Ingredients
1
tablespoon vegetable oil
6
cups sliced yellow onions
2
tomatoes, sliced
2
cloves garlic
2
tablespoons roughly chopped, unpeeled gingerroot
2
teaspoons salt
1
tablespoon gluten-free curry powder
2
teaspoons paprika
2
teaspoons garam masala
1
bay leaf
1/2
cup canned reduced-fat (light) coconut milk (not cream of coconut)
1/3
cup raw unsalted cashews
1
red bell pepper, seeded, cut into strips
1
lb boneless skinless chicken breasts, cut into cubes
2
green bell peppers, cored and cut into large cubes
Preparation
In large, heavy-bottomed Dutch oven, heat oil over medium heat until hot. Add onions and tomatoes; cook 3 to 5 minutes, stirring occasionally, until onions soften and start turning golden brown. Stir in garlic, gingerroot, salt, curry powder, paprika, garam masala and bay leaf. Cook about 5 minutes or until very fragrant and spices are beginning to brown. Stir in coconut milk, cashews and red bell pepper; simmer 5 minutes.
Remove from heat; carefully add mixture to blender. Cover; carefully blend until very smooth. Return to Dutch oven; simmer over medium heat about 10 minutes or until thickened.
While curry base is simmering, heat 10-inch nonstick skillet over medium heat. Add chicken pieces, and brown on all sides. Add chicken to simmering curry base, heating until cooked through. Return skillet to heat; cook green bell peppers in skillet until brown. Add to curry base. Serve immediately.
