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Serving Idea: Butter Chicken with Vegetables

Serves 5

Ingredients

1 jar of SOME Foods Northern Indian Butter Chicken
500g skinless chicken
300g red capsicum
300g carrot
160g baby spinach
375g jasmine rice

Photo of low FODMAP Butter Chicken topped with fresh Coriander

Method

Slice the chicken into strips or dice into cubes.  Slice the capsicum into lengths and finely slice the carrot.  Chop any large baby spinach leaves.

Heat a medium fry pan or pot over a medium heat. Add the chicken s and cook until browned. Add the capsicum and carrot to the pan, then add the jar of SOME Foods Northern Indian Butter Chicken. Stir to combine and simmer until the chicken is cooked through. Add the baby spinach and stir through.

Cook the rice according to the directions on the packet.

Serve with the cooked rice.

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