Low-FODMAP Curry Chicken and Potatoes using Slow-Cooker; Gluten-free, Dairy-free
January 1, 2019Printer Friendly Version
Hearty and flavorful. This recipe for low-FODMAP Curry Chicken and Potatoes is a wonderful meal on a chilly night. Using the Slow-Cooker makes prep a dream.
Curries contain a medley of spices with health benefits- stemming from anti-inflammatory and antioxidant properties, which can help digestion, reduce risk of cancer and improve memory. Plus they taste amazing.
Check out my other recipes for low-FODMAP Slow Cooker meals like low-FODMAP Chili, low-FODMAP Baby Back Ribs and low-FODMAP Sweet and Sour Meatballs.
Or try one of the other recipes on the blog- we have over 450 more low-FODMAP recipes!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Curry Chicken and Potatoes using Slow-Cooker; Gluten-free, Dairy-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Prep time: 20 Mins
Cook time: 4 hours
Total time: 4 hours, 20 min
- 3-4 medium russet potatoes, peeled and cut into 1½-inch pieces
- 3 tablespoons chopped fresh ginger
- 2 tablespoons yellow curry powder (check no high-FODMAP additives)
- Mine contained: spices, turmeric (no onion or garlic)
- 1/2 teaspoon crushed coriander
- 1/2 teaspoon crushed red pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons brown sugar
- 6 (about 1.5 lbs) boneless chicken thighs (skin on or off); cut into chunks
- can also use chicken breasts, but the meat will be slightly more dry
- 1 (14-oz.) can unsweetened full fat coconut milk
- 2 ounces is one low-FODMAP serving
- ½ cup low-FODMAP chicken broth (see my recipe link for my favorite way to make using a slow-cooker)
- Can also try my low-FODMAP Happy Soup for easier prep!
- Freshly chopped cilantro, chopped parsley and chopped peanuts (optional) for serving
- Place the potatoes in a 6-quart slow cooker
- Mix the ginger, curry powder, red pepper flakes, brown sugar, coriander, salt, and pepper in a large bowl
- Add the chicken and toss to coat
- Place the chicken in the slow cooker, pouring over any loose spice
- Add the coconut milk and low-FODMAP chicken broth
- Cover and cook until the chicken is tender and cooked through, on low for 6 to 7 hours or on high for 4 to 5 hours
- Garnish the curry with chopped cilantro, parsley and chopped peanuts
- Serve over steamed rice or low-FODMAP Rice-Quinoa medley
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Prepared everything on a Sunday night and then put it in the crockpot Monday morning, so when I got home I had a tasty dinner waiting for me! It was absolutely delicious!
Fantastic Emily! Thank you for posting your comment:)
Since I have SIBO, I’m not allowed to eat brown sugar. Can two tablespoons of pure maple syrup be used in it’s place?
Thanks for the question Kim. We haven’t tried it this way, but it will probably taste fine. Let us know how it works!
Do you think it would be possible to freeze some of it? I live by myself right now and will probably end up cutting the recipe in half anyway, but I’m trying to be more mindful of my portions.
Thanks for the question Elizabeth,
We have tried freezing leftovers of this meal, and while the chicken and sauce maintain their flavors beautifully, the potatoes end up mushy with reheating. If that doesn’t bother you, then you certainly could freeze it. Or else remove the potatoes before freezing for a better result. Hope it works out!!
I followed the recipe but found that it was very liquidy (don’t think that’s a word) and had to add cornflour to thicken.
Is there something I perhaps did wrong. My slow cooker is 5l so perhaps I should use a little less liquid next time?
Love the website, can’t thank you enough for all the work you put into these recipes 🙂
Thanks for your question Patrick,
The recipe does not suggest adding additional liquid to fill the slow-cooker, did you add more than the specifications? If so, that could be the reason. Otherwise, it may be that your slow-cooker is at a lower heat than ours (this is variable among the products), and therefore our liquid ‘cooked down’ more. Feel free to adjust the cook time to longer, if you like it thicker. Also, a nice way to thicken the broth is to mash some (1/3 or 1/4) of the potatoes inside the slow-cooker. Cornstarch is also a totally fine option! Hope that is helpful 🙂
Hi: is there an alternative way of cooking without a slow cooker?
If you have an instant pot (we don’t have one), then that could substitute.
Other readers have made this recipe on the stove using a large Dutch Oven style pot. They reported excellent results with that method as well. If you are able to cook that way on a slow heat, it will likely taste the same as the slow-cooker. Best of luck 🙂
Hi I followed the recipe as follows exact specifications and for the second time now it’s not thickened properly just wondering if rather then use the corn starch if lactose free cream would be ok too? I used corn starch last time
You can certainly try that, we find the best way to thicken a meal with potatoes like this, is to mash about 1/4 of the potatoes with a fork, and let them simmer in the broth. That will thicken things up very nicely. Good luck with either of your choices and let us know if it helps! Thanks for sharing 🙂
This made me very sick
I made this as I suffer from IBS and follow low fodmap diet. I had one small bowl of this which tasted delicious however half an hour later I am very very sick with a reaction. 3 tablespoons of ginger I think must have done it. What a nightmare. This is not low fodmap friendly. Monash app says 5g of ginger root and I put 3 tablespoons in like the recipe. I’m in a lot of pain 😥😥😥😥😥😥😥
We are SO sad that you got sick from the recipe, however it is NOT because the recipe has FODMAPs. Ginger root is listed on the Monash app as being 1 tsp per serving, but NO FODMAPS ARE DETECTED IN IT, so they advise ‘eat freely and according to appetite’. The maximum amount of ginger for a 7 person allocation serving would be about 1.5 teaspoons for this recipe, which would not be a problem from a FODMAP standpoint. However, it is possible you are sensitive to the recipe personally. We hope you feel better soon! Have a good day.
A go-to in our house!
I *LOVE* this dish so much. It’s always a struggle to find good low FODMAP slow cooker recipes, and this one is a go-to in our house! So flavorful, and so easy.
We love hearing from you.
Reviews like this inspire us and warm our hearts 🙂
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After putting all the ingredients in the crockpot, just 1/2 cup of broth seemed like nothing atop 4 russet potatoes and 6 chicken thighs. Clearly, coconut milk is the main liquid. Is it really only 1/2 of a cup of broth? Is that correct? What does a splash of broth provide to a dish that serves 7-8 people? Almost doesn’t seem worth it. Just asking to know because now I have a mostly full carton of broth that I have to find a use for. Lol.
This is meant to be a thick sauce, not thin like a soup. The recipe list is correct. If you want it to be thinner, feel free to add more broth, provided you are using a low-FODMAP certified product. Good luck!
It turned out great. Might not use even broth next time since there was plenty of liquid from all the the other ingredients. Thanks
Super to hear!! You can freeze leftover broth, and it has so many uses, we know you won’t let it go to waste 🙂
Looks yummy. Could I substitute chicken for beef cubes?
Hi Sarah Anne,
Thanks for the question! If you mean you want to make this with beef instead of chicken, we think it should work fine, but we have only used chicken ourselves. Good luck 🙂
Loved this recipe. So easy to pull together and then leave it cook. The flavour was incredible. Thank you so much for posting this recipe . This is comfort food!
Thank you Linda!
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This recipe looks great, I need to make for 9 people, In what way should I adjust the ingredients to make this happen?