Curry Chicken Stew
Spinach Salad
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- 1 Tbsp gluten-free flour
- 1 Tbsp olive oil
- ¾ cup half-and-half
- ⅓ cup unsweetened coconut milk
- ½ cup chopped red bell pepper
- 4 green onions, chopped
- ⅓ cup frozen green peas, thawed
- 1 tsp curry powder
- ¼ tsp salt
- ⅛ tsp crushed red pepper
- ½ lime, cut into wedges
Instructions
- Sauté chicken in a lightly greased saucepan over medium heat 3 minutes or until done. Remove from pan.
- Whisk together flour and oil in pan until smooth; cook over medium heat 1 minute, whisking constantly. Gradually whisk in half-and-half; cook until slightly thickened, whisking often.
- Stir in coconut milk, chicken, bell pepper, onions, peas, curry powder, salt, and crushed red pepper; cook 2 minutes or until thoroughly heated. Serve with lime wedges.
Side Dish Ingredients
- 4 cups spinach
- ½ cup grape tomatoes, halved
- 2 Tbsp balsamic vinegar
- 1 Tbsp olive oil
Side Dish Instructions
- Toss together all ingredients in a bowl.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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- Matching Grocery List
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