First, make the chicken stock with the ingredients stated above: chicken breast bone, some low FODMAP veg: 2 carrots, 1 parsnip, 50 g celeriac, 50 g green part of the leek leaves and salt, pepper.

Place all of those ingredients in a medium pot and simmer for 45 minutes, until veggies are soft and the stock become flavoursome. You can adjust the seasoning.

When making bigger quantities of stock, add more chicken bones and/ or chicken meat. You can use cheaper cuts, for example chicken wings or carcass, but it will be containing more fat. You can remowe the fat with a fat ladle or store the stock in the fridge and remove the solid fat from the top the next day.

Mix all of  the curry spices in a small bowl: ground cumin, coriander powder, turmeric, paprika, chili powder.

Cut the chicken breast into stripes. Season with salt, pepper and the mix of curry spices.

Preheat a large non stick pan or wok into a medium heat. Melt the clarified butter. Grate the ginger root and when the pan is hot, place the ginger inside. Fry for 30 sec to a minute and add the seasoned chicken breast into the pan. Fry until golden and cooked through.

Chop the red pepper into stripes and add it into the pan. Cover the chicken breasts stripes and red pepper with a pre-made chicken stock, adding sugar as well. 

After few minutes,when the red pepper softens a bit (you want it still a bit crunchy), add the lactose free natural yogurt and mix it in. Simmer for a couple of minutes.

Prepare the cornflour mix to thicken the sauce: place a tbsp. of cornflour in a cup, adding 1/3 cup of cold water. Then keep adding 1 tbsp. of the hot sauce at a time to the cup and mixing. Continue, until you have nearly a cupful of floury warm liquid. Only then add the liquid from the cup to the pan and quickly mix in well.

Enjoy!