Ingredients:

1 tbsp extra virgin olive oil

1 bell pepper, chopped

2 large chicken breasts, cut into cubes

1 can full-fat coconut milk

1 tbsp organic curry powder 

1/2 tsp turmeric

1 tsp sea salt (more if desired)

1 tsp minced ginger 

1/2 cup organic chicken broth or 1 scoop chicken broth powder

1 tsp tapioca flour

1/4 cup fresh cilantro, chopped

1/4 lime, for serving

Optional:  To thicken the sauce, add in an extra 1–2 tsp tapioca flour

Optional:  Add 1 cup carrots, zucchini and/or bamboo shoots (these are low-FODMAP veggies)

Instructions:

Step 1: In a large skillet, sauté the bell pepper in olive oil.

Step 2: Add chicken to pan and fry for about 8 minutes, or until chicken is slightly browned. (You can add a little more olive oil if needed.)

Step 3: Add curry powder, turmeric, and ginger to the pan and fry for 20 seconds until fragrant. Immediately add coconut milk and stir to combine.

Step 4: Add chicken broth and tapioca powder to thicken the sauce. Add salt and stir in to combine.  

Step 5: Allow pot to simmer for about 10 minutes to thicken the sauce.

Step 6: Once sauce has thickened, your curry is ready. Serve with cooked basmati or brown rice, fresh cilantro leaves and splash of lime juice.

Step 7: Enjoy!