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Chicken Mango Curry – Gluten Free-zer Friday

January 22, 2010 by angelaskitchen 10 Comments

Wow, I haven’t done this in a while.  Still working on getting back on the bloggy bandwagon.

I will hopefully (cross your fingers and toes) get some Once a Month Mom adaptions up soon.  It’s a bit of work to put together with the rest of my work and just life as I know it.  As it didn’t seem worth the extra effort as not many people seem to need it or use it, I guess just let it go for a bit.  We will see how well I can incorporate it back in, just a bit at a time if it is useful for anyone.  (Just keep blogging, just keep blogging…)  I do, however, need to look at some applications for making the shopping lists an easier thing.  Manually adding things takes FOREVER and doing any kind of math while a six-year-old is trying to sit on your lap with ALL her dollies doesn’t work out so well…    Any great ideas out there?  You know, for the app, not the six-year-old.  ;o)

There is a yahoo group called GlutenFreeCasienFreeOAMC.  It doesn’t have a lot of activity yet, but it would be a great place for us all to share our OAMC gluten and dairy free goodies.  Join in and help us kick up the freezer food recipe exchange!

Head over to MJ’s for Freezer Food Friday and check out what’s in her freezer.  Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!Freezer Food Friday

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To Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.


Chicken Mango Curry

1 to 1 1/2 lbs boneless, skinless chicken thighs, cut into 1″ pieces (I use a 20 oz pkg)

3 Tablespoons olive or coconut oil, divided

2 medium sweet onions, chopped (1/2″ pieces)

1 green bell pepper, chopped (1/2″ pieces)

1 red bell pepper, chopped (1/2″ peices)

2 to 3 cups green beans, or a mix of green and yellow beans

4 garlic cloves, minced

2 Tablespoons fresh ginger, minced

2  to 2 1/2 Tablespoons curry powder (be sure GF)

2 mangos, peeled, and diced – divided

2 tablespoons cider vinegar

1  1/2 cups chicken stock (be sure GF – I use homemade)

1/3 cup golden raisins

3/4 cup coconut milk (not light)

salt and pepper, to taste

In a large skillet heat 2 tablespoons oil over medium-high heat.  Add half of chicken to pan and cook until chicken browns.  It does not have to be cooked through at this point as it will cook more later.  Remove chicken to a clean bowl.  Brown the second portion of the chicken, then add to first portion in bowl.

Add onions to pan.  Cook, stirring occasionally, until onions are beginning to caramelize.  To the pan add peppers and the last tablespoon of oil.  Cook until peppers begin to soften then add garlic, ginger and curry powder.  Cook, stirring constantly for 1 minute.

Add chicken and any juices from the bowl, the green beans, half of the diced mangos, vinegar and stock to pan.  Increase heat, bringing liquid to a simmer, stirring occasionally.  Allow to simmer for 20-25 minutes until chicken is cooked through, the veggies are very tender and the liquid has reduced.

Add remaining mango, golden raisins, and coconut milk.  Check seasonings and adjust, if necessary.  Simmer on a low simmer for 5 to 10 minutes more until curry thickness you desire is reached.

To Freeze:  Allow to cool completely.  Package in a labeled gallon freezer bag.  Freeze.

To Serve: Thaw.  Put in pan and heat.  Serve over rice or quinoa with a salad.  You can garnish the curry with chopped cilantro.

Filed Under: Chicken & Turkey, Dairy Free, For the Freezer, Freezer Food Friday, GFCF, Gluten Free

Previous Post: « Princess Bride cupcakes & Menu Plan Monday – January 18, 2010
Next Post: Upcoming gluten and dairy free class »

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Comments

  1. sarahhowells

    January 22, 2010 at 4:27 pm

    This sounds really good! I am going to have to try it! I have started a gluten free blog and I hope that as you seem to have a pretty comprehensive list of GF blogs on here you will have a look! Sarah
    Reply
    • angelaskitchen

      January 24, 2010 at 1:52 pm

      I would love to check it out! What is the blog address?
      Reply
  2. mjpuzzlemom

    January 22, 2010 at 4:47 pm

    This looks very good! Welcome back to FFF. Thanks for sharing! MJ
    Reply
  3. sarahhowells

    January 24, 2010 at 1:54 pm

    Thanks :) my blog address is http://glutenfreemee.wordpress.com/
    Reply

Trackbacks

  1. Menu Plan Monday – April 18, 2011 | Angela's Kitchen says:
    April 18, 2011 at 10:33 am
    [...] Chicken Mango Curry with pre-soaked brown rice [...]
    Reply
  2. Menu Plan Monday - Gluten Free Dairy Free Edition | OAMC from Once A Month Mom says:
    June 18, 2012 at 7:02 am
    [...] Spinach Smoothie and Peach-Mango Smoothie) and in curries for added sweetness, such as in Chicken Mango Curry.  I also like to pair mangos with blueberries in Chicken Blueberry Mango Salad.  How do you use [...]
    Reply
  3. Menu Plan Monday – June 18, 2012 says:
    August 3, 2012 at 7:05 am
    [...] Spinach Smoothie and Peach-Mango Smoothie) and in curries for added sweetness, such as in Chicken Mango Curry.  I also like to pair mangos with blueberries in Chicken Blueberry Mango Salad.  How do you use [...]
    Reply
  4. Menu Plan Monday – February 18, 2013 | Start Gluten Free says:
    February 18, 2013 at 6:12 am
    [...] or Turkey Burgers, Gingerbread Pumpkin Waffles, Korean Shredded Beef Tacos, Pumpkin Coffee Cake, Chicken Mango Curry, Teriyaki Burgers, Mongolian Chicken and Veggies, Gingerbread, Gingerbread Cake, Mandarine Orange [...]
    Reply
  5. Menu Plan Monday – February 18, 2013 says:
    February 18, 2013 at 7:14 am
    [...] Turkey Burgers, Gingerbread Pumpkin Waffles, Korean Shredded Beef Tacos, Pumpkin Coffee Cake, Chicken Mango Curry, Teriyaki Burgers, Mongolian Chicken and Veggies, Gingerbread, Gingerbread Cake, Mandarine [...]
    Reply
  6. Gluten-Free Weekly Menu Plan - Pack Gluten-Free Snacks says:
    August 5, 2013 at 12:08 am
    [...] Thursday – Curry Mango Chicken, Jasmine Rice [...]
    Reply

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