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Low FODMAP Chicken Pumpkin Curry
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Low FODMAP Chicken Pumpkin Curry

An Indian chicken tikka made with garam masala, spices, pumpkin puree, and coconut milk. Serve over basmati rice for the perfect fall dinner!
Course Main Course
Cuisine Indian
Keyword chicken, curry, gluten-free, low-fodmap, pumpkin
Prep Time 15 minutes
Cook Time 40 minutes
marinating time 1 hour
Total Time 55 minutes
Servings 4

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breast, cut into chunks
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons maple syrup
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 tablespoon FODY Garlic-Infused Oil
  • 1 tablespoon minced fresh ginger root
  • 1 1/2 teaspoons garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground turmeric
  • 3/4 cup canned pumpkin puree
  • 3/4 cup canned light coconut milk
  • 3 tablespoons plain yogurt (lactose-free if needed)
  • fresh chopped cilantro
  • steamed basmati rice

Instructions

  • Coat a 13" x 9" baking dish with cooking spray. Place chicken evenly in bottom of dish. In a small bowl, whisk together the lime juice and maple syrup. Drizzle over the chicken. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • In a large skillet, heat the garlic-infused oil over medium heat. Add the ginger and dried spices and saute until spices are lightly browned and fragrant, about 3 to 5 minutes. Remove from heat and whisk in the pumpkin and coconut milk. Stir in the yogurt and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Pour pumpkin mixture evenly over top of the chicken and cover tightly with aluminum foil. Place in the refrigerator to marinate for one hour.
  • Preheat oven to 450 degrees F. Bake chicken covered for 40 minutes.
  • Sprinkle with cilantro and serve over basmati rice.

Notes

Adapted from Food.com: Tikka Chicken with Pumpkin Curry