Curried Chicken | Gluten-Free & Dairy-Free
The Wrote Oat
January 16, 2025
Hello and happy Thursday! This recipe for curried chicken is the perfect crowd-pleaser as everyone can personalize their own dish. Make this for dinner when you’re having company over or just need some comfort food!
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Ingredients
Adjust Servings
| 2 Tbsp avocado oil | |
| 1 medium onion. finely chopped | |
| 2 cups cream of chicken soup Canned or see recipe below to make it yourself | |
| 2-3 tsp curry powder | |
| 1 tsp salt | |
| 2 tsp ground black pepper | |
| 2 cups cooked chicken, chopped or shredded | |
| 1 cup rice, uncooked |
Cream of Chicken Soup
| 2 Tbsp dairy-free butter | |
| 2 Tbsp gluten-free flour blend | |
| 1 cup chicken broth | |
| 1 cup dairy-free milk | |
| 1 tsp salt | |
| 1 tsp pepper |
Directions
1.
To make the cream of chicken soup:
In a small saucepan, melt the 2 Tbsp dairy-free butter and whisk in the 2 Tbsp gluten-free flour blend. Cook 1 minute. Whisk in the chicken broth, dairy-free milk, salt, and pepper. Cook 3-4 minutes until thickened and bubbly. Set aside.
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2.
Make the curried chicken sauce:
In a large pan, heat the 2 Tbsp avocado oil and sauté the chopped onion until browned and aromatic.
Add the cream of chicken soup, curry powder, salt and pepper, and cooked chicken. Stir to combine and allow to simmer before removing from heat.
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3.
Cook the rice
Cook the rice while the sauce is heating. Into a medium-sized saucepan, add the 1 cup of rice and 2 cups of water. Bring to a boil and simmer 10 minutes until the water is absorbed and remove from heat. Set aside.
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4.
Serve!
Serve the curried chicken sauce over the rice with any or all of the toppings listed in the notes section.
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Notes
Toppings: steamed green peas, bacon bits, diced boiled egg, sunflower seeds, raisins, chopped tomato, parsley, crushed pineapple, salted peanuts
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