This Gluten free Singapore Chicken Curry recipe is the perfect quick and easy weeknight dinner that takes less time than ordering in! I’m always craving take-out curry, but it takes so long to deliver! So I figured, why not make it at home!? This recipe is simple and made in just one single pan! Any recipe with minimal clean up afterwards is ideal, so this is hands down my ideal meal!
This Gluten free Singapore Chicken Curry is made with vegetables, chicken, rice and a Singapore curry sauce. For this recipe you can either buy or make your Gluten free Singapore Chicken Curry sauce (recipe in recipe card notes).
I love cooking with bell peppers. They are the perfect addition to an easy weeknight dinner, especially this one pan Italian pulled pork skillet or this vegan stuffed pepper casserole.
WHY YOU’LL LOVE THIS RECIPE
- I love cooking a double batch of this on the weekends. I am able to then enjoy delicious leftovers throughout the week for lunch or quick dinners! This saves time, especially when I am finished with work and hungry!
- Since I am lactose intolerant, I need a dairy free recipe. This recipe uses coconut milk instead of dairy for an easy dairy-free option.
- Sometime’s I’m just not into a protein in my dinners. When I’m feeling that way, I often also use tofu or vegetables instead of chicken for a lighter version.
- This recipe uses minimal dishes so clean up is really easy after! Which for me is ideal on a weeknight!
INGREDIENTS & SUBSTITUTIONS
Chicken: To keep this recipe extra lean I used skinless boneless chicken breasts. Chicken breasts offer lean protein and cook quickly. For a richer flavor and juicier texture, chicken thighs can be used instead but note they are not as lean. When I want a more veggie-forward recipe, I use firm tofu, extra veggies or even chickpeas!
Singapore Curry Sauce: This is the kit I have used that includes chicken and curry. This is the sauce I recommend if you want to buy your sauce and chicken separate. To make your own, check out the recipe card notes.
Rice: White rice, brown rice, califlower rice… any rice you’d like works here! I like to use white rice most often. White rice is the fluffy and filling and makes it feel like take-out. I use brown rice when I want added fiber and nutrients. Cauliflower rice is a low-carb alternative I use that still provides a satisfying base for the curry. Sometimes I even mix together cauliflower rice and brown ruce for a low carb option.
directions
Step 1
On a cutting board, slice the peppers and onions into thin strips.
Step 2
Add the bell pepper and onion to a frying pan and cook until softened, about 10 minutes. Set aside.
Step 3
Next, add the chicken and curry sauce to the same frying pan. Cook for 5 minutes, or until chicken is fully cooked, stirring occasionally. (you will have to cook longer if you are using raw chicken)
Step 4
Stir in the cooked rice, peppers and onions, cashews, and green onions.
Step 5
Simmer for 5 minutes more, or until heated through.
expert tips & tricks
- I lije to adjust the spice level of the Gluten free Singapore Chicken Curry recipe by adding more or less chili peppers. When I want it to be super spicy I also add a dash of hot sauce!
- This recipe is also delicious with beef, shrimp, tofu, or vegetables. I switch up the protein every time I make it to keep it feeling new.
- I use coconut milk lite or light coconut milk for a lower saturated fat content in this Gluten free Singapore Chicken Curry recipe. I also sometimes skip the cashews for a low fat option as well.
- I recommend using less oil for a low fat recipe.
- To make this vegan, I substitute the chicken with firm tofu, pre-cooked and cubed. Tofu readily absorbs the delicious flavors of the curry sauce. Ensure your curry is vegan-friendly, as some brands may contain ingredients like shrimp paste.
how to serve, store and meal prep
To serve, I divide the Gluten free Singapore Chicken Curry recipe among individual bowls and top with toasted cashews and chopped green onions. I serve with fluffy white rice or cauliflower rice for a satisfying and flavorful meal.
Leftover Gluten free Singapore Chicken Curry recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through.
For longer storage, I freeze the Gluten free Singapore Chicken Curry recipe in individual portions or as a single batch. To freeze individual portions, I divide the curry among freezer-safe containers or bags, leaving a little headroom for expansion. Freeze for up to 3 months. To freeze the curry as a single batch, spread it in a shallow freezer-safe container and freeze. Once frozen solid, transfer the frozen curry to a freezer-safe bag for easier storage.
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Singapore Chicken Curry (gluten free, dairy free)
Ingredients
- 1 package of @nonalimfoods Singaporean Chicken Curry this includes chicken AND the sauce. See below to make your own at home sauce and remember to purchase chicken separately
- 2 cups white rice or rice of choice
- 1 bell pepper
- 1/2 onion
- 2 tbsp cashews
- 1 tbsp green onions
For the optional at-home Singapore curry sauce:
- 2 stalks lemongrass white part only, thinly sliced
- 2 tbsp vegetable oil
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 tbsp grated ginger
- 1-2 Thai chilies thinly sliced (optional)
- 1 tsp turmeric powder
- 1 tbsp curry powder
- 1/4 cup chicken broth
- 1 can 13.5 oz unsweetened coconut milk
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
Instructions
- On a cutting board, slice the peppers and onions into thin strips.
- Add the bell pepper and onion to a frying pan and cook until softened, about 10 minutes. Set aside.
- Next, add the chicken and curry sauce to the same frying pan. Cook for 5 minutes, or until chicken is fully cooked, stirring occasionally. (you will have to cook longer if you are using raw chicken)
- Stir in the cooked rice, peppers and onions, cashews, and green onions.
- Simmer for 5 minutes more, or until heated through.
- Serve immediately.
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