Simple flavorful chicken curry

chicken curry

– IBS, SIBO and low FODMAP friendly (no garlic, onion or other high FODMAPs)
– No artificial ingredients
– Allergens: No dairy, nuts, soy, shellfish, eggs

– Low sodium

All our recipes use fresh ingredients, no artificial flavoring and we limit the use of off-the-shelf sauces or spice mixes. If opting for a pre-made sauce or spice mix, make sure to read the label and understand all the ingredients.

Chicken curry is a popular dish from India that consists of chicken pieces cooked in a spiced tomato-based sauce. The sauce is typically made with a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala, along with onions, garlic, and ginger. To keep this low FODMAP and easy on the gut, this recipe does not use onion or garlic.

It can also include other ingredients such as yogurt, coconut milk, or cream, depending on the region and the recipe. Indian chicken curry can be served with rice, naan bread, or other Indian breads, and can be adjusted to suit individual preferences for spiciness and flavor. It is a flavorful and comforting dish that has become popular all over the world.

Delicious Indian chicken curry

Simple chicken curry that is quick and easy to make, and super delicious!
Prep10 minutes
Cook30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Keyword: chicken, gravy, ibs, low fodmap
Servings: 4
Calories: 293kcal


  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 tablespoon grated ginger
  • ½ teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon red chili powder optional
  • salt and pepper to taste
  • 2 medium tomatoes finely chopped
  • ½ cup water
  • fresh cilantro for garnish optional


  • Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.
  • Add cumin seeds and the grated ginger. Cook for 1-2 minutes until fragrant.
  • Add the tomatoes and sauté until tomatoes turn fully mushy.
  • Add the ground cumin, coriander, turmeric, red chili powder (if using), salt, and pepper. Mix well into the cooked tomatoes.
  • Add the chicken pieces and stir well to coat the chicken with the spices. Cook for about 5-7 minutes.
  • Reduce heat to low and let simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
  • If inclined, garnish with fresh cilantro. Enjoy the chicken curry with rice or roti/naan.


Nutrition: Carbohydrates:14g; Protein:28g; Fat:17g; Saturated Fat:3.3g; Cholesterol: 89mg; Sodium:845mg; Fiber:3.4g

The Candor website is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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