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Chicken Korma with Saffron (Gluten-Free)
http://www.celiac.com/articles/22155/1/Chicken-Korma-with-Saffron-Gluten-Free/Page1.html
Destiny Stone

I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.

 
By Destiny Stone
Published on 06/14/2010
 
Indian food is one of my all time favorite foods. The food is warming and always gives me happy tummy. Chicken Korma is a wonderful authentic Indian dish; add basmati rice and you have a complete Indian meal. This meal is very easy and can be prepared ahead of time for a quick meal during the week. The sauce can be as spicy as you like, start with a little curry and masala spices and add to taste.

Indian food is one of my all time favorite foods. The food is warming and always gives me happy tummy. Chicken Korma is a wonderful authentic Indian dish; add  basmati rice and you have a complete Indian meal. This meal is very easy and can be prepared ahead of time for a quick meal during the week. The sauce can be as spicy as you like, start with a little curry and masala spices and add to taste.

Chicken Korma with Saffron

Preparation Time: 50 minutes
Cooking Time: 15 minutes

Ingredients (serves 6)
  • 1/3 cup Greek-style gluten-free yogurt
  • 1/4 cup gluten-free curry paste
  • 1 tsp. gluten-free garam masala
  • Pinch of gluten-free saffron threads
  • 2 pounds gluten-free chicken thigh fillets, cut into 2 inch chunks
  • 1/4 cup vegetable oil
  • 2 brown onions, finely chopped
  • 1/2 cup light cream
  • 1 tbs. cooking oil
  • 1/3 cup raw cashews
  • 1/4 cup raisins
  • 1 or 2 sliced carrots
  • 12 fresh curry leaves
Method
  1. Combine the yogurt, curry paste, garam masala and saffron in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate.
  2. Heat the oil in a large saucepan over medium-high heat. Add the onion. Cook, stirring, for 5 minutes or until golden.
  3. Stir in the chicken. Reduce heat to low. Simmer for 5 minutes. Add the cream and simmer for 5 minutes or until the chicken is cooked through and the sauce thickens. Avoid curdling-don't boil the curry. Season with salt to taste.
  4. Meanwhile, heat the extra oil in a large frying pan over medium-low heat. Add cashews, raisins and curry leaves. Cook for 1-2 minutes or until the cashews are golden and the raisins are plump.
  5. Transfer the curry to a serving dish. Top with cashew mixture to serve.
Notes
Make it ahead: Prepare this recipe to end of step 3 up to 2 days ahead. Cover and store in fridge. Continue to end of step 4 up to 2 hours before serving. Store in an airtight container. Reheat the curry in a saucepan over medium heat for 10-15 minutes. Continue from step 5.