Last night I cooked a chicken curry here is the recipe.
Ingredients
6 skinless chicken thighs
1 tablespoon of garlic infused olive oil
1 aubergine
2 large tomatoes
3 teaspoons of cornflour
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
4 split cardamom pods
1/2 teaspoon of asafoetida
1 teaspoon of chilli powder (Omit this if it makes your symptoms worse)
1/2 yellow pepper
200 mls of water or home-made chicken stock (without garlic and onion)
Salt & pepper to taste
Method
Cut up the aubergine into small pieces, also cut the tomato
Add oil to pan and heat
Add spices to the pan and cook for a minute to release the aroma
Add chicken
cook for 5 minutes
Then add stock and the aubergine and the tomato, add cornflour (mix with a small amount of water to blend first and make a smooth paste)
cook for 20 minutes. (10 minutes in start to make rice – see below)
Add chopped pepper and cook for 5 -10 minutes.
Rice – 300g basmati rice (2 cups) place in a pan and cover with water 2cm above the rice, add salt to taste then add 4 cloves, a 2cm piece of cassia bark, 4-5 black peppercorns and 2-3 green cardamom pods, curry leaf. Bring to the boil for 15-20 minutes remove spices prior to serving. This tastes a little like pilau rice – add colouring to make this more authentic if you wish.
Serves 4
Clinical Alimentary 
Nice recipe … you don’t see Asafoetida used that much!
Thanks
Asafoetida is used in Low FODMAP diet to replace onion as onion can give people with IBS pain. It’s a bit of a challenge to use as it really smells bad when it’s raw, but it gives a really nice flavour when cooked. I have to store it in a closed container at all times! 🙂
I use it quite a bit … although not for stomach issues. I’ll be doing a post about it in a week or two.
Will watch out for that post then!
Reblogged this on Life reclaimed and commented:
Looking forward to trying this one next week. I might replace the asafoetida powder for green parts of spring onions or leeks though as it’s impossible to get wheat free asafoetida here.
Hi Tracey
Thanks so much for the reblog – I hope you find the recipe to your satisfaction! I don’t think it will miss much without the asafotida.
Kind regards
Julie