Low FODMAP cooking doesn’t mean sacrificing flavor. Today, we’re taking a classic Indian curry and giving it a low FODMAP twist, infusing it with flavors from Southeast Asia. The result? A vibrant, aromatic dish that’s both delicious and gut-friendly.
Ingredients:
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
Image Source: rachelpaulsfood.com
Preparation:
1. Prep the Chicken: Season the chicken cubes with salt and pepper.
2. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until softened and fragrant.
3. Add the Spices: Stir in the curry powder, cumin, turmeric, and cayenne pepper, cooking for 30 seconds until fragrant.
4. Simmer the Curry: Add the chicken, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes, or until the chicken is cooked through.
5. Finish the Dish: Stir in the cilantro and adjust seasoning with salt and pepper.
Total Time: 45 minutes
Serving Ideas:
Serve over a bed of cauliflower rice or zucchini noodles.
This dish is a fusion of Indian and Southeast Asian flavors. The rich, creamy coconut milk is a staple in many Southeast Asian cuisines, while the bold spices are reminiscent of traditional Indian curries. By combining these two culinary traditions, we’ve created a dish that’s both comforting and exotic.
The interplay of flavors and textures in this low FODMAP chicken curry is a testament to the versatility of global cuisine. It’s a dish that nourishes the body and soul, proving that healthy eating can be delicious and satisfying.
