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Chicken Madras Curry

This LOW FODMAP curry will have you going for seconds and makes for a simple healthy family dinner!



Dive into these beautiful flavours of India, there is a reason this dish is a favourite. The foundation of this recipe is making a curry paste before adding in the tomato, chicken and cream, this will help with the intense aromatic flavours.


To make this recipe dairy free, simply swap the lactose free cream for coconut milk. In addition, to make this recipe vegetarian, simply swap the chicken for tofu.


Tip 1: Once you have poured in the canned tomatoes, add a dash of water and pour into the pan, ensuring your swish around the water to get the remaining sauce out.


Tip 2: The longer you simmer the curry, the more intense the flavour will diffuse, I recommend allowing the curry to simmer for 15 to 20 mins.


Tip 3: If your prefer adding a bit of spice and you can tolerate it, then add a pinch of cayenne pepper to this recipe. However, this curry also tastes delicious without!



Follow along with the video below:




If you enjoyed this recipe, I would love to hear from you!




Chicken Madras Curry (FODMAP Friendly)

Serves: 4 Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins


Ingredients:

1 tbsp olive oil

2 large chicken breasts, diced

3 tbsp onion and garlic infused olive oil

1 tbsp fresh ginger, minced

1 tsp cinnamon

1 tsp cumin

1 tsp turmeric

1 tsp garam masala

6 curry leaves

400g canned chopped tomatoes

1 cup raw basmati rice

⅓ cup lactose free light thickened cream

⅓ cup fresh coriander, roughly chopped


Directions:

  1. In a large skillet over a medium to high heat, heat 1 tbsp olive oil and add the chicken, seasoning with salt and pepper. Cook, stirring occasionally until the chicken is almost fully cooked. Remove from the stove, drain and set aside.

  2. In the same skillet over a low to medium heat, add the garlic infused olive oil, ginger and cinnamon, stir for 1 minute.

  3. Add the cumin, turmeric, garam masala and curry leaves. Cook, stirring for 3-4 minutes.

  4. Add the tomatoes and chicken, along with another pinch of salt and pepper. Cover and simmer for 15 minutes. Stir occasionally.

  5. In the meantime, cook the rice as per package instructions. Drain and set aside.

  6. Add the cream, stir and simmer uncovered for 3 minutes. Add additional salt to taste. Turn the heat off.

  7. Serve over a bed of rice and top with fresh coriander. Enjoy!


Store this dish in the fridge for up to 3 days.



Nutrition Information (per serve):

Calories: 460

Fat: 21g

Carbohydrates: 36g

Protein: 27g




Nicole Marie


 


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