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FODMAPPED Simmer Sauce, Butter Chicken, Curry
FODMAPPED Simmer Sauce, Butter Chicken, Curry

FODMAPPED Simmer Sauce, Butter Chicken, Curry

7 oz
FODMAPPED Simmer Sauce, Butter Chicken, Curry

FODMAPPED Simmer Sauce, Butter Chicken, Curry

7 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Serves 2. Fodmapped for you! Gluten free. No onion or garlic. FODMAP Friendly: Approved food product. Yes I'm FODMAP friendly. 2.5 health star rating. No garlic. No onion. Low FODMAP. No added MSG. Source of fibre. No garlic or onion. No artificial colours, flavours or preservatives. Follow us! facebook.com/fodmapped; Instagram.com/fodmapped_. Facebook. Instagram. www.fodmapped.com. No added MSG. Source of fibre. No garlic or onion. No artificial colours, flavours or preservatives. Made in Australia from local & imported ingredients.


Ingredients

Water, Tomato Paste, Cream [contains Milk], Carrot, Coconut Milk [coconut Extract, Water, Vegetable Gum (xanthan, Guar)], Canola Oil, Ghee (2.3%) [contains Milk], Sugar, Spices, Corn Starch, Lemon Juice, Salt, Yeast Extract, Food Acid (citric), Turmeric, Stabiliser (pectin), Black Pepper, Vegetable Gum (xanthan).


Directions

Butter Chicken Curry Recipe: Serves: 2. Prep: 10 mins. Cook: 20 mins. All You Need: 300 g chicken thighs (boneless), diced; 1 large carrot, peeled, finely diced (150 g); 1 large potato, peeled, finely diced (150 g); 1 tomato (de-seeded), finely diced (125 g); 1 tablespoon vegetable oil; basmati rice; coriander. Cooking Instructions: 1. In a heavy base fry pan or wok add 1 tablespoon of oil on medium heat. 2. Brown the diced chicken for 3-4 minutes until almost fully cooked. 3. Add potatoes, carrots and tomato and cook for 1-2 minutes. 4. Pour in 200 g Fodmapped Butter Chicken Simmer Sauce. Stir through, cover and simmer for 12-15 minutes, or until carrot and potatoes are cook through. Stir occasionally. 5. Serve with steamed basmati rice in a deep bowl. Garnish with chopped coriander. Enjoy this recipe, it has been tested to be low in Fodmaps per serve when cooked and served as instructed. Store unopened in a cool dry place.


Warnings

Allergens contains milk products.

Nutrition

Nutrition Facts

Serving Size 0.40 cup
Servings Per Container 2
  • Amount Per Serving
  • Calories 133
    • Total Fat 10g15%daily value
    • Total FatSaturated Fat 4.9g25%daily value
    • Total FatTrans Fat 0.3g
    • Cholesterol 17mg6%daily value
    • Sodium 412mg17%daily value
    • Total Carbohydrate 10.5g4%daily value
    • Total CarbohydrateDietary Fiber 2g8%daily value
    • Total CarbohydrateSugars 4g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Serves 2. Fodmapped for you! Gluten free. No onion or garlic. FODMAP Friendly: Approved food product. Yes I'm FODMAP friendly. 2.5 health star rating. No garlic. No onion. Low FODMAP. No added MSG. Source of fibre. No garlic or onion. No artificial colours, flavours or preservatives. Follow us! facebook.com/fodmapped; Instagram.com/fodmapped_. Facebook. Instagram. www.fodmapped.com. No added MSG. Source of fibre. No garlic or onion. No artificial colours, flavours or preservatives. Made in Australia from local & imported ingredients.


Ingredients

Water, Tomato Paste, Cream [contains Milk], Carrot, Coconut Milk [coconut Extract, Water, Vegetable Gum (xanthan, Guar)], Canola Oil, Ghee (2.3%) [contains Milk], Sugar, Spices, Corn Starch, Lemon Juice, Salt, Yeast Extract, Food Acid (citric), Turmeric, Stabiliser (pectin), Black Pepper, Vegetable Gum (xanthan).


Directions

Butter Chicken Curry Recipe: Serves: 2. Prep: 10 mins. Cook: 20 mins. All You Need: 300 g chicken thighs (boneless), diced; 1 large carrot, peeled, finely diced (150 g); 1 large potato, peeled, finely diced (150 g); 1 tomato (de-seeded), finely diced (125 g); 1 tablespoon vegetable oil; basmati rice; coriander. Cooking Instructions: 1. In a heavy base fry pan or wok add 1 tablespoon of oil on medium heat. 2. Brown the diced chicken for 3-4 minutes until almost fully cooked. 3. Add potatoes, carrots and tomato and cook for 1-2 minutes. 4. Pour in 200 g Fodmapped Butter Chicken Simmer Sauce. Stir through, cover and simmer for 12-15 minutes, or until carrot and potatoes are cook through. Stir occasionally. 5. Serve with steamed basmati rice in a deep bowl. Garnish with chopped coriander. Enjoy this recipe, it has been tested to be low in Fodmaps per serve when cooked and served as instructed. Store unopened in a cool dry place.


Warnings

Allergens contains milk products.


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Yes, FODMAPPED Simmer Sauce, Butter Chicken, Curry is gluten-free.

FODMAPPED Simmer Sauce, Butter Chicken, Curry has 133.0 calories.

FODMAPPED Simmer Sauce, Butter Chicken, Curry has 10.5 carbs.

FODMAPPED Simmer Sauce, Butter Chicken, Curry has 4.0 grams of sugar.

FODMAPPED Simmer Sauce, Butter Chicken, Curry has 10.0 grams of fat.

FODMAPPED Simmer Sauce, Butter Chicken, Curry has 412.0 grams of sodium.