Dinner
Mild turmeric chicken and rice pot
Gluten Free
Dairy Free
High Protein
Low FODMAP
No onion
No garlic
Easy to digest
Refined sugar free
⏱ 35 min total
🍴 Serves 2
A one-pan meal using a small amount of turmeric for colour and flavour, without chilli.
Flavour option: Leave out the ginger for an especially mild version.
Method
- 1 Warm the oil in a saucepan with a lid over medium heat. Add the chicken and cook gently for 3 minutes, stirring, until the outside turns from pink to white.
- 2 Stir in the turmeric and ginger if using, cooking for a few seconds until fragrant.
- 3 Add the rice, carrots and water and stir to combine.
- 4 Bring to a simmer, cover with the lid, and cook over low heat for 15-18 minutes, until the rice is tender and the chicken shows no pink when a piece is cut open. Add a splash of hot water if the pan looks dry before that.
- 5 Stir in the spinach, cover again, and cook for another 2 minutes until wilted.
- 6 Take off the heat and leave to stand, still covered, for 3 minutes before serving — this lets the rice finish absorbing any remaining liquid.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.