150g pot lactose free natural yogurt
2 tbsp low FODMAP curry paste
4 boneless, skinless chicken breast, cubed
4 gluten free wraps or gluten free naan, warmed, to serve
For the cucumber salad
½ cucumber, halved lengthways, deseeded and sliced
handful chopped coriander leaves
juice 1 lemon
50g pack lamb's lettuce
Put 8 wooden skewers in a bowl of water to soak. Mix the lactose free yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so).
In a large bowl, toss together the cucumber, coriander and lemon juice. Chill until ready to serve.
Shake off any excess marinade, then thread the chicken pieces onto the pre-soaked skewers.
Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.
Stir the lettuce into the salad, then divide between 4 plates.
Top each serving with 2 chicken tikka skewers and serve with the warm gluten free.
Recipe adapted from: Good Food