GLUTEN FREE CURRY MIX RECIPES
GLUTEN-FREE RECIPES - BBC GOOD FOOD
On a gluten-free diet? Our recipes mean you needn't miss out on variety, whether it's classic carrot cake or beef cobbler you're after.
Provided by Good Food team
Number Of Ingredients 1
GLUTEN-FREE PIZZA DOUGH RECIPE - BBC GOOD FOOD
Don't miss out on your favourite Italian treats, make this simple, speedy gluten-free pizza dough, ready to turn into individual pizzas or dough balls
Provided by Esther Clark
Categories Lunch
Total Time 20 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Using the dough to make pizza? See the full recipe for gluten-free pizza.
Nutrition Facts : Calories 492 calories, FatContent 15 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 84 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 1.89 milligram of sodium
More about "gluten free curry mix recipes"
GLUTEN-FREE PIZZA DOUGH RECIPE - BBC GOOD FOOD
Don't miss out on your favourite Italian treats, make this simple, speedy gluten-free pizza dough, ready to turn into individual pizzas or dough balls
From bbcgoodfood.com
Total Time 20 minutes
Category Lunch
Calories 492 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Lunch
Calories 492 calories per serving
- Mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Using the dough to make pizza? See the full recipe for gluten-free pizza.
See details
KERALAN FISH CURRY RECIPE | JAMIE OLIVER CURRY RECIPE
A beautifully creamy South-Indian curry, packed full of flavour and spice.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 190 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 190 calories per serving
- Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
- Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
- Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
- Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
- Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
- Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.
See details
CHICKEN KATSU CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 885 calories per serving
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 885 calories per serving
- Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
- When the time’s up, sprinkle the breadcrumbs on to a tray. Remove the chicken from the buttermilk, shake off the excess, then turn in the breadcrumbs, pressing down to make them stick and flatten them a little more. Keep in the fridge until you’re ready to cook.
- For the sauce, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks (reserving the leaves).
- Fry in a large pan on a medium low heat with 1 tablespoon of olive oil and the spices for 15 minutes, or until starting to caramelize, stirring regularly.
- Stir in the flour, then the mango chutney. Pour in 800ml of boiling water and leave to blip away for 15 minutes, or until reduced to a nice sauce consistency, stirring occasionally. Taste, season and add more mango chutney, if needed.
- Meanwhile, place 1 mug of rice in a medium pan with 2 mugs of boiling water and a good pinch of salt. Break in the creamed coconut and mix together. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off and leave with the lid on.
- Make a quick pickle by peeling and very finely slicing the red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. Deseed and finely slice the chilli and add to the bowl, then mix up.
- Just under half fill a large sturdy pan with vegetable oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
- Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
- Alternatively, drizzle 2 tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for 10 minutes, or until golden and cooked through, turning after 6 minutes and drizzling with an extra 2 tablespoons of oil as you turn.
- To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and the coriander leaves.
See details
KERALAN FISH CURRY RECIPE | JAMIE OLIVER CURRY RECIPE
A beautifully creamy South-Indian curry, packed full of flavour and spice.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 190 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 190 calories per serving
- Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
- Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
- Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
- Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
- Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
- Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.
See details
CHICKEN KATSU CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 885 calories per serving
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 885 calories per serving
- Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
- When the time’s up, sprinkle the breadcrumbs on to a tray. Remove the chicken from the buttermilk, shake off the excess, then turn in the breadcrumbs, pressing down to make them stick and flatten them a little more. Keep in the fridge until you’re ready to cook.
- For the sauce, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks (reserving the leaves).
- Fry in a large pan on a medium low heat with 1 tablespoon of olive oil and the spices for 15 minutes, or until starting to caramelize, stirring regularly.
- Stir in the flour, then the mango chutney. Pour in 800ml of boiling water and leave to blip away for 15 minutes, or until reduced to a nice sauce consistency, stirring occasionally. Taste, season and add more mango chutney, if needed.
- Meanwhile, place 1 mug of rice in a medium pan with 2 mugs of boiling water and a good pinch of salt. Break in the creamed coconut and mix together. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off and leave with the lid on.
- Make a quick pickle by peeling and very finely slicing the red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. Deseed and finely slice the chilli and add to the bowl, then mix up.
- Just under half fill a large sturdy pan with vegetable oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
- Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
- Alternatively, drizzle 2 tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for 10 minutes, or until golden and cooked through, turning after 6 minutes and drizzling with an extra 2 tablespoons of oil as you turn.
- To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and the coriander leaves.
See details
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