Dr Joy RJ
About the Recipe
This delicious recipe is an anti-inflammatory recipe that is also FODMAP friendly.
Ingredients
3 tablespoons garlic infused olive oil
1 kg chicken, cut into bite-sized pieces
2 small potatoes, quartered
6-8 curry leaves
2 teaspoon whole cumin
1 teaspoon mustard seeds
4 cardamom pods
1 teaspoon turmeric
2 teaspoons cinnamon powder
3 teaspoons ground ginger
1 teaspoon cayenne pepper
1 cup chopped tomatoes or canned diced tomatoes
Salt, pepper and fresh cayenne chillies to taste
1 cup fresh coriander
Preparation
In a small bowl, mix the turmeric, ginger, cayenne pepper, and cinnamon powder.
Heat the garlic infused olive oil in a large pot over medium heat adding cumin, mustard seeds, cardamon and curry leaves. Wait until these have sizzled for about 30 seconds until aromatic.
Once the whole spices in the oil start to sizzle from the heat, add the mixture prepared in 1 above and stir in quickly.
Stir in the chicken, potatoes, salt, pepper and fresh chillies (adjust to taste) ensuring that all ingredients are well-coated with the sauce. Bring to a simmer.
Add the chopped tomatoes on top of the chicken but do not stir in.
Cover and reduce the heat to medium-low. Allow it to cook for 15 minute.
Stir in the tomatoes and cook for 5-10 minutes, covered. If needed, add 1 cup of water and simmer for another 5-10 minutes.
Stir in the coriander and immediately turn off the stove.
Serve the curry and enjoy with rice or a low FODMAP roti for a complete meal.