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
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.
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.
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.
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
boiled rice with the thinly sliced breaded chicken breast, topped with a
liberal helping of syn-free katsu sauce! YUM!
This recipe is something my husband created using the contents of our cupboards not long after we got married. He spent a while in the kitchen ‘knocking something together’ and it was an absolute hit! I adore this meal but always felt that it was really indulgent, even though we always used crème fraiche rather than cream. So I took it upon myself to create a Slimming World Chicken & Bacon Pesto Pasta.
Slimming World Chicken &; Bacon Pesto Pasta
Since following Slimming World we haven’t had it and I missed it so much. I had a look at the ingredients and realised that with a simple swap for Quark or fat free fromage frais – I’d only have to syn the pesto (and if you’re mega keen, you could even make the SW version of that).
Slimming World Chicken & Bacon Pesto Pasta
7 syns for whole thing – serves between 2 and 3 people as a main meal
- Two breasts of chicken cut into cubes
- 5 rashers of bacon (fat trimmed off) cut into small squares
- 2 onions
- 3 crushed garlic cloves
- Half bag of spinach
- 2 tablespoons of pesto (3.5 syns per tablespoon)
- Half a tub of fat free fromage frais
Start by dicing up the onions and garlic and put them in a pan sprayed with frylight. Cook for about 3 minutes on medium until the onions soften, then add the chicken and bacon and cook through.
In the meantime, put the tagliatelle into a pan of boiling water and cook until al dente.
When the chicken and bacon are cooked through, add 2 tablespoons of pesto and stir through (at this point it smells brilliant!) Add the spinach to let it wilt down.
Drain the tagliatelle.
Once all the ingredients in the pan are cooked through, reduce the heat and stir in the fromage frais. This will make a creamy pesto sauce.
Add the tagliatelle into the pan of ingredients, and stir through to coat the pasta in the pesto sauce.
Slimming World Chicken & Bacon Pesto Pasta
This recipe couldn’t be easier – I made it at around 10pm at night and was done in 5 minutes. The beauty of this Slimming World Tomato Soup is that you can add all the ingredients and blend it up without cooking it. This means you can make a batch and only heat up the quantity you want at each meal time that you’re having it.
Slimming World Tomato Soup
Some soups can be time consuming to make but this certainly is not one of them! Its as quick as putting something naughty in the oven or going to the shop for a quick fix – so this is a great recipe to keep handy in times of need and hunger!
• 2 x cans of chopped tomatoes
• 1 x can of cooked carrots
• 1 x can of baked beans
• 1 x large pickled onion (or 3 x small pickled onions)
• Half litre of water
• Chicken stock
• Pinch of sweetener
• Salt & Pepper to taste
Method: (Couldn’t be easier!)
Add all the contents of the cans into a large bowl, crumble up the stock cube and add, season, add your pickled onions and blend!