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    Scott Adams

    Chicken Curry (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Michelle RB in the Gluten-Free Forum.

    Ingredients:
    4 teaspoons curry powder
    1 teaspoon cumin
    1 teaspoon corriander
    2 minced garlic cloves
    1 large onion diced
    1 chicken breast diced
    1 pack rice noodles
    Gluten-free soy sauce
    1 red pepper (capsicum) de-seeded and diced



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    Directions:
    Brown chicken and onions in a pan. Add all of the spices with some hot water and cook the mix for about 10 minutes - add water if necessary so that it won't dry out. Meanwhile, cook rice noodles according to packet instructions. Add red pepper to mix and let cook for about a minute, then drain the noodles and add to the curry pan and add soy sauce to taste. Mix well to coat noodles in curry sauce and serve.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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