Becca’s Chicken Curry

# of Servings: 8

Recipe Created By: Becca Godleski

2 cloves garlic

1 med yellow onion, diced

1 med fuji apple, diced

28 oz diced tomatoes

2-4 tsp curry pwder

2 Tbsp gluten-free flour mix

1 cup dairy/egg free mayo

4 Tbsp olive oil or other fat

3-4 cups diced chicken

I received this recipe from a good friend who got it from a lady while living overseas years ago. I never tried her version or had had curry before, but I took the recipe home and made it my own with changes here and there. It has been a favorite in my family ever since.

My family is large and this will serve us all a healthy portion. It can also be halved.

Also, I do not measure my mayo so the cup measure is an estimate. I tend to add until I get the right color.

I have only used Vegennaise with this recipe so I cannot tell you how another dairy and egg-free mayo would taste.

You can use any flour for your curry. It only needs to thicken a little. I have only used gluten-free combinations free of cornstarch.

You can adjust the amount of garlic and curry to your taste. I usually go with three tsp but I do not like things hot.

You can use any apple as long as it is sweet and firm. I like the Fuji for its size and taste. You can use a vidalia onion, but a yellow onion gives more flavor. I tend to buy apples and onions that are about equal in size.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.