Gluten-Free Chicken Masala with warm and comforting spices with the enticing aromas will have your senses and stomach desiring dinner to begin early.
Would you believe that one of my favorite foods in the whole wide world is curry from any country? Believe it or not, I have had Thai, Japanese, Chinese, Swedish and Indian curries. I am sure there are many other cultures in the world which have created Curry Dishes. Although, when I was younger my mother would make our family Fish Gratin (fiskgratäng) with a delicious curry sauce. Gluten-Free Chicken Masala will have you wanting to overeat because it is that yummy. Subsequently, not all curry’s or curry pastes are grain-free hence I had to create my own recipe.
Thus I am super happy that my family likes this mild curry dish. To conclude even my picky eater likes it. By the way, Garam Masala spice is a warm and comforting spice which contains cumin, cardamom, cinnamon with other spices such as clove. Incredibly, these spices are found in seasonal dishes and I believe it is one of the reasons we find these aromas so comforting. They bring us back to memories of days gone by.
Food is one of those things in life that grants us reflective visions and memories from the past, allowing those warm memories to flood our present.
Notes:
In order to get the right amount of heat, I added my Jalapeno powder to the recipe to kick it up a notch on the pepper side. Due to the fact that both of my kids are allergic to dairy, I, therefore, made the curry cream sauce from coconut milk which in addition add a slight note of Thai curry to this dish. In addition to the other spices having freshly grated ginger and fresh minced garlic elevate the flavor profile and add to the luscious aromas. To conclude, this dish contains a mild heat. Anyway, if a spicier dish is desired just add more curry or jalapeno powder to spice it up. Additionally, I use Lano Life Bone Broth Powder in this recipe. Research this product before using to see if it is one you would like to add.
In short, I have found that I need two cans of coconut milk to collect 1 cup of thick coconut. Of course, I then reserve the remaining water and white coconut milk to make smoothies or use in other recipes. By the way, use unsweetened coconut milk as the curry is not meant to have a sweet taste to it.
Enjoy Gluten-Free Chicken Masala over my Masala Cauliflower Rice!
Gluten-Free Chicken Masala
Masala Sauce
- 1 cup coconut milk (thick part)
- 2 tbsp tomato paste
- 1 tsp garam masala
- 1/2 tsp curry powder
- 1 tsp chicken bone broth powder
- 3/4 tsp mustard powder
- 1/4 tsp my jalapeno powder
- 1/8 tsp freshly grated ginger
- 2 cloves minced garlic
- 1/2 tsp turmeric
Directions:
Open up two cans of coconut milk and scoop out 1 cup the thick part with none of the water. Secondly, our the remaining coconut milk or water into a sterilized glass jar with a tight-fitting lid and place in the fridge to use in smoothies and other recipes. Next, place the thick coconut milk into a large bowl adding in the tomato paste, garam masala, curry powder, chicken bone broth powder, mustard powder, jalapeno powder, freshly grated ginger, freshly minced garlic, and turmeric. Lastly, stir all the ingredients together to make the masala sauce. Set sauce aside.
Chicken
- 2 1/2 cups diced onions
- 3 lbs chicken breast
- 2 cups diced bell peppers
- 2 tsp salt
- 5 sprays of avocado oil
Directions:
Dice chicken breast into bite-size pieces. Next dice the onions into 1/2 inch pieces. Finally, dice the bell peppers into 1/2 inch pieces. Begin by spraying a frying pan with avocado oil over medium heat until hot. Additionally, add in the chicken, salt, diced onions and continue frying until chicken is cooked through. At last, toss in the diced bell peppers and cook for 2 – 3 minutes. Finally, turn off heat and pour in the masala sauce that was set aside. Lastly, stir until the sauce has thoroughly coated all the chicken and vegetables. Serve.
Serving Suggestion:
Serve with Masala Cauliflower Rice
Gluten-Free Chicken Masala
Ingredients
- 1 cup coconut milk (thick part only) reserve the rest for a later use
- 2 tbsp tomato paste
- 1 tsp garam masala
- 1/2 tsp curry powder
- 1 tsp chicken bone broth powder
- 3/4 tsp yellow mustard powder
- 1/4 tsp jalapeno powder
- 1/8 tsp freshly grated ginger
- 2 cloves minced garlic
- 1/2 tsp turmeric
Chicken and Vegetables
- 3 lbs chopped chicken
- 2 1/2 cups diced onions
- 2 cups bell peppers
- 2 tsp pink salt
- 5 sprays avocado oil
Instructions
- Open up two cans of coconut milk and scoop out 1 cup of just the thick part with none of the water. Secondly, pour the remaining coconut milk or water into a sterilized glass jar with a tight-fitting lid and place in the fridge to use in smoothies and other recipes.
- Next, place the thick coconut milk into a large bowl adding in the tomato paste, garam masala, curry powder, chicken bone broth powder, mustard powder, jalapeno powder, freshly grated ginger, freshly minced garlic, and turmeric.
- Lastly, stir all the ingredients together to make the masala sauce. and set sauce aside.
Cooking Chicken and Vegetables
- Dice chicken breast into bite-size pieces.
- Next dice the onions into 1/2 inch pieces.
- Finally, dice the bell peppers into 1/2 inch pieces.
- Begin by spraying a frying pan with avocado oil over medium heat until hot.
- Additionally, add in the chicken, salt, diced onions and continue frying until chicken is cooked through.
- At last, toss in the diced bell peppers and cook for 2 - 3 minutes.
- Finally, turn off heat and pour in the masala sauce that was set aside.
- Lastly, stir until the sauce has thoroughly coated all the chicken and vegetables. Serve.
Serving Suggestion: Serve with my recipe for Masala Cauliflower Rice
Notes
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| Calories 212 | |
| % Daily Value * | |
| Total Fat 13 g | 20 % |
| Saturated Fat 9 g | 47 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 35 mg | 12 % |
| Sodium 119 mg | 5 % |
| Potassium 116 mg | 3 % |
| Total Carbohydrate 10 g | 3 % |
| Dietary Fiber 2 g | 7 % |
| Sugars 5 g | |
| Protein 12 g | 24 % |
| Vitamin A | 4 % |
| Vitamin C | 69 % |
| Calcium | 3 % |
| Iron | 4 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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