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Chicken Korma with Vegetables (Gluten-Free)

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.

Photo: CC--Jessica and Lon BinderIngredients:

  • 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


Directions:

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.

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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

Ingredients:

  • 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

Directions:

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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3 Responses:

 
Christina
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
12 May 2014 5:06:55 PM PDT
I don't see any chicken ingredient in the chicken korma recipe???

 
Carol
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
29 May 2014 12:43:01 PM PDT
I am not seeing how to do the chicken either, or the quantity. Please help.

 
Erica
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
21 Jun 2015 4:49:07 AM PDT
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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I was diagnosed in 2002 and I think I have had maybe 2 actual colds since then. I figured the same as you that with my immune system not having to try and 'save' me from gluten that it now is able to fight off the occasional virus. The only thing it hasn't been able to fight off is shingles. Thankfully those are clearing and I blame myself for that with lack of sleep and a very poor diet for a bit. Lesson learned, one does not live off crackers and cheese alone.

Welcome to the board. I agree with the previous posters that you are very likely looking at celiac. Please do keep her on gluten until all celiac related testing is finsihed. After that do give the diet a good strict try even if the biopsies are negative. Also keep in mind that celiac is genetic so it would be a good idea to screen others in the family even if they don't seem to have symptoms.

@jddh So...did the restricted diet you were going to implement work (FODMAP or Whole Foods)? I recall that you were mis-diagnosed at one point with refractory celiac disease, but it was later determined that you were getting trace amounts of gluten in your diet. If you are not catching colds, I assume that you have healed from the damages of celiac disease? I hope so!!! ?

Peter is correct. You do have a positive so that warrants further investigation. Here is a link supporting our comments: http://www.cureceliacdisease.org/faq/are-raised-dgp-igg-levels-an-early-sign-of-celiac-disease/ http://www.mayomedicallaboratories.com/it-mmfiles/Celiac_Disease_Diagnostic_Testing_Algorithm.pdf Does she have celiac disease? You will never know for sure without an endoscopy. Even then, there is a chance the biopsies are negative, but keep in mind that she might just be starting to develop celiac disease or that the damage was not captured (the small intestine is the size of a tennis court if spread out). Personally, I tested negative on all but the DGP IgA, yet I had moderate to severe intestinal damage. The celiac blood tests are good, but they do not catch all celiacs, some celiacs can even test negative to ALL the blood tests. Consider yourself fortunate that your doctor ordered several of the tests and not just the screening TTG IgA (very good, keeps cost down, but does not catch all). The DGP is the preferred test in small children. I do not know why it caught me because I am old, but it did! Confusing, isn't it? I wish there was an easier way to diagnose, but we have to work with what we have available to us.

Thank you for your reply, though it's not necessarily what I wanted to hear, it is what I was thinking.