Tomato Chicken Curry - Low FODMAP, Whole30, Paleo-Friendly
This super savory but super simple Tomato Chicken Curry is filled with vegetables, and comes together easily. It's absolutely delicious with rice, but can also be eaten on its own!
Servings 4 people
Ingredients
- 4 boneless, skinless chicken thighs trimmed
- salt & pepper to taste
- 2 tablespoons garlic-infused olive oil
- 2 small carrots cut into 1/2-inch pieces
- 2 cups broccoli cut into bite-sized pieces
- 3-4 small Yukon gold potatoes peeled & quartered, sub sweet potato for strict Paleo
- 1-½ tablespoons low FODMAP curry powder
- 1 tablespoon minced ginger
- 1-14.5 ounce can diced tomatoes
- 1-¼ cup low FODMAP chicken broth
- ¾ cup unsweetened coconut milk
- ½ cup chopped green onion tips
- additional salt & pepper to taste
- additional splash of garlic oil optional
- cilantro for garnish optional
Instructions
- Season chicken thighs with salt and black pepper. Heat garlic-infused oil in a deep skillet over medium-high heat. Add chicken and brown for 2-3 minutes per side. Transfer to plate and set aside.
- Reduce heat to medium and add carrot and potatoes. Cook for 3-4 minutes, until carrot starts to brown slightly.
- Stir in curry powder and ginger to heat briefly, for ~15 seconds, before adding broccoli, diced tomatoes, chicken broth and coconut milk. Mix to combine ingredients thoroughly, scraping the bottom of the pan to free any charred bits. Return chicken thighs to the pan.
- Ensuring chicken thighs are covered with liquid, bring to a boil before reducing heat to low. Cover slightly and simmer for 10-15 minutes until chicken is cooked through, reaching an internal temperature of 165°F. In the last few minutes of simmering, stir in green onions.
- Add additional salt and pepper as needed, and a splash of garlic oil for extra flavor if using. Eat on its own with salad greens or with rice. Top with cilantro if using.
Notes
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn’t list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” or anything similar in the ingredients list. There’s no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.