Tandoori Chicken
We love our Indian cuisine almost as much as our Mexican, however as we have some of us in the family who follow a LOW FODMAP Diet (great for IBS Sufferers), we can‘t have onion or garlic, so that generally means we can’t have Indian from a Restaurant. We have to make up our own Indian spices with a Garlic Infused Oil to get our Indian on! You can either marinate and grill the chicken for a more traditional way of cooking, or use your slow cooker if that works better for you. So below please find a delicious Tandoori Chicken dish that is super tasty and easy on the belly!
Tandoori Chicken (Low FODMAP)
Ingredients
-
- ½ cup full-fat canned coconut milk (plain yoghurt if you can tolerate it)
- 2 tablespoons garlic-infused olive oil
- 1 tablespoon ground paprika
- 1 teaspoon salt (save until the end, if using slow cooker instructions)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, optional
- 500g boneless, skinless chicken thighs or breasts
What to do:
- Marinate & Grill Option
- In a medium bowl (with a lid) whisk together coconut milk, oil, paprika, salt, coriander, cumin, ginger, turmeric, and optional cayenne pepper.
- Add chicken and stir until the chicken is well-coated with marinade. Marinate for at least 1 hour, but ideally 8 hours.
- When ready to cook, preheat grill or oven griller. Remove the chicken from the marinade and discard any remaining marinade. Grill the chicken until cooked. Chicken is fully cooked when a food thermometer inserted into the thickest part reads 75°C.
- Serve chicken warm.
- Slow Cooker Instructions
- Place coconut milk, oil, paprika, coriander, cumin, ginger, turmeric, and optional cayenne in a slow cooker. Whisk to mix.
- Add chicken. Stir until chicken is evenly coated with sauce. Cook on low for 4-6 hours or until the chicken easily shreds.
- Once cooked, use two forks to shred chicken into the remaining liquid. Add seasoning to taste. I use less salt for this method, about ½ teaspoon.
- Serve chicken warm.
https://funwithoutfodmaps.com/low-fodmap-tandoori-chicken/