fussy eater turned foodie

LowFod Map Chicken Curry

Okay… so it happens to everyone at least once in a while… bloating! However, it always seems such a taboo thing to talk about – foods are very complex and can do a world of things to our body. Even how we eat or drink can contribute to bloating and well.. discomfort… This should be something we are able to discuss and overcome, in my recent efforts I have looked into the LowFod Map diet to see if it can help (give it a search on google and the full list or yes and no foods will appear!). The one thing I struggle with is that it is not black and white, you can eat hazelnuts but not cashews, broccoli but oh no not cauliflower and etc etc the list goes on… The idea is to go through an elimination phase and cut out everything that could be causing issues (which trust me, is alot!). This is also very difficult if you want to lead a plant based diet as meals become very restrictive, so I have found myself increasing my meat intake. However, as some one who could happily be vegan (if my digestive system allowed me to), eating a lot of plain meat can be well, kinda boring… Voila, I decided to attempt a curry that cut out the potential triggers and well it tasted pretty darn good! Serve with (naturally gluten free) brown rice and I love a cheeky bit of grated carrot in there (extra vegetables woo). This is super easy, surprisingly tasty and can be whipped up within the hour after work and reheated the next day.

LowFod Map Chicken Curry
LowFod Map Chicken Curry



1 tbsp Olive oil (or garlic infused olive oil is great here)

300g Chicken Breast, cut into small chunks

Spice Mix – 1 heaped tsp madras curry powder, 1 tsp chilli powder, 3 tsp ground coriander, 2 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, sea salt and blackpepper

1 large potato, peeled and cut into small cubes

1 red bell pepper, sliced

1 green bell pepper, sliced

1 tin Chopped Tomatoes

250ml full fat coconut milk

120g Brown Rice

3 small carrots, peeled and grated

Chilli flakes, coconut milk and fresh coriander to serve

Serves 3



Heat an oven proof dish on the hob on a medium/high heat and add the oil,

Once warm, add the chicken and cook till all white all over,

Add the spices and keep stirring for a few minutes till completely coated and add the vegetables,

Stir and add the chopped tomatoes and a tiny bit of water,

Bring to the boil and add the coconut milk,

Cover and transfer to the oven for 50 minutes

In the meantime, bring a pan of sea salted water to the boil and cook your rice as per packet instructions,

Serve and drizzle with the toppings, then enjoy bloat free {hopefully} ! <3 xx

LowFod Map Chicken Curry
LowFod Map Chicken Curry

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