Low FODMAP Tandoori Chicken
- Category : Low FODMAP, Main Dishes
Low FODMAP | Recipe
INGREDIENTS :
- ½ cup full-fat canned coconut milk
- 2 tablespoons garlic-infused olive oil
- 1 tablespoon ground paprika
- 1 teaspoon salt (save until the end, if using slow cooker instructions)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, optional
- 1 to 1.25 pounds boneless, skinless chicken thighs or breasts
INSTRUCTIONS
Marinate & Grill Option
- In a medium bowl (with a lid) whisk together coconut milk, oil, paprika, salt, coriander, cumin, ginger, turmeric, and optional cayenne pepper.
- Add chicken and stir until the chicken is well-coated with marinade. Marinate for at least 1 hour, but ideally 8 hours.
- When ready to cook, preheat grill or oven broiler. Remove the chicken from the marinade and discard any remaining marinade. Grill (or broil) the chicken until cooked. Chicken is fully cooked when a food thermometer inserted into the thickest part reads 165°F.
- Serve chicken warm.
Slow Cooker Instructions (Shredded Chicken Option)
- Place coconut milk, oil, paprika, coriander, cumin, ginger, turmeric, and optional cayenne in a slow cooker. Whisk to mix.
- Add chicken. Stir until chicken is evenly coated with sauce. Cook on low for 4-6 hours or until the chicken easily shreds.
- Once cooked, use two forks to shred chicken into the remaining liquid. Add seasoning to taste. I use less salt for this method, about ½ teaspoon.
- Serve chicken warm.
