Friday, May 20, 2011

Bombay Chicken & Glazed Carrots

Sarah here, with another family favorite meal! Jessica eats a gluten-free diet and came accross this recipe from She makes it frequently, and I am always on the phone with her when she is whipping it up. I had to get the recipe! I made it this week and it is now part of our "dinner rotation" too. It is so good! It cooks pretty quickly although the prep will take the longest amount of time. It goes fabulously ontop of coconut rice and with a side of glazed carrots.

Here is the recipe for Bombay Chicken:

-Jessica and I both used peaches instead of tomatoes (if peaches are not in season, canned ones in water are just fine and save time!)
-We cut up the chicken into bite size peices
-We have never put the garnishes on the meal

Here is Gluten Free Mommy's recipe for Coconut Rice (it is at the bottom):

-You can make the coconut rice anyway you like though- the easiest way I found was making some brown rice (I use minute kind to be faster) and mixing about 3/4 (or however much you want) a can of coconut milk in.

Glazed Carrots [Here is my recipe for glazed carrots, measurements depend on how much you would like to make, etc. Just eyeball it. ;)]


*carrots, peeled and cut as desired
*brown sugar
*butter or margarine
*dried rosemary


Boil carrots until fork tender and drain. Place back into pot or saute pan under medium-low heat. Add butter and brown sugar. Let butter and sugar melt and simmer with the carrots. Add a pinch of dried rosemary.

~Rosy Bows~
Sarah & Jessica

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