Gluten-Free Asian Box Curry Chicken
Indulge in the bold flavors of this **Gluten-Free Asian Box Curry Chicken**, a wholesome and aromatic dish that's perfect for weeknight dinners or meal prep. Tender, bite-sized chicken thighs are sautéed to perfection and beautifully infused with the flavors of garlic, ginger, and gluten-free soy sauce. A vibrant medley of fresh vegetables—like carrots, red bell peppers, green beans, and baby corn—adds a delightful crunch to every bite, while a creamy blend of coconut milk and chicken broth creates a luscious curry sauce thickened with gluten-free cornflour. The dish is seasoned with fragrant curry powder and finished with a garnish of fresh cilantro and a squeeze of zesty lime for a refreshing flourish. Ready in just 50 minutes and serving up to four, this comforting, gluten-free curry pairs effortlessly with steamed rice or cauliflower rice for a complete meal. Whether you’re gluten-intolerant or simply craving something hearty and satisfying, this recipe offers a deliciously wholesome twist on classic Asian curry.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 large carrot, sliced
- 1 red bell pepper, sliced
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon curry powder
- 14 ounces canned coconut milk
- 1 cup chicken broth
- 1 tablespoon gluten-free cornflour
- 1 cup green beans, trimmed and halved
- 1 cup baby corn, halved
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Cut the chicken thighs into small bite-sized pieces and set aside.
Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes, until soft.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the sliced carrot and red bell pepper, and stir-fry for 5 minutes.
Increase the heat slightly and add the chicken pieces to the skillet. Cook, stirring occasionally, until chicken is browned on all sides.
Stir in the gluten-free soy sauce and curry powder, mixing well to coat the chicken and vegetables evenly.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Mix the gluten-free cornflour with a small amount of water to form a slurry, then slowly pour it into the curry while stirring. This will thicken the sauce.
Add the green beans and baby corn to the skillet. Season with salt and black pepper. Cover and let it simmer for about 10-15 minutes until the vegetables are tender.
Uncover and let it simmer for another 5 minutes to allow the sauce to thicken further.
Taste and adjust seasoning if necessary. Remove from heat and garnish with fresh cilantro.
Serve with lime wedges on the side for squeezing over the top before eating. Enjoy your Gluten-Free Asian Box Curry Chicken!
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.1 g | 224% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6169 mg | 268% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 36.9 g | ||
| Protein | 142.1 g | 284% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 323 mg | 25% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3751 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
