Gluten Free and Dairy Free Immune Boosting Curry

Hi, it's Jo from An Easy Gluten Free Life here and I have been struck by the lurgy this week. So I decided to try and kick it in the bottom - hard, by cramming as many superfoods as I could into my weeks meal plan. This recipe is from one of my 'creative' days in the kitchen and is inspired by Keralan curries. This superfood curry provides a HUGE 63% of your RDA of Vitamin B6 and 25% of your Vitamin C! If you don't have a sweet tooth, you can always lower the amount of banana and amp up the spice levels. I can't tolerate much spice so this is quite a mild recipe. Why not pair this with my coconut and cardamon Piadina? https://www.glutenfreelivingmadeeasy.com/single-post/2017/09/13/Gluten-Free-Piadina-also-dairy-and-yeast-free

 

 

 Cold Busting Curry with Coconut Cardamon Piadinas

Serves 4

 

Ingredients

* 400g diced chicken breast

* 3 bananas, sliced thickly

* 10 fresh lychees, halved

* 500ml unsweetened coconut milk drink

* 2 tsp coconut oil, for frying

* 1 tbs Ras al Hanout powder or 1 teaspoon paste

* 3cm fresh ginger, grated

* 1.5 tsp turmeric

* 1 clove garlic, minced

* ½ tsp paprika

*1 tsp garam masala

* ½ tsp sea salt

* 1 tsp ground cumin

* 1.5 tsp ground coriander 

* Handful sultanas

 

For the Piadinas

* 200g plain gluten free white flour (I use Asda or Glutafin Select)

* 64ml of ice cold water

*1 tablespoon of coconut oil 

*1 tsp baking powder (based on Waitrose own, use 0.75 tsp for other brands)

*1/4 tsp salt 

* 4 crushed Cardamon pods

 

Method

For the Curry

* Heat the coconut oil in a wok and add the diced chicken

* Mix in the Ras al Hanout powder/paste, garlic and ginger coating the chicken well

* Fry for around 10 minutes until chicken begins to brown

* Add the rest of the spices and coat the chicken well

* Slowly pour in the coconut drink and mix well

* Add the sultanas

* Simmer gently for 20 mins or until the chicken is soft and well cooked

* Five minutes before serving, add the sliced bananas and lychees

* Serve with rice and a gluten free Piadina

 

For the Piadinas

*Sift together the cardamon and all the dry ingredients into a bowl

*Make a well in the dry ingredients and add both the water and oil

*Mix together until it forms a slightly sticky dough - you can add more water one teaspoon at a time to achieve this

* Dust a surface with flour and knead the dough

* Split the dough into four pieces and roll to 1cm thickness

* Prick each Piadina with a fork

* Heat the frying pan and oil on a medium heat

* Cook for around 3 minutes on each side

* When cooked, the Piadina should feel like a bread, if it is slightly soft or chewy it needs another minute on both sides

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