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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