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Tandoori Chicken Curry

This curry is comforting and loaded with flavoursome spices! It is also perfect for those dealing with sensitive tummies.

Tandoori chicken is a common and beautiful Indian dish. This recipe is rich, delicious, mouth watering and will take your taste buds to another level.

Pair this Tandoori chicken curry with rice or my homemade gluten free naan.

Follow along with the video below:

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

Tandoori Chicken Curry (FODMAP Friendly)

Serves: 4 Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins


3 tbsp garlic and onion infused olive oil

2 large chicken breasts, diced

1.5 tsp paprika

1.5 tsp ground coriander

1 tsp fresh ginger, minced

½ tsp Garam Masala

400g canned chopped tomatoes

⅓ cup spring onions, green tops only, thinly sliced

Pinch of cayenne pepper

⅓ cup Greek yogurt or plain lactose free yogurt

½ lime

1 cup raw basmati rice

Salt and pepper, to taste

¼ cup fresh coriander leaves, for topping


  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, paprika, ground coriander, ginger and garam masala, stir for 2 minutes.

  3. Add the tomatoes, cooked chicken, spring onions and cayenne pepper, along with another pinch of salt and pepper. Cover and simmer for 15 minutes. Stir occasionally.

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

  5. Add the yogurt, stir and simmer uncovered for 3 minutes. Add additional salt to taste. Turn the heat off and squeeze over the lime.

  6. 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: 450

Fat: 20g

Carbohydrates: 38g

Protein: 30g

Nicole Marie


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