Coconut Curried Chicken

Curry. I love curry.  

Thai curry, Malaysian curry, Indian curry…I love them all.  

Curry varies in flavor, depending on which regional curry spice is used. There’s red Thai curry which is perfect for shellfish, fish, or seafood. Green or yellow curry which is perfect for poultry, or even vegetarian. Curry is a mixture of different herbs and spices, similar to chili powder. The main ingredients are turmeric (especially if it’s a yellow or green curry), coriander (cilantro), fenugreek (anise), cinnamon, cumin, ginger, and cardamom. 

For this particular curry dish, I am using a yellow curry, seasoning as well as a green curry paste. I like spicy food, so I add jalapeno and a little bit of cayenne. The added spice is not necessary, since curry has such a robust flavor on its own. 

To make this Low-FODMAP friendly, make sure to check the ingredients on the curry paste that you use or choose to make a homemade version. You can also substitute the mushrooms, garlic, onion, and honey for alternative ingredients such as bell peppers, baby corn, green onions (the tops), and maple syrup.

This coconut curried chicken is a hearty stew, served over white rice. The white rice is completely optional. This dish would be great served over farro, couscous, or nothing at all. Just add more mushrooms and throw in additional vegetables if you’d like. It’s typically a two-day process, but it is worth it! 

A Note About Cooking the Chicken: 

The chicken is cooked thoroughly when a thermometer inserted into the thigh close to the bone reads 165 F while climbing. If the thighs are not quite there, check the breasts. Chicken breasts do not have as much fat as the thigh so they don’t take as long to cook. The breasts and the wings may have to be pulled out of the oven sooner than the legs and thighs.