Mild Chicken Coconut Curry (Low-FODMAP)

Ingredients

• 650 gboneless skinless chicken breast
• 400 mllight coconut milk
• ¼can (796 ml) diced tomatoes
• 2medium carrots
• 1red bell pepper
• 80 gbaby spinach
• 2 tbspfresh ginger, grated
• ¾ tspground turmeric
• 1½ tspground cumin
• ¾ tspsmoked paprika
• 3 tspgarlic-infused olive oil
• 3 tsplime juice
• ¾ tspsalt
• 240 gdry long-grain white or basmati rice
• 6 gfresh cilantro

Method

1. Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Cut the chicken into 2.5 cm (1 inch) pieces. Slice the carrots and pepper.

3. Warm the garlic-infused oil in a large deep skillet over medium heat. Add the ginger, turmeric, cumin and smoked paprika and stir for 1 minute until fragrant.

   1 min timer

4. Turn the heat to medium-high, add the chicken and brown for about 5 minutes, turning.

   5 min timer

5. Add the carrots, pepper, diced tomatoes and coconut milk. Bring to a simmer, then cook over medium-low heat for 15 minutes, until the carrots are tender and the chicken reaches 74°C (165°F).

   15 min timer

6. Stir in the spinach until wilted, then add the lime juice and salt.

7. Serve over the rice with chopped cilantro.

Storing and reheating

Keeps 4 days.