Chicken Madras (Gluten Free, Dairy Free)
Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Chicken Madras.
Hello everyone
I've spent the last week working behind the scenes of the website. When I started my collection of recipes four years ago I had no idea that it would become what it is today.
I find it such a relaxing hobby to come home at night at add some new recipes and photographs or spend a Sunday morning baking. I have neglected optimising how the website works and it is starting to become a little slow to update.
I've started by focusing on the optimising how the images are stored, all 17,835 of them! I've been running a plug-in in the background for days now and I'm starting to see progress. Going to concentrate on the caching next as I don't think it is quite working as it should be.
I'm not that sure on all this website stuff so I'm doing a lot of reading and learning as I go along.
Back to today's recipe and this one is for a rich and spicy chicken madras curry. If you don't like your curry too spicy then you can leave out the fresh chilli for a milder flavour.
Other Dinner Ideas
If you like this recipe for Gluten and Dairy Free Chicken Madras then you might like to try one of my other dinner recipes:
- Make a pasta bake with my Chicken & Vegetable Pasta Bake (Gluten & Dairy Free)
- Try out a risotto with Cheese and Tomato Risotto (Gluten & Dairy Free)
- Have some fish with my Salmon Kebabs (Gluten & Dairy Free)
- Have a vegetarian option with my Moroccan Pilaf (Gluten & Dairy Free)
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
- 2 chicken breasts diced
- 30 grams dairy free spread
- 1 onion (diced)
- 2 garlic cloves (minced)
- 1 red chilli (sliced)
- juice of 1 lemon
- 400 grams can of chopped tomatoes
- 200 milliliters water
- 2 teaspoons cumin seeds
- 1 teaspoon cardamom
- 1/2 teaspoon turmeric
- 2 teaspoons chilli powder
- 1/2 teaspoon salt
- Add the dairy free spread to a saucepan over a medium heat
- Pour in the cumin seeds and cook for a minute
- Add in the chicken, onion, chilli powder, turmeric, red chilli and garlic
- Saute for 10 minutes
- Blend together the water, chopped tomatoes, sugar, salt and lemon juice
- Pour into the saucepan, bring to the boil and simmer for 20 minutes or until the sauce is rich and thick
- Serve with rice