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One of the foods I miss the most on a gluten free diet is Chinese food - so making my own gluten free Chinese curry recipe was a no-brainer!
It's a dish packed with bold flavours, and while I made mine with chicken you could easily switch this for prawns, tofu, or extra vegetables, depending on your tastes.
And don't worry, making a gluten free Chinese curry is actually SUPER easy!
Chinese food is a cuisine I often crave and something I'm always hugely jealous of when everyone gets a take-away.
To me, it's also a cuisine which seems difficult to recreate at home. That is, until you actually try it and realise it's really very simple.
Normally the problem with Chinese food for people with coeliac disease is the soy sauce, which contains wheat.
However, this gluten free Chinese curry recipe uses gluten free tamari soy sauce, which is widely available in supermarket free from aisles. To me, this tastes just as good!
Making my gluten free Chinese curry recipe
Making this gluten free Chinese curry recipe is incredibly easy. In fact, a lot of the ingredients are quite similar to my gluten free katsu curry, if you've tried that already.
You basically make this insanely tasty sauce, then blend it up so it's super smooth.
After that you cook up the chicken before re-adding the sauce et voila, 20 minutes later and dinner is served!
It's pretty much all store-cupboard ingredients too, so you shouldn't need to do too much shopping to make this.
You could also create a bigger batch and freeze a portion for another time!
Batch cooking is my favourite way to save money and time, especially when I really don't feel like cooking.
What do you serve Chinese curry with?
In terms of what to have this with, I like to pair it with some home-made egg fried rice, but boiled or steamed rice works just as well.
You can also pair it with something like my gluten free Singapore rice recipe if you want to create a real feast.
And with Chinese New Year on the horizon (Jan 25, 2020), what better reason to celebrate, right!?
My favourite thing about Chinese food is when you create a feast and have bits of lots of different dishes.
This would also work really well with my gluten free marmalade chicken. The more dishes the better!
Making the best gluten free Chinese curry sauce
Before we get started, I like to make sure you guys are prepped to make the best meal possible!
So here are a few tips if you're making this recipe for the first time...
I coat the chicken in cornflour as it gives it a lovely crisp texture on the outside when cooking. It also helps to thicken the sauce when you add it to the meat. You could skip this but I prefer it with the cornflour personally.
I used a mild curry powder for the sauce but you could use a hot one if you prefer. I prefer my dishes to have flavour over spice, but if you love your meals to have a kick then by all means fire it up!
When making the stock, I would recommend using a Knorr chicken (or vegetable if making a veggie version) stock pot as it's my favourite for flavour. However you can find LOADS of different gluten free stock options here! I prefer to make a mild stock (1 cube to 750ml of water) as otherwise I find it can get a bit salty, but if using a low-salt stock you can go for 1 cube per 500ml.
This whole dish is about personal taste - if you don't like it too salty then use a mild stock and less soy sauce. If you don't want a hint of sweetness you can forego the sugar, but I think this really brings the dish into its own.
As I said before, you can also make this recipe with prawns, tofu or veg - if using tofu I would keep the cornflour, but otherwise I'd cook it without for the prawns/veg option. Chicken if my favourite for this gluten free Chinese curry dish though!
My gluten free Chinese curry recipe
I really hope you love this recipe as much as I do! Please do let me know if you give it a go as I love to see your creations!
Tag me @GFBlogger or use #theglutenfreeblogger on Instagram to share your dishes!
- 3-4 chicken breasts, (diced)
- 2 tsp cornflour
- 2 tbsp rapeseed oil, (or preferred cooking oil)
- 1 onion, (peeled and chopped)
- 1 garlic clove, (peeled and crushed)
- 2 tsp mild curry powder
- 1 tsp turmeric
- ½ tsp ground ginger
- ½ tsp Chinese five spice
- 400 ml mild chicken stock, (made with one stock cube and 750ml boiling water)
- 1 tsp tamari gluten free soy sauce
- 1 tsp sugar
- Handful of frozen peas
- Boiled rice
- 1 spring onion, (chopped)
- Add the diced chicken to a large bowl, sprinkle over the cornflour and toss until the chicken is evenly coated.
- In a wok heat 1 tbsp of rapeseed oil over a high heat, and once hot add the chicken. Stir fry for approximately 5 minutes until the chicken is cooked through. Take off the heat and place the chicken on a plate - set aside while you make the sauce.
- Without cleaning out the pan, add 1 tbsp rapeseed oil and return to a low-to-medium heat. Add the onion and stir fry for 1-2 minutes until it softens.
- Add the garlic and spices and stir fry for another minute. Pour in the stock, and add the tamari soy sauce and the sugar. Stir well, bring to the boil and then turn the heat down to low. Simmer for 15 minutes, stirring occasionally, until the sauce starts to thicken.
- After 15 minutes, pour the sauce content into a blender and blend until smooth. Return the chicken and sauce to the wok and place over a low-to-medium heat. Bring to the boil, add the frozen peas and then turn down to a low heat. Simmer for a further five minutes and then serve immediately. Garnish with the spring onion and serve with a side of boiled rice.
Serving Size:1 portion
Amount Per Serving: Calories: 771Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 210mgSodium: 1101mgCarbohydrates: 45gFiber: 4gSugar: 9gProtein: 86g
Need some more gluten free dinner inspiration?
Want to have a go at making some more easy gluten free dinner recipes? Give some of these other gluten free dishes a try! There are plenty to choose from – here are a couple to get you going:
- Gluten free marmalade chicken recipe
- Singapore noodles - gluten free
- Vegan and gluten free chickpea curry
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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