Gluten free Chinese curry

4.42 from 53 votes

A simple gluten free Chinese chicken curry which is also dairy free. Perfect for a coeliac-friendly 'fake-away' and can be made with prawns, tofu or vegetables instead!

Prep Time10

Cook Time25

Total Time35

Course: dinner

Cuisine: Chinese

Keyword: chicken curry, chinese, chinese curry, Gluten free, gluten free chinese

Servings: people

Author: Sarah Howells

Ingredients

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
1/2 tsp ground ginger
1/2 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

To serve:

Boiled rice
1 spring onion (chopped)

Instructions

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.

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