Mild chicken curry with rice

A mild, creamy curry for a weeknight dinner. Using individual spices makes it easier to check what goes into the sauce.

Serves or makes: 4

Ingredients

• 500 g chicken breast, diced
• 15 mL garlic-infused oil without pieces
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Half a teaspoon turmeric
• 1 teaspoon paprika
• 200 g tomato passata
• 150 g lactose-free yoghurt
• 200 g dry basmati rice
• Fresh coriander, optional

Method

1. Cook the rice according to the packet.
2. Heat the oil, stir in the spices for 30 seconds, then add the chicken and cook until the outside changes colour.
3. Add passata and 100 mL water. Simmer until the chicken is thoroughly cooked.
4. Take off the heat and stir in the yoghurt gradually. Serve with the rice and optional coriander. Check your response to spices and tomato as part of your own plan.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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