This is my own version of chicken curry, reduced in fructose and yet really flavorsome with all the spices. I personally prefer the recipe with coconut cream, but you can switch it for greek yogurt if you want to reduce the symptoms of fructose intolerance. I also use garlic powder instead of fresh garlic for the same reason, however, I do recommend for you to test your tolerance to garlic powder adding it to one of your usual meals with low fructose.
INGREDIENTS:
– 1 kg of cubed chicken thighs
– Salt to taste
– Pepper to taste
– 1 tbsp of curry powder
– 1 tbsp of turmeric powder
– 1 tsp of smoked paprika
– 1 tsp of garlic powder or 1 clove of fresh garlic
– 1 tbsp of dijon mustard
– 1 tbsp of minced fresh ginger
– 100 ml of coconut cream or greek yogurt
– 1 tbsp of extra virgin olive oil
– A splash of water or chicken broth
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