Indulge in the ultimate comfort food experience with our tantalising Low FODMAP Butter Chicken Loaded Fries recipe. Perfectly seasoned fries are generously smothered with a creamy, aromatic butter chicken sauce, creating a dish that's bursting with flavour yet gentle on the stomach.
Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian
Serves 4-6
Prep time: 5 minutes
Cook time: 50 minutes
Ingredients
Fries:
- 4-5 medium - large potatoes
- Olive oil
- Salt and pepper
Topping:
- 1 tablespoon butter
- 3 tablespoons ‘Butter Me Up’ spice mix
- 1 tablespoon tomato paste
- 1 can crushed tomatoes
- 600g boneless/skinless chicken thighs cut into 3 cm chucks *
- 150ml cream (or coconut cream if lactose intolerant)
- 1 cup grated cheese such as Tasty or Edam
- Coriander (optional for garnish)
Method
- Pre-heat the oven to 180 degrees.
- Cut the potatoes into chips, spread on a baking tray, drizzle with oil and season generously with salt and pepper. Bake for 30 - 40 minutes until golden and tender.
- Whilst your chips are cooking, prepare your butter chicken. Melt butter in a pot or deep pan on medium heat. Add Butter Me Up spice mix and cook for 1 minute, until fragrant. Add the tomato paste and crushed tomatoes and simmer for 5 minutes. Add the chicken and simmer for about 5-6 min or until chicken is cooked through. Stir in the cream and simmer for a further 5 min.
- Once the chips are cooked, pour the butter chicken curry over the top of the fries, sprinkle evenly with cheese. Grill for 5-10 minutes until the cheese is melted.
- Garnish with chopped coriander and enjoy!
