Olive Oil: I used extra virgin olive oil, but you can also use a neutral-flavored vegetable oil instead (sunflower oil, canola oil, etc.)

Chicken: I used skinless, boneless chicken breast, but you can also use chicken thighs if you prefer.

Veggies: Fresh onions, garlic and ginger add depth of flavor to the curry.

Spices: I used curry powder, ground coriander, ground black pepper, ground cumin and ground paprika for adding plenty of spice and flavor to this delicious curry. Feel free to add more or less spice according to how much heat you can take.

Coconut Milk: I recommend using full-fat coconut milk for a thicker curry. Alternatively, if you are not lactose-intolerant and if you prefer not to use coconut milk, you can use plain Greek yogurt instead.

Broth: Feel free to use whichever low-sodium broth you have available (chicken broth, beef broth, vegetable broth, etc.).

Tomato Paste: Tomato paste adds flavor and color to the curry, so make sure you add it in.

Cornstarch: Cornstarch helps to thicken the curry a little. However, if you are allergic to corn, feel free to leave it out instead and just let the curry simmer a bit more until it has the consistency you enjoy.

Storing: To store, place the gluten-free curry chicken in an airtight container and store in the refrigerator for up to 3 days. Reheat the curry in the microwave or in a skillet on the stovetop before serving.