Gluten Free Curry Chicken
Email share

This week on Fit to Eat, Chef Rob makes gluten free curry quartered chicken. Joining him in the kitchen is Dr. Chad Rhoden from FlavorDoctor Foods. On our Down on the Farm segment, we visit The Great Mississippi Tea Farm. Rebecca Turner Nutrition demonstrates an easy way to make coffee coolers.

FULL EPISODE

 

Recipes

CURRY  CHICKEN PREPARATION

Ingredients:

  • 1 tbspn curry powder
  • ½ tspY n black pepper
  • ¼ tspn cumin
  • 5 oz chicken breast cut into quarters and sliced thinly

COOKING INSTRUCTIONS FOR CHICKEN

Mix all dry ingredients in a small bowl,  cut chicken into four equal quarters and slice horizontally.  Dust with seasoning evenly.  In skillet spray zero fat spray and sear chicken for 1 ½ minutes per side.  Remove from pan and place on separate plate.  

GLUTEN FREE QUINOA PREPARATION

Ingredients:

  • ½ tspn oil canola
  • 1 tbspn minced celery
  • 1 tbspn green onion
  • 1 tspn  minced garlic
  • 1 tbspn tomato chopped with seeds removed
  • 1 tspn chopped almonds toasted
  • ½ tspn finely diced tea leaves
  • 1 cup plus 2 tbspn vegetable salt free stock
  • 1/4 cup quinoa rinsed well

GLUTEN FREE QUINOA PREPARATION

Rinse quinoa well or it will be bitter.  Place in the stock with tea in a pot and bring to a simmer cooking the quinoa 20 minutes.  Fluff quinoa with a fork and hold to the side.  In separate pan place oil and bring to a medium high heat.  Place celery, garlic and brown lightly.  Add tomato, and green onion tossing frequently.  Deglaze the pan with the remaining stock.  Mix the quinoa and the sauté items together, toss almonds on top and hold on side.

SEARED COLLARD GREENS (BITTER GREENS AVAILABLE) WITH CARMELIZED ONIONS

Ingredients:

  1. 4 large leaves of collard greens or available bitter greens. 
  2. 1 tspn sugar substitute sucralose
  3. ½ tspn black pepper
  4.  tbspn minced garlic
  5. 4 tbspn of julienne onion white or yellow
  6. 1 tbspn red bell pepper

COLLARD GREEN AND CARMELIZED ONION PREPARATION

Heat sauté pan to medium high.  Add oil and onion then garlic and pepper.  Toss till lightly brown.  Add red bell pepper.  Deglaze with 1 oz of water mixed with sugar substitute to remove the onion from bottom of pan and place on side of pan.  Place green leaves in same pan on other side and heat for 1 minute.  Turn greens over as one large piece and place onions on top.  Place the red bell pepper on top of the onions for appearance.  Remove from pan as one large piece and put on serving plate. 

PLATING ENTRÉE:

Place greens on one side of plate showing the red bell pepper on top.  Place the quinoa in the center of plate in a round mound.  Fan the curry chicken around the  quinoa in long strips.