Yield: Generous portions for four people
These recipes were inspired by the website RotinRice.com. The author, Linda, develops recipes for lots of multicultural dishes. She has a section just for gluten free recipes and is not afraid of flavor. She is from Malaysia and lives in the United States and has traveled extensively and her cooking reflects all of that. I encourage you to check out her fun recipes!
Baked Curry Chicken
Grab your blender and put in:
- 3/4 cup water
- 6 large peeled shallots
- 2 cloves of peeled garlic
- 1 inch of peeled fresh ginger
- 1 teaspoon of salt
- 3 tablespoons of curry
- You may add cayenne or chili powder or both to spice up your curry sauce. It’s up to you!
Blend until mixed. Expect some texture as you want a sauce and not a juice like consistency. You may need to add a tablespoon or more of water as you blend.
Put a sheet of non-stick aluminum foil with the non-stick side up in a medium sized, rectangular pan.
Put 4 chicken legs and 4 chicken thighs in the pan.
Open 1 bag of Little Potatoes. The small potatoes can just go in the pan. The larger potatoes should be cut in half. We recommend the mix of red and yellow potatoes. Or, cut up any type of potatoes you have on hand – enough to fill in the spaces between the chicken.
Pour the curry sauce on top of the potatoes and chicken.
Distribute the sauce so it covers the chicken pieces and potatoes.
Let it bake for 90 minutes. Serve and enjoy!
There are many curry recipes to choose from and you may enjoy creating your own! Here is one that my kids and I enjoy because it is flavorful yet mild.
Put in a bowl and stir together:
- 1 1/2 tablespoons ground coriander
- 1/2 tablespoon ground cumin
- 3/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground fenugreek
- 1/2 teaspoon dried ground mustard
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon turmeric
Plug in your Instant Pot and press the Saute button.
Add enough canola oil to just cover the bottom of the pan.
Put in the Instant Pot pan:
- 3 diced large shallots
- 1 cinnamon stick
- 2 star anise
- 3 cardamon pods
- 6 whole cloves
Let all of the ingredients cook until the shallots start to slightly brown.
Add to the pan:
- 2 cups brown basmati rice
- 1/2 cup golden raisins
- 2 cups of water
- 1 teaspoon of salt
- 1/4 teaspoon ground turmeric
Stir and then let pressure cook for 15 minutes. Use the manual release.
Take out the cinnamon stick.
Put the rice mixture in a bowl.
Combine 1 tablespoon of water with 1 teaspoon rose water and sprinkle on to the rice and stir well.
Sprinkle ½ cup of cashew nuts on top and serve with your baked curry chicken or with another one of your favorite gluten free dishes!
You can make this dish without an Instant Pot. Follow the directions above, but use a sauce pan. Be sure to put a cover on the pan when cooking the rice and cook for 25 minutes instead of 15 minutes.
You can halve or double all three of these recipes! Enjoy!!