BOMBAY CHICKEN

By Sarah-Lyn

Ingredients

• 3 Tablespoons butter or oil
• 3 boneless chicken breasts
• 1/2 cup onion ( I use red onion)
• 1/2 teaspoon garlic
• 1/2 teaspoon salt
• 2 Tablespoons fresh ginger root, minced
• 1/8 teaspoon chili powder
• 1/8 teaspoon cayenne
• 1/2 teaspoon curry powder (this ingredient is optional for curry haters/curry lovers may want to kick it up)
• 1 cup chopped fresh tomatoes or fresh peaches, diced (I have used peaches and it was fabulous)
• 1/2 cup gluten free chicken broth
• 1/4 cup gluten free beer or dry white wine
• 1/3 cup milk
• 2-3 teaspoons cornstarch
• cooked rice or use coconut rice
• Garnish
• 2 green onions, chopped
• 1/4 cup chopped cashews or almonds (optional)
• 1/4 cup shredded coconut

Details

Servings 3
Adapted from glutenfreemommy.com

Preparation

Step 1

Prepare your chicken- cut into two inch pieces OR pound the chicken breasts between plastic wrap until flattened just a little. In a heavy, deep frying pan, melt the butter or heat the oil over med. heat. Brown the chicken on both sides. If using the 2 inch pieces, it will take about 3 minutes per side. Remove chicken from pan, but reserve the butter. Cook the onion for about 3 minutes; add garlic and stir for 1 minute. Return chicken to pan and add chicken broth, salt, ginger, chili powder, cayenne, curry, chopped peaches, and beer/wine. Stir to combine. Cover and simmer for about 15 minutes. Reduce heat to low (if not there already) and cook until chicken is tender when pierced with a fork.

In a small measuring cup, mix milk and cornstarch. Slowly stir into chicken mixture. Bring the mixture to a boil and thicken the sauce. Serve with rice and garnish.