RECIPE: Gluten Free Chinese Chicken Curry – Takeaway Style!
Gluten Free Cuppa Tea
Gluten Free Cuppa Tea
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  • 2 tbsp coconut oil (I use Vita Coco Coconut Oil) 1 carrot 4-6 chicken thighs (boneless/skinless) 2 tbsp gluten free plain flour 400ml gluten free chicken stock (I use 1 Knorr Chicken Stock Cube) A dash of gluten free soy sauce 1 clove of garlic, finely chopped (or 1/2 tsp garlic paste) 2 heaped tsp of mild curry powder 1/2 tsp ground ginger 1/2 tsp chilli flakes 1/2 tsp onion powder (optional - i don't like to eat onion) A pinch of ground star anise A pinch of ground cumin A few slices of green chilli (optional - if you don't want it hot I wouldn't say this is necessary) Handful of frozen peas (this gives it an authentic 'Chinese takeaway' look!



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