This warming curry builds its flavor from tender chicken thighs simmered low and slow in a rich, spiced tomato-coconut sauce. Fresh ginger, curry powder, cumin, turmeric, and a touch of cayenne bloom together to create deep, fragrant layers of flavor without any single note overpowering the dish. Full-fat coconut milk gives the sauce its silky body, coating each bite of chicken until it's fall-apart tender and glossy. A quick sear locks in color and flavor before everything finishes cooking together in one pan, making cleanup as easy as the method itself. Finished with a scatter of fresh cilantro and spooned over rice or alongside naan, it's a cozy, satisfying dinner that fits neatly into a low FODMAP kitchen. It's the kind of meal you'll want in regular rotation, comforting, fragrant, and easy to make your own.
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A serving of up to about 1/3 cup of diced tomatoes is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
Pat the chicken pieces dry and season all over with 1/2 tsp salt and the black pepper.
Heat the oil in a large (12-inch) skillet or wide saucepan over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3 minutes, until the undersides are lightly golden. Stir and cook 2 minutes more, until opaque on all sides. Transfer the chicken to a plate — it will finish cooking in the sauce.
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