Easy Sweet Chicken Curry
= Sweet Chicken Curry =
FREE FROM GLUTEN, NUTS, DAIRY, EGGS, SOY, FISH AND SHELLFISH
This is one of my go-to-meals! I’ve cooked it so many times and it’s never failed to impress. It’s also very forgiving. In fact, it is one of the first meals I learnt to cook many years ago. The original recipe was given to me from my mum – THANKS MUM!!!
I’ve since adapted it to be allergy friendly to suit our needs and hopefully yours too!
Sweet Chicken Curry
Servings: 4
Ingredients
- 2 Onions peeled and diced1
- 1 Tblspn dairy free butter (or coconut oil)
- 1/2 Capsicum diced
- 2 Apples diced
- 2 stalks Celery diced
- 3 cloves Garlic chopped finely
- 2 cm piece of Ginger chopped finely
- 1 Tbslpn Gluten Free flour
- 1 Tblspn Curry powder ( according to taste)
- 1 cup Chicken stock
- 1 Chicken cooked and shredded
- 2 Bananas diced
Instructions
- Heat the butter (or coconut oil )in a fry pan. Add the onions and diced apples.
- Sauté until the onion softens. Add capsicum, celery, garlic, ginger and curry powder.
- Add the flour and stir until combined, off the heatReturn pan to the heat and cook for 1 minute.
- Gradually add the stock, stirring until thickened. Add more water if it is too thick.
- Add chicken – or whatever protein you are using.
- Stir in banana and heat through.
- Serve with rice and steamed vegetables
Notes
*Depending on allergies, you could replace chicken with tuna, leftover roast meat, prawns or vegetables.