chicken curry

ingredients

For the chicken

• 4 skinless chicken breasts
• 240g fresh wholemeal breadcrumbs
• 1 egg, beaten
• Salt and freshly ground black pepper

For the curry sauce

• 1 large onion, chopped
• 1 courgette, chopped
• 2 carrots, chopped
• 4 cloves of garlic, crushed
• 1 tsp fresh ginger
• 1 tsp turmeric
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp chilli powder
• 1 tbsp sweetener
• 1 tbsp soy sauce
• 1 litre chicken stock
• 1 bay leaf
• 1 tbsp fat free fromage frais
• Low calorie cooking spray

method

1. Spray a large heavy-based saucepan with low-calorie cooking spray. Add the onion, garlic and ginger and cook for 3 minutes or until the onion is softened. Add the carrots and courgette and lightly fry for a further 4-5 minutes. Add the turmeric, cumin, coriander, chilli powder and sweetener and evenly coat the vegetables. Add the stock, soy sauce and bay leaf and bring to the boil. Reduce the heat and simmer for 30 minutes.
2. While the sauce is cooking, preheat your oven to 200°C/180°C Fan/Gas 6. Season the breadcrumbs with salt and freshly ground black pepper. Place each chicken breast in some clingfilm and flatten with a rolling pin or meat tenderiser. Remove the clingfilm and dip the chicken in the egg, then coat with breadcrumbs and place on a baking tray sprayed with low-calorie cooking spray. Bake in the oven for 15-20 minutes or until the chicken is cooked through.
3. For the sauce remove the bay leaf and pour the contents of the saucepan into a blender. Blitz until it becomes a thick, smooth sauce and stir in the fromage frais.
4. To serve, slice the chicken breast into pieces, spoon over the curry sauce and serve with steamed jasmine rice.

- See more at: http://www.slimmingworld.com/recipes/chicken-katsu-curry.aspx#sthash.VaVFhV2Y.dpuf

ingredients

For the chicken

• 4 skinless chicken breasts
• 240g fresh wholemeal breadcrumbs
• 1 egg, beaten
• Salt and freshly ground black pepper

For the curry sauce

• 1 large onion, chopped
• 1 courgette, chopped
• 2 carrots, chopped
• 4 cloves of garlic, crushed
• 1 tsp fresh ginger
• 1 tsp turmeric
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp chilli powder
• 1 tbsp sweetener
• 1 tbsp soy sauce
• 1 litre chicken stock
• 1 bay leaf
• 1 tbsp fat free fromage frais
• Low calorie cooking spray

method

1. Spray a large heavy-based saucepan with low-calorie cooking spray. Add the onion, garlic and ginger and cook for 3 minutes or until the onion is softened. Add the carrots and courgette and lightly fry for a further 4-5 minutes. Add the turmeric, cumin, coriander, chilli powder and sweetener and evenly coat the vegetables. Add the stock, soy sauce and bay leaf and bring to the boil. Reduce the heat and simmer for 30 minutes.
2. While the sauce is cooking, preheat your oven to 200°C/180°C Fan/Gas 6. Season the breadcrumbs with salt and freshly ground black pepper. Place each chicken breast in some clingfilm and flatten with a rolling pin or meat tenderiser. Remove the clingfilm and dip the chicken in the egg, then coat with breadcrumbs and place on a baking tray sprayed with low-calorie cooking spray. Bake in the oven for 15-20 minutes or until the chicken is cooked through.
3. For the sauce remove the bay leaf and pour the contents of the saucepan into a blender. Blitz until it becomes a thick, smooth sauce and stir in the fromage frais.
4. To serve, slice the chicken breast into pieces, spoon over the curry sauce and serve with steamed jasmine rice.

- See more at: http://www.slimmingworld.com/recipes/chicken-katsu-curry.aspx#sthash.VaVFhV2Y.dpuf

This is my favorite chicken dish ever! not only because it's super easy but it's super tasty too. You can definitely try this recipe at home too.

ingredients:

• 2 skinless chicken breasts
• salt and pepper
• 1 large egg, beaten
• panko crumbs (a must, because it's super crispy)
• flour
• 4 cubes Japanese curry (find it at Kemchicks or Grand Lucky, buy the Japanese one not India or korea one)
• 1 large onion
• 1 large potato
• 1 large carrot
• cooking oil for deep frying

red velvet cupcakes

This is what I use from Magnolia Bakery's recipe. Read this recipe very well  before you try it at home because the recipe is a lil' bit more complicated than the usual cake (for a beginner) but it's worth it.

ingredients:

• 3 1/2 cups cake flour (not self-rising)
• 3/4 cup (1 1/2 sticks) unsalted butter, softened in a temperature room
• 2 cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons red food coloring
• 3 tablespoons unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons salt
• 1 1/2 cups buttermilk
• 1 1/2 teaspoons cider vinegar
• 1 1/2 teaspoons baking soda

mozzarella sticks

Don't you think you just gained weight just by looking at these gooey goodness? hahahaha this is so good. you can make it a lot and put it in freezer. so, you can fry it whenever you want.

Ingredients:

• 1 cup bread crumbs
• 1 cup grated Parmesan
• 1 teaspoon salt
• 1 blocks mozzarella cut into sticks
• 2 large eggs, beaten
• 1 cup vegetable oil