recipes
Gluten free chicken, apple and banana curry
Serves: 4
Ingredients
- 4 chicken legs
- Gluten free flour for dusting (Dr. Schar)
- 2 tbsp butter
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tsp curry powder
- 2 tsp turmeric powder
- ½ tsp ground cumin
- ½ tsp cumin seeds
- ½ tsp coriander
- 2 apples, peeled, cored and cut in cubes
- 2 bananas, roughly cut
- 3 tomatoes, peeled and chopped
- 150ml natural yoghurt (Benna)
- 1 can coconut milk
- 100ml chicken stock
- Fresh seasoning
- Boiled rice for serving
Method
Shallow fry the bananas and apples in a knob of butter and set aside. Remove the skin from the chicken legs and with the aid of a sharp knife chop in between the joint to divide drumstick from thigh. Dust the chicken pieces lightly with the gluten free flour and shallow fry in hot melted butter until golden. Remove the chicken aside and add the finely chopped onion and garlic and cook for 2 minutes. Next stir in the curry powder and spices and toast for further 2 minutes. Add the banana and apple, chopped tomatoes and stock and stir well. Return the chicken to the pan and stir in the coconut milk, cover and simmer on low for 45 minutes. Stir in the yoghurt before serving
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