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

125g spinach

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
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Chicken & potato curry