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.
Servings: 2 people
Calories: 500kcal
Ingredients
- 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
Instructions
- 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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