So pretty gutsy to have Low FODMAP Chicken Vindaloo Curry, one of the spiciest Indian curries out there, on a site for people with GI issues, right? If you are a Fodmapper who is generally not bothered by spices, but simply intolerant of the high FODMAP ingredients which accompany them (like garlic and onion), this is probably worth a shot. I love spicy food and sans garlic and onion, I can tolerate pretty high levels on the spice meter.
So here it is: chicken Vindaloo, an Indian curry dish popular in Goa all the way to the U.K. for its fiery punch. Lamb can be used in place of chicken.
This is probably the spiciest dish on FFFF so feel free to adjust the cayenne pepper to lessen the heat. The curry should be served over basmati rice.
My top choice for garlic infused oil is Baja Precious – Glorious Garlic Infused Extra Virgin Olive Oil (750ml Bottle)
Chicken Vindaloo (Curry)
- Serves: 6
- Category: Main Dishes
Ingredients
- 2 bunches of scallions, green part only
- 4 chopped seeded tomatoes (medium size)
- 1 1/2 tablespoons distilled white vinegar
- 1 teaspoon asafetida
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon tomato paste
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon (or more) cayenne pepper
- 1/2 teaspoon salt
- 2 tablespoons garlic infused olive oil
- 6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
- 3 russet potatoes, peeled, cut into 1-inch pieces
- 1 1/2 cups water
Instructions
- In a food processor, blend the first 12 ingredients, forming a paste.
- Heat oil in a large pot over moderately high heat. Add the curry mixture and cook for 3minutes until golden brown, mixing occasionally.
- Add chicken and potatoes and saute for about 5 minutes.
- Add water and bring to a boil. Cover pot and cook over moderately high heat, stirring occasionally until the potatoes are tender, about 15 minutes.
- Uncover and let it simmer until the chicken is fully cooked, another 5-6 minutes.
- Season with salt and pepper and additional cayenne if preferred.
- Serve over steamed basmati rice.
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