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My Gluten Free Spiced Coconut Chicken Curry Recipe (low FODMAP + dairy free)

Here's my gluten free spiced coconut chicken curry recipe - the perfect warming, lightly spiced and creamy dish! It's low FODMAP and dairy free too.
Course Main Course
Servings 3

Ingredients

  • 2 tbsp curry powder (ensure it is low FODMAP - I have a recipe on the blog or there are some shop bought ones)
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1/2 tsp ground ginger
  • 1/2 tsp sugar (optional - I use caster sugar)
  • 1/2 tsp asafoetida
  • 1 bay leaf
  • 2-3 tbsp garlic infused olive oil
  • 2 chicken breasts, chopped
  • 175 ml coconut milk (regular or light work)
  • 250 ml coconut yoghurt
  • 1 tbsp tomato puree
  • 1 tbsp lemon juice
  • 1-2 handfuls of spinach
  • handful of fresh chives, chopped

Instructions

  • Add your garlic infused oil to your pan, heat up and then add all your spices and sugar for about 1 minute, keep stirring. (Spices: curry powder, cinnamon, paprika, ground ginger, asafoetida).
  • Next add your chicken, followed by your coconut milk, coconut yoghurt, tomato puree and bay leaf. Stir and then simmer for about 20 minutes.
  • Add your spinach and lemon juice. Cook until the spinach has wilted down.
  • Remove your bay leaf and its ready to eat. Sprinkle of some fresh chives and some coconut or almond flakes if you like! Serve up with rice and any other sides you fancy. Enjoy!

Notes

A safe serving size for the elimination phase of the low FODMAP diet is third of this entire recipe. (It serves 3 anyway!)