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  • Jefferson Adams

    Chicken Korma with Vegetables (Gluten-Free)

    Jefferson Adams
    Reviewed and edited by a celiac disease expert.

    Photo: CC--Jessica and Lon Binder
    Caption: Photo: CC--Jessica and Lon Binder

    Celiac.com 05/06/2014 - I love Indian food, but it’s one of those things I almost never make at home, partly due to lack of confidence. Still good Indian food can be expensive, so when I found this recipe for chicken korma with vegetables, I was eager to give it a try.

    This recipe for cicken vegetable korma came together fairly quickly and produced a tasty meal that went well with aromatic rice.

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    • 1½ tablespoons vegetable oil
    • 1 medium onion, sliced and loosely chopped
    • 1 teaspoon minced fresh ginger
    • 4 cloves garlic, minced
    • 2 potatoes, ½-inch sticks
    • 4 carrots, ½-inch sticks
    • 1 fresh jalapeño pepper, seeded and sliced
    • 3 tablespoons halved unsalted cashews
    • 1 can tomato sauce (4 ounces)
    • 2 teaspoons salt
    • 1½ tablespoons curry powder
    • 1 cup frozen green peas
    • ½ green bell pepper, seeded, chopped
    • ½ red bell pepper, seeded, chopped
    • 1 cup heavy cream
    • 1 bunch fresh cilantro for garnish


    Heat the oil in a skillet over medium heat.

    Stir in the onion, and cook until tender.

    Mix in ginger and garlic, and continue cooking 1 minute.

    Mix potatoes, carrots, jalapeño, cashews, and tomato sauce.

    Season with salt and curry powder.

    Cook and stir 10 minutes, or until potatoes are tender.

    Stir peas, green bell pepper, red bell pepper, and cream into the skillet.

    Reduce heat to low, cover, and simmer 10 minutes.

    Garnish with cilantro to serve with aromatic Indian style rice (see below).

    Aromatic Indian-style Rice


    • 2 tablespoons butter
    • 1 medium onion, halved, thinly sliced
    • 4 each whole cloves, whole peppercorns, whole cardamom pods
    • 1 cinnamon stick
    • 2 bay leaves
    • 2 cups long grain white rice (NOT the instant variety)
    • 2 cups chicken broth
    • 1½ cups water
    • ½ teaspoon salt


    Sauté onion in butter until golden brown.

    Stir in spices, cook and stir 2 minutes.

    Stir in rice, cook and stir 2 minutes.

    Add broth and water, bring to a boil.

    Reduce heat, cover and simmer over low heat 20 minutes.

    Fluff with fork and serve hot. Serves 4 to 6.


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    There are no instructions for the chicken, so I just threw it in the tomato and cream mixture. It tasted PHENOMENAL! I didn't put the entire serving of curry out of fear. But I cooked for 3 other people and they LOVED it. I will absolutely use this recipe again!

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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