Chicken in a Coconut and Peanut Sauce

chicken in a creamy coconut and peanut sauce

Before I had to start avoiding high FODMAP foods I followed a few African-style peanut chicken curry recipes and loved them all so I decided to come up with a Coeliac friendly, low FODMAP version. I think this Chicken in a coconut and peanut sauce is just as delicious as those that I enjoyed previously even without the onion and garlic! I used chives and garlic infused oil as alternatives, which you may notice I do in a lot of my low FODMAP recipes to add flavour.

Peanut butter is one of my favourite things, I love it in smoothies, on porridge, in cakes and cookies and now in a curry! Not only does it make pretty much anything taste incredible it is naturally high in protein and healthy fats, thus boosting the nutritional content of your meal.

I am a serious spicy food fan so I like to add hot chilli flakes to this recipe to enhance the spice but if you prefer a milder dish then you will probably want to omit this ingredient.

chicken in a coconut and peanut sauce

Serves 3-4 with brown rice


1 tbsp garlic infused olive oil

400g chicken breast

1 red chilli

1 inch ginger, grated

1 tsp ground coriander

1 tsp ground turmeric

1 tsp ground cumin

½ tsp dried hot chilli flakes (if you like your food spicy)

1.5 tsp hot smoked paprika

3 tbsp fresh chives, chopped

1 pepper (I used ½ a red & ½ a yellow)

2 medium carrots, peeled

1 400g can coconut milk

100g smooth peanut butter

1 tbsp fresh coriander

½ tbsp tamari

Juice of 1 lime

Serve with brown rice, chilli flakes & coriander


  • Heat the oil in a pan over a medium heat
  • Finely dice the chilli then add it to the pan with the grated ginger, cook for 1 minute
  • Cut the chicken into 1 inch thick strips and stir fry with the chilli and ginger for 2-3 minutes until the chicken is no longer pink on the outside
  • Stir through the dried spices and fresh chives
  • In a jug, whisk together the coconut milk and peanut butter
  • Cut the carrot into 1cm thick half moons and the pepper into 1 inch chunks then add to the pan with the coconut and peanut mixture
  • Cover the pan and simmer for 10 minutes
  • Remove the lid and simmer for a further 10 minutes until the sauce has thickened, stir regularly
  • When the sauce has thickened remove the pan from the heat and stir in the fresh coriander, lime juice and tamari
  • Best served with a side of brown rice and garnished with more coriander and chilli flakes

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