Chicken Korma (serves 4)

Chicken Korma by The Fat Foodie

I don’t know about you, but I’m always astonished at how much turkey is left over from Christmas Day. We’ve had our obligatory turkey sandwiches on Boxing Day, but I’m now completely done with anything roast dinner related and fancy something really different, well-flavoured and fresh. For me, a curry, such as this chicken korma, fits that bill perfectly and although I’ve named it chicken korma, you can easily substitute the chicken for leftover roast turkey.

Considering how often I make chicken korma, it’s surprising that I’ve never put the recipe up on the website. Yes, the ingredients list is long, but it’s well worth it because it makes a really fresh curry that’s streets ahead of thick, heavy pre-made korma sauces. I’ve said before that I’m a big fan of Indian food, but many curries can be harsh, too powerful with chilli and packed full of onion and garlic. It’s a recipe for disaster for an IBS sufferer. However, that’s not to say that the right low FODMAP curry can’t be created.

I’m a firm believer in the healing power of food. The right ingredients and spices hold the power to help our digestive systems when they’re at their most vulnerable and this chicken korma certainly does that thanks to its healing ginger, turmeric and cardamon. Chicken korma is often viewed as a wimp’s curry due to its light, creamy spicing and flavouring, but it’s actually made from quite a complex range of spices and this recipe produces a well-seasoned and lightly scented comforting curry. It’s an ideal antidote to the culinary over-indulgence of Christmas.

Ingredients:

4 chicken breasts (cut into bite-sized pieces) or leftover turkey

2 tbsps butter or vegetable oil

2 tbsps minced fresh ginger

2 tsps ground cumin

2 tsps ground coriander

2 tsps ground turmeric

1/3 tsp ground cinnamon

1/4 tsp ground nutmeg

1/3 tsp ground black pepper

The seeds of 8 cardamon pods

8 whole cloves

1/4 tsp dried chilli powder

320g of tinned coconut milk

20g desiccated coconut

2 tsps white sugar

Salt and pepper (to taste)

Method:

Put a large saucepan over a medium heat and add the butter, spices, ginger and chicken.

After the chicken has been cooking for 5 mins add the coconut milk and desiccated coconut and cook for 20 minutes. Make your rice in the meantime.

Once the chicken’s fully cooked add the sugar and any salt and pepper to suit your own taste.

Remove the cloves from the korma before serving in bowls with rice.

Chicken Korma by The Fat Foodie

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Chicken Satay (serves 4)

Chicken Satay by The Fat Foodie

I had a bowl of chicken satay a long time ago in a restaurant and it was really delicious, but when I looked into making it myself I saw that the ingredient list was as long as my arm and was heavily based on fried onion and garlic. Not FODMAP friendly ingredients! However, I was sure that similar results could be attained by using fewer ingredients and after some tweaking I decided I was happy to write this version up for the website. I make this chicken satay all the time because it’s a great standby meal to have on-hand and requires so few ingredients. It also helps that most of the ingredients are long-lasting, so I always have them in my kitchen cupboards and fridge.

Traditionally, chicken satay is made with sweet chilli sauce, but every single one I’ve checked has contained garlic in one form or another, so that’s not going to work on a low FODMAP diet. However, a fellow fodmapper recommended Lingham’s Sweet Chilli Sauce to me because it doesn’t contain garlic and it works wonderfully. (It can be found in Tesco. Thanks, Jane!)

Chicken satay tends to be quite a sweet dish because the sauce is made with peanut butter, but the lime juice helps cut through the sweetness and adds a fresh dimension to the meal. It’s also nice to serve the chicken satay with a green vegetable on the side because it makes the sweetness less overpowering and adds variety and texture to the dish. I sometimes serve this chicken satay with either green beans or sesame broccoli (made by sauteing small florets of broccoli in 1 tbsp of hot sesame oil and adding 2 tbsps of sesame seeds before serving), but it’s delicious just as a substantial bowlful of chunky pieces of tender chicken that are encased in a rich, thick peanut satay sauce and served resting on a bed of fluffy white rice. Delicious!

Ingredients:

600g of skinless & boneless chicken thighs (cut into small pieces)

1 tbsp sesame oil

2 tbsps sesame seeds

300g long grain rice

 

For the satay sauce:

170g crunchy peanut butter

100ml Lingham’s Sweet Chilli Sauce

4 tbsps lime juice (add more to taste)

Method:

Place a large saucepan over a medium heat and add the sesame oil, chicken pieces and sesame seeds. Cook until the chicken is done.

At the same time, cook your rice in salted water.

Add the sauce ingredients to the pan and stir until hot.

Drain your rice, portion into bowls, top with the chicken satay and serve.

Chicken Satay by The Fat Foodie

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