My gluten free Indian-style chicken curry is gently-spiced and packed with flavour, the perfect money-saving equivalent to your classic Indian takeaway.
It features chicken breast, spinach, onions and peppers cooked slowly in a gently spiced tomato-yoghurt sauce base. The result – a delicious Indian-style curry feast, that tastes a million times better than the ready made curries you can buy in the supermarket.
Homemade curries tend to be healthier than the shop-bought versions too, and this sauce uses a few tablespoons of yoghurt to make it lovely and creamy rather than any heavy fats like cream. All without compromising on that all important flavour.
Try making this gluten free chicken curry with some onion bhajis (try my homemade gluten free onion bhajis recipe here) and serve with a stack of poppadoms and mango chutney for the perfect family curry feast!
Gluten Free Indian-Style Chicken Curry (Serves 4)
- 500g chicken breast (or leftover roast chicken meat works really well)
- 4 garlic cloves
- 2cm piece of fresh ginger
- 2 white onions
- 1 yellow or orange pepper
- 2 tsp garam masala
- 1 tsp tumeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 0.5 tsp cayenne pepper (optional – if you like mild curry omit this)
- 200ml water
- 1 tin chopped tomatoes
- 3 tbsp natural yoghurt
- 100g spinach
- Big pinch sea salt
- Finely dice the onions and fry in a high-sided frying pan or saucepan for 5 minutes over a low-medium heat. After this time they should be translucent and soft.
- Mince the ginger and garlic and add to the pan with the onion, then allow to cook for a couple of minutes and stir through the onion.
- Next add the spices (garam masala, cumin, coriander, tumeric and optional cayenne) to the pan and allow them to sizzle gently until everything starts to smell fragrant (a couple of mins).
- Now dice the chicken breast and add it to the pan, cooking for a few minutes to sear the outside of the meat and ensure it is well coated with the onion, garlic, ginger and spices. Chop the pepper into short strips and add this to the pan too.
- Add the tinned tomatoes, water and salt to the pan and bring to the boil before turning right down to a gentle simmer. Allow the curry to cook for 40 minutes, until the sauce has thickened nicely. If it begins to dry out slightly simply add a little more water.
- Finally stir the yoghurt through the curry and wilt the spinach into it, cooking for around 10 minutes. Then you can serve the curry on a bed of rice with some yummy poppadums or gluten free onion bhajis and mango chutney on the side!
If you enjoyed this gluten free Indian-style chicken curry you might like some of my other recipes and meal ideas. Here are a few to choose from: