500g potato, peeled and cut into bite-size pieces
1 tbsp olive oil
4 skinless chicken thigh fillets, each cut into large chunks
1 large carrot, sliced
2 tbsp low FODMAP curry paste
2 large tomatoes, roughly chopped
2 tbsp lactose free cream (optional)
Serves - 2
Cook the potatoes in boiling, salted water for 5-7 mins until just tender.
Drain well, then set aside. Meanwhile, heat the oil in a large frying pan, then add the chicken and carrot.
Cook for 5-6 mins until the chicken is browned and cooked through.
Stir in the curry paste, cook for 1 min, add the tomatoes, then cook for another min.
Pour in 100ml boiling water and mix well. Simmer for 5 mins, add the spinach, then cook for 2 mins until wilted.
Fold in the potatoes, lactose free cream (if using) and heat through. Serve with rice.
Recipe adapted from: Good Food