Low FODMAP chicken and spinach curry with ginger
A mild, fragrant chicken curry built on ginger, tomato and warm spices, with no onion or garlic in sight.
- Time45 mins
- LevelEasy
- Costabout £1.80 a head
Ingredients
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Method
- 1
Heat the garlic infused oil in a large pan over a medium heat. Add the ginger and spices and stir for 1 minute, until it smells warm and toasty.
1 min - 2
Add the chicken and turn it in the spices for 4 minutes, until the outside turns pale.
4 min - 3
Pour in the tomatoes, water and salt. Bring to a simmer and cook for 20 minutes, until the chicken is tender and the sauce has thickened.
20 min - 4
Meanwhile, cook the rice following the packet instructions.
- 5
Stir the spinach into the curry and cook for 2 minutes, until wilted. Stir in the lime juice.
- 6
Serve over the rice, scattered with the spring onion greens.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.