This quick and easy, Low FODMAP Spicy Hing Chicken Curry is flavored with Gluten Free Organic Asafoetida/Asafetida (Hing) powder. It tastes the best, when served with hot flatbread or rice!
Low FODMAP Spicy Hing Chicken Curry | No Onion No Garlic Recipe
- 2 chicken breasts
- 3 medium tomatoes, chopped
- 1 inch ginger, peeled and grated
- 2 tbsp olive oil
- 1/2 tsp Gluten Free Organic Asafoetida/Asafetida (Hing) powder
- 2 tsp Low FODMAP Certified Curry Sauce
- 2 tbsp Greek yogurt
- 4 tbsp chopped fresh parsley leaves
- 2 tortilla or flatbread, for serving
- Cut the chicken breast into bite-sized chunks and put them in a bowl. Add 1 tsp of Low FODMAP Certified Curry Sauce. Mix well and marinate for at least 15 minutes.
- Heat 2 tbsp. olive oil in a large pan. Add ginger and saute for 1 minute. Add the marinated chicken chunks and cook for about 5 minutes, or until brown. Add another tsp. of Low FODMAP Certified Curry Sauce, 1 tsp. Gluten Free Organic Asafoetida/Asafetida (Hing) powder and chopped tomatoes. Stir and add water, if required. Cover and simmer for about 10 minutes. Add more curry sauce to adjust the taste, if desired.
- Remove the cover, add 2 tbsp. yogurt and stir well until the tomatoes break away and the oil starts appearing on the top. Add water, as needed. Add 2 tbsps of chopped fresh parsley leaves and stir well. Cover again and simmer for about 10 minutes.
- Serve with tortilla or flatbread and chopped fresh parsley on the top.
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