I love doing cookery courses and I’ve been to a few Nick Nairn Cook School classes, one of which was a day of Indian cookery. Chicken korma was the main course that day and I still make it regularly, it’s very popular in our house. The recipe below has been adapted from the original to make it low FODMAP – I took out onions and garlic and reduced the amount of yoghurt and almonds but added asafoteita (to give an onion flavour), extra coconut milk and spices. It’s every bit as good as the cook school recipe, you really would not know that anything was missing.
For more curry and other dinner ideas, have a scroll through my low FODMAP main meals.
Chicken Korma
Author: Louisa Reid
Recipe type: Main Meal
: Low FODMAP
Serves: 4
A rich and fragrant chicken curry. Serve with steamed rice and/or plain gluten free nan bread.
Ingredients
- 4 tablespoons plain yoghurt
- 2 level tablespoons (24g) ground almonds
- 1 tablespoon grated fresh ginger
- 2 green chillies, de-seeded and finely chopped
- a pinch of saffron
- 2 tablespoons vegetable oil
- A pinch of asafoetida
- 5 whole cardamom pods
- 3cm piece of cinnamon
- 2 teaspoons whole coriander seeds
- 2 teaspoons whole cumin seeds
- 1kg skinless chicken thighs or drumsticks
- 400ml tin of coconut milk
- Salt and pepper to season
- A small handful of coriander leaves, chopped
- A squeeze of lemon juice
Instructions
- Combine the ground almonds, yoghurt, grated ginger, chillies and saffron in a small bowl
- Heat the oil in a large, wide base pan (that has a lid) and gently fry all the remaining spices for about a minute before adding the chicken pieces and allowing them to brown slightly for 2 or 3 minutes
- Add the almond and yoghurt mixture to the pan, again frying gently for 2 or 3 minutes
- Add the coconut milk, cover with a lid and simmer gently on a low heat for 45 mins - 1 hour, until the chicken is cooked through, stirring occasionally to make sure it's not sticking, if it is then add extra water
- The sauce should be fairly thick, if not it can be cooked for longer to reduce it down
- Taste it and then season with salt and pepper
- Add a squeeze of lemon juice and sprinkle over the chopped coriander before serving
- Note: You might want to take out the cinnamon and cardamom before serving if you can spot them, I don't normally bother, I just warn people to look out for them. The whole coriander seeds should definitely be left in and enjoyed, you get a very pleasing burst of flavour when you bite into one.
I am by no means a master chef but as my hubby has now chosen low fodmap for his IBS thought i would give this a try. Personally I really enjoyed the end result. However I found the sauce reduced far too much and had to take off the heat well before an hour. Of my two children, my eldest seemed to enjoy it but my youngest protested bitterly, especially about the coriander seeds! Will try again with a few amendments and hope for an even better result next time. Thank you for the recipe.
Hi Angela, thanks for your comments. I had some visitors round last Thursday and made a large batch of this curry (not the low FODMAP version) and now I think of it I did put a lid on which would reduce the amount of evaporation and I always put it on the lowest heat setting so I might update the recipe to say that. Thanks for pointing it out. I’d also run out of coriander seed but substituted ground coriander which works well. One of my kids loves the seeds (that’s probably why I’d run out!) the other won’t touch them. I hope you get on better next time.
Absolutely fabulous recipe. The best chicken korma ever. Thank so much
So pleased to hear that, thanks!
I think a lot depends on which brand of coconut milk is used – some
Are thicker than others. My sauce was too thin at first so I had to take out the cooked chicken and then reduce the sauce