Gluten-Free Asian Box Curry Chicken

Savor the bold flavors of our Gluten-Free Asian Box Curry Chicken, a vibrant and wholesome dish perfect for weeknight dinners or meal prep. This hearty recipe features tender chicken thighs simmered in a silky coconut milk curry sauce, infused with aromatic garlic, ginger, and a medley of colorful vegetables like red bell peppers, carrots, green beans, and baby corn. A touch of gluten-free soy sauce and curry powder adds a savory, spicy kick, while a cornflour slurry ensures the sauce is perfectly thickened. Garnished with fresh cilantro and served with lime wedges for a zesty finish, this 35-minute meal is a gluten-free twist on a classic comfort food, sure to please your palate and keep you coming back for more.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 large carrot, sliced
• 1 red bell pepper, sliced
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon curry powder
• 14 ounces canned coconut milk
• 1 cup chicken broth
• 1 tablespoon gluten-free cornflour
• 1 cup green beans, trimmed and halved
• 1 cup baby corn, halved
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

Step 1

Cut the chicken thighs into small bite-sized pieces and set aside.

Step 2

Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes, until soft.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the sliced carrot and red bell pepper, and stir-fry for 5 minutes.

Step 5

Increase the heat slightly and add the chicken pieces to the skillet. Cook, stirring occasionally, until chicken is browned on all sides.

Step 6

Stir in the gluten-free soy sauce and curry powder, mixing well to coat the chicken and vegetables evenly.

Step 7

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 8

Mix the gluten-free cornflour with a small amount of water to form a slurry, then slowly pour it into the curry while stirring. This will thicken the sauce.

Step 9

Add the green beans and baby corn to the skillet. Season with salt and black pepper. Cover and let it simmer for about 10-15 minutes until the vegetables are tender.

Step 10

Uncover and let it simmer for another 5 minutes to allow the sauce to thicken further.

Step 11

Taste and adjust seasoning if necessary. Remove from heat and garnish with fresh cilantro.

Step 12

Serve with lime wedges on the side for squeezing over the top before eating. Enjoy your Gluten-Free Asian Box Curry Chicken!

Nutrition Facts

Serving size	(1953.8g)

Amount per serving	% Daily Value*
Calories	2413.3

Total Fat 175.1g	0%
Saturated Fat 120.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 6169.1mg	0%
Total Carbohydrate 88.6g	0%
Dietary Fiber 20.1g	0%
Total Sugars 36.9g
Protein 142.1g	0%

Vitamin D 31.8IU	0%
Calcium 322.6mg	0%
Iron 27.5mg	0%
Potassium 3751.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.1%

Protein: 22.7%

Carbs: 14.2%