Starters
Main Dishes
Desserts
Breakfast
Chicken Curry
Prep : 40 min
Cook : 35 min
Difficulty : Easy
Not rated yet
Proposed by :
titou
(France)
FODMAP Sensibility
Ingredients
Serves :
Chicken fillets : 4
Coconut milk : 400 ml
Basmati rice : 280 g
Carrots : 350 g
Red bell pepper : 1
Ground ginger : 1 tsp
Ground cumin : 1 tsp
Ground turmeric : 1/2 tsp
Ground Coriander : 1/2 tsp (optional)
Ground Cardamom : 1/4 tsp
Salt : 1 pinch
Pepper : 1 pinch
Olive oil : a drizzle
Recipe
1. Peel and slice the carrots into rounds and steam them for about 20 minutes. (Check that they are tender).
2. Slice the bell pepper into thin strips and cook it together with the carrots in a large high-sided skillet with a drizzle of olive oil for 5 minutes over medium heat with a lid on. (The peppers should no longer be crunchy).
3. Cook the rice. (I use a rice cooker and add a bit of ground ginger and turmeric, cumin seeds to the cooking water).
4. Cut the chicken fillets into pieces and add them, cooking until they are no longer pink.
5. Add the coconut milk, spices, salt, and pepper, and continue cooking for 5 minutes over low heat.
6. Serve. (Since the curry is more liquid with the coconut milk, I prefer to use deep plates).
In this recipe, the amount of sorbitol is close to a moderate level but still lower. However, you can reduce the amount of coconut milk to lower it further.
No comments yet.