Dinner feels lighter on busy weeknights with this creamy Low FODMAP Chicken Curry — a family-friendly dish that comes together in under an hour. It’s comforting, straightforward, and designed to fit into a hectic evening without sacrificing flavour.
After sharing a Low FODMAP Curry Spice Mix, this recipe shows an easy way to use it in a weeknight-friendly chicken curry. Unlike elaborate restaurant classics that can demand time and planning, this curry is designed to be quick, one-pot, and satisfying while staying true to Low FODMAP guidelines.
This recipe is one of several Indian-style dishes adapted for the Low FODMAP diet. If you are not following the diet, simple swaps like regular oil and standard dairy will make it equally delicious. Serve the curry with steamed basmati rice, quinoa, or a Low FODMAP garlic naan for a complete meal.
What Makes This Curry a Favourite
- Dinner comes together quickly with minimal planning.
- Easy to portion and serve without lengthy preparation.
- One-pot cooking keeps cleanup simple after a busy day.
Key Ingredients for Chicken Curry
Garlic-Infused Olive Oil
Garlic-infused oil delivers the aroma and savoury base of garlic without adding FODMAPs. It helps the spices bloom and keeps the sauce rounded rather than sharp.
Low FODMAP Curry Spice Mix
A fresh spice blend gives warmth, depth and a gentle heat. Using a balanced Low FODMAP mix avoids any dusty or overpowering spice flavours.
Lactose-Free Yoghurt and Cream
Lactose-free yoghurt brings a light tang while lactose-free cream rounds and smooths the sauce. Add them toward the end so they blend smoothly and maintain a creamy texture.
See the ingredients and measurements in the recipe card below.
How to Make Low FODMAP Chicken Curry
Step 1: In a large pot, heat the garlic-infused olive oil and sauté the grated ginger until fragrant.
Step 2: Add the curry leaves and fry for about 1 minute to release their aroma.
Step 3: Stir in the Low FODMAP curry spice mix and cook briefly until the spices smell fragrant.
Step 4: Add the chicken pieces and toss so they are evenly coated with the spice base.
Step 5: Pour in the Low FODMAP chicken stock, stir, cover, and simmer for 5–10 minutes to start cooking the chicken.
Step 6: Add the potatoes, cover, and simmer for about 30 minutes or until the potatoes are tender and the chicken is cooked through.
Step 7: About 10 minutes before the end of cooking, stir in the lactose-free yoghurt and cream. Mix well and continue to simmer gently so the sauce thickens and becomes silky.
Step 8: Finish with fresh coriander leaves, give the curry a final stir, and serve hot.
Frequently Asked Questions
Pumpkin or sweet potato are great alternatives; they cook at a similar pace and add a gentle sweetness that complements the spices.
Zucchini, spinach, or carrots are excellent choices. Add them toward the end of cooking so they remain tender but not overcooked.
Yes. Light coconut milk can replace both dairy ingredients for a dairy-free version, producing a smoother, slightly sweeter sauce.
Serve with Low FODMAP naan, plain quinoa, steamed jasmine or basmati rice, or a simple side salad to balance the meal.
Extra Help from the Kitchen
Warm the yoghurt slightly — let lactose-free yoghurt come to room temperature for a few minutes so it incorporates smoothly without splitting.
Toast the spices gently — keep the heat moderate and stir so the spices release their oils without burning.
Stir from the bottom after adding potatoes — scrape the pot base gently to prevent starch from settling and sticking as it simmers.
Cut the chicken evenly — similar-sized pieces cook evenly and stay tender while the potatoes finish.
Rest the curry briefly — let the curry sit for 5 minutes off the heat so the sauce settles and thickens slightly.
Variations and Twists
Dairy-free option — use light coconut milk instead of lactose-free yoghurt and cream for a milder, creamier finish.
Different proteins — replace chicken with firm tofu or a firm, Low FODMAP-style paneer for a vegetarian version; add later so it warms through without breaking apart.
Add tomatoes — swap part of the stock for low FODMAP tomato purée to brighten the sauce with gentle acidity.
Extra vegetables — stir in zucchini or spinach in the last 5–10 minutes for added texture and colour.
Storage and Shelf Life
Store cooled curry in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months, ensuring the sauce covers the chicken to prevent freezer dryness.
Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.
Other Indian Dishes You May Enjoy
- Low FODMAP Chicken Tikka
- Chole Masala
- Low FODMAP Garlic Naan
- Bhatura
- Low FODMAP Lamb Korma
Low FODMAP Chicken Curry Recipe
Ingredients
- 750 g (about 26 oz) chicken thighs, skinless and cut into pieces
- 1 ½ tbsp garlic-infused olive oil
- 3 tsp grated ginger
- 15 curry leaves
- 2 ¼ tsp Low FODMAP curry spice mix
- 240 ml (1 cup) Low FODMAP chicken stock
- 150 g (½ cup + 2 tbsp) lactose-free yoghurt
- 2 tbsp lactose-free cream
- 2 medium potatoes, cut into 5 cm (2-inch) cubes
- Fresh coriander leaves to finish
Instructions
- In a large pot, sauté the grated ginger in the garlic-infused olive oil until aromatic.
- Add the curry leaves and fry for about 1 minute to release their flavour.
- Add the Low FODMAP curry spice mix and cook until fragrant, stirring constantly.
- Add the chicken pieces and stir to coat them evenly with the spice base.
- Pour in the chicken stock, stir, cover, and simmer for 5–10 minutes.
- Add the potatoes, cover, and simmer for roughly 30 minutes, or until potatoes are tender.
- About 10 minutes before the end of cooking, stir in the lactose-free yoghurt and cream. Mix gently and continue to simmer.
- Finish with fresh coriander leaves and serve hot.
Notes
*You can use a mix of skinless chicken fillets cut into pieces and skinless drumsticks; this combination stays tender.
Use the full amount of the Low FODMAP curry spice mix for a balanced flavour.
If not following a Low FODMAP diet, regular oil with one clove of garlic and standard chicken stock, yoghurt and cream work well.