1kg pack boneless skinless chicken thighs

1 thumb-size piece of fresh ginger, peeled and very finely chopped

1 tbsp garlic infused oil

1 tsp mild chili powder

15g pack fresh coriander, chopped

juice of 1 lime

2 tbsp sunflower oil

1 tsp ground turmeric

400ml lactose free cream

1 fresh red chili, deseeded and sliced

1 red pepper, sliced

200ml low FODMAP chicken stock


Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic infused oil, chili powder, half the coriander, lime juice and 1 tbsp of the oil.

Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.

Heat the remaining oil in a wok or large frying pan, then add the pepper and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.

Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour.

Pour in the lactose free cream, add the chili and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with rice.

Recipe adapted from: Good Food

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