New Gluten Free Recipe – Curried Chicken

Curried Chicken

One of the many things I need to post on that has occurred in the past 3 1/2 months is our week long vacation to Topsail Beach, NC with family.  My sister-in-law, Joy, made a dish that everyone loves, because in the end, you make it like you want it.  It is very simple and naturally gluten free.  No special ingredients needed!


32 oz chicken broth

cooked chicken from 6 chicken breasts or one whole chicken

1 onion sauteed in EVOO

1/4  cup cornstarch to thicken

3 Tbs Indian Curry

garlic salt to taste…I added a couple cloves fresh garlic and used regular salt to taste

Saute onion and garlic in EVOO .  Add chicken broth and heat through.  Then add the cornstarch to thicken it like gravy.  I would suggest reserving a small amount of the chicken broth to the cornstarch and mixing it into a liquid rather than adding the dry cornstarch.  It prevents lumps of cornstarch that you have to work yourself to death to get them out!  Lastly, add the curry and salt to taste.   Serve over rice.  Top with condiments!

The interesting thing about this dish is the next step – the condiments!  Have available an array of items to go on top of your dish, so each individual can make it their on concoction.   These are what we had available.


coconut flakes


pineapple chunks

boiled eggs, crumbled

jarred mango chutney – found in the Asian section of the grocery store

Drop me a note if you try it and let me know what you think!  To me, the chutney makes it, because it is a bit spicy.  This is also a dish that will freeze well, so you can make a large batch and save some for a busy day when cooking dinner isn’t looking too promising.  I’ve had a lot of those lately!



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