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Gluten Free Dairy Free Bombay Chicken

<p>Peaches are the ultimate summer fruit. Gluten Free Dairy Free Bombay Chicken uses peaches as the base of its sauce, making it a wonderful way to get these delicious sumer fruits on the menu. Cook up a batch and enjoy!</p>
4 Servings Recipe By

Ingredients

  • 3 tablespoons Vegetable Oil
  • 2 1/2 cups dice Chicken, Boneless Breasts
  • 1/2 cups dice Onion, Red
  • 1/2 teaspoons mince Garlic, Cloves
  • 1/2 cups Chicken Broth/Stock
  • 1/2 teaspoons Salt
  • 2 tablespoons peel and mince Ginger, Fresh
  • 1/8 teaspoons Chili Powder
  • 1/8 teaspoons Cayenne Pepper
  • 1/2 teaspoons Curry Powder
  • 1 cup dice Peach
  • 2 fluid ounces White Wine
  • 1/3 cups Coconut Milk, Canned
  • 2 1/2 teaspoons Cornstarch

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 313 Calories
  • 18g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 83mg Cholesterol
  • 391mg Sodium
  • 10g Total Carb
  • 1g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 27g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat the oil in a skillet over medium heat.
  2. Add chicken and cook until browned on all sides, about 3 minutes per side.
  3. Remove chicken to a plate and set aside.
  4. Cook the onion until translucent.
  5. Add garlic and cook for 1 minute, stirring continuously.
  6. Return chicken to pan along with any juices on the plate.
  7. Add broth, salt, ginger, chili powder, cayenne, curry powder, peaches, and wine.
  8. Stir to combine. When liquid begins to simmer, reduce heat and cover.
  9. Simmer for about 15 minutes. Cook until chicken is very tender.
  10. In a small measuring cup, mix coconut milk and cornstarch.
  11. Slowly stir into chicken mixture.
  12. Bring the mixture to a boil until sauce is thickened.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat the oil in a skillet over medium heat.
  2. Add chicken and cook until browned on all sides, about 3 minutes per side.
  3. Remove chicken to a plate and set aside.
  4. Cook the onion until translucent.
  5. Add garlic and cook for 1 minute, stirring continuously.
  6. Return chicken to pan along with any juices on the plate.
  7. Add broth, salt, ginger, chili powder, cayenne, curry, peaches, and wine.
  8. Stir to combine. When liquid begins to simmer, reduce heat and cover.
  9. Simmer for about 15 minutes. Cook until chicken is very tender.
  10. In a small measuring cup, mix coconut milk and cornstarch.
  11. Slowly stir into chicken mixture.
  12. Bring the mixture to a boil until sauce is thickened.
  13. Let cool.
  14. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat through on stovetop, about 8-10 minutes.

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