Low FODMAP Five-spice chicken with ginger  also gluten free Low FODMAP Recipe Five-spice chicken with ginger


100g/3½oz ginger, peeled

3 tsp rapeseed oil

1 tbsp garlic infused oil

3 tsp five-spice mixture (panch phoron: fenugreek seed, nigella seed, cumin seed, black mustard seed and coriander seed)

1 tsp ground turmeric

2 tsp red kashmiri chili paste

1 tsp tomato purée

salt, to taste

500g/1lb 2oz boneless chicken, cut into pieces

plain boiled rice  to serve

1 tbsp sesame seeds to garnish


Make a paste from the garlic oil and ginger in a food blender. Heat the oil in a non-stick pan and add the spices mix.

Add the ginger paste to the pan. Cook on a high heat for 5-6 minutes, or until it turns light brown.

Add the ground turmeric, red Kashmiri chili paste, tomato purée and salt, to taste.

Add the boneless chicken and mix well.

Cook for 10-15 minutes on a medium heat, or until the chicken is cooked through, stirring occasionally.

Serve with plain boiled rice

Recipe adapted from: Good Food