Remember, everyone with Crohn's is different, and what works for one person may not work for another. It's important to listen to your body and consult with a healthcare professional before making any dietary changes.

Low FODMAP Chicken Katsu Curry

Low FODMAP Chicken Katsu Curry

Low FODMAP Chicken Katsu Curry

A Japanese-inspired fakeaway dish with crispy chicken, fragrant curry sauce and steamed rice. Low FODMAP, gluten-free and easy to make.
Prep Time10 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: Japanese
Keyword: Fakeaway, gluten-free, low-FODMAP
Servings: 2 people
Calories: 500kcal


  • 2 chicken breasts cut into strips
  • 1/2 cup gluten-free breadcrumbs
  • 1 egg beaten
  • 1 tbsp olive oil
  • 1 tbsp butter or lactose-free alternative
  • 1 tbsp gluten-free flour
  • 1 tsp curry powder
  • 1 cup chicken stock
  • 1 tbsp soy sauce or tamari
  • 1 tsp sugar
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic-infused oil
  • 1 spring onion finely sliced
  • Steamed rice to serve


  • Preheat the oven to 200°C (180°C fan). Line a baking sheet with parchment paper.
  • Coat the chicken strips in the beaten egg, then roll in the breadcrumbs until coated.
  • Heat the olive oil in a large frying pan over medium-high heat. Add the chicken strips and cook until golden brown and crispy, about 3-4 minutes per side. Transfer to the prepared baking sheet and bake for 10-12 minutes until cooked through.
  • Meanwhile, make the curry sauce. Melt the butter in a small saucepan over medium heat. Add the flour and curry powder and cook for 1-2 minutes until fragrant.
  • Gradually whisk in the chicken stock until smooth, then stir in the soy sauce, sugar, ginger paste and garlic-infused oil. Simmer for 10-15 minutes until thickened.
  • Serve the chicken strips on top of steamed rice, with the curry sauce drizzled over the top. Garnish with sliced spring onion.

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