Gluten free Chinese chicken curry recipe, anyone? It's just like what you'd get from your local Chinese takeaway and it's low FODMAP too.
Start by bringing some water to the boil in a large saucepan. Once it's boiling, add your skinless, boneless chicken thighs, whole. Cook for around 8-10 minutes. Set aside to cool a little and then chop into bite-sized strips.
Now for the sauce. Prep your carrot - it doesn't have to be grated, but spiralised works great too. If you'd prefer, chopped carrots are a-ok - they just take longer to cook.
In your wok, heat your coconut oil. Once melted, add your carrots and fry until slightly softened.
Add your flour, curry powder, chilli flakes, cumin and ginger to the wok and coat the carrot.
Pour over your chicken stock and add a dash of gf soy sauce.
Allow to simmer for around 10 minutes and then add your cooked, chopped chicken thighs. The sauce should be lovely and thick by this point and ready to serve.
Serve on top of a bed of sticky jasmine rice and sprinkle some fresh spring onion greens on top.
* Green parts only for low FODMAP