Mild and Creamy Butterless Butter Chicken (Low FODMAP)

Name: Mild and Creamy Butterless Butter Chicken (Low FODMAP)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Asian, Indian
Ingredients: 4 tablespoons grass-fed ghee or coconut oil; 1 tablespoon ground turmeric; 2 teaspoons ground cumin; 1 teaspoon garam masala; 2 tablespoons minced fresh ginger; 2 tablespoons tomato paste; 1 cup full-fat coconut milk; 1/2 cup low FODMAP chicken stock (page 000); 2 tablespoons freshly squeezed lemon juice (from 1/2 a lemon); 1 teaspoon sea salt; 2 pounds boneless skinless chicken thighs (cut into 2-inch pieces); 1/4 cup roughly chopped fresh cilantro leaves

Instructions

Prep:5minCook:20min

This recipe is republished from my book SIBO Made Simple. If you steer clear of the dishes that have added cream and a little too much butter, Indian cuisine can be incredibly soothing for your gut. The curries and sauces are usually packed to the gills with digestive spices, fresh ginger, and anti-inflammatory turmeric. Butter chicken is one of those generic Americanized dishes that leans heavier on the dairy than the spice blend. I kept my version mild and heat-free, but still relatively creamy thanks to ghee and coconut milk. Add a halved jalapeño to the sauce as it simmers or a few pinches of cayenne to the spice mixture if you want more fire. If you’re not Low FODMAP, you can use the full can of coconut milk and omit the stock.

Updated at: Fri, 10 May 2024 12:51:11 GMT