Chicken Coconut Curry (serves 4)

February 13, 2019February 14, 2019Leave a comment

Some time ago I’d been visiting my young granddaughter and needed to make her some dinner. Her Dad always has a brilliantly stocked pantry that’s full of herbs and spices and he’d also left plenty of healthy and nutritious ingredients in the fridge too, so after assessing what I had to play with I came up with this Chicken Coconut Curry.

This Chicken Coconut Curry was going to be served to a toddler therefore, it couldn’t be too spicy overall, so I made it a creamy and aromatic curry instead. It’s delicately flavoured with mild garam masala spice and toasted cumin seeds, all of which is enhanced by the warming effect of fresh ginger.

This Chicken Coconut Curry makes a delicious dairy-free alternative to traditional cream and ground almond-based kormas, but without the horrible effects it has for IBS sufferers. It’s light, fresh and very delicious.

Ingredients:

3 chicken breasts (diced)

1 tbsp oil

1 tsp cumin seeds

2 tsps garam masala

The seeds of 6 cardamom pods (husks discarded)

20g fresh minced ginger

30g green spring onion tips

60g mangetout (cut into bite-sized pieces)

100g tinned baby corn on the cobs (cut into bite-sized pieces)

240ml tinned coconut milk

160ml lactose-free cream or non-dairy cream

2 tbsps cornflour mixed into 2 tbsps cold water

1 low FODMAP chicken stock cube

Rice (to serve)

Method:

Heat the oil in a saucepan over a medium heat and add the spices and fry for 2-3 mins to release the aromas.

Add the diced chicken and fry for 6-8 mins before adding the coconut milk, cream, stock cube and vegetables. Simmer until the chicken is fully cooked.

Add the cornflour mixture and stir through until the sauce has thickened. Serve with boiled rice.

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Dan Dan Chicken (serves 4)

July 4, 2018May 30, 20182 Comments

Dan Dan Chicken by The Fat Foodie

Dan Dan chicken is a brilliant meal that always goes down a storm with my family whenever I make it. This recipe has been developed from the traditional Chinese Sichuan recipe for Dan Dan noodles which is normally made with a spicy chilli and pepper sauce that’s filled with preserved vegetables surrounding minced pork and spring onions which is served over noodles. I’m not a big fan of minced pork in noodle or rice dishes though, so I just made mine with chunks of chicken breast instead.

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Chicken Katsu Curry (serves 4)

March 28, 2018August 4, 2018Leave a comment

Chicken Katsu Curry by The Fat Foodie

Although I tend to prefer Indian food over Chinese food, I really enjoy katsu curry sauce on occasion. The only problem is that katsu curry sauce tends to traditionally be very heavily weighted with onion and garlic, a big no-no for those who follow the low FODMAP diet. However, there are tricks which can be utilised when it comes to using onion and garlic in low FODMAP cooking, the biggest one being that you can infuse the flavours of onion and garlic into oil without them leaching FODMAPs into the oil itself. So, as long as you remove the onion and garlic from the oil in question it won’t affect your tummy.

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Chicken Satay (serves 4)

September 13, 2017August 4, 2018Leave a comment

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

The Fat Foodie

Making Low FODMAP Food Good!

Tag: #chickencurry