Low-FODMAP chicken curry
This low-FODMAP chicken curry delivers rich, warming flavour without relying on onion or garlic bulbs. Tender pieces of chicken breast simmer in a spiced tomato sauce featuring ginger, cumin, garam masala, red pepper, and green onion tops. Serve hot with steamed rice for an easy and gut-friendly weeknight dinner.
Ingredients
- Olive Oil15 ml
- water200 ml
Instructions
5 steps- 1
Heat the oil in a large frying pan and add the ginger, green chilli, if using, spring onions and spices. Fry gently for 1 minute, stirring constantly.
- 2
Add the chicken pieces and peppers and cook with the spices over a medium heat for 2 minutes, turning, until lightly coated.
- 3
Pour the tomatoes into the pan, add the sugar and salt and bring to a simmer.
- 4
Cook over a medium heat for 15 minutes, or until the tomatoes are very thick and the chicken is tender, stirring regularly. Add a splash of water to the pan if the sauce begins to stick.
- 5
Stir in the yoghurt, warm through for a few seconds and serve with freshly cooked basmati rice and more yoghurt.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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