Monday, February 4, 2013

Kashmiri Chicken Masala

Low Fructose / Gluten Free

Indian food is almost impossible to eat if you suffer from FructMal as most dishes use onion and/or lentils. We discovered this locally made sauce at the St Kilda farmers market recently that doesn't include onion and it's just yum! 
All Ameet's Homestyle sauces are made from fresh local ingredients and are gluten and preservative free. Check out his website for where to buy or order direct:
(note the Kashmiri Masala & Paprikaan Spinach are the only onion free sauces)

When using this sauce you can add any veges or meat you like, but here's what we used....

Serves 4

2 x diced free range chicken breasts
4 baby chat potatoes, diced
3 stems of broccolini, chopped 
4 mushroom, chopped
1 tbsp coconut oil
olive oil
sea salt
2 cups of rice
natural greek yoghurt

Pre heat oven to 180 degrees
Put the potatoes in a oven dish, drizzle with a little olive oil, sprinkle with some sea salt and roast for 10-15 min or so until lightly golden 
Add 2 cups of rice to 4 cups of water and bring to the boil. Reduce heat to medium and cook for approx 7 minutes.
Turn heat off and let rice sit for another 7 minutes or so with the lid on. Ensure rice is cooked then drain any excess water.
Heat the coconut oil in a large pan and add the chicken pieces, cook until golden
Add the broccolini, mushrooms, potato, toss and cook for a further 5 min
Serve with fresh greek yoghurt and mint

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