Carrot - 2, sliced
• Bell pepper - 1, diced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Chicken breast - 2, boneless and skinless, cut into bite-sized pieces

Let's Get Started

1. In a large pan, heat some oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another minute.
4. Add the chicken pieces to the pan and cook until browned on all sides.
5. Add the diced bell pepper, sliced carrot, and sliced zucchini to the pan. Cook for a few minutes until the vegetables start to soften.
6. In a small bowl, mix together the curry powder, turmeric, cumin, coriander, salt, and black pepper.
7. Sprinkle the spice mixture over the chicken and vegetables, and stir well to coat everything evenly.
8. Pour in the coconut milk and bring the mixture to a simmer. Let it cook for about 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
9. Taste and adjust the seasoning if needed.
10. Serve the gluten-free chicken and vegetable curry over cooked rice or with gluten-free naan bread.
11. Garnish with fresh cilantro before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 400
• Fat: 15g
• Carbs: 30g
• Protein: 25g
• Sodium: 800mg
• Sugar: 5g