Easy Homemade Chicken Curry (Gluten-Free and Low Fodmap)

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Here is what you’ll need!

Easy Homemade Chicken Curry (gluten-free And Low Fodmap)
Servings: 4

INGREDIENTS
4 boneless, skinless chicken breasts
1 tablespoon turmeric
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon garam masala
½ tablespoon ground ginger
2 tablespoons white wine vinegar
Oil
1 red chili, chopped
400 grams chopped tomatoes
100 milliliters water
Salt, to taste
Pepper, to taste
Rice, to serve
Coriander, to serve

PREPARATION
1. Cut the chicken into bite-size pieces.
2. Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
3. Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
4. Add the chili, chopped tomatoes, water, salt, and pepper.
5. Mix well and bring to a boil.
6. Simmer for 1 hour, until the sauce has thickened.
7. Serve with rice and chopped coriander.
8. Enjoy!

Inspired by Karlijns Kitchen: http://karlijnskitchen.com/en/vindaloo-indian-curry/

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19 comments

  1. There are better ways of making curries than this. A great "chicken curry" doesn't need to be complicated. A pakistani neighbour used only a few powders, onions, ginger, garlic and tomatoes. Garam masala, turmeric, coriander powder, cumin powder, kashmiri chili powder, salt and a pinch of asafoetida + some dried fenugreek is all the spices needed for a good curry.

  2. I think this is a decent dish for people who enjoy eating Indian cuisine, but don't necessarily want to expend a great deal of time or effort in making a curry (say if they want to make it mid-week, for instance). Traditional chicken curry can take a bit of time to prepare and cook. The general ingredients for traditional chicken curry involve:
    1 kg of chicken with the bone-in, cut into curry sized pieces.
    Whole spices – this generally includes garam masala (consisting of 1 bay leaf, 3 cardamom pods, 2 cinnamon sticks and 4 cloves), and 1 tsp of cumin seeds – you should be able to purchase this from your local Indian store.
    Spice powders – 0.25 tsp of turmeric powder, 1 tsp red chilli powder (or alternatively, one may use kashmiri mirch powder), 1 tbsp coriander powder, 0.5 tsp cumin powder and garam masala powder (this is optional).
    2 medium sized onions finely chopped.
    1.5 tbsp ginger and garlic paste.
    1 tomato finely chopped.
    2 green chillies finely chopped.
    Coriander leaves for garnishing.

    How to cook:
    Heat about 2-3 tbsp of vegetable oil in a large pan, then add the whole spice of garam masala (bay leaf, cardamom, cinammon sticks and cloves). Allow the spices to infuse with the oil for a few seconds, then add the cumin seeds. After another 10 seconds or so, add the 2 finely chopped onions and fry until golden brown. Reduce the heat to medium and add the ginger and garlic paste – fry this until the raw flavour oozes out, then add the green chillies followed by the finely chopped tomato. Cook the tomato for 3-4 minutes – with the lid on the pan. Next add the spice powders (turmeric powder, red chilli powder, coriander powder and cumin powder) – make sure you add these on low heat, else the spices may burn. Stir the mixture for a about a minute or two and then add the chicken pieces. Stir the chicken well with the other spices, caramelised onions, ginger/garlic and tomato for about 1 minute before adding salt (to your taste) and put the lid back on. After adding the salt, chicken should start to release a bit of moisture. It is optional to add water. I would suggest that you could add about 1 glass of water at this point, but this depends on how thick you want your gravy to be. The chicken needs to cook for about 25-30 minutes. Once the chicken has been properly cooked, you can add the coriander leaves and the garam masala powder (optional), and cook for another 2 minutes. Chicken curry is ready!

  3. ummm….. i dont mean to be rude and all, but usually you wouldn't put tomato's in traditional curry. so i wouldn't even call this curry. good idea though.

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