Chicken Curry

Yield: 4 servings

Ingredients:

1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons gluten-free curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (adjust for desired spiciness)
Salt and pepper, to taste
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1-inch piece of fresh ginger, grated
1 can (14 ounces) coconut milk
1 cup gluten-free chicken broth
2 tablespoons gluten-free soy sauce or tamari
1 tablespoon honey or maple syrup (optional, for sweetness)
Juice of 1 lime
2 tomatoes, diced
Cooked rice, for serving

Directions:

1. In a bowl, combine the gluten-free curry powder, turmeric, cumin, coriander, cayenne pepper, salt, and pepper.
2. Add the chicken pieces to the bowl and toss them in the spice mixture until evenly coated. Set aside.
3. In a large skillet or sauté pan, heat the olive oil over medium heat.
4. Add the diced onion, minced garlic, and grated ginger to the pan. Sauté for 2-3 minutes until the onion becomes translucent and the mixture becomes fragrant.
5. Add the chicken pieces to the pan and cook until they are browned on all sides, about 5-7 minutes.
6. Stir in the diced tomatoes and cook for another 2-3 minutes until the tomatoes start to soften.
7. Pour in the coconut milk, chicken broth, gluten-free soy sauce or tamari, and honey or maple syrup (if using). Stir to combine all the ingredients.
8. Bring the mixture to a simmer and let it cook for about 15-20 minutes, or until the chicken is cooked through and tender, and the flavors have melded together.
9. Stir in the lime juice and adjust the seasoning with salt and pepper, if needed.
10. Serve the chicken curry over cooked rice.

The aromatic flavors of the curry combined with the tender chicken make for a delicious and comforting meal. You can adjust the spiciness and sweetness according to your taste preferences.