Chicken Curry and Rice Gluten Free

The oil must first be warmed over medium heat in a sizable frying pan or, if selected, a flameproof casserole dish. Next, you'll need to add the onion and a tiny dash of salt. Subsequently, cook the onion for 8 to 10 minutes, or until it turns syrupy and browned. The ginger and garlic will then be mixed. Cook for one more minute.

After that, you Cut the chicken into large, 3cm pieces. Add the chicken to the pan, sauté it for 5 minutes, and then toss in the tomatoes and 250ml of water. Bring to a boil, decrease heat to a simmer, and cook, covered, over low heat for 25 to 30 minutes, or until the flavor is rich and somewhat reduced. Mix the yogurt, ground almonds, and coriander, add seasoning, and serve over fluffy basmati rice or warm naan.