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Low FODMAP chicken korma curry

Low FODMAP chicken korma curry

This Low FODMAP chicken korma curry is amazingly flavoursome! It can be very mild in flavour, but with a little adjustment of the chili powder, you can also make a spicy chicken korma curry. Just remember that for some people, spice from the chilies can be a trigger, too.

It is a double recipe, with a recipe for this chicken korma curry as well a homemade, low FODMAP chicken stock.

Chicken Korma is very popular in the UK, even just looking at the supermarket shelves full of korma ready meals, jarred sauces and spices. Even though it is an Indian dish, I think of it as a typical British dish. I would add it my favourite Low FODMAP UK recipes. I even created a category in this blog, where you can find more Low FODMAP British recipes.

 

Go down for a printable recipe card.

 

Low FODMAP chicken curry spices
Low FODMAP chicken curry spices

Ingredients for a Low FODMAP chicken korma curry (4 portions):

  • 2 tsp. ginger root
  • 10 g ground cumin – roughly a 1 heaped tsp.
  • 2 tsp. coriander powder
  • 1 tsp. turmeric
  • 1 tsp. paprika
  • 1/4 tsp. chili powder (will make a mild curry, if you want it spicier, add more chili powder)
  • 600 g chicken breast (buy a chicken breast crown, with the bone in, which you will cut off to make a quick, low FODMAP stock)
  • 30 g, 2 tbsp. clarified butter
  • 1 tsp. caster sugar
  • 300 g chicken stock – make your own, with the chicken breast bone, some low FODMAP veg: 2 carrots, 1 parsnip, 50 g celeriac, 50 g green part of the leek leaves and salt, pepper.
  • coriander leaves, enough for garnish 
  • 150 g lactose free, natural yogurt
  • salt, pepper to taste
  • 100 g red pepper
  • 20 g – a heaped tbsp. cornflour

 

Low FODMAP chicken korma curry with fresh coriander
Low FODMAP chicken korma curry

 

Instructions to make a Low FODMAP chicken korma curry (4 portions):

  1. First, make the chicken stock with the ingredients stated above: chicken breast bone, some low FODMAP veg: 2 carrots, 1 parsnip, 50 g celeriac, 50 g green part of the leek leaves and salt, pepper.

2. Place all of those ingredients in a medium pot and simmer for 45 minutes, until veggies are soft and the stock become flavoursome. You can adjust the seasoning.

 

3. When making bigger quantities of stock, add more chicken bones and/ or chicken meat. You can use cheaper cuts, for example chicken wings or carcass, but it will be containing more fat. You can remove the fat with a fat ladle or store the stock in the fridge and remove the solid fat from the top the next day.

Here is the fat ladle (or oil skimmer), available on Amazon:

 

 

4. Mix all of  the curry spices in a small bowl: ground cumin, coriander powder, turmeric, paprika, chili powder.

 

5. Cut the chicken breast into stripes. Season with salt, pepper and the mix of curry spices.

 

6. Preheat a large non stick pan or wok into a medium heat. Melt the clarified butter. Grate the ginger root and when the pan is hot, place the ginger inside. Fry for 30 sec to a minute and add the seasoned chicken breast into the pan. Fry until golden and cooked through.

 

7. Chop the red pepper into stripes and add it into the pan. Cover the chicken breasts stripes and red pepper with a pre-made chicken stock, adding sugar as well. 

 

8. After few minutes, when the red pepper softens a bit (you want it still a bit crunchy), add the lactose free natural yogurt and mix it in. Simmer for a couple of minutes.

 

9. Prepare the cornflour mix to thicken the sauce: place a tbsp. of cornflour in a cup, adding 1/3 cup of cold water and dissolve the cornflour in the water. Then keep adding 1 tbsp. of the hot sauce at a time to the cup and mixing. Continue, until you have nearly a cupful of floury warm liquid. Only then add the liquid from the cup to the pan and quickly mix in well. In this way, if you mix the cold liquid with the hot first, you will avoid the sauce splitting and lumps. You can see on the picture that my sauce is very creamy.

 

10. Serve with a basmati rice, garnished with a fresh coriander.

 

Enjoy!

 

Low FODMAP chicken korma curry with red pepper and fresh coriander
Low FODMAP chicken korma curry

 

Low FODMAP chicken korma curry

This Low FODMAP chicken korma curry is amazingly flavoursome! It can be very mild in flavour, but with a little adjustment of the chili powder, you can also make a spicy chicken korma curry. Just remember that for some people, spice for the chilies can be a trigger, too.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Cuisine: Indian
Keyword: Low fodmap chicken korma curry, low fodmap curry
Servings: 4 portions
Calories: 335kcal
Author: Maria

Ingredients

  • 2 tsp ginger root
  • 1 tsp ground cumin
  • 2 tsp coriander powder
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/4 tsp chili powder
  • 600 g chicken breast
  • 2 tbsp clarified butter
  • 1 tsp caster sugar
  • 300 g chicken stock
  • 5 g coriander leaves
  • 150 g lactose free, natural yogurt
  • 100 g red pepper

salt, pepper to taste

  • 20 g cornflour

Instructions

  • First, make the chicken stock with the ingredients stated above: chicken breast bone, some low FODMAP veg: 2 carrots, 1 parsnip, 50 g celeriac, 50 g green part of the leek leaves and salt, pepper.
  • Place all of those ingredients in a medium pot and simmer for 45 minutes, until veggies are soft and the stock become flavoursome. You can adjust the seasoning.
  • When making bigger quantities of stock, add more chicken bones and/ or chicken meat. You can use cheaper cuts, for example chicken wings or carcass, but it will be containing more fat. You can remowe the fat with a fat ladle or store the stock in the fridge and remove the solid fat from the top the next day.
  • Mix all of  the curry spices in a small bowl: ground cumin, coriander powder, turmeric, paprika, chili powder.
    Low FODMAP chicken curry spices
  • Cut the chicken breast into stripes. Season with salt, pepper and the mix of curry spices.
  • Preheat a large non stick pan or wok into a medium heat. Melt the clarified butter. Grate the ginger root and when the pan is hot, place the ginger inside. Fry for 30 sec to a minute and add the seasoned chicken breast into the pan. Fry until golden and cooked through.
  • Chop the red pepper into stripes and add it into the pan. Cover the chicken breasts stripes and red pepper with a pre-made chicken stock, adding sugar as well. 
  • After few minutes,when the red pepper softens a bit (you want it still a bit crunchy), add the lactose free natural yogurt and mix it in. Simmer for a couple of minutes.
  • Prepare the cornflour mix to thicken the sauce: place a tbsp. of cornflour in a cup, adding 1/3 cup of cold water. Then keep adding 1 tbsp. of the hot sauce at a time to the cup and mixing. Continue, until you have nearly a cupful of floury warm liquid. Only then add the liquid from the cup to the pan and quickly mix in well.
  • Serve with a basmati rice, garnished with a fresh coriander.
  • Enjoy!

For a Polish version of this recipe, please go here.

 

Nutritional Facts for 1 portion of a Low FODMAP chicken korma curry:

335 kcal

13.5 g Carbs

39 g Protein

12.1 g Fat

 

 

For more Low FODMAP diet recipes for dinners, please go here.

 

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