A tasty way to get your kids used to more complex flavors. You can use a curry with mild heat. Or replace the apples and peas with Bok Choy and Sno Peas, and ramp up the heat for a more “grown-up” experience
This is a hybrid recipe using Indian curry seasoning, whose exotic smell wafts pleasantly through the house for days, and coconut milk, which lends Thai cooking its thick and velvety sauces. I love both. But, especially with apples, this is nowhere near authentic! Still it makes for a simple dish on a busy weeknight and it tastes great! Plus, I get extra hugs from Luke whenever I make it. Curry powder is usually made with turmeric and ginger, both of which have anti-inflammatory and other healing properties. Plus, the complex flavor profile, turns any dish into something new and exciting.
1 onion, diced
1 clove garlic
3 scallions (green parts only for lowFODMAPs)
1 medium apple, sliced (substitute bok choy for lowFODMAPs)
1 Tablespoon coconut oil
1 Tablespoon curry powder
1 teaspoon coconut aminos
2/3 cup coconut milk
2/3 cup chicken stock (homemade is best!)
2 chicken breasts (about 1 lb.), cubed
1 cup frozen peas
salt and pepper
1/4 cup cilantro, chopped
In a wok or large frying pan, heat coconut oil over medium-high heat. Fry the onion until soft, about 5 or 6 minutes. Add the garlic and fry until fragrant, 30 seconds to a minute (for low FODMAPs, remove onion and garlic, strain, and return oil to pan). Add the curry powder and cook, stirring until all is coated and powder starts sticking to the pan, about another minute or two more. Add the coconut aminos, coconut milk, chicken stock and salt and pepper.
Add the chicken and apples and bring the sauce to a boil. Then reduce and simmer for 6 to 8 minutes, until the chicken is cooked through. Add the peas and scallions and cook for another 1 to 2 minutes.
Serve with cauliflower “rice”, lime wedges and fresh cilantro.