Gluten-free coconut chicken curry recipe – totally low FODMAP and dairy-free too. A quick and easy meal that only takes 30 minutes and tastes out of this world.
Gluten-free coconut chicken curry recipe – a low FODMAP wonder that’s also dairy-free too! Serve up with one of my gluten-free naan breads and enjoy an easy-to-make-at-home fakeaway.
Easy gluten-free meal ideas are top of my list and that’s not just because you guys always request them!
(though that does help me finally get around to posting them on the blog – so thank you)
After a hard day’s baking in the kitchen for the blog… the last thing I fancy is a hard evening’s cooking in the kitchen for dinner as well!
And fortunately, my gluten-free coconut chicken curry is a doddle to make completely from scratch.
So, what does a gluten-free coconut chicken curry taste like?
I guess if I had to compare this curry to something you’d order at an Indian restaurant, I’d say it’s somewhere between a korma and a creamy masala-style curry.
I often find a korma to be a little too rich for me but I absolutely love the subtle spice and creamy coconut notes.
So I took what I loved about a korma, toned down the intensity a touch and here we are! It’s full of lots of tender chunks of chicken, creamy sauce and wilted spinach.
Combine with basmati rice and my homemade 3-ingredient gluten-free naan bread and you’re in heaven! Here’s your shopping list for this recipe ??
Gluten-free Coconut Chicken Curry Recipe: Ingredients
For the spice blend:
- curry powder
- paprika
- cinnamon
- ground ginger
- asafoetida
For the curry:
- garlic infused olive oil
- chicken breasts, chopped
- canned coconut milk
- Greek yoghurt
- tomato puree
- lemon juice (optional)
- 1-2 handfuls of spinach
To serve:
- handful of fresh chives, chopped
- fresh coriander
- basmati rice
Keep scrolling until you see the recipe card for the measurements and method ??
So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling.
But I’ve thrown in some tips here that will be really helpful if this is your first time baking this, or you want to adapt it. So here they are!
Can I make this recipe gluten-free? Is it suitable for Coeliacs?
It is gluten-free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten-free products.
Is your gluten-free coconut chicken curry recipe dairy free?
Yep, this recipe can easily be made dairy free! Simply use dairy free coconut yoghurt – I used Koko dairy free plain yoghurt.
That’s it!
Can I make this recipe vegan?
Yep – start by using dairy-free yoghurt. Then substitute the chicken for peeled, steamed/boiled sweet potato.
Sweet potato goes so well in a creamy curry. I’d also recommend adding half a can of chickpeas too for an epic meat-free meal.
Is your gluten-free coconut chicken curry recipe low FODMAP?
Yes! These requirements are reflected in the recipe card, but I’ll reiterate them here in more detail:
- Firstly, use lactose free plain or greek yoghurt.
- Make sure you only use 180ml of canned coconut – this is the safe low FODMAP serving size as stated by Monash University.
- You’ll need to make sure your curry powder doesn’t contain onion/garlic, as it commonly does. We use this Korma curry powder from Sainsburys – but if you can’t find that, you can always make your own low FODMAP curry powder here.
Making these alterations makes this recipe low FODMAP and suitable for the elimination phase of the diet.
Is this recipe nut free?
Yep, this is a nut-free recipe as far as ingredients go, BUT make sure you check the ingredients label on ALL the products you use just to be safe.
Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.
You can never be too careful so always read the labels on everything first.
What yoghurt should I use for this recipe?
I would recommend only using Greek yoghurt – it’s lovely and thick which helps to form a thick, creamy curry sauce.
See the alternatives listed in the questions above to suit dairy-free or low FODMAP diets.
How long can I keep your gluten-free coconut chicken curry for?
This can be kept in the fridge in an airtight container for 2-3 days. If you intend to keep it any longer than that, I’d recommend freezing it.
Can I freeze your gluten-free coconut chicken curry?
You can keep it in the freezer in an airtight container for up to 2-3 months.
When you want to eat it, simply allow to defrost in the fridge for 24 hours. Dividing the curry into separate airtight containers can help to speed up the defrosting period.
Can I reheat this in the microwave?
After it’s been chilled in the fridge, you’re most certainly welcome to reheat it in the microwave. Simply pop it in on full power for 3 minutes (times may vary from microwave to microwave).
Gluten-free Coconut Chicken Curry Recipe: Method
Oh and here’s a printable version of my gluten-free coconut chicken curry recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️ Feel free to leave your written reviews in the comments below this post ??
Gluten-free Coconut Chicken Curry Recipe (low FODMAP + dairy free)
Gluten-free coconut chicken curry recipe - low FODMAP, dairy-free and easy to make in 30 minutes! Coeliac-friendly and wheat free too of course.
PRINT RECIPE
4.82 from 131 votes
Ingredients
For the spice blend:
- 2 tbsp curry powder (ensure it is low FODMAP - see FAQ section above for links)
- 1 tbsp paprika
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp asafoetida
For the curry:
- 1 tbsp garlic infused olive oil
- 2 chicken breasts chopped
- 200 ml canned coconut milk 180ml if low FODMAP elimination phase
- 200 ml Greek yoghurt lactose-free if low FODMAP, dairy-free coconut yoghurt if dairy-free
- 1 tbsp tomato puree
- 1 tbsp lemon juice optional
- 1-2 handfuls of spinach
To serve:
- handful of fresh chives chopped
- fresh coriander
- basmati rice I add 1 tsp of turmeric to mine to make it yellow
Instructions
Place your pan over a medium heat and add a tbsp of garlic-infused oil. Once heated, add your chicken chunks and fry until almost sealed.
Add your spice mix and stir fry for 1 minute.
Next add your coconut milk and tomato puree. Stir and then simmer for about 10-15 minutes.
Add your spinach and lemon juice, if using. Cook until the spinach has wilted down.
Lastly, add your yoghurt and mix in.
Sprinkle of some fresh chives and top with fresh coriander! Serve up with basmati rice and my 3-ingredient gluten-free naan bread.
Notes
A safe serving size for the elimination phase of the low FODMAP diet is third of this entire recipe.
Nutrition
Serving: 1g | Calories: 454kcal | Carbohydrates: 30g | Protein: 34g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Cholesterol: 72mg | Sodium: 148mg | Fiber: 5g | Sugar: 6g
Thanks for reading how to make my gluten-free coconut chicken curry recipe! If you make them, I’d love to see how they turned out so don’t forget to take a snap of your bakes and tag me on Instagram!
Any questions about the recipe? Please do let me know by following me onInstagram and leaving me a comment on a recent photo.
If you want to send me a photo of how your bake turned out, you can request to join my Facebook group and post it there. Myself and everyone else would love to see it!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
