Coconut Chicken Curry and Vegetables (Low FODMAP)
10 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Dairy-free • Serves 4
This creamy dairy-free chicken curry is super easy to make and you can use whatever vegetables you have on hand. I made it with roasted butternut squash and summer squash but it would be delicious with oyster mushrooms, zucchini, corn, or all of them! It’s quick to make so get the rice cooking right away and everything will be done at once.
Ingredients
1 pound boneless skinless chicken thighs or breasts, thinly sliced
1 1/2 tablespoons yellow curry powder
1 teaspoon ground turmeric
1/4-1/2 teaspoon cayenne pepper (more or less to your taste)
3 tablespoons toasted sesame oil
Any combination of vegetables to make approximately 3 cups:
Zucchini or summer squash, diced
Roasted butternut squash
Oyster mushrooms, chopped
Up to 2 ears sweet corn, kernels removed from the cob
2-3 leeks (green part only), chopped
1 inch fresh ginger, grated
1 pinch crushed red pepper flakes
1 can (14 ounces) coconut milk
Zest and juice of 1/2 lemon
1/4 cup fresh cilantro, chopped (or use green onions or chives if you prefer)
1/2 cup fresh basil, chopped
2 cups cooked basmati rice
Sesame seeds for serving
Directions
(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package, and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt (about 1/4 - 1/2 teaspoon per side). Cover the dish with plastic wrap and refrigerate until ready to use, ideally about 4 hours before cooking or overnight.
(2) Put the rice on to cook: Cook brown or white rice per package instructions while you cook the rest of the meal. Leave covered to keep warm until ready to serve.
(3) Season the chicken: In a medium bowl, toss together the chicken, curry powder, turmeric, cayenne, 1 tablespoon of the sesame oil, and a pinch each of salt and pepper.
(4) Prepare the vegetables: Zest and juice the lemon. Chop the vegetables. Remove corn from the cob (if using).
(5) Cook the chicken: Heat the remaining 2 tablespoons of sesame oil in a large skillet over medium heat. When the oil shimmers, add the chicken in one layer and brown all over, about 5 minutes. Add the vegetables, leek greens, and ginger. Season with crushed red pepper flakes, salt, and pepper. Cook for about 5 minutes or until the veggies just begin to soften.
(6) Add the liquid: Stir in the coconut milk and 1/3-1/2 cup water. Stir to combine, bring the mixture to a simmer over medium heat, cook for about 5 minutes, or until the sauce thickens slightly. If the sauce gets too thick, add additional water as needed.
(7) Finish: Remove from the heat and stir in the lemon juice and zest, cilantro, and basil.
(8) Plate and serve: To serve, divide the rice among bowls and spoon the chicken and vegetables over the top. Top with sesame seeds and additional chopped cilantro, chives, or green onion greens.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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