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Fluffy basmati rice next to creamy coconut chicken curry in a black bowl

Low-FODMAP Coconut Chicken Curry with Basmati Rice

This Low-FODMAP Coconut Chicken Curry with Basmati Rice brings together fragrant spices, tender chicken, and fluffy rice in an IBS-friendly feast. Ready in 40 minutes, it’s a balanced meal with 28g protein per serving – no onion, no garlic, no compromise on flavor!
Why You’ll Love This
✅ Digestion-Friendly – Uses asafoetida (hing) instead of triggering aromatics
✅ Meal-Prep Champion – Components stay fresh for 3 days when stored separately
✅ Restaurant-Worthy, Homemade Easy – Toasted spices and coconut milk create luxurious depth
✅ Macro-Balanced – 480 kcal with 45g carbs + 18g fats for sustained energy
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine Indian
Servings 4 people
Calories 480 kcal

Equipment

  • Medium Pot with Lid For cooking basmati rice (needs tight-fitting lid for perfect steam)
  • Large Sauté Pan or Dutch Oven For curry (choose heavy-bottomed for even heat)
  • Fine-Mesh Strainer For rinsing rice (removes excess starch)
  • Wooden Spoon For stirring spices (won’t scratch pans)
  • Measuring Tools 1-cup measure + 1-tbsp/spoon set (critical for low-FODMAP accuracy)

Ingredients
  

For the Rice

  • 1½ cups (300g)  basmati rice
  • 2½ cups (600ml) water
  • 1 tbsp coconut oil
  • 1 tsp cumin seeds
  • ½ tsp salt

For the Curry

  • 500 gm  chicken breast, cubed
  • 1 can (400ml) coconut milk
  • 1 tbsp coconut oil
  • 1 tsp asafoetida (hing)
  • 1 tsp  turmeric
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 cup (100g) spinach
  • Salt to taste

Instructions
 

Cook the Perfect Basmati Rice

  • Rinse rice in a strainer until water runs clear (2-3 mins).
  • Heat oil in a pot. Toast cumin seeds 30 sec until fragrant.
  • Add rice, water, and salt. Bring to boil.
  • Cover, reduce heat to low, simmer 12 mins.
  • Remove from heat. Let sit covered 5 mins, then fluff.

Make the Coconut Chicken Curry

  • Heat oil in a pan over medium-high.
  • Sear chicken 5 mins until golden. Remove and set aside.
  • In same pan, toast all spices (asafoetida, turmeric, cumin powder, coriander) 30 sec.
  • Reduce heat to low. Add coconut milk, stir well.
  • Return chicken to pan. Simmer covered 15 mins.
  • Stir in spinach until wilted (2 mins). Season with salt.

Serving

  • Plate 1 cup rice + ¾ cup curry per serving.
  • Garnish with fresh cilantro and lime wedge.

Notes

Nutrition Facts (Per Serving)

Calories 480 kcal
Protein 28g
Carbs 45g
Fiber 3g
Fat 18g
 
  • Timing Tip: Start the curry after the rice has been simmering for 5 mins.
  • Low-FODMAP Check:
    • Coconut milk: ≤½ cup/serving
    • Spinach: ≤75g/serving
  • Meal Prep: Store components separately for up to 3 days.
Keyword High-protein low-FODMAP meals, IBS-friendly Indian recipes, Low-FODMAP