Go Back
–+ servings
Print

Gluten Free Chinese Chicken Curry Recipe - Takeaway Style!

Gluten free Chinese chicken curry recipe, anyone? It's just like what you'd get from your local Chinese takeaway and it's low FODMAP too.
Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people

Ingredients

  • 3 skinless, boneless chicken thighs
  • Spring onion greens* chopped

For the sauce

  • 2 tbsp coconut oil
  • 200g grated carrot 2 carrots
  • A dash of gluten free soy sauce
  • 400ml gluten free chicken stock check the link above for low FODMAP chicken stock cubes
  • 15 g frozen peas

For your spice mix

  • 2 tbsp gluten free plain flour
  • 2 heaped tsp of mild curry powder check the link above for low FODMAP curry powder
  • 1/2 tsp chilli flakes optional and more or less depending on how hot you want it!
  • 1/2 tsp ground ginger
  • pinch ground cumin

Instructions

  • Start by bringing some water to the boil in a large saucepan. Once it's boiling, add your skinless, boneless chicken thighs, whole. Cook for around 8-10 minutes. Set aside to cool a little and then chop into bite-sized strips.
  • Now for the sauce. Prep your carrot - it doesn't have to be grated, but spiralised works great too. If you'd prefer, chopped carrots are a-ok - they just take longer to cook.
  • In your wok, heat your coconut oil. Once melted, add your carrots and fry until slightly softened.
  • Add your flour, curry powder, chilli flakes, cumin and ginger to the wok and coat the carrot.
  • Pour over your chicken stock and add a dash of gf soy sauce.
  • Allow to simmer for around 10 minutes and then add your cooked, chopped chicken thighs. The sauce should be lovely and thick by this point and ready to serve.
  • Serve on top of a bed of sticky jasmine rice and sprinkle some fresh spring onion greens on top.
  • Enjoy!

Notes

* Green parts only for low FODMAP