This easy low FODMAP chicken curry turns a favorite Indian takeout classic—butter chicken—into a dairy-free, gut-friendly meal that still feels rich and satisfying thanks to ghee and coconut milk. If you need a curry that won’t upset your digestion, this one is made for you.
One of my main goals when creating recipes for the SIBO Made Simple book was to prove that dietary restrictions don’t mean you have to give up the flavors you love. Takeout can feel like a rare indulgence when you’re eating to manage symptoms, so I wanted to recreate a comforting, familiar curry that’s gentle on the gut.
This recipe preserves the aromatic spices of the traditional dish while leaving out garlic, onion and heavy cream. Instead of cream, I use the thicker part of canned coconut milk and swap butter for ghee—a lactose-free clarified butter that delivers richness without lactose.
Butter chicken began in India as a practical, delicious way to revive leftover tandoori chicken in a creamy tomato sauce. Over time it found its way onto international menus and was popularized as “butter chicken.” This version keeps the comforting, mildly spiced profile but avoids ingredients that commonly trigger IBS or SIBO symptoms.
Ghee adds the buttery flavor and mouthfeel without the lactose, and coconut milk provides creaminess while remaining dairy-free. Turmeric and ground ginger are used generously to contribute warmth and depth—flavors that also work well in other low FODMAP chicken dishes.
If you prefer more heat, add a halved jalapeño to the simmering sauce or a few pinches of cayenne to the spice mix. If you’re not following a low FODMAP diet, you can include garlic and shallot in the spice base and use the whole can of coconut milk instead of diluting with stock.
Serve this curry over white or brown rice with a simple vegetable side, such as roasted broccoli, for a complete meal.
Read on for the full low FODMAP chicken curry recipe.
With health and hedonism,
Phoebe
Mild and Creamy Butter Chicken Curry (Low FODMAP)
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This recipe is adapted from the book SIBO Made Simple. Add jalapeño or cayenne for heat. If you aren’t following low FODMAP guidelines, use the full can of coconut milk and skip the stock.
Ingredients
- 4 tablespoons grass-fed ghee or coconut oil
- 1 tablespoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- 2 tablespoons minced fresh ginger
- 2 tablespoons tomato paste
- 1 cup full-fat coconut milk (thick part)
- 1/2 cup low FODMAP chicken stock
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon sea salt
- 2 pounds boneless skinless chicken thighs cut into 2-inch pieces
- 1/4 cup roughly chopped fresh cilantro leaves
Instructions
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In a large lidded saucepan, warm the ghee or coconut oil over medium-low heat. Add the turmeric, cumin, garam masala, minced ginger and tomato paste. Cook for 2 minutes, stirring, until a fragrant paste forms.
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Carefully whisk in the coconut milk, chicken stock, lemon juice and salt. Bring the sauce to a gentle simmer and cook over medium-low heat until it reduces slightly and takes on a golden hue, about 10 minutes. Fold in the chicken and simmer over medium heat, stirring occasionally, for 10 minutes. Cover and continue to simmer for another 5 to 10 minutes, until the chicken is tender and easily breaks apart with a spatula. Serve immediately, garnished with cilantro.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!