This recipe is a low calorie high protein version of a chicken katsu curry. Get your Wagamama fill without feeling sluggish after with this ‘Fakeaway’ recipe.
Calories per portion 633. Protein per portion 34g.
1 chicken breast
1 white onion
1 TSP Ginger
1 TSP garlic/ 1 clove
1 TBSP curry paste
1 TSP chilli powder
1 TSP Tumeric
Chicken stock cube
1 can reduced fat coconut milk
1 TSP soy sauce
1 TSP honey
Step 1: Slice chicken breast in half. Thoroughly cover in plain flour. Dip in mixed egg. Then cover with bread crumbs. Repeat with other half of breast. Then place on a baking tray and cook in oven for 20 mins at 200 degrees.
Step 2: Finely chop 1 white onion and 2 carrots. Add then both to frying pan with frylight or coconut oil and cook. Add 1 TSP ginger, garlic and 1 TBSP curry paste. Mix together. Add 1 TSP chilli powder and Tumeric and 100ml water. Then add in chicken stock.
Step 2: Blend all the ingredients together in a blender (I forgot to film this). Add blended contents back to pan with 1 tin coconut milk, 1 TSP soy sauce and 1 TSP honey. Mix and leave to simmer.
Step 3: Take chicken out of oven. Add coconut oil to pan and deep fry the chicken. After 30secs turn the chicken over. Make sure both sides are golden.
Step 4: Serve with brown rice, dish up and enjoy!