This is one of my go-to-meals! I've cooked it so many times and it's never failed to impress. It's also very forgiving. In fact, it is one of the first meals I learnt to cook many years ago. The original recipe was given to me from my mum - THANKS MUM!!! I've since adapted it for our needs -
(Gluten and Top 8 free)
It also goes fantastic with prawns, a tin of tuna, left over roast meat instead of the chicken. The best thing about it is all the family love it and it is so quick and easy. It's the type of meal perfect for when you can't be bothered cooking and you realise you haven't gone shopping. Would love to know if you try it, so please leave a comment
Quick Sweet Chicken Curry
You will need
2 onions, peeled and diced
1 Tablespoon dairy free margarine (or coconut oil)
1/2 capsicum, diced
2 stalks celery, diced
3 cloves garlic, chopped finely
2cm piece ginger, chopped finely
1 Tablespoon Gluten Free flour
1 dessertspoon curry powder ( or more according to taste)
2 chicken stock cubes
1 1/2 cups water
cooked chicken, shredded (or a tin tuna, prawns, tofu, left over beef, pork etc)
2 bananas, diced
Heat the margarine or coconut oil in a fry pan. Add the onions and diced apples.
Sauté until the onion softens. Add capsicum, celery, garlic and ginger and stir.
Add the flour, curry powder and chicken stock cubes and remove pan from the heat.
Stir until combined. Return pan to the heat and cook for 1 minute.
Gradually add the water, stir until thickened. Add more water if it is too thick.
Add chicken - or whatever protein you are using. Stir in banana and heat through.
Serve with rice
I'm sure you'll love this recipe. Please let me know if you cook it and what alterations you make.
Also, I have just released my new eBook Easy Allergy Free Christmas
packed with 50 delicious allergy friendly and gluten recipes for Christmas.
Take care of you and yours