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

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Low FODMAP and Gluten Free Recipes -  Chicken tikka skewers