Easy Sweet Chicken Curry
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 for our needs and hopefully yours too!
Free from Gluten, Wheat, Peanuts, Tree nuts, Dairy, Egg, Soy, Fish and Shellfish
You will need…
2 onions, peeled and diced
1 Tablespoon dairy free margarine (or coconut oil)
1/2 capsicum, diced
2 apples, diced
2 stalks celery, diced
3 cloves garlic, chopped finely
2cm piece ginger, chopped finely
1 Tablespoon Gluten Free flour
1 Tablespoon curry powder ( according to taste)
1 cups chicken stock
Chicken, cooked, shredded
2 bananas, diced
What to do…
Heat the margarine 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 heat
Return 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
*Depending on allergies, you could replace chicken with tuna, left over roast meat, prawns or vegetables.