Chicken Madras Curry

Makes approximately: 4 servings 

Total time: 40mins 

Packed full of herbs and spices, this one pot chicken madras curry makes for a perfect cozy night at home. Serve over potato mash, rice or quinoa and add your favourite low fodmap chopped vegetables along with the chicken thighs to increase your vege intake for the day!

Ingredients:

  • 2 tablespoons olive oil 
  • 2 tablespoons garlic infused olive oil 
  • 1 teaspoon cinnamon 
  • 1 tablespoon ginger, finely chopped 
  • 1 teaspoon turmeric 
  • 1 teaspoon cumin seeds 
  • 1 teaspoon ground coriander 
  • 1 teaspoon garam masala 
  • ½ teaspoon cayenne pepper 
  • 600g chicken thigh fillets, cut into halves 
  • 8 curry leaves 
  • 2 medium tomatoes, roughly chopped 
  • 1/3 cup coconut milk, canned 
  • ¼ cup fresh coriander, roughly chopped

Methods:

  1. Heat regular olive oil in large saucepan over medium heat. Place the ginger and cinnamon in pan for approximately 1 minute to cook. Add in garlic oil, tumeric, cumin, ground coriander, garam masala, cayenne and curry leaves. Cook for 5 mins stirring constantly. 
  2. Add the chicken thighs to coat and cook further 3 minutes. Stir in roughly chopped tomatoes and cook for 15 minutes.
  3. Add the coconut milk and simmer for 1-2 minutes. Serve with cauliflower rice or quinoa and extra vegetables on the side if desired. Top with chopped coriander. Enjoy!