Butter Chicken (low FODMAP)

Name: Butter Chicken (low FODMAP)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Indian
Ingredients: 1 1/2 cups long grain rice; 1 1/2 tsp coconut oil; 500 g boneless chicken thighs, or chicken breast, cubed; 1/3 cup leek, green part only; 2 large carrots, diced; 1 1/2 tsp grated ginger; 160 g tomato paste; 250 ml coconut milk; 4 cups spinach; 1 tsp curry powder; 1 tsp garam masala; 1 tsp turmeric; 1/2 tsp salt; 1/2 tsp ground coriander; 1/2 tsp ground cumin

5 steps

Prep:10minCook:30min

Enjoy this creamy, decadent butter chicken. All of the authentic taste, none of the tummy upset!

Updated at: Wed, 01 May 2024 19:54:51 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories755.6 kcal (38%)

Total Fat38.5 g (55%)

Carbs74 g (28%)

Sugars9.1 g (10%)

Protein30.4 g (61%)

Sodium478.2 mg (24%)

Fiber6.5 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ cupslong grain rice

1 ½ tspcoconut oil

500gboneless chicken thighs

or chicken breast, cubed

⅓ cupleek

green part only

2carrots

large, diced

1 ½ tspgrated ginger

160gtomato paste

250mlcoconut milk

4 cupsspinach

Spice mix

1 tspcurry powder

1 tspgaram masala

1 tspturmeric

½ tspsalt

½ tspground coriander

½ tspground cumin

Instructions

Step 1

Cook the rice according to your preferred method

Step 2

Heat the oil in a large frying pan on medium-high heat. Add leeks and fry until softened. Add spice mix and ginger, cook until fragarant.

Step 3

Add chicken and carrot to the pan. Cook until golden.

Step 4

Add tomato paste and coconut milk. Turn down the heat and simmer for 15-20 mins, then fold in spinach. Simmer for another 5 mins. Season with salt, pepper and a pinch of sugar if needed.

Step 5

Serve the curry over rice.