Why it suits reflux: Coriander, cumin and turmeric add flavour without the heat of chilli, which is a common trigger.
Ingredients
- 500 g skinless chicken breast, diced
- 1 tbsp rapeseed oil
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 2 cm fresh ginger, grated
- 300 ml low-salt chicken stock
- 200 g spinach
- 150 g plain low-fat yoghurt
- Basmati rice to serve
Method
- Warm the oil and stir in the spices and ginger for 1 minute.
- Add the chicken and cook for 5 minutes.
- Pour in the stock and simmer for 15 minutes.
- Stir in the spinach until wilted.
- Take off the heat and stir in the yoghurt. Serve with rice.
Make it work for you
- Eat a normal-sized portion and finish two to three hours before bed.
- If an ingredient is one of your triggers, look up a swap in the food checker.