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Homemade Gluten Free Katsu Chicken Curry Ready Meal

My Katsu chicken curry makes the perfect ready meal, and it's low FODMAP and gluten free too! You can keep this for up to 5 days in the fridge or up to a month in the freezer.
Servings 3


  • 2 finely sliced chicken breasts
  • garlic infused olive oil
  • 2 medium carrots sliced, peeled or spiralised
  • 2 tablespoons gluten free plain flour
  • 4 teaspoons mild curry powder if you're low FODMAP, see my curry powder link above this recipe
  • 600ml chicken stock ensure your stock is low FODMAP if needed
  • 4 teaspoons gluten free soy sauce
  • 2 bay leaves
  • 1 teaspoon garam masala ensure low FODMAP if needed
  • fresh chives


  1. Heat a little garlic infused olive oil in a wok.

  2. Add your carrots (chopped however you wish) and fry over a low to medium heat until slightly softened.

  3. Add and stir in the gluten free plain flour, curry powder and cook for 1 minute.

  4. Gradually stir in the chicken stock until combined.

  5. Add the gluten free soy sauce and bay leaves. Slowly bring to the boil.

  6. Turn down the heat and simmer for 20 minutes or until the sauce has thickened but is still of pouring consistency. (Basically, the consistency you want your sauce to be!)

  7. Stir in the garam masala and add in your chopped chicken breasts.

  8. Take off the heat and remove the bay leaves.

  9. Allow to cool and place into lunch boxes to enjoy during the week. Simply microwave until piping hot and serve with rice. Enjoy!