Pistachio Curry Gluten Free

Chicken and Rice with Coconut Milk and Pistachios Gluten Free

Chicken and Rice with Coconut Milk and Pistachios

from melskitchencafe.com (altered to be gluten free)

*Be sure to use chicken breasts that are about the same size to make sure the chicken cooks evenly.

4 (5 to 6-ounce) boneless, skinless chicken breasts

3 tablespoons butter

1 medium onion, minced

1 1/2 teaspoon garam masala (an Indian spice blend found in most supermarkets)

1 1/2 cups long-grain white rice

3 medium garlic cloves, minced

2 3/4 cups low-sodium chicken broth

1 (13.5 ounce) can coconut milk

1 cup frozen peas

1/2 cup chopped pistachios, lightly toasted

1/4 cup minced fresh cilantro leaves

Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness.

Pat the chicken breasts dry with a paper towel, then season with salt and pepper

Heat 2 tablespoons of butter in a 12-inch nonstick skillet over medium heat until the butter oil is rippling. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate.

Add the remaining 1 tablespoon butter to the skillet and return to medium heat until rippling. Add the onion, garam masala, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.

Stir in the chicken broth and coconut milk, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low and cook until the chicken is done, about 10 minutes.

Transfer the chicken to a clean plate, brushing off any rice back into the skillet. Tent the chicken loosely with foil to stay warm. Cover the skllet and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes.

Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the pistachios and cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken.

Garam Marsala Chicken Thai Curry

Dang Skippy this is a YUMMY recipe!

Chicken Curry

• 2 Tbs butter
• 12 ounce(s) skinless, boneless chicken-breast halves, cut into 1-inch chunks (2 chicken breasts)
• 1 medium potato cut into small cubes
• Salt
• 1 medium (6 to 8 ounces) onion, thinly sliced
• 1 medium (6 to 8 ounces) red pepper, thinly sliced
• 2 clove(s) garlic, crushed with press
• 2 tsp of Garam Marsla
• 2 tsp curry powder
• 1 tsp ginger powder
• 1/4 whole plain yogurt**
• 2 Tbs of packed brown sugar
• 1 can (14oz) light coconut milk

Directions

1. In 10-inch skillet, heat butter on medium-high until hot. Put in potato cubes and let them turn a little crispy (about 2-3 minutes) Toss in onion and chicken. Sprinkle with 1/4 teaspoon salt; Cook 3 to 4 minutes or until golden, stirring occasionally so the onion is softened.

2. To same skillet, Stir in garlic; cook 1 minute or until fragrant, stirring. Stir in curry & garam marsala powder; cook 1 minute longer. Stir in coconut milk, scraping up any browned bits from bottom of skillet.

3. Put a lid on your skillet and let it simmer for 15-20 minutes. Stir occasionally.

Serve this over white or brown rice or couscous.

**We recently purchased Greek Gods Traditional Plain Greek Yogurt because they were out of plain yogurt at the store and oh WOW this dish turned even MORE amazing!  So if you want to try this Thai Curry with Greek Yogurt instead of Plain Yogurt, you will not be disappointed!

Coconut Curry Chicken

Dang Skippy this is a YUMMY recipe!

Chicken Curry

• 3 teaspoon(s) vegetable oil
• 12 ounce(s) skinless, boneless chicken-breast halves, cut into 1-inch chunks (2 chicken breasts)
• 1 medium potato cut into small cubes
• Salt
• 1 medium (6 to 8 ounces) onion, thinly sliced
• 1 medium (6 to 8 ounces) red pepper, thinly sliced
• 1 1/2 teaspoon(s) (from about 1/2 chile) minced jalepeño chile
• 2 teaspoon(s) grated peeled fresh ginger
• 2 clove(s) garlic, crushed with press
• 2 tablespoon(s) curry powder (We like a strong flavor, for a milder flavor use 1 TBS)
• 1 can (14oz) light coconut milk

Directions

1. In 10-inch skillet, heat 3 teaspoons oil on medium-high until hot. Put in potato cubes and let them turn a little crispy (about 2-3 minutes) Toss in onion and chicken. Sprinkle with 1/4 teaspoon salt; Cook 3 to 4 minutes or until golden, stirring occasionally so the onion is softened.

2. To same skillet, Stir in pepper, jalapeño, ginger, and garlic; cook 1 minute or until fragrant, stirring. Stir in curry powder; cook 1 minute longer. Stir in coconut milk, scraping up any browned bits from bottom of skillet.

3. Put a lid on your skillet and let it simmer for 15-20 minutes. Stir occasionally.

Serve this over white or brown rice or couscous.