Low Sodium Chicken Madras Curry

Total time1 hr

Prep time20 min

Cook time40 min

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Ingredients

4 servings

For the curry

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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1 ½ lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the spice base

1 tbsp garlic-infused oil
6 scallions, green tops only, thinly sliced
1 tbsp fresh ginger, finely grated
2 tsp madras curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground turmeric
¼ tsp cayenne pepper

For the sauce

1 can (14 oz) diced tomatoes, drained
1 can (13.5 oz) full-fat coconut milk
½ cup chicken broth
1 tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Pat the chicken pieces dry with paper towels and season with 1/2 tsp salt and black pepper. Heat 2 tbsp garlic-infused oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 4 minutes, until the underside is golden and releases easily from the pan. Flip and sear the second side for 2–3 minutes until golden. Transfer the chicken to a plate — it will not be cooked through at this stage.
2
Reduce the heat to medium and add the remaining 1 tbsp garlic-infused oil to the same pan. Add the scallion green tops and grated ginger and cook, stirring frequently, until softened and fragrant, about 2 minutes.

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