Mold Detox Friendly Chicken Madras Curry

Total time1 hr

Prep time20 min

Cook time40 min

Mold Detox Friendly Chicken Madras Curry

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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
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

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
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
½ tsp ground turmeric
¼ tsp cayenne pepper
Ingredient note
Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.

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

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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