Featured Allergy-Free Recipe: Chicken Curry

Allergy-Free Main Dish Recipe: Becca's Chicken Curry
A peanut- and milk-free version of a classic dish.

Recipe Information
Category: Main Dishes # of Servings: 8 Recipe Created By: Becca Godleski

2  cloves  garlic
1  med  yellow onion, diced
1  med  fuji apple, diced
28  oz  diced tomatoes
2-4  tsp  curry pwder
2  Tbsp  gluten free flour mix
1  cup  dairy/egg free mayo
4  Tbsp  olive oil or other fat
3-4  cups  diced chicken

In a large skillet, saute onion, garlic and apple in desired fat for about 5-7 minutes over medium heat.

Add can of tomatoes, flour mix, and curry to taste. Stir to mix well. Reduce heat and cover. Simmer for 10 minutes.

Transfer mixture to a blender or food processor and blend until smooth. Transfer to serving dish. Add approx 1 cup of dairy free/egg free mayo and stir. Add warm diced chicken and mix completely.

Serve over rice.

I received this recipe from a good friend who got it from a lady while living overseas years ago. I never tried her version or had had curry before, but I took the recipe home and made it my own with changes here and there. It has been a favorite in my family ever since.

My family is large and this will serve us all a healthy portion. It can also be halved.

Also, I do not measure my mayo so the cup measure is an estimate. I tend to add until I get the right color.

I have only used Vegennaise with this recipe so I cannot tell you how another d/e free mayo would taste.

You can use any flour for your curry. It only needs to thicken a little. I have only used gf combinations free of cornstarch.

You can adjust the amount of garlic and curry to your taste. I usually go with three tsp. but I do not like things hot.

You can use any apple as long as it is sweet and firm. I like the fuji for its size and taste. You can use a vidalia onion, but a yellow onion gives more flavor. I tend to buy apples and onions that are about equal in size.

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Page last updated 09/10/2011

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