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
2tbspcurry powder(ensure it is low FODMAP - I have a recipe on the blog or there are some shop bought ones)
1tspcinnamon
1tsppaprika
1/2tspground ginger
1/2tspsugar (optional - I use caster sugar)
1/2tspasafoetida
1bay leaf
2-3tbspgarlic infused olive oil
2chicken breasts, chopped
175mlcoconut milk(regular or light work)
250mlcoconut yoghurt
1tbsptomato puree
1tbsplemon juice
1-2handfuls 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!)