2 limes, halved
300g basmati rice
1 tbsp sunflower oil or 25g lactose free butter
1 sticks chopped celery
1 carrot, diced
1 tbsp chopped chives
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken small pieces
500 ml low FODMAP chicken stock
2 tbsp chopped cilantro
4 tbsp low FODMAP curry powder
Soak the rice in warm water, then wash in cold until the water runs clear.
Heat oil/butter in a saucepan and cook the chicken celery the bay leaf and other whole spices for 10 mins.
Sprinkle in the turmeric, then add curry powder and cook until aromatic.
Stir the rice into the pan, then pour over the stock.
Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
Turn off the heat, add the chives and leave for 10 mins. Stir well, mixing through half the cilantro.
To serve, scatter over the rest of the cilantro.
Recipe adapted from: Good Food