1 tbsp sunflower oil

1 carrot, chopped

1 celery stalk, chopped

450g boneless, skinless chicken thigh, cut into bite-sized pieces

2 tbsp low FODMAP curry paste

1 tbsp garlic infused oil

500g potato, cut into small chunks

400g can chopped tomato

1 tsp sugar

100g baby spinach

3 tbsp lactose free cream

basmati rice, to serve

Serves - 4


Heat the oil in a pan, add the vegetables and cook over a low heat for about 5 mins until softened. Increase the heat slightly, add the chicken pieces and brown.

Stir in the curry paste and garlic infused oil, cooking for 2 mins before adding 100ml water, the potatoes and chopped tomatoes.

Simmer for 20-30 mins until the chicken is cooked through and the potato is tender – add a splash more water if it starts to look dry.

Season to taste and add the spinach, removing the pan from the heat and stirring until the spinach has wilted. Add the lactose free cream, then serve with basmati rice.

Recipe adapted from: Good Food
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