100g lactose free yogurt

2 heaped tbsp low FODMAP curry paste

2 skinless chicken breasts, cut into chunks

1 large carrot, chopped

1 red pepper, cut into chunks

250ml passata

250g pouch cooked basmati rice

small bunch coriander, roughly chopped


Mix together 75g of the lactose free yogurt with 1 tbsp of the low FODMAP curry paste and some seasoning.

Add the chicken and leave to marinate for at least 15 mins or up to overnight in the fridge.

Heat the remaining curry paste, the carrot and a good splash of water, and soften for 5 mins, stirring often.

Tip in the pepper chunks and passata, and simmer while you cook the chicken.

Heat the grill to High, remove the chicken from the marinade and shake off any excess. Grill under a high heat until starting to char at the edges.

Tip the rice and peas into a pan with a splash of water and heat through.

Stir most of the coriander into the sauce. Serve the rice alongside the chicken and sauce, scattered with the remaining coriander and the remaining lactose free yogurt on the side.

Recipe adapted from: Good Food

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