1 tsp sunflower oil
1 stalk celery, chopped
1 carrot, chopped
1 large or 2 small boneless, skinless chicken thigh fillets, cut into chunks
2 tsp low FODMAP curry paste
a third of a mug basmati rice
two-thirds of a mug low FODMAP chicken stock
2 tomatoes, quartered
half a mug frozen leaf spinach
Heat the oil in a frying pan, then fry the vegetables for 5-6 mins until softened.
Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
Pour in the chicken stock and throw the tomatoes. Bring to the boil, lower the heat, then cover the pan with a lid.
Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender.
Give everything a good stir, season to taste, then serve.
Recipe adapted from: Good Food