Vietnamese Chicken Curry {low FODMAP, GF}

I love a good slow cooker. Spend an extra 10mins (if that) when you're preparing one meal, to throw some things in a pot for the next nights dinner and 24 hours later you walk in the door and dinner is pipping hot and ready to eat immediately. Winner.

This baby is an adaptation from Sarah Wilson's recipe from her book 'I quit sugar for life' - a great read. I've simply changed a few ingredients to make it low FODMAP, without compromising on the flavour.

Serves 4


4 chicken breasts or thighs - skin left on, bone in
4 Tab curry powder
3cm knob ginger, finely diced
1 stalk lemon grass, finely diced
2 Tab garlic oil
2 medium sweet potatoes, cut into 2.5cm pieces
2 carrots, cut into 2.5cm pieces
2 sticks celery, cut into 2.5cm pieces
1 parsnip, cut into 2.5cm pieces
1 cup chicken stock
400mL coconut milk
2 Tab fish sauce
2 bay leaves
1/2 tsp granulated stevia (optional)
2 Tab cornflour


The night before pop the chicken into the bowl of the slow cooker, and sprinkle over two tablespoons  of the curry powder, garlic oil, lemon grass and ginger.  Mix together, cover and leave it to marinate in the fridge over night, or at least for an our. If you want to be super prepared dice the sweet potato, parsnip, celery and carrots now to make the morning a breeze. Store in the fridge in an air tight container.

In the morning add all the veggies, chicken stock, coconut milk, fish sauce, bay leaves, stevia, and remaining two tablespoons of curry powder to the chicken mix, and combine well. Fire up the slow cooker and pop it on low for 8 hours (or high for 4 hours if you need to speed it up).

When you get home that evening about 20mins before you want to eat go through the mixture and pull out the two bay leaves and all the chicken bones, the tender meat should have deliciously fallen off by this stage. Sift through the mixture and make sure you remove any small bones or pieces of cartilage that may have separated from the main bone. Take about half a cup of the liquid out of the pot, and mix with the cornflour until it dissolves. Add that back to the pot then pop it on high for the remaining 20min.

Serve hot. With the amount of veggies in there you won't need to serve it on rice. A nice addition is to to serve it with toasted flat bread for a crunchy side.