Gluten-Free Chicken Curry with Potatoes
A hearty and flavorful chicken curry made with potatoes and coconut milk, served with gluten-free rice.
Ingredients
- about 680 g Chicken thighs (boneless, skinless)
- 2 medium Potatoes (cubed)
- 1 medium Onion (chopped)
- 3 cloves Garlic (minced)
- 1 tbsp Ginger (minced)
- 3 tbsp Curry powder
- 2 cans Coconut milk
- 1 cup Vegetable broth
- 1 tbsp Lime juice
- 1 tbsp Fish sauce
- 2 tbsp Vegetable oil
- 4 cups Cooked rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the chicken thighs into 2.54 cm cubes.
- 2Heat vegetable oil in a large pot over medium heat.
- 3Add the chopped onion and stir-fry until softened, about 5 minutes.
- 4Add the minced garlic and ginger and stir-fry until fragrant, about 30 seconds.
- 5Add the chicken cubes and curry powder and stir-fry until the chicken is browned, about 5-7 minutes.
- 6Add the cubed potatoes, coconut milk, and vegetable broth. Bring to a simmer.
- 7Cover and cook until the potatoes are tender and the chicken is cooked through, about 20-25 minutes.
- 8Stir in lime juice and fish sauce.
- 9Serve the chicken curry with cooked rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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