LOW FODMAP BUTTER CHICKEN POTTED PIES TOPPED WITH NAAN LIDS

3 December 2019 By

What’s better than low fodmap butter chicken? I’d say a potted Low FODMAP Butter Chicken Pie topped with a delicious crunchy low fodmap naan lid.

Ingredients − Serves 6

Butter Chicken Filling

  • 1 tsp sweet smoked paprika
  • 1 jar Latasha’s Kitchen Low FODMAP Butter Chicken Simmer Sauce
  • 1 tbsp dried fenugreek leaves, finely crushed
  • 1 kg chicken thighs, chopped into bite-sized pieces
  • 150 g butter
  • 2-3 tbsp store bought cashew or almond paste
  • ⅔ cup cream
  • 1 cup coriander leaves, finely chopped

Lo-fo Mini Naan Breads

  • 1¼ cups Healthy Bakers lo-fo pastry flour
  • ½ tsp salt
  • ⅓ tsp sugar
  • 1 flat tsp active dry yeast
  • 50 ml warm water plus a little extra
  • 2 tbsp garlic infused olive oil
  • pinch of baking soda
  • ⅓ cup lactose free yoghurt
  • fresh coriander or kalonji seeds optional

Method

Butter Chicken Filling

  1. Pre-heat oven to 180˚C.
  2. In a stove-top to oven casserole dish, add oil and when hot add in chicken pieces, sweet paprika and cook until light golden brown. Next pour in Latasha’s Kitchen Low FODMAP Butter Chicken Simmer Sauce. Sprinkle with crushed methi and transfer to a hot oven. Cover tightly and place in the oven for 15 to 20 minutes or until the chicken is just cooked.
  3. Remove the dish from the oven and carefully pick out all the chicken pieces and set them aside. Cool briefly, then transfer the sauce contents to a wet blender. Blend the cooking liquid to a smooth sauce. Let cool for several more minutes then add the butter, cashew paste, cream and coriander. Blitz again briefly. The sauce should now be thick enough to coat the back of a spoon.
  4. Return the chicken pieces to the casserole dish, and pour the blended sauce over the chicken. Stir gently to combine and season generously with salt and pepper. Divide this mixture among six one-cup capacity ramekins.
  5. Cut the lo-fo naan bread into circles to fit the top of the ramekins and press down gently. Place into the hot oven for 15 minutes or until the naan lids are crisp (watch them to ensure they don’t burn). At this stage the chicken mixture should have thickened and reduced slightly and may even ooze out a little.
  6. Serve piping hot.

Lo-fo Mini Naan Breads

  1. Add the sugar and yeast to the warm water, mix well and set aside for about 5 minutes to activate the yeast.
  2. Put the flour, salt and baking soda in the bowl of an electric mixer fitted with a hook attachment. Add the lactose-free yogurt, garlic-infused olive oil, and the activated yeast. Knead for a few minutes until the dough is smooth and pliable.
    Note: the dough has to be soft, but not sticky.
  3. Make the dough into a ball and put it in a bowl. Cover and set aside in a warm place to rise for about 1−2 hours, or until it doubles in volume.