4 skinless chicken breasts
1 large egg, beaten
8 tbsp finely crushed cornflakes or gluten free crumbs
1-2 tbsp low FODMAP curry paste
1 tbsp gluten free soy sauce
4 tbsp ketchup
2 tbsp golden syrup
2 tbsp cornflour
Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or gluten free crumbs.
Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
Spoon some sauce onto 4 plates, slice the chicken breasts and place on top.
Great served with some rice and with finely sliced red chili.
Recipe adapted from: Good Food
Check out IBS-Health.com top IBS articles: