Courtesy of Allergic Living and Cybele Pascal
Makes 4 servings
- 4 cups gluten-free chicken broth
- 3-inch square Kombu seaweed
- 1 lb. boneless skinless chicken thighs, cut into 1-inch pieces
- Kosher salt and freshly ground pepper
- 4 Tbsp. canola oil, divided
- 1 1/2 cups diced yellow onion
- 2 tsp. finely minced or grated fresh ginger
- 2 tsp. finely minced garlic
- 2 Tbsp. curry powder
- 1/8 tsp. cayenne pepper
- 3 Tbsp. gluten-free brown rice flour (preferably superfine)
- 2 Tbsp. crushed tomatoes
- 2 tsp. apple cider vinegar, divided
- 2 large carrots, peeled and cut into 1/2-inch rounds
- 1 lb. Yukon Gold potatoes, cut into 1-inch pieces
- 1 bay leaf
- 1 cup grated Fuji apple (1 to 2 peeled apples)
- 2 tsp. honey
- 4 cups cooked white rice
- Combine chicken broth and Kombu in a medium pot. Bring to a simmer over medium-high heat, reduce heat to medium-low and simmer for 15 minutes
- Generously season chicken with salt and pepper. Add 2 tablespoons of oil to a large skillet or Dutch oven over high heat. Once the oil begins to shimmer, add chicken and stir-fry until golden brown on all sides, about 6 minutes. Transfer chicken to a plate.
- Reduce heat to medium-high and add remaining 2 tablespoons of oil. Add onion, ginger and garlic and sauté until onions start to soften, about 2 minutes. Add curry powder and cayenne, and sauté for 1 minute more. Sprinkle in the brown rice flour and sauté until browned and aromatic, about 2 minutes.
- Remove pan from heat and add 1/2 cup broth, stirring vigorously to combine. Add two more 1/2 cups broth, stirring vigorously after each addition, and incorporating any browned bits from bottom of the pan.
- Return pan to heat, remove Kombu, and add remaining chicken broth, crushed tomatoes and 1 teaspoon vinegar. Stir well to combine.
- Add carrots, potatoes, reserved chicken and bay leaf. Bring to a boil, reduce heat to medium-low and loosely cover. Cook at a slow simmer, stirring often, for 30 minutes, or until potatoes are just tender when pricked with a fork.
- Add shredded apple, honey, remaining 1 teaspoon vinegar and a big pinch of salt. Stir well and loosely cover. Continue to cook at a slow simmer for 15 minutes, or until the apples have melted into the curry and the vegetables are really tender.
- Serve over steamed rice.