Low-FODMAP diets can be a bit bland so this is a great dish for a blast of flavour. The turmeric and ginger both have natural anti-inflammatory effects and are both good for the digestion. If you are able to tolerate it you can add a little chilli powder to give it a bit more of a kick. This curry base sauce works well with prawns or fish and you can use crème fraîche if you can’t find a lactosefree yoghurt such as Arla.
Preparation time 10 mins
Cooking time 20 mins
2 x chicken breasts
400ml chopped tomatoes
100g spinach leaves washed and stalks removed (or coriander or green beans)
2cm/1” fresh peeled and grated ginger
1 tsp garam masala
1 tsp turmeric
1 tsp cumin
2 tbsp olive oil
2 tbsp plain yoghurt
4 heaped tbsp fresh coriander leaves
100g brown basmati rice
1. Cut the chicken on to bite sized chunks. Put them in a bowl and add the juice of the lime and ½ tsp salt. Set aside to marinade for a few minutes.
2. Put the rice in a large pan and add double the volume of water. Bring the rice up to the boil. Cover and simmer for 15 minutes or until rice is cooked. Set aside covered until ready to serve.
3. Heat 1 tbsp of olive oil. Add the ginger and spices and cook for a couple of minutes. Add the tin tomatoes and 1 tbsp fresh coriander, season to taste. Simmer for ten minutes then blend with a hand blender.
4. Heat the remaining oil, brown the chicken pieces. Add the curry sauce and spinach leaves, simmer for 10-15 minutes.
5. Stir in the yoghurt. Season to taste.
6. Serve with the rice and chopped coriander on top.