FODMAPs, a dietary approach often used to manage digestive issues, don’t have to mean sacrificing flavor or culinary creativity. This dish is a testament to that, blending the best of diverse culinary traditions into a harmonious symphony of taste.
Ingredients:
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
Image Source: gomacro.com
Preparation Process:
Total Time: 45 minutes
1. Prep the Protein: Season the chicken cubes with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove from the pan and set aside.
2. Sauté the Aromatics: In the same skillet, add the onion and garlic. Sauté until softened, about 5 minutes.
3. Build the Flavor Profile: Stir in the red bell pepper, cherry tomatoes, curry powder, turmeric powder, and cayenne pepper. Cook for 2-3 minutes, or until the vegetables are tender.
4. Create the Sauce: Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce heat and simmer until the sauce thickens slightly.
5. Reintroduce the Protein: Return the cooked chicken to the skillet, coating it with the flavorful sauce. Simmer for an additional 5 minutes, or until the chicken is cooked through.
6. Serve and Enjoy: Garnish with fresh cilantro and serve over cooked rice or quinoa.
A Fusion of Flavors
This dish is a delightful fusion of Indian and Thai cuisine. The rich, aromatic curry powder and turmeric lend a warm, earthy flavor, while the coconut milk adds a creamy, tropical touch. The vibrant bell peppers and cherry tomatoes provide a burst of color and freshness.
As you savor each bite, let your taste buds journey through the diverse culinary landscapes that inspired this creation. This dish is more than just a meal; it’s an invitation to explore the world, one flavor at a time.
