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Toss the chicken breasts with the curry powder and 1 tbsp of the oil. Heat a large non-stick pan and cook the chicken for 5-6 mins on each side until golden and cooked through, then cut into strips.

Whisk together the remaining oil and papaya with a good squeeze of lemon juice. Then, in a large bowl, toss with the cucumber, watercress, chicken and most of the flaked almonds. Divide between two bowls, scatter with the rest of the almonds, and enjoy with some gluten free  bread on the side.

Recipe from Good Food magazine


2 skinless chicken breasts

1 tsp mild or medium curry powder*

2 tbsp olive oil

1 papaya peeled and diced

1⁄2 lemon

1⁄2 cucumber, sliced into sticks

50g bag watercress

1 tbsp toasted flaked almonds

Curry Powder blend

2 tablespoons whole cumin seeds, toasted

2 tablespoons whole cardamom seeds, toasted

2 tablespoons whole coriander seeds, toasted

1/4 cup ground turmeric

1 tablespoon dry mustard

1 teaspoon cayenne

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