Recipe: Gluten-free curry sauce (Not S & B)

Gluten-free curry sauce hits the spot
Source: San Diego Union-Tribune, May 12, 2004
Jeanne Jones / Cook It Light

This unusual curry sauce is the latest in a series of gluten-free recipes that I'm running in response to requests from readers.

Most curry sauces are thickened with a combination of butter and flour. However, this gluten-free sauce is thickened with Cream of Rice cereal, which gives it a smooth and creamy texture.

In this recipe, I have called for chicken or turkey breast to be added to the sauce. I also like to serve the sauce over poultry or fish, topped with more chutney, raisins, nuts, chopped scallions or other condiments. For a superb vegetarian entree, serve it over a combination of steamed or grilled vegetables and rice.

Gluten-Free Chicken Curry
8 servings

2 tablespoons butter
1 large onion, finely chopped (2 cups)
1 garlic clove, pressed or minced
1 large (or 2 small) green apple, peeled, cored and chopped
1 1/2 tablespoons curry powder
1/4 teaspoon salt
1 can (12 ounces) evaporated skim milk
1 1/2 cups fat-free chicken broth
1/3 cup Cream of Rice cereal
1/4 cup bottled chutney
4 cups chopped, cooked chicken or turkey breast
4 cups cooked rice, optional

Melt butter in a large pot. Add onion, garlic and apple, and cook over low heat until the onion is clear and translucent, stirring occasionally to prevent scorching. Add curry powder and salt, mix well and cook for 10 more minutes.

In a saucepan, combine the canned milk and chicken broth, and bring to a boil. Add the Cream of Rice and stir for 30 seconds. Remove from heat and allow to stand for 5 minutes.

Pour onion and apple mixture and milk and broth mixture into a blender container and blend until smooth. Add the chutney and again blend until smooth. Return blended mixture to pot, add the chopped chicken or turkey and heat thoroughly.

To serve, spoon 3/4 cup of the curry mixture onto each of eight plates. Serve with 1/2 cup cooked rice, if desired.

Each 3/4-cup serving contains approximately: 356 calories, 6 g fat, 104 mg cholesterol, 359 mg sodium, 31 g carbohydrates, 42 g protein, 2 g fiber.