Saturday – Chicken Curry Low FODMAP

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

1 Green 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

6 thoughts on “Saturday – Chicken Curry Low FODMAP

    1. 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! 🙂

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