Low FODMAP Chicken Curry with Coconut Milk
A gentle, aromatic chicken curry made without onion and garlic, suitable for low FODMAP diets. Boneless chicken breast and tender potatoes simmer in light coconut milk with curry powder, garam masala, cumin, and turmeric. Ready in under 20 minutes and serves six.
Ingredients
- 1 tablespoon olive oil or grapeseed oil
- 1 pound boneless skinless chicken breast, sliced into bite size pieces
- 1 ½ teaspoons curry powder without onion and garlic
- 1 teaspoon garam masala blend without onion and garlic
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ⅛ teaspoon cayenne pepper(optional)
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 medium Yukon Gold potatoes, washed, sliced, skin off or on
- 1 ½ cups light coconut milk
- 1 tablespoon fresh parsley, cut, for garnish(optional)
Instructions
- 1
Heat oil in a medium-large skillet over medium heat.
- 2
Add chicken pieces and stir frequently until lightly browned, about 3-5 minutes.
- 3
In a small dish, whisk together curry powder, garam masala blend, cumin, turmeric, cayenne if using, salt, and pepper.
- 4
Sprinkle spice mixture over chicken and stir to coat evenly.
- 5
Add potato slices and coconut milk, distributing evenly over chicken.
- 6
Cover skillet and simmer about 10 minutes until potatoes are fork tender and chicken is cooked through.
- 7
Serve on a platter and garnish with parsley if desired.
Tips
Use curry powder and garam masala specifically labeled without onion and garlic for strict low FODMAP compliance.
Potato skins can be left on for added texture and nutrients; remove if preferred.
Good to Know
Refrigerate in an airtight container up to 3 days. Freeze up to 1 month.
Combine dry spices in advance. Slice potatoes and chicken up to 4 hours ahead, storing separately.
Serve hot from the skillet or plated individually. Pairs well with rice or low FODMAP bread to balance the coconut milk sauce.
Common Mistakes
Overcook chicken to avoid dry texture; stir frequently during initial browning.
Skip simmering lid to avoid soggy potatoes; keep covered to retain steam.
Use standard curry powder or garam masala with onion and garlic to avoid losing low FODMAP certification.