Pumpkin and Chicken Curry

Ingredients (Serves 4)

• 1 jar Latasha’s Kitchen Low FODMAP Butter Chicken Simmer Sauce
• ¼ cup water to swish the jar out
• 1-2 tbsp of oil
• 1 large red capsicum, diced
• 500 g boneless chicken thighs, cut into large pieces
• 3 cups Jap or Kent pumpkin, diced
• Salt to taste

For serving

• Green vegetable of your choice − I used ½ cup broccoli per person
• Cooked brown rice/quinoa mix

Method

• Heat the oil in a frying pan on medium heat.
• Add the chicken and brown lightly.
• Next add the vegetables and cook for about 5 minutes, stirring.
• Pour in Latasha’s Kitchen Low FODMAP Butter Chicken Simmer Sauce, add water and simmer a further 25 minutes.
• Season the dish with salt to taste.
• Serve with the greens of your choice and some brown rice/quinoa.