Chicken Coconut Curry (serves 4)

Chicken Coconut Curry by The Fat Foodie

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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Beef Keema (serves 4-6)

Beef Keema by The Fat Foodie

Beef keema is an Indian curry which is based on slow cooked beef mince and peas in a rich tomato sauce. Although I make mine with beef mince you can also make it with lamb mince if you prefer. As with many curries, such as my¬†Lamb Dansac, this beef keema is absolutely fantastic when cooked throughout the day in the slow cooker, particularly when the weather’s definitely on the turn towards winter and you look forward to coming home to a warming meal after work. Continue reading

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Lamb Rendang (serves 6)

Lamb Rendang by The Fat Foodie

I developed this Lamb Rendang recipe because, in the spirit of spring, I treated the family to a Sunday dinner which consisted of a leg of lamb with the usual roasted vegetables etc, but I didn’t realise just how much meat was actually on it! There was loads of tender meat left over so I thought it’d be nice to use it in a slow cooked curry. One of my favourite ways to cook lamb is in a Lamb Dansac, but I wanted to make something new for a change so I went for a lamb rendang instead.

Continue reading

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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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