Curry chicken is one of my fave comfort foods. There are plenty of great Indian/South Asian restaurants nearby but I try to limit my visits to a few times a year. I love the health benefits of the spices such as turmeric but there’s usually lots of fat (ghee or clarified butter) and oil involved.
My challenge: to create a healthier version of curry chicken that still tastes amazing. Oh, and can it be ready in less than 30 minutes?
Somehow (after some trial and error) I pulled it off, and I’m happy to share this yummy recipe with you.
It’s gluten-free when served over rice, quinoa or other gluten-free grains. I serve it with a mix of brown basmati rice, quinoa and wild rice that has amazing texture and plenty of fibre.
Add this to your recipe box and enjoy!