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Low FODMAP chicken curry served with potatoes and coriander.

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.

Course: Main
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Author: Manuela Zangara

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

  1. In a large pot, sauté the ginger in the garlic-infused olive oil.

  2. Add the curry leaves and fry for 1 minute.
  3. Add the Low FODMAP curry spice mix and fry until fragrant.
  4. Add the chicken pieces and stir well to coat them evenly.
  5. Add the chicken broth, stir, cover, and cook for 5–10 minutes.
  6. Add the potatoes, cover, and cook for about 30 minutes, or until they are cooked through.
  7. About 10 minutes before it is ready, add the yoghurt and cream, mix well, and continue cooking.
  8. 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.