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Chicken Korma with Saffron (Gluten-Free)

Gluten-Free Chicken Korma (photo courtesy of Jlastras)

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

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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
  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.
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. welcomes your comments below (registration is NOT required).

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4 Responses:

John B
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said this on
21 Jun 2010 4:31:00 PM PDT
Where in the world would you find chicken thighs, saffron, garam masala, curry paste, or Greek-style yogurt, that had wheat, oats, or rye among their ingredients? I'm sure the recipe is delicious, but to me the idea that one would go specifically seek out those 5 ingredients with the "gluten-free" designation strikes me as almost ridiculous. Just as silly as the box of mashed potato mix I saw in my supermarket on Saturday in the hallowed "Gluten Free" section.

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said this on
21 Jun 2010 4:46:13 PM PDT
Hi John,
Thank you for your interest in the recipe I posted. While it may sound ridiculous, the fact remains that many naturally gluten-free products including, chicken, yogurt and spices contain fillers that are made with gluten based ingredients. While you are not likely to find many of these products labeled as "gluten-free," it is always important to check with the maker to determine if your products are indeed gluten-free.

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said this on
21 Jun 2010 6:02:06 PM PDT
When I was first diagnosed, I was fortunate to have a gastro doc from India that had moved to the states. When she found out that I already shopped at the ethnic markets, she warned me that some of the cheaper spices or spice blends were cut with wheat flour. She then wrote down the name of spices I could trust from those markets. It's not ridiculous to specify gluten-free spices because you never know if the person cooking buys only McCormick's (or other reputable brands) or buys curry powder at the dollar store or ethnic market.

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said this on
03 Mar 2012 10:14:51 AM PDT
Mid range rating, as we have yet to try this. However...where in the world does one find fresh curry leaves? We live in Santa Cruz, have year-round Farmers Markets, and no one has even heard of these. We'll give fresh basil a try. Jeesh!

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