Low-FODMAP eating doesn’t mean sacrificing flavor or culinary creativity. Today, we’re embarking on a culinary journey that blends the best of global cuisines, resulting in a dish that’s both delicious and gentle on the digestive system.
Ingredients:
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
Image Source: theroastedroot.net
Preparation Process:
Total Time: 45 minutes
1. Marinate the Chicken: In a bowl, combine the chicken cubes with 1/2 teaspoon cumin, 1/4 teaspoon turmeric, and a pinch of salt and pepper. Marinate for at least 30 minutes.
2. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened. Stir in the ginger, remaining cumin, and turmeric, and cook for 30 seconds more.
3. Add the Chicken and Broth: Add the marinated chicken to the pot and cook until browned on all sides. Pour in the vegetable broth, crushed tomatoes, and coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through.
4. Finish the Dish: Stir in the cilantro, and season with salt and pepper to taste.
5. Serve: Serve the curry over basmati rice, garnished with roasted cauliflower florets.
A Fusion of Flavors
This dish is a delightful fusion of Indian and Southeast Asian cuisines. The rich, aromatic flavors of the Indian spices blend seamlessly with the creamy coconut milk, creating a truly unforgettable taste experience. The low-FODMAP ingredients ensure that this dish is both delicious and gentle on the digestive system.
As we savor this culinary creation, we’re reminded that even with dietary restrictions, we can explore the world’s diverse flavors and create dishes that nourish both our bodies and souls.
