Chicken Curry
Discover a delicious Indian Chicken Curry Recipe
Prep:
|
Cook:
15 minutes
2 servings
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Medium
Ingredients
1 TBSP olive oil
¼ onion - thinly sliced/ diced but not pureed
2 cups spinach
¼ cup carrots
Salt to taste
⅛ tsp turmeric
⅛ tsp cumin powder
⅛ coriander powder
2 chicken breast or thighs
Pinches of garam masala if you can tolerate else skip
Cilantro for garnishing
Splash of lemon juice
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1 TBSP (15 ml) olive oil
¼ onion - thinly sliced/ diced but not pureed
60 grams spinach
30 grams carrots
Salt to taste
⅛ tsp (0.62 ml) .turmeric
⅛ tsp (0.62 ml) cumin powder
⅛ (0.62 ml) coriander powder
2 chicken breast or thighs
Pinches of garam masala if you can tolerate else skip
Cilantro for garnishing
Splash of lemon juice
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Rating
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Dietary Therapies
IBD-AID P2
SCD
mSCD
Dietary Requirements
Dairy-Free
Egg Free
Gluten-Free
Grain-Free
Lactose-Free
Nut Free
Shellfish Free
Soy Free
Instructions
- Put instant pot on sauté mode and add oil
- Add onions and sauté till it's soft
- Add spinach and carrots and the spices and sauté
- Add chicken breast and about 1/3 cup (80 ml) water and mix
- Cook for 10 minutes (14-15 for frozen)
- Once it's done cooking, add cilantro and a splash of lime/lemon juice and mix. Taste and adjust if needed
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Nutritional Info
Storage
Notes
- Works well with oats roti (see related recipes) and plain yogurt (leave out for dairy-, lactose-free). That covers the IBD-AID essential 8.
Used with permission from
Charmee Patel - Member of the IBD-AID Diet Support Facebook groupRelated Recipes
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