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Serving Idea: Slow Cooked Chicken Madras

Serves 4

Ingredients

1 jar of SOME Foods Southern Indian Madras
1kg of chicken pieces (bone in, skin on) or 600g deboned chicken pieces
250ml low FODMAP chicken or vegetable stock (we've made our own)
1/4 cup cornflour (make sure it's 100% corn)
1/4 cup oil
4 medium carrots, peeled and cut in half
4 small potatoes, peeled and cut in quarters

Photo of low FODMAP Eggplant Parmigiana

Method 

Preheat the oven to 160°C.

Put the cornflour in a shallow bowl and toss in the chicken pieces until lightly and evenly coated.

Heat the oil on the stove top in a heavy based casserole dish large enough to fit the all chicken pieces in a single layer. Fry the chicken pieces for about 3 minutes on all sides or until golden. Remove the chicken to a plate for now.

Add to the casserole dish a jar of SOME Foods Southern Indian Madras and the stock. Stir to combine and heat until the sauce is bubbling. Add the carrots, potatoes and chicken pieces to the casserole dish and arrange so that the ingredients are mostly covered by the fluid - they don't need to be completely submerged.

Put the lid on the casserole dish and place into the pre-heated oven. Cook for about 2 hours if you're using chicken with the bones in and for about 1 hour if you're using deboned chicken, turning the chicken pieces once or twice during this time.  Check the fluid levels when you're turning the chicken and if it's starting to look dry, add a bit of water or more stock if you have some on hand. (We didn't need to add any more to our 30cm casserole dish when we made this recipe.)

Remove from the oven and serve with gluten free bread or naan to mop up the sauce that will have thickened slightly from the cornflour.

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