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

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