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Low FODMAP Chicken Curry Masala Recipe

Jul 02, 2018 0 comments
Low FODMAP Chicken Curry Masala Recipe

Servings -1

Ingredients:

  • 1/3 lb. chicken breast, cut into strips
  • 2 large tomatoes, chopped
  • Casa De Sante Spicy Indian Seasoning
  • 1 lime, juiced
  • 2 Tbsp. Coconut cream
  • 1 Jalapeno or serrano pepper (optional)
  • Coconut oil for cooking
  • 1 GF wrap for dipping

Preparation:

  • Put the chicken in a bowl and toss with the lime juice and a pinch of Casa De Sante Spicy Indian Seasoning and leave to marinade.
  • Heat the coconut oil in a skillet on medium heat, and add a pinch of the Casa De Sante Spicy Indian Seasoning
  • Cook the spices gently for 1-2 minutes until they begin to smell aromatic, keeping them moving with a spoon to prevent them from burning.
  • Add the chopped tomatoes and bring to a simmer.
  • Simmer for 15 to 20 minutes uncovered stirring occasionally.
  • Take the sauce off the heat and set aside.
  • In another pan heat 1 Tbsp. coconut oil and add the marinated chicken. Brown gently all over and set on kitchen paper to blot excess oil.
  • Take the tomato sauce, use an immersion blender (or transfer into a food processor if necessary) and blitz to a smooth sauce.
  • Put the sauce back on the heat and bring back to a simmer.
  • Add the browned chicken to the sauce and bring back to a simmer. Simmer for 20 minutes uncovered, stirring occasionally. If the sauce looks like it is getting a little thick add a couple of tablespoons of water.
  • After 20minutes take off the heat and stir in the coconut cream. Taste and adjust the seasoning as required.
  • Serve with a warm gluten free tortilla.

 

380 calories (without tortilla)
Dairy-free, Soy-free, GF


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