Monday, January 24, 2011

Bombay Chicken

This is a very yummy dish but requires a considerable amount of taste testing along the way to acquire the taste that your family will enjoy.  Please read the entire recipe before beginning as I have personally screwed this recipe up more times than I care to tell you.  :)

3 T olive oil
3 boneless, skinless chicken breasts or 1 1/2 pounds shrimp
1/2 c red onion (sweet yellow will also work)
1/2 t garlic
1/2 t slat
2 T fresh ginger root, minced
1/8 t chili powder or Tabasco sauce
1/8 t cayenne or 1/2 t paprika
1 t curry powder
1 c fresh tomatoes or peaches, chopped
1/2 c chicken broth, gluten free
1/4 c dry white wine or gluten free beer or apple cider vinegar
1/3 c milk
2 - 3 t cornstarch or arrowroot
Cooked rice or Coconut Rice

Cut chicken into 2 inch pieces.  Preheat cast iron skillet.  Add olive oil.  Heat over medium heat.  Brown chicken pieces.  Remove from skillet. Cook onion for 3 minutes.   Add garlic and cook for 1 additional minute.  Return chicken to pan along with broth, salt, ginger, chili powder, cayenne, curry, peaches and wine.  Simmer covered for 15 minutes on low heat.   Combine milk and arrowroot in small cup making sure to remove all clumps of arrowroot.  Stir into chicken mixture while bringing it to a boil.  Thicken sauce which should take about 1 - 3 minutes.  Serve over rice with garnish.


2 green onions, chopped including green stems
1/4 c chopped almonds, cashews or peg almonds (salted peanuts work too although not as good)
1/4 c shredded coconut (toasted coconut is really yummy)

While chicken is cooking mix onions, nuts and coconut.  Allow ingredients to sit for at least 20 minutes.


(1)  If using shrimp, do not add it with the broth, salt, ginger, spices, peaches and wine as shrimp does not need as long to cook.  You will over cook it.  Add it after 10 minutes.  Also I marinade the shrimp in the mixture of the broth, salt, ginger, spices and wine.  When it is time to add this mixture, add the liquid and then add the shrimp after cooking the liquid for 10 minutes.

(2) To keep this recipe dairy free, gluten free and soy free the following substitutions are made:  gluten free chicken broth for regular chicken broth, rice or coconut milk or Mimicreme for the milk, AND arrowroot for the cornstarch. 

1 comment:

  1. I made this for a potluck and it was a big hit. I modified it slightly to be gluten-free, low-carb, and potluck friendly. (I doubled the recipe) I cut the chicken into bite sized pieces and only browned it and the onions and garlic. I didn't do any of the next steps for cooking it further. I used 1 teaspoon of Xanthan Gum instead of the flour (blend it really well with the milk so that it doesn't clump) and mix that together with the remaining liquid ingredients (no boiling or cooking). Then I just dumped the cooked rice into the crock-pot along with the chicken, canned peach slices cut in half, and the liquid mixture and mixed it all up. By putting it all in the crock-pot, it stayed nice and hot over the several hours between leaving home and time to eat and the chicken finished cooking without being overcooked.