Gluten Free Chicken Marsala is the very best one-pot dinner that your family will ask for over and over again. Curry is in your future.
Gluten free chicken marsala bring the magic of curry and powerful flavor to the dinner table.
We recognize curry isn’t for everyone. But we have to assume if you’re reading this, you’re not adverse to the power flavor (and smells) associated with this Indian spice.
Gluten Free Chicken Marsala 101
While we’re on the subject, a little bit of history is in order.
Did you know? Curry is well-known as part of Indian Cuisine. But it also has roots in British, Spanish and Portuguese cuisine.
About the smell: We also feel it’s worth sharing, if you don’t already know, the smell of curry will linger for a few days. It’s one of those seasonings that sticks with you and your home. Again, not a deal breaker but worth noting if you have someone in your house who objects to the smell or if you’re going to have guests over.
About the color: The orange-ish reddish sauce is often described as earthy and warm. Take care when eating that you don’t get the sauce on light colored fabrics, lest it have a lingering stain which will outlast the smell.
What’s the difference between Marsala and Butter Chicken? Very little difference apart from the seasoning. Butter chicken is, as the name implies, a buttery flavor. Marsala is more complex and intense by nature. We like both, but Marsala has a special place in our hearts.
There was a time when we were adverse to Curry in general. But now we can’t get enough.
Proper storage for your Marsala
Storage solutions: As with most foods, an air-tight container is always best to help keep your food fresh. We recommend a glass container so foods you make at a later date don’t take on the curry smell or flavor.
Can I freeze chicken Marsala? In short, yes. Again, any container you put your gluten free chicken Marsala in will take on the smell/flavor. We like using freezer bags for this, portioning out for 1-2 servings. Your Marsala will be good for up to 3 months.
A flavor to remember: Gluten Free Chicken Marsala
I can remember the first time I tried gluten free chicken Marsala. It was at an Indian wedding, the sweet smell of curry hit me and I knew I had to try it. I was feeling adventurous, having never tasted such a thing before. The aforementioned aversion to the smell had kept me from trying.
But you know what they saw, when in Rome. Or rather, Canada. (My location at the time).
The first bite was a bit of a shock to my senses and I wasn’t sure what to make of it. Definitely good. Definitely different. And I went back for more.
I wasn’t fully gluten free at the time, so I was balancing out the spicy flavor with some naan. (And a few adult beverages). It was a great wedding and one of my favorite flavor adventures.
After that, I tried a few new foods every year without fear. We all have our path to discovering our adult tastes, I suppose!
Some other gluten free options you might enjoy
Gluten Free Chicken Tikka Masala
- 1.5 lbs skinless chicken breast, cut into small eatable bites
- .25 tsp salt
- .25 tsp pepper
- 1 cup white onion, finely chopped
- 1/4 cup butter or dairy alternative
- 15 oz tomato sauce
- 1 tsp garlic powder
- 1 tbsp fresh ginger
- 2 tbsp curry powder
- 3 cups frozen peas and carrots
- 2 tbsp lemon juice
- 1/2 cup milk or dairy free alternative
- 2 tbsp plain Greek yogurt or dairy free alternative
- In a large skillet over medium heat, add a teaspoon of olive oil and chicken. Season with salt and pepper. Sear outside of chicken bites until cooked through.
- Add onion and butter, saute until onions are translucent.
- Mix in tomato sauce, garlic powder, ginger, curry powder, peas/carrots and lemon juice.
- Turn heat down to low-medium and cover, allow to simmer 10-12 minutes, or until bubbling.
- Remove pan from heat, gently stir in milk and yogurt.
- Serve on top of rice (or cauliflower rice if you're looking for a lower carb solution.)