Ingredients


1 tbsp low FODMAP curry paste

1.5kg/3½lb whole chicken

4 tbsp lactose free yogurt

2 tbsp paprika

1 tsp chili powder

1 tsp ground cumin

2 tbsp lemon juice

2 tbsp vegetable oil

1 tsp salt

½ tsp turmeric

1 tbsp tomato purée

2 tsp peeled and finely grated root ginger


Serves - 4-6




Method


Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.

Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin.

Cover and refrigerate for eight hours or overnight.

Preheat the oven to 180C/350F/Gas 4. Place the chicken in a roasting tin and cover with foil.

Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade.

Remove chicken from the oven and leave in a warm place to rest for 20 minutes.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Whole tandoori chicken