Low FODMAP Chicken Curry
Aromatic chicken thighs simmered in a rich coconut curry sauce with warm spices. Restaurant-quality Indian flavors you can enjoy 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
This recipe uses 30 ml canned coconut milk per serving. Coconut products vary, so verify the current tested portion in the Monash FODMAP app. Use a curry paste without onion, garlic, inulin, or other high FODMAP additions. The low FODMAP description applies only to the listed four-serving yield and specified ingredients.
Tips
- 💡 Make your own curry paste for FODMAP safety
- 💡 Bone-in thighs stay juicier than breasts
- 💡 Adjust chili to your heat preference
- 💡 Serve with steamed rice or a flatbread whose ingredients and portion you have verified
Recipe Notes
This aromatic curry brings Indian-inspired flavors to your kitchen. A measured amount of coconut milk creates a creamy sauce while keeping the per-serving amount explicit.
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 quarter of the recipe uses 30 ml of canned coconut milk. Verify that amount and the curry paste ingredients against your current FODMAP reference, and avoid doubling portions because cumulative load matters.
