from my kitchen to yours: chicken curry

ingredients

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.
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.
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.
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

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.
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.
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.
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

Directions:

Cut the onion, potato and carrot into small chunks.
Put 1 tbsp of cooking oil in a deep frying pan (or in a pot), keep in medium heat. Fry the onion first until brown, followed by potato and carrot. Fry all ingredients for 5 minutes, stirring once in awhile.
Pour over 2-4 cups of water into the pan and cover. Simmer for 20 minutes or until the vegetables are soft.
Add 4 blocks of Japanese curry to the pan. Simmer for 10 minutes and keep mixing until the curry sauce is thick and smooth.
While the curry is cooking, season your chicken breasts with salt and pepper. One by one, coat into the flour first and then into the beaten egg, then panko breadcrumbs.
In a medium heat, place cooking oil in a frying pan. Fry the chicken breasts 6-8 minutes per side until they become a golden brown color.
Slice the cooked chicken katsu into strips and lay over a bed of rice before adding the curry sauce.

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.
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.
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.
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