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Gluten-free Coconut Chicken Curry Recipe (low FODMAP + dairy free)

Gluten-free coconut chicken curry recipe - low FODMAP, dairy-free and easy to make in 30 minutes! Coeliac-friendly and wheat free too of course.
Course Everyday Meals
Keyword curry recipe, gluten-free curry, low fodmap curry
Calories 454kcal
Author Bex


For the spice blend:

  • 2 tbsp curry powder (ensure it is low FODMAP - see FAQ section above for links)
  • 1 tbsp paprika
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp asafoetida

For the curry:

  • 1 tbsp garlic infused olive oil
  • 2 chicken breasts chopped
  • 200 ml canned coconut milk 180ml if low FODMAP elimination phase
  • 200 ml Greek yoghurt lactose-free if low FODMAP, dairy-free coconut yoghurt if dairy-free
  • 1 tbsp tomato puree
  • 1 tbsp lemon juice optional
  • 1-2 handfuls of spinach

To serve:

  • handful of fresh chives chopped
  • fresh coriander
  • basmati rice I add 1 tsp of turmeric to mine to make it yellow


  • Place your pan over a medium heat and add a tbsp of garlic-infused oil. Once heated, add your chicken chunks and fry until almost sealed.
  • Add your spice mix and stir fry for 1 minute.
  • Next add your coconut milk and tomato puree. Stir and then simmer for about 10-15 minutes.
  • Add your spinach and lemon juice, if using. Cook until the spinach has wilted down.
  • Lastly, add your yoghurt and mix in.
  • Sprinkle of some fresh chives and top with fresh coriander! Serve up with basmati rice and my 3-ingredient gluten-free naan bread.


A safe serving size for the elimination phase of the low FODMAP diet is third of this entire recipe.


Serving: 1g | Calories: 454kcal | Carbohydrates: 30g | Protein: 34g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Cholesterol: 72mg | Sodium: 148mg | Fiber: 5g | Sugar: 6g