Serves 4 Dinner, Curry, Chicken, Low-fodmap, Dairy-free, Gluten-free No ratings
Ingredients
- 3 tbsp garlic infused oil
- 40g fresh root ginger, peeled and finely grated
- 1 long green chilli, deseeded and finely chopped (optional)
- 4 spring onions, green tops only, finely sliced
- 2 tsp garam masala
- 2 tsp ground cumin
- ΒΌ tsp hot chilli powder (optional)
- 6 boneless skinless chicken thighs, trimmed and quartered
- 1 red pepper, deseeded and cut into 3cm chunks
- 1 green pepper, deseeded and cut into 3cm chunks
- 400g tin chopped tomatoes
- 1 tsp caster sugar
- 4-5 tbsp non-dairy yoghurt (ideally unsweetened coconut milk yoghurt)
- 1 tsp flaked sea salt
- Basmati rice to serve
Method
Heat the oil in a large frying pan and add the ginger, green chilli (if using), spring onions and spices. Fry gently for 1 minute, stirring constantly.
Add the chicken pieces and peppers and cook with the spices over a medium heat for 2 minutes, turning, until lightly coated.
Pour the tomatoes into the pan, add the sugar and salt and bring to a simmer.
Cook over a medium heat for 15 minutes, or until the tomatoes are very thick and the chicken is tender, stirring regularly. Add a splash of water if the sauce begins to stick.
Stir in the yoghurt, warm through for a few seconds and serve with freshly cooked basmati rice and more yoghurt.
Comments
No comments yet.