Recipes and More…
Posted in Cooking, Gluten Free on 03/22/2007 07:42 am by toriWell, out of necessity, I’ve been forced to find new ways to eat. I love to eat (evidenced by my size and the inordinate amount of time I think/talk about food). I’m a frustrated chef/baker, really, along with the million other careers I’ve considered.
So far, I’ve found Asian cuisine to be the most friendly to my GF (gluten free) diet. Many of the dishes are based on rice, and few require breading or flour to “hold” foods together. I’ve created a few dishes on my own - ones that are probably as far from authentic as you can get - and last night I tried this recipe for begedil which is an Indonesian dish using potatoes, beef, cilantro and shallots. Yum, but mine did not come out looking like the pics.
So anyway, here’s my recipe for nice, GF curry. Yummy, and I recommend it.
- 3 medium potatoes - peeled or you can leave on skins for red potatoes - cubed
- 1 medium onion, chopped
- 1 pound boneless chicken breasts, cut into 1″ pieces
- 1 tbsp butter
- 3 tbsp hot curry and 3 tbsp mild curry (I like a blend of flavors)
- 1 - 2 cloves garlic
- 1 cup water
Prepare all the ingredients by chopping, cubing, etc. Melt the butter over medium heat in a skillet, then add the potato, onion, garlic and chicken. Sauté until the chicken is white/slightly colored. Add curries and stir to combine. Pour in water and stir to mix completely. Cover and simmer until chicken is thoroughly cooked and potatoes are soft. You can take off the cover at the end in order to thicken the sauce, but be careful - it tends to boil off quickly. Serve with rice.
This is a yummy dish - I’d love it even if I didn’t have to eat without gluten. Julia likes it too, even though there’s a bit of spice - I’m so lucky to have an adventurous daughter.
Technorati Tags: gluten free, curry, cooking, recipe