Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Curried Chicken

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Finger-Licking Curried Chicken' — USDA MyPlate Kitchen, from 'Keep the Beat: Heart Healthy Recipes' and 'Heart Healthy Home Cooking: African American Style' by the US Department of Health and Human Services, National Heart, Lung, and Blood Institute (public domain, federal). Converted to gluten-free: curry powder specified as gluten-free curry powder; no other changes.

Skinless chicken pieces are rubbed with curry powder, thyme, scallion, hot pepper, garlic, and ginger, marinated, then simmered in a skillet with potato and onion until tender.

Category: MainsServes: 6Time: 195 minComplexity: 2/5

Why this complexity: curry powder specified gluten-free; mandatory marinade of at least 2 hours.

Ingredients

  • 1 1/2 teaspoons gluten-free curry powder
  • 1 teaspoon dried thyme, crushed
  • 1 stalk scallion, chopped
  • 1 tablespoon hot pepper, chopped
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon ground black pepper
  • 8 cloves garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 3/4 teaspoon salt
  • 8 pieces skinless chicken (4 breasts, 4 drumsticks)
  • 1 tablespoon olive oil
  • 1 cup water
  • 1 medium white potato, diced
  • 1 large onion, chopped

Method

  1. Wash the chicken and pat dry.
  2. Mix together the curry powder, thyme, scallion, hot pepper, cayenne pepper, black pepper, garlic, ginger, and salt.
  3. Sprinkle the seasoning mixture over the chicken, toss to coat, and marinate in the refrigerator for at least 2 hours.
  4. Heat the olive oil in a skillet over medium heat. Add the chicken and sauté briefly.
  5. Add the water and cook over medium heat for 30 minutes.
  6. Add the diced potato and continue cooking until the potato is tender.
  7. Add the onions and cook for 15 minutes more.
  8. Serve warm.

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