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