Asian chicken curry

My family love this mild creamy yellow curry! The turmeric which gives this dish an earthy taste, is well known for its ability to act as an anti-inflammatory superfood. For those on a low FODMAP diet, you may need to remove the split peas and replace with green beans.

Prep Time 20mins
Cook Time 1.5 hrs
Servings 4 people


  • 1 cup dry split yellow peas
  • 400ml bone broth (see bone broth recipe)
  • 1 tin of coconut milk
  • 2 medium onions chopped
  • 2 cloves of garlic chopped finely
  • 3 large chicken breasts chopped
  • 4 medium potatoes sliced with skin on
  • 4 shiitake mushrooms
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp curry powder
  • ½ tsp cumin
  • 5 Thai basil leaves chopped or 1 heaped teaspoon of Thai basil leaves (Thai Taste)
  • Salt and pepper to taste
  • Handful of chopped parsley to serve


  1. Soak the split peas overnight and rinse well in the morning
  2. Cook the split peas in the bone broth, you may need to add a little water (I prefer to do this in the Instant Pot so I don’t need to keep an eye on it)
  3. In a saucepan, gently fry the onion and garlic in a tablespoon of the fat from the coconut milk. Add a splash of hot water, the chicken, potatoes, mushrooms, spices and basil leaves and cook for 10 minutes
  4. Mix the split peas solution into the saucepan with all the remaining coconut milk and cook on a low heat for 30 minutes. I prefer to do this stage in a slow cooker and leave the curry to cook slowly for several hours to infuse all the flavours
  5. Add salt and pepper to taste, and garnish with parsley and serve with rice

For a lower carbohydrate dish, replace the rice with a big salad and some steamed vegetables