Low FODMAP Classic Chicken With Curry Powder Recipe

This easy Low FODMAP Classic Chicken With Curry Powder Recipe is made with Casa de Sante Thai curry powder for fast and delicious results! This is a classic curry chicken dish that will please all tastes, whether you prefer Indian or Southeast-Asian style curry. Perfect addition to your low fodmap dinner recipes!

Prep: 15 mins
Cook: 30 mins
Makes: 3-4 plates (4 servings)

Ingredients:

To make our Low FODMAP Classic Chicken With Curry Powder Recipe, you will need the following:

• 1 pound chicken breast or thigh (chopped into small chunks, or whole chicken pieces)
• 2 to 3 potatoes (chopped into chunks)
• 2 tablespoons Casa de Sante Thai curry powder
• 2 bay leaves
• 1/2 to 1 teaspoon chili flakes (or cayenne pepper, to taste) / Low FODMAP Spice Mix (Chili Seasoning Mix)
• 2 shallots (or 1/2 cup purple onion, diced)
• 4 to 5 cloves garlic (minced)
• 1 thumb-size piece galangal (grated, or ginger)
• 1/2 cup chicken stock
• 1 1/2 tablespoons ketchup (or sweet tomato puree)
• 1 can thick coconut milk
• 2 to 3 tablespoons fish sauce / Low FODMAP Ayara Pad Thai Sauce
• 1/2 teaspoon sugar
• 2 to 3 tablespoons vegetable oil (for stir-frying)
• Optional: 1 to 2 medium tomatoes (chopped into chunks)
• Optional: 1 to 2 whole kaffir lime leaves (available at Asian food stores)
• Optional: 1 cinnamon stick
• Garnish: 1/4 cup fresh coriander

Procedure:

To make our Low FODMAP Classic Chicken With Curry Powder Recipe, follow these steps:

1. Place a wok or large frying pan over medium-high heat.
2. Add Casa de Sante Thai curry powder, bay leaf, cinnamon stick (if using), and chili/cayenne / Low FODMAP Spice Mix (Chili Seasoning Mix). "Dry fry" these spices 1 to 2 minutes, until lightly toasted and fragrant.
3. Add 2 tablespoons oil, plus the shallots, garlic, and galangal or ginger. Add a few tablespoons of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.
4. Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
5. Add remaining stock plus ketchup/tomato puree, stirring well to combine.
6. Add the coconut milk, Low FODMAP Ayara Pad Thai Sauce, sugar, and lime leaf (if using).
7. Bring to a boil, then cover and reduce to simmer for 30 minutes or until chicken is tender, or transfer curry to a large covered casserole dish and bake 1 hour at 350 F.
8. Add tomatoes during the last 10 to 15 minutes of cooking.
9. When the chicken has achieved desired tenderness, taste-test the curry for saltiness and flavor, adding more fish sauce Low FODMAP Ayara Pad Thai Sauce as needed until desired flavor/salt level is achieved.
10. Add more cayenne, Low FODMAP Spice Mix (Chili Seasoning Mix), or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.
11. Sprinkle over the fresh coriander, serve with plenty of steamed rice.

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