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Chicken Katsu Curry


  • 1 tbsp Garlic-Infused Oil
  • 1 Bunch of Spring Onions Green Tips Only
  • 2 Large Potatoes
  • 3 Carrots
  • 1 Chicken or Vegetable Stock Cube I used oxo, to avoid onion/garlic but you can use Kallo if coeliac
  • 500 ml Water
  • Celery Stalks
  • 1 tbsp Ground Cumin
  • 1 tbsp Turmeric
  • 3 tsp Ground Coriander
  • 2 tbsp Soy Sauce (Gluten Free)
  • 2 tsp Cayenne Pepper
  • 1 tbsp Tomato Puree I'd run out so added a squeeze of ketchup instead!
  • 2 Gluten Free Breaded Chicken Breasts Or Breaded White Fish
  • 1 Portion of Basmati Rice


  • For making my Katsu curry, I cheated slightly and made it in my Morphy Richards soupmaker, in which case I put all the ingredients in, selected smooth, and in 21 minutes my sauce was made! The chicken takes 25 minutes in the oven, so I put this in a few minutes prior, and it was a very easy, homemade FODMAP friendly dinner.
  • However, if you are making the sauce on the hob, start by frying the spring onion tips in the garlic oil, along with the spices, then add the vegetables with the stock and simmer for approx. 20 minutes until all of the vegetables are soft. Use a hand blender to make a delicious, smooth sauce.