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Video: Low FODMAP Chicken Curry

Video: Low FODMAP Chicken Curry

by FoodMaestro | 20 May 2016

A quick and tasty Low FODMAP Chicken Curry recipe that's easy to make.

This curry base sauce also works well with prawns or fish and is served with brown basmati rice.

Serves 2


  • 2 x chicken breasts
  • 400ml chopped tomatoes
  • 100g spinach leaves washed and stalks removed
  • 2cm fresh peeled and grated ginger
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 lime
  • 2 tbsp olive oil
  • 2 tbsp lactose free plain yoghurt
  • 4 heaped tbsp fresh coriander leaves
  • 225g/8oz brown basmati rice
  • You can add a little chili powder if you want it spicy


  • 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.
  • 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 in a blender.
  • Meanwhile 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 20 minutes or until rice is cooked.
  • Heat the remaining oil, brown the chicken pieces. Add the curry sauce and spinach leaves, simmer for 10 minutes. Stir in the yoghurt. Season to taste.
  • Serve with the rice and chopped coriander on top.

Low FODMAP Chicken Curry



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