Low FODMAP Chicken Curry
Aromatic chicken thighs in a rich coconut curry sauce with warm spices. Restaurant-quality Indian flavors at home.
Instructions
- 1
Heat olive oil in a wide saucepot over medium heat.
- 2
Season chicken with salt and pepper.
- 3
Sear chicken on both sides until golden, about 6 minutes total. Transfer to a plate.
- 4
Add ginger, bell pepper, curry paste, garam masala, coriander, turmeric, fenugreek, and chili to the pot.
- 5
Sauté, stirring frequently, until bell pepper is tender, about 3 minutes.
- 6
Pour in coconut milk and bring to a simmer.
- 7
Return chicken thighs and any juices to the pot.
- 8
Simmer over low heat until chicken is fully cooked, 15-20 minutes.
- 9
Just before serving, stir in cilantro and chives.
- 10
Serve immediately over steamed rice.
FODMAP Notes
Use garlic-infused oil for flavor without FODMAPs. Check curry paste ingredients - many contain onion and garlic. Make your own or find a FODMAP-safe brand. Coconut milk is low FODMAP. Fenugreek leaves add authentic flavor.
Tips
- 💡 Make your own curry paste for FODMAP safety
- 💡 Bone-in thighs stay juicier than breasts
- 💡 Adjust chili to your heat preference
- 💡 Serve with naan or gluten-free flatbread
Recipe Notes
This aromatic curry brings the flavors of India to your kitchen. The coconut milk creates a rich, creamy sauce that’s naturally FODMAP-friendly.
Substitutions
- Protein: Lamb or firm tofu
- Curry paste: Make your own with safe spices
- Heat: Adjust chili or omit entirely
Storage
- Refrigerator: Keeps 4-5 days
- Freezer: Freeze up to 3 months
FODMAP Stacking Note
One serving (2 thighs with sauce) is low FODMAP. Verify curry paste ingredients.
Related Recipes
- Low FODMAP Beef Korma
- Low FODMAP Fish Curry
- Low FODMAP Tempeh Coconut Curry Bowls