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Low FODMAP Recipe : Coriander and chilli chicken


2 tbsp vegetable oil

4 cloves

2 tsp garlic infused oil

2 cardamom pods

5cm/2in piece fresh ginger, peeled, grated

1 cinnamon stick

1 fresh bay leaf

1 tsp ground coriander

1 tsp chilli powder

salt and freshly ground black pepper

700g/1lb 8oz chicken breast, chopped

4 tomatoes, chopped

200ml/7oz chicken stock

2 red chillies, finely chopped

1 tbsp chopped chives

1 tsp sugar

To serve

chopped chilli, to taste

handful chopped fresh coriander

cooked basmati rice

Preparation method

Heat the oil in a frying pan and fry the  cloves, garlic oil and cardamom pods for 2-3 minutes. Add the ginger, cinnamon, bay leaf, ground coriander and chilli powder and cook for a further 3-4 minutes.

Add the chicken and season, to taste, with salt and freshly ground black pepper. Cook for a further 8-10 minutes. Stir in the tomatoes, stock, chillies and sugar and simmer for a further 5-7 minutes, or until the chicken is cooked.

Serve the coriander and chilli chicken sprinkled with chopped chilli and coriander, with cooked basmati rice.

Low FODMAP Recipes