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Lactose Free Indian Curry

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Ingredients

Adjust Servings:
1 tablespoon olive oil
4 chicken drumsticks deboned and cubed
1 cup soy yogurt plain
3 whole allspice
2 teaspoons gingerroot grated
2 teaspoons curry
1 teaspoon red pepper flakes
1 teaspoon cumin
1/2 cup water
1 tablespoon cornstarch

Nutritional information

192
Calories
99 g
Calories From Fat
11 g
Total Fat
2.5 g
Saturated Fat
59.1 mg
Cholesterol
72.1 mg
Sodium
11.2 g
Carbs
3 g
Dietary Fiber
0.1 g
Sugars
15.1 g
Protein
111g
Serving Size

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Lactose Free Indian Curry

Features:
  • Gluten Free
Cuisine:

I love curry and was glad to see this recipe. I thought it had good flavor but was missing something. Possibly sliced onions could have been used. I did make a couple of changes using 4 boneless, skinless chicken thighs and reducing the red pepper flakes to 1/2 teaspoon. The allspice berries were crushed prior to adding. The recipe made 2 generous servings served on a bed of rice garnished with sliced green onions. Good luck in the contest.

  • 50 min
  • Serves 4
  • Easy

Ingredients

Directions

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Lactose Free Indian Curry,This is great for those who are lactose intolerant or keep Kosher. For those who are lactose intolerant, they get to try an Indian dish they would not otherwise get to try. For those who keep Kosher, there is no dairy in soy products, and that takes the worry out of mixing meat and dairy, which is otherwise a big no-no.,I love curry and was glad to see this recipe. I thought it had good flavor but was missing something. Possibly sliced onions could have been used. I did make a couple of changes using 4 boneless, skinless chicken thighs and reducing the red pepper flakes to 1/2 teaspoon. The allspice berries were crushed prior to adding. The recipe made 2 generous servings served on a bed of rice garnished with sliced green onions. Good luck in the contest.,Very nice variation on curry! This was easy to prepare and had a great flavor. There was a nice kick to it that was balanced out by the rice and yogurt. I was a little nervous about adding the 1/2 cup water at the end, since it was already very liquidy, but it worked perfectly to thicken it up. There was a lot of sauce, so plenty for the rice, and would easily work with a little more chicken too. Thanks for sharing! Good luck!


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Steps

1
Done

Heat Olive Oil, in a Skillet, on Medium High Heat. Once Hot, Brown the Drumstick Meat in It, Until It's Properly Cooked, About 5 Minutes.

2
Done

in a Small Bowl Mix the Plain Soy Yogurt With the Seasonings, Then Slowly Add It to the Skillet, Making Sure the Chicken Is Properly Coated in It, as It Is Cooking. Stir Occasionally For 3 Minutes.

3
Done

in Another Small Bowl, Mix Water and Cornstarch, Until There It Is Smooth and There Are No Lumps. Add This to the Chicken Mixture, Stirring Occasionally For About 5 Minutes or Until Sauce Thickens.

4
Done

Serve Warm and Over Basmati Rice.

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Joseph Nguyen

Bánh mì master crafting flavorful and delicious Vietnamese sandwiches.

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