This Indian-inspired butter chicken curry simmer sauce is quick and easy to prepare. Just add chicken, carrot, potato and tomato, then serve with steamed Basmati rice for a delicious meal to enjoy!

Nutritional panel
Servings per package: 2
Serving Size: 100g
	Quantity per Serving	% Daily Intake per Serving*	Quantity per 100g
ENERGY	556kJ	6%	556kJ
PROTEIN	1.5g	3%	1.5g
GLUTEN	Nil Detected	-	Nil Detected
FAT, TOTAL	10.0g	14%	10.0g
- SATURATED	4.9g	20%	4.9g
CARBOHYDRATE	8.5g	3%	8.5g
- SUGARS	4.5g	5%	4.5g
SODIUM	412mg	18%	412mg
DIETARY FIBRE	2.0mg	7%	2.0mg

* Percentage Daily Intakes are based on an average adult diet of 8700kJ. Your daily intakes may be higher or lower depending on your energy needs

Butter Chicken Curry low fodmap diet simmer sauce 200g

Name: Butter Chicken Curry low fodmap diet simmer sauce 200g
SKU: 0003

SKU: 0003

£4.50

Quantity

Low FODMAP

Gluten Free

No Added MSG

No Garlic or Onion

No Added Artificial Colours, Flavours or Preservatives
Cooking Instructions

Serves: 2
Prep: 10mins
Cook: 20mins

All you need:

300g chicken thighs (boneless), diced

1 large carrot, peeled, finely diced (150g)

1 large potato, peeled, finely diced (150g)

1 tomato (de-seeded), finely diced (125g)

1 tablespoon vegetable oil

Basmati rice, coriander

Cooking Instructions

In a heavy base fry pan or wok add 1 tablespoon of oil on medium heat.

Brown the diced chicken for 3-4 minutes until almost fully cooked.

Add potatoes, carrots and tomato and cook for 1-2 minutes.

Pour in Butter Chicken Curry Sauce. Stir through, cover and simmer for 12-15 minutes, or until carrot and potatoes are cooked through. Stir occasionally.

Serve with steamed Basmati rice in a deep bowl. Garnish with chopped coriander
BBQ FISH KEBAB WRAPS

Serves 4

INGREDIENTS

800g thick fleshed white fish, cubed
1 sachet (200g) FODMAPPED Butter Chicken Curry Simmer Sauce
Zest & juice of 1 lemon
1/4 cup Greek yoghurt
4 bamboo skewers, soaked
4 gluten free wraps, warmed for serving
2 cups iceberg lettuce, shredded
2 tomatoes, diced
1 small cucumber, shaved thinly
Mint leaves
1/2 cup Greek yoghurt

METHOD

Place the cubed fish into a zip lock bag.
Add the FODMAPPED Butter Chicken Curry Simmer Sauce, lemon zest and juice with the Greek yoghurt to the bag and shake to coat fish well.
Refrigerate the bag of fish and allow to marinate for up to 1 hour.
Thread marinated fish cubes onto the skewers. Spray skewers with a little olive oil.
Cook skewers on a preheated griddle pan for 4 -5 minutes each side or until tender.
Place each warm tortilla onto a serving plate or wooden board, top with iceberg lettuce, tomato, cucumber and mint leaves.
Cover salad with one fish skewer, drizzle with extra yoghurt and serve.

NOTES
Fish maybe replaced with prawns or chicken for a delicious difference

Butter Chicken Curry low fodmap diet simmer sauce 200g

PRODUCT INFO

COOKING INSTRUCTIONS

INGREDIENTS

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