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Low FODMAP Easy Classic Curry Chicken With Potatoes Recipe

Prep: 20 mins
Cook: 60 mins
Makes 4 servings.

Ingredients:

  • 1 lb chicken breast or thigh, chopped into small chunks, OR whole chicken pieces
  • 2-3 potatoes, chopped into chunks
  • Optional: 1-2 medium tomatoes, chopped into chunks
  • 1/4 cup fresh coriander for garnish
  • 2 tablespoons Casa de Sante Thai curry powder
  • Optional: 1 cinnamon stick
  • 1/2 to 1 teaspoon chili flakes or cayenne pepper, to taste
  • 1 thumb-size piece ginger, grated
  • 1/2 cup low FODMAP chicken stock or broth / Casa de Sante vegetable stock
  • 11/2 tablespoons tomato puree
  • 1 can coconut milk
  • 2-3 tablespoons fish sauce
  • Optional: 1/2 teaspoon sugar
  • 2-3 tablespoons garlic oil for stir-frying

Preparation:

  1. Preheat oven to 350 F (if using oven method).
  2. Place a wok or large frying pan over medium-high heat. Add Casa de Sante Thai curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.
  3. Add 2 tablespoons garlic oil, plus the ginger. Also add a few tablespoons of Casa de Sante vegetable stock or low FODMAP chicken stock - enough to keep the ingredients frying nicely. Stir-fry 1 minute.
  4. Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
  5. Add remaining low FODMAP chicken stock or Casa de Sante vegetable stock plus tomato puree, stirring well to combine. Finally, add the coconut milk, fish sauce, sugar, cinnamon stick and lime leaves or bay leaf.
  6. Bring to a boil, then cover and reduce to simmer for 30 minutes until cooked. OR transfer curry to a large covered casserole dish and bake 1 hour at 350 F. Add tomatoes during the last 10 to 15 minutes of cooking (not before, or they will keep potatoes from becoming tender).
  7. When chicken is cooked and tender, taste test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or non dairy yogurt. Add a little more sugar if it's too sour for your taste.
  8. Sprinkle over the fresh coriander and serve with Thai jasmine rice.

     

    Nutritional Guidelines (per serving)
    839 Calories
    41g Fat
    81g Carbs
    43g Protein
    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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    3 comments


    • Yes, 1:1 should work. Let us know hoe it turns out!

      Casa de Sante on

    • I live on a small island, and our grocery store does not carry a plane nondairy yogurt. My son is allergic to coconut, so could I use cream or half-and-half as a replacement? If so, would I replace it one to one?

      Lisa Heisinger on

    • I live on a small island, and our grocery store does not carry a plane nondairy yogurt. My son is allergic to coconut, so could I use cream or half-and-half as a replacement? If so, would I replace it one to one?

      Lisa Heisinger on

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