I had not had a curry for over 3 years before I put together this low Fodmap and gluten free Tikka Masala recipe. I can imagine fellow Fodmappers are the same, as it is often full of onion and garlic!
This curry is slow cooked so takes 8.5 hours and serves 4 people, or what Mr FFL and I do is make it all and save half for another night. In the picture above I have added a Marks and Spencer’s Gluten Free Naan, which is also Fodmap friendly!
- 500 g of Chicken breasts
- 1 good handful Coriander
- 1 tbsp Ginger
- 1 tin of Tomatoes
- 1 tbsp Lemon juice
- 1/2 tsp Cayenne pepper
- 1 tbsp Cornflour
- 1 tbsp Garam masala
- 1/2 tbsp Paprika
- 1 tsp Salt
- 1 tbsp Garlic Oil
- 1 tsp Cumin
- 125 ml Double cream (or a dairy free alternative)
- 350 ml Fage 0% Fat Free Yoghurt
- In a large bowl, mix ginger, tomatoes, yogurt, garlic oil, lemon juice, coriander, Garam Masala, cumin, paprika, salt and cayenne pepper. Pour into the slow cooker.
- Seal the chicken chunks (using garlic oil again), and add them to the slow cooker mix. Cook on low for 8 hours.
- Thirty minutes before serving, combine the double cream and cornflower in a bowl, then stir into the mix into the curry in the slow cooker.
I usually turn my slow cooker up to high for the last 30 minutes but this is not essential.
I served my curry with Cauli Rice as I was re-introducing cauliflower that week, but of course it can just be served with your favourite rice to keep it low fodmap.