Gluten-Free Chicken Masala with warm and comforting spices with enticing aromas will have your senses and stomach desiring dinner to begin early. Confused about the difference between masala and curry? This article will clear up the confusion and provide a simple breakdown of the key distinctions between these two popular Indian flavors. Enhance your culinary knowledge and impress your friends with your newfound expertise!
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 that have created Curry Dishes. However, 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 or curry pastes are grain-free. Therefore I created my own recipe.
Creating Chicken Masala
The magic of aromatic spices doesn’t just lie in their ability to enhance the taste of a dish, but also in their ability to bring people together. The rich, warm scent that fills your kitchen as you prepare this gluten-free chicken masala will undoubtedly intrigue your family and friends, drawing them closer to the heart of your culinary creation.
When it comes to creating a truly memorable chicken masala, tender chicken is undoubtedly the key ingredient. Imagine sinking your teeth into succulent, juicy pieces of chicken that have been infused with the vibrant flavors of the spices. Each bite is a burst of tantalizing taste and irresistible texture.
Achieving tender chicken requires patience and precision. Start by selecting high-quality, boneless chicken breasts or thighs that are fresh and free from any cuts or bruises. Cut the chicken into bite-sized pieces, ensuring they are all similar in size to promote even cooking.
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.
Gluten-Free Chicken Masala 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 added 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 it 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.
Enjoy Gluten-Free Chicken Masala over my Masala Cauliflower Rice
Differences Between Masala and Curry:
At its core, masala is a combination of carefully selected spices, each contributing its own unique flavor profile. Common spices found in masala include coriander, cumin, cardamom, turmeric, cloves, cinnamon, and nutmeg, just to name a few. The precise combination and ratio of spices vary depending on the region, family tradition, and personal preference, resulting in an array of masalas with distinct characteristics. Often Masala contains tomato paste.
To make a curry, the spices are first heated in oil or ghee, releasing their aromas and flavors. Aromatics like onions, garlic, and ginger are then added and cooked until they become soft and translucent. This forms the flavor base of the curry.
Gluten-Free Chicken Masala
Masala Sauce
- 2 cans coconut milk (thick part)
- 4 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp curry powder
- 2 tsp chicken bone broth powder
- 1 1/2 tsp mustard powder
- 1/2 tsp my jalapeno powder
- 1/2 tsp freshly grated ginger
- 3 cloves minced garlic
- 2 tsp turmeric
Directions:
First, open up one can of coconut milk and pour it into a bowl. Secondly, add 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
- 3 tbsp tapioca flour
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. Add in the chicken, salt, and diced onions. Continue frying until the chicken is cooked through. At last, toss in the diced bell peppers and cook for 2 – 3 minutes. Once, the chicken is cooked sprinkle a tbsp of tapioca flour at a time on the chicken. Stir after each addition. Cook for 1 minute. Finally, pour in the masala sauce on top. 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
Equipment
Ingredients
- 2 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.2 cup coconut milk (thick part only)
- 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.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
- 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.3 lbs chopped chicken
- Next dice the onions into 1/2 inch pieces.2 1/2 cups diced onions
- Finally, dice the bell peppers into 1/2 inch pieces.2 cups bell peppers
- Begin by spraying a frying pan with avocado oil over medium heat until hot.5 sprays avocado oil
- Additionally, add in the chicken, salt, diced onions and continue frying until chicken is cooked through.2 tsp pink salt
- 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. | |
Nutrition
