Low-FODMAP Curry Chicken and Potatoes using Slow-Cooker; Gluten-free, Dairy-free

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 200 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

Serves 7-8

Prep time: 20 Mins

Cook time: 4 hours

Total time: 4 hours, 20 min

Ingredients

  • 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)
  • Freshly chopped cilantro, chopped parsley and chopped peanuts (optional) for serving

Directions

  • 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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