Dinner routines feel lighter on busy weeknights with creamy Low FODMAP Chicken Curry, a family-friendly meal that comes together in less than an hour.
After sharing my Low FODMAP Curry Spice Mix, I wanted to come back with a recipe to put it to good use with this Low FODMAP Chicken Curry.
When you go to an Indian restaurant, you can choose your favourite curry from a long list of elaborate classics like Butter Chicken, Lamb Korma, or Chicken Tikka Masala. These dishes are wonderful, but they often take time and planning. Making them at home on a weekday can feel a bit like making lasagne after work.
This Low FODMAP Chicken Curry is different. It is a quick and easy Indian chicken curry that works well for a weeknight meal. The result is creamy and satisfying, while staying hearty and straightforward.
This is one of the Indian recipes I have adapted to suit the Low FODMAP diet. If you are not following the diet, you can still enjoy this dish by making a few simple changes.
You can serve it with steamed basmati rice or pair it with my low FODMAP garlic naan.
What Makes This Curry a Favourite
- Dinner feels sorted without needing a long think or a last-minute plan.
- Easy to portion without measuring or overthinking how much to serve.
- Cooks in one pot, keeping cleanup simple after a busy day at home.
Key Ingredients for Chicken Curry
Garlic-Infused Olive Oil
This oil brings garlic flavour into the curry without adding FODMAPs. It forms a savoury base for the spices and helps carry their flavour through the sauce without tasting sharp.
Low FODMAP Curry Spice Mix
Adds warmth and depth with gentle heat. A fresh mix keeps the spice notes clean and balanced, avoiding any harsh or dusty taste.
Lactose-Free Yoghurt and Cream
The yoghurt adds a light tang that softens the spices, while the cream smooths out the sauce and gives it a fuller finish. Added near the end, they blend easily and keep the texture stable.
Find the complete list with measurements in the recipe card below.
How to Make Low FODMAP Chicken Curry
Step 1: In a large pot, sauté the ginger in the garlic-infused olive oil.
Step 2: Add the curry leaves and fry for 1 minute.
Step 3: Add the Low FODMAP curry spice mix and fry until fragrant.
Step 4: Add the chicken pieces and stir well to coat them evenly.
Step 5: Add the chicken broth, stir, cover, and cook for 5–10 minutes.
Step 6: Add the potatoes, cover, and cook for about 30 minutes, or until they are cooked through.
Step 7: About 10 minutes before it is ready, add the yoghurt and cream, mix well, and continue cooking.
Step 8: Lastly, add the fresh coriander leaves and serve.
Frequently Asked Questions
Pumpkin or sweet potato are good alternatives and cook at a similar rate. Both soften into the sauce and add a mild sweetness.
Zucchini, spinach, or carrots work well when added toward the end of cooking. They soften quickly and blend into the sauce.
Light coconut milk can be used in place of both, giving the curry a smoother texture and a slightly sweeter flavour.
Low FODMAP naan, plain quinoa, or steamed jasmine rice all pair well and help soak up the sauce.
Extra Help from the Kitchen
Warm the Yoghurt Slightly Before Adding – Let the lactose-free yoghurt sit at room temperature for a few minutes so it blends smoothly into the hot sauce without splitting.
Toast the Spice Mix Gently – Keep the heat moderate and stir constantly so the spices release flavour without catching on the base of the pot.
Stir from the Bottom After Adding Potatoes – Scrape the base of the pot gently to prevent starch from settling and sticking as the curry simmers.
Cut the Chicken into Even Pieces – Keep the chicken pieces similar in size so they cook evenly and stay tender by the time the potatoes are done.
Rest the Curry Briefly Before Serving – Allow the curry to sit for about 5 minutes off the heat so the sauce settles and thickens naturally.
Variations and Twists
Use Coconut Milk for a Dairy-Free Finish – Replace the lactose-free yoghurt and cream with light coconut milk added near the end of cooking. The sauce turns smooth and mild with a gentle sweetness.
Use a Different Protein – Replace the chicken with firm tofu or lactose-free paneer-style cheese, adding the protein later in the cooking time so it warms through and keeps its shape.
Add Tomatoes for a Brighter Sauce – Replace part of the chicken stock with low FODMAP tomato purée to add gentle acidity and a lighter finish.
Include Extra Vegetables – Add low FODMAP vegetables such as zucchini or spinach during the final cooking stage for extra texture and colour.
Storage and Shelf Life
Store the curry in an airtight container in the refrigerator for up to 3 days once fully cooled. For longer storage, freeze cooled portions in freezer-safe containers for up to 3 months, keeping the sauce and chicken fully covered to prevent freezer dryness.
Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave, stirring halfway through, until heated through evenly.
Other Indian Dishes You May Enjoy
Low FODMAP Chicken Curry Recipe
Dinner routines feel lighter on busy weeknights with creamy Low FODMAP Chicken Curry, a family-friendly meal that comes together in less than an hour.
Ingredients
- 750 g – 26 oz chicken thighs*
- 1 ½ tbsp garlic-infused olive oil
- 3 tsp ginger – grated
- 15 curry leaves
- 2 ¼ tsp Low FODMAP curry spice mix
- 240 ml – 1 cup Low FODMAP chicken stock
- 150 g – ½ cup + 2 tbsp lactose-free yoghurt
- 2 tbsp lactose-free cream
- 2 medium potatoes – cut into 5 cm – 2-inch cubes
- fresh coriander leaves
Instructions
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In a large pot, sauté the ginger in the garlic-infused olive oil.
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Add the curry leaves and fry for 1 minute.
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Add the Low FODMAP curry spice mix and fry until fragrant.
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Add the chicken pieces and stir well to coat them evenly.
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Add the chicken broth, stir, cover, and cook for 5–10 minutes.
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Add the potatoes, cover, and cook for about 30 minutes, or until they are cooked through.
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About 10 minutes before it is ready, add the yoghurt and cream, mix well, and continue cooking.
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Lastly, add the fresh coriander leaves and serve.
Recipe Notes
*You can use a mix of skinless chicken fillets, cut into 2 or 3 pieces, and skinless drumsticks. This combination stays tender during cooking.
Use the full amount of the Low FODMAP Curry Spice Mix listed in the recipe for balanced flavour.
If you are not following the low FODMAP diet, you can use regular oil with 1 clove of garlic, along with standard chicken stock, yoghurt, and cream.
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