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Healthy chicken korma
Ingredients
- 1 tbsp rapeseed oil (use garlic infused oil if Low FODMAP)
- 1 onion (Or green part of scallions - Low FODMAP)
- 3 garlic cloves, crushed
- 1 small chilli, chopped finely (can buy frozen & prepared - 1 tsp)
- 2 inches ginger, chopped finely (can buy frozen & prepared - 2 tsp)
- 1 tsp garam Masala
- 1 tsp turmeric
- 1 x 400g tin tomatoes
- 1 tsp tomato puree
- 1 x 400g tin coconut milk
- 2 tbsp mango chutney
- 4 chicken breasts, cut into chunks
- If you have it, fresh coriander for the garnish
Instructions
- 1. Heat the oil in a pan and add the onions and garlic. When golden add the ginger and chilli.
- 2. Wait another minute and then add the turmeric, followed by the tomatoes, chutney and puree. Add a little water to wet the mixture - 2 to 4 tbsp is usually plenty.
- 3. Simmer and wait for the water to disappear.
- 4. Add the chicken and coconut milk. Turn up the heat to bring on the bubbling. Reduce the heat then and simmer for 15 minutes.
- 5. While it's simmering you could prepare your rice. Choose brown for more fibre or try out the likes of quinoa or bulge which also go well with this dish.
