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The content of this website is intended for UK patients. Information concerning liver Glycogen Storage Disease management is based upon UK practice. As dietary management may vary in different countries, please speak to your metabolic team at the hospital for individualised advice for your GSD.

Chicken Curry

Recipe makes:
  • 1 Portion
Preparation time:
  • 10 minutes 
Cooking Time:
  • 15 minutes

Nutritional Information:

Energy 286 kcals
Carbohydrates 4.3g

of which


Protein 34g
Fat 14g


  1. Wash the carbohydrate-free rice according to the manufacturer’s instructions and set aside.
  2. Heat the sunflower oil in a large frying pan over medium heat.
  3. Add the garlic purée, grated ginger, chopped chilli and coriander and cook for 1 minute until fragrant.
  4. Add in the diced chicken, chopped spring onions, sliced mushrooms and diced aubergine. Add in a pinch of salt and pepper. Cook until the chicken starts to brown.
  5. Sprinkle over the curry powder, turmeric and fenugreek. Lightly fry until thechicken is cooked – approximately 3 minutes.
  6. Pour in the unsweetened soya drink, chopped spinach and xanthan gum. Simmer for 2 minutes until the sauce thickens.
  7. Add in the washed carbohydrate-free rice and stir until it is incorporated with the sauce. Cook for a further 1-2 minutes.
  8. Dish up the chicken curry into a bowl and enjoy!
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