Low FODMAP chicken curry

The flavour of this curry is just to die for. And I don’t say that lightly. I was up last Saturday night just thinking about it! I fancied a warming dish that would heat up my belly as much as my tastebuds, and this dish just did. If you are too, you’ve come to the right place!

Serves 6

Gather

400g finely chopped leaks

50g garlic infused oil

1 tsp tumeric

2 tbsp hot curry powder

1 tbsp chilli powder

1 tbsp garam masala

1 tbsp cumin

1/2 tbsp mixed spice

1/2 tsp clove

1/2 cinnamon

6 bay leaves

500ml passata

3 tbsp tomato puree

500ml vegetable stock

2 baby chicken (chopped into pieces)

3 tbsp total greek yoghurt (or lactose free yoghurt)

salt

Method

1.) Start by frying the chopped leaks in garlic oil on a high heat. After a minute, add all the spices and mix well. Keep stirring the pot for about 5 minutes. Add the passata and tomato puree and mix again.

2.) Add the vegetable stock and then the chicken pieces. Stir the pot so that the tomato and spices cover the chicken. Lower the heat and keep the pot lid closed. Stir the pot every 5 minutes and cook the curry for a total of 1 hour and 20 minutes, adding the yoghurt half way through.

3.) Add as much salt to your preference. Once the curry has thickened and the chicken has softened, switch the gas off and leave to cool with the lid off for 10 minutes.

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