Packed full of flavour and perfect for a cozy winters night!
Ingredients
2 tbsp
Olive Oil, Extra Virgin
1 tbsp
Ginger root
(minced)
1 tsp
Cinnamon
2 tbsp
Extra virgin olive oil, garlic-infused
1 tsp
Turmeric, ground
1 tsp
Cumin seeds
1 tsp
Coriander, ground
1 tsp
Garam masala
1/2 tsp
Cayenne pepper
550 gm
Chicken thighs, boneless, skinless
(cut in half)
4 gm
Curry leaves
(fresh, about 8 leaves)
2 medium
Tomato
(roughly chopped)
1/3 cup
Coconut milk, reduced fat
(or regular fat)
1/4 cup
Cilantro (coriander)
(roughly chopped)
Instructions
Heat the plain olive oil in a large saucepan over medium heat. Place the ginger and cinnamon in the pan and cook for 1 minute. Then add the garlic-infused olive oil, turmeric, cumin, ground coriander, garam masala, cayenne and curry leaves. Cook for 5 minutes, stirring constantly.
Add the chicken thighs and coat with the oil-spice mixture. Cook for 3 minutes.
Stir in the roughly chopped tomatoes and cook for 15 minutes.
Add the coconut milk and stir, simmer for 1-2 minutes, then remove from heat.
Serve as is or over a bed of quinoa or rice.
Notes:
Add your choice of vegetables between Step 2 and 3 to increase your vegetable intake.
Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
