gluten free curried almond chicken

This dish was inspired by a curry recipe I saw in a Food and Wine Magazine.  I love the idea of adding nuts, fruit and coconut milk into curry, it really rounds out the flavor and adds texture.  It’s great served over rice or I like to eat it all by itself.  I hope you enjoy my rendition of gf chicken curry!

gf curried almond chicken

  • 4 chicken breasts, boneless, skinless, halved
  • 3 garlic cloves, minced
  • 2 tablespoons ginger, grated
  • 1 onion, chopped
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1 tablespoon curry powder
  • 1/2 cup dried apricots, julienned
  • 1/4 cup almond flour
  • 2 cups chicken stock
  • 1 cup coconut milk
  • snipped scallions for garnish
  1. Season chicken with salt and pepper; sear on both sides in a little bit of oil for about 5 minutes.  Remove from pan.
  2. In the same pan, cook the garlic, ginger and onion until softened.
  3. Add spices, almond flour, apricots and stock and boil until thickened.
  4. Stir in the coconut milk.
  5. Add the chicken back to mixture and simmer for at about 10 minutes, making sure the chicken is cooked through.
  6. Garnish with scallions.

* if you find it is too spicy for you, you can simply add more coconut milk or broth.

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3 Responses to gluten free curried almond chicken

  1. Jules says:

    I actually used prunes instead of apricots and I couldn’t find my curry but i had everything else and it was very good !!

  2. Lynn says:

    My son made this for dinner tonight. Absolutely fantastic. Great flavour and just enough heat. We haven’t had a bad meal from this site yet! Not that I would expect it. We are going to try the sauce over a pork roast very soon

  3. Linda says:

    Hi Michelle,

    This recipe sounds wonderful, but I’m not sure how much chicken to use since you specify “halved”. Does this mean I should use 4 whole breasts, split in half?


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