Chicken Curry [0000834]

Ingredients:

1 pound boneless chicken, beef, or tofu (for a vegetarian option), cut into bite-sized pieces
2 tablespoons gluten-free curry powder
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 ounces) diced tomatoes
1 can (14 ounces) coconut milk
2 tablespoons vegetable oil
Salt and pepper, to taste
Fresh cilantro leaves, for garnish (optional)

Instructions:

In a large skillet or saucepan, heat the vegetable oil over medium-high heat.

Add the chopped onion and sauté until it becomes translucent, about 2-3 minutes.

Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

Add the curry powder to the pan and stir well to coat the onions, garlic, and ginger. Cook for an additional 2 minutes to toast the spices.

Add the diced chicken, beef, or tofu (for a vegetarian option) to the pan. Cook until the meat is browned on all sides, about 5-7 minutes.

Pour in the canned diced tomatoes (with their juice) and coconut milk. Stir to combine all the ingredients.

Reduce the heat to low, cover the pan, and simmer for about 20-25 minutes, or until the meat is cooked through and tender. If you're using tofu, simmer for about 10-15 minutes.

Season the gluten-free Indian curry with salt and pepper to taste. Adjust the seasoning as needed.

Once the curry is ready, remove it from heat and garnish with fresh cilantro leaves, if desired.

Serve your gluten-free Indian Curry hot with rice or gluten-free naan bread for a satisfying and flavorful meal. Enjoy the rich and aromatic flavors of this classic Indian dish!