This reflux-safe curry skips the usual tomatoes and spicy seasonings for a gentle, flavorful blend that’s easy to digest. Coconut milk adds richness, while tender chicken and mild spices give depth without the discomfort. It’s a quick, 35-minute low acid dinner you can feel good about—warm, soothing, and GERD-conscious.

Ingredients Needed:

1 tbsp avocado oil: gentle cooking fat
1 cup green onion tops or ½ tsp asafetida (optional): substitute for onion
1 clove garlic (optional): omit if sensitive
1 tbsp fresh ginger: peeled and minced
1 tbsp mild curry powder: no chili or mustard
1 tsp ground cumin: reflux-friendly in small amount
½ tsp garam masala: use mild blend only
½ tsp ground turmeric: adds color and warmth
½ cup pureed cooked carrots or roasted red bell pepper: low acid tomato replacement
1 can full-fat coconut milk: creamy, soothing base
1 lb chicken breast or thighs: cubed
½ tsp sea salt: adjust to taste
Optional: ¼ cup chopped fresh cilantro

How To Make Low Acid Chicken Curry:

Cook the Aromatics:
Heat a large skillet over medium. Add oil and sauté green onion tops, garlic (if using), and ginger for 3–4 minutes until soft.

Toast the Spices:
Add curry powder, cumin, garam masala, and turmeric. Stir and cook for 30–60 seconds until fragrant.

Add Liquids:
Stir in pureed carrots (or bell pepper) and coconut milk. Simmer gently for 6–8 minutes to let flavors blend.

Add Chicken:
Stir in cubed chicken. Simmer 8–10 minutes, stirring occasionally, until chicken is cooked through.

Finish and Serve:
Season with sea salt. Stir in optional cilantro. Serve warm with low acid rice or mashed potatoes.

Recipe Tips:

Use carrot puree instead of tomatoes for a low acid base.
Choose a mild curry blend with no chili or mustard.
Skip onion, garlic, and black pepper if sensitive.
Coconut milk keeps it rich and reflux-friendly.
Serve with low acid grains like white rice or quinoa.

How to Store & Reheat:

Fridge: Store in airtight container up to 4 days.
Freezer: Freeze in portions up to 2 months.
Reheat: Warm gently on stovetop or microwave, stirring often.

Nutrition Facts (per serving, approx.):

Calories: 340
Sodium: 270mg
Protein: 26g
Fat: 22g
Carbs: 8g
Fibre: 2g
Sugar: 3g

FAQs:

Can I eat curry with acid reflux?
Yes, if made without tomatoes, spicy chili, or vinegar. This version uses low acid spices and coconut milk for a reflux-safe alternative.

What can I use instead of tomatoes in curry?
Pureed carrots or roasted red bell peppers are gentle, low acid swaps that still add color and flavor.

Is coconut milk OK for low acid diets?
Yes. Full-fat coconut milk is creamy and soothing, often well-tolerated by those with GERD.

Which spices are reflux-safe?
Mild curry powder, turmeric, and cumin in small amounts are usually well tolerated. Avoid chili powder and mustard seeds.

Can I freeze chicken curry?
Yes. This curry freezes well. Portion into containers and reheat gently to keep texture smooth.

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