Singapore Chicken Curry (gluten free, dairy free)
This Singapore Chicken Curry recipe is perfect for a quick and easy weeknight dinner. It's made in just one pan, saving you time on dishes. The simple ingredients come together quickly, creating a flavorful and satisfying meal. For this recipe you can either buy or make your Singapore Chicken Curry sauce. This recipe is gluten free, dairy free and nut free! Make this recipe low fat by using chicken breasts instead of thighs and using a low fat or fat free coconut milk. Make this recipe low carb by using brown rice and cauliflower rice together.
Ingredients
- 2 cups white rice or rice of choice
- 1 bell pepper
- 1/2 onion
- 2 tbsp cashews
- 1 tbsp green onions
- 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
- 1 lb skinless boneless chicken breasts
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.