1 tbsp sunflower oil
1 stalk celery, chopped
1 carrot, chopped
6 chicken thigh fillets, cubed
2 potatoes, cut into small cubes
2 tbsp low FODMAP curry paste (click here)
500g tomato passata (or whizz up a 400g can plum tomatoes with 100ml water until smooth)
200g fine green beans
150g pot lactose free natural yogurt (use full-fat to avoid curdling)
plain rice, to serve
Heat the oil in a large frying pan and cook the vegetables and chicken together over a medium heat for 5 mins until the onion is soft.
Add the potatoes, curry paste and passata, bring to the boil, then cover and gently simmer for 15 mins.
Add the beans and a splash of water and cook for 10-15 mins more until all the vegetables are tender and the chicken is cooked through.
Remove from the heat and stir in the lactose free yogurt. Serve with rice.
Recipe adapted from: Good Food