Slimming World-friendly Chicken Katsu Curry – this recipe is an absolute game changer! So tasty and syn-free if you use the breadcrumbs as your healthy extra B 🙂

  • 1 large onion, chopped
  • 4 cloves of garlic crushed
  • 1 tsp ginger
  • 1 tsp turmeric
  • 2 tsp of curry powder
  • 2 tsp of cumin
  • 2 tsp of chilli powder
  • 1 small courgette, chopped
  • 2 small carrots, chopped
  • 2 small potatoes, skin on, chopped
  • 1 tablespoon of soy sauce
  • 1 litre of chicken stock
  • 4 chicken breasts
  • 1 egg, beaten
  • 2 wholemeal rolls
  • Basmati rice
  • Low calorie cooking spray

Add low cal cooking spray to a large saucepan and add the onions and garlic. Once they are softened, add the spices to heat through and release the flavours.

Then add the courgette, carrot and potatoes, soy sauce and chicken stock. Let this cook on a medium/high heat for 40 minutes – we want to get all the flavour out but also let the water reduce.

In the meantime, preheat the oven to 180c. Blitz the wholemeal rolls in a food processor to make breadcrumbs. Then take the chicken breast, flatten it out as much as you can (to get the largest surface area you can), dip it in beaten egg then into the breadcrumbs. Lay out on an oven tray lined with tin foil and a liberal spray of cooking spray and cook for 30 minutes.

Put the rice on to boil and turn your attention back to the sauce. Make sure the water has reduced, then blitz the sauce with a hand blender to create a thick katsu sauce.

Serve the boiled rice with the thinly sliced breaded chicken breast, topped with a liberal helping of syn-free katsu sauce! YUM!

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