Mild chicken curry with rice

Cook the spiced chicken and basmati rice in separate pans, then bring them together to serve. Lactose-free yoghurt and tomato sauce form the coating for the chicken, with the vegetable butter stirred in at the end.

Ingredients for 4 servings:

For the Butter Chicken:

• 1 pound chicken breast, diced
• 1 tablespoon garlic oil
• 1 tablespoon ginger oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper (optional, adjust to taste)
• 1 cup lactose-free yoghurt
• 1 cup FODMAP-friendly tomato sauce
• 2 tablespoons liquid vegetable butter
• Salt and pepper to taste

For the Basmati Rice:

• 1 cup basmati rice
• 2 cups water
• A pinch of salt

Instructions:

For the Butter Chicken:

1. Warm the garlic and ginger oils in a large pan over medium-high heat. Add the cumin, coriander, paprika, turmeric and optional cayenne, stirring for about a minute until fragrant.
2. Add the diced chicken and cook until it is no longer pink on the outside.
3. Stir in the yoghurt and tomato sauce. Reduce to low heat and simmer for 15-20 minutes, until the chicken is cooked through.
4. Let the vegetable butter melt into the sauce, then season with salt and pepper.

For the Basmati Rice:

1. Rinse the rice under cold water until the water runs clear.
2. Put the rice, water and salt in a saucepan and bring to the boil.
3. Cover, reduce the heat and simmer until the rice is cooked and the water absorbed, usually about 15-20 minutes.

Spoon the butter chicken over the basmati rice to serve.

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Original recipe measurements are retained. Where cups, tablespoons or Fahrenheit are given, no Australian metric conversion has been made.