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Low FODMAP Chicken Katsu Curry

Low FODMAP Chicken Katsu Curry

Simple and quick, gluten-free and IBS-friendly curry best served with rice!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course dinner, lunch
Cuisine Japanese
Servings 2 people
Calories 189 kcal


To prepare the chicken

  • 2 chicken breasts
  • 100 grams gluten-free breadcrumbs
  • 50 grams gluten-free plain flour
  • 1 egg



  • Preheat the oven to 400 degrees F.
  • In separate bowls, add gluten-free plain flour, egg and breadcrumbs.
  • Coat the chicken with gluten-free plain flour followed by egg and breadcrumbs.
  • Heat garlic oil in a frying pan, fry the chicken into the oil, until golden and then place it into the oven for about 12 minutes.
  • For the Katsu sauce, heat the garlic oil in a saucepan. Saute the carrots over medium heat, until softened.
  • Mix in the gluten-free plain flour, Low FODMAP Spice Mix (Chili Seasoning Mix), Kosher salt and cook for another minute.
  • Pour in the chicken stock with constant stirring until combined.
  • Mix in the bay leaves and gluten-free soy sauce. Once it starts boiling, turn down the heat and simmer until slightly thickened, for about 20 minutes.
  • Remove it from the heat and remove the bay leaves and carrots using a sieve, if desired.
  • Serve the chicken, sauce and rice together on a serving platter. Enjoy!


Calories: 189kcalCarbohydrates: 41gProtein: 46gFat: 21gSaturated Fat: 9.4g
Keyword garlic free recipe, no onion no garlic recipe, onion free recipe
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