Low FODMAP Chicken Curry with Coconut Quinoa – Courtney Roulston

SERVES 4

PREP TIME: 10 MINUTES
COOK TIME: 45 MINUTES

Recipe by Courtney Roulston

Ingredients

  • 8 Coles Free Range RSPCA Approved Chicken Drumsticks (can also use thigh)
  • 1 tablespoon fodmap friendly garlic infused oil
  • 1 tablespoon ginger, finely chopped
  • 20 fresh curry leaves
  • 2 teaspoons low fodmap curry powder (*check for no garlic or onion)
  • 1 cup carrot, grated
  • 1 can (400g) tomatoes, crushed
  • 2 cups low fodmap chicken stock
  • 1 cup Coles Organic Dairy Free Coconut Yoghurt
  • 2 cups baby spinach
  • ¼ bunch fresh coriander stems to serve
  • 1 lemon to serve

Coconut Quinoa:

  • 1 ½ cups Wellness Road Australian White Quinoa, rinsed
  • 1/3 or 1/4 cup Coles Shredded Coconut, toasted

Method

  • Place the rinsed quinoa into a medium sized pot over a medium heat and pour in 3 cups cold water. Bring up to a simmer for 8 minutes, or until the water has been absorbed. Turn the heat down to very low, cover with a lid and leave to steam for 10-12 minutes, or until light and fluffy. Keep warm.
  • Heat the oil in a large frying pan over a medium heat. Cook the chicken drumsticks for 2 minutes each side to brown, turning occasionally. Remove the chicken and place on a plate and set aside.
  • Place the pan back onto the heat and cook the ginger and curry leaves for 1-2 minutes, or until fragrant. Add in the curry powder and fry for 1 minute to toast the spices. Add in the carrot, tomatoes, stock and return the chicken. Cover with a lid and leave on a simmer for 30-35 minutes, or until the chicken has cooked through.
  • Remove curry from the heat and stir through the baby spinach, half of the coconut yoghurt and a squeeze of lemon juice. Dollop over the remaining coconut yoghurt and scatter with coriander sprigs. Mix the coconut through the quinoa, place into a bowl and serve with the curry.

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