Tomato Chicken Coconut Curry
I have to say that I cannot claim this recipe as my own (Thank you Bon Appetit Magazine!!), although I did modify quite a few things to make it FODMAP friendly. My husband and I have been OBSESSED with it recently, making it weekly and even making a double recipe so that we have plenty of leftovers for lunches! It is so yummy + packed with tons of protein (chicken breasts), healthy fats (coconut milk and whole milk Greek yogurt), and digestion-promoting spices like ginger and red pepper flakes. If you want to add in carbs, put the curry over basmati rice for an AMAZING meal. This recipe is SO EASY!
Ingredients:
3 Tbsp garlic infused olive oil
1-2 bunches of green onion chopped
1x 2” piece of ginger peeled and finely grated
kosher salt
4 tsp garam masala
1/2 tsp crushed red pepper flakes
2 Tbsp honey (or maple syrup – the recipe calls for honey, but if you are following a low-FODMAP diet, you can use maple syrup instead)
1x 28 oz can whole peeled tomatoes
1x 13.5 oz can coconut milk (I use full fat, but reduced fat is fine too)
3-4 boneless skinless chicken breasts
1/2 cup Greek yogurt (I prefer whole milk, but use whatever suits your preferences!)
Cilantro
Directions:
In a large pan heat the garlic olive oil and sauté green onions until soft; add ginger and continue cooking for another 2 minutes
Season with salt
Add garam masala and crushed red pepper and stir until fragrant (about 30 seconds), then stir in maple syrup and cook for 1 more minute stirring constantly
Add tomatoes with juice and bring to a boil, smashing the tomatoes with and spoon until the pieces are about 1”
Reduce heat to medium and cook for 8-10 minutes until the sauce thickens. Then add coconut milk and let simmer for 20-25 minutes; season with salt to taste
While the sauce is simmering, cut chicken into 1” pieces, then add to sauce (after it has simmered for 25 minutes)
Reduce heat to low and cook until the chicken is cooked through, about 8-10 minutes; taste and season with salt as needed
Add 2 Tbsp water to the Greek yogurt to thin enough to drizzle over the curry; sprinkle with salt
I think this recipe was designed to be eaten on its own, but we LOVE it over basmati rice. So…pour the curry over cooked basmati rice, top with a drizzle of yogurt and chopped cilantro.
Enjoy and please LMK what you think!
