Guilt Free Katsu Curry

Summer may feel forever away but for a lot of us it’s time to start shredding our winter cuddle bods for leaner bikini bods!

If you’ve read any of my previous blog posts you’ll know that I am definitely partial to Asian cuisine and have been dying to try my own Katsu curry… because who doesn’t love a Wagamamas? Just because you want to eat healthier doesn’t mean you need to completely cut out your favourite foods and over the next few coming months I will sharing my healthy versions of all my faves.

You might be thinking, what are the benefits of cooking the same meals but from home? Well would you believe me if I told you that a Katsu Curry at Wagamamas is 1160 calories per serving whilst you can cook your own version from home for just under 600 calories.

It’s my aim to help show you that cooking doesn’t have to be difficult or a long process and can be healthy and rewarding instead. I get a real kick out of posting the pictures of my healthy meals and you guys asking me for advice – you know what? It also helps me stay on track too!

It’s ok to be naughty from time to time and treat yourself – we are all human but getting closer to the summer months it’s good to have a plan on what you can eat without it being boring.

Ingredients (serves 2)

1 x packet of microwave wild rice

2 x chicken breasts

3 x garlic cloves

1 x diced onion

2 x carrots

2 x chillies (one green & one red)

3 x spring onions

3 x tsp curry powder

1 x tsp turmeric

4 x tbsp of rapeseed oil

50g flaked almonds

400ml chicken stock

Pinch of ginger from “Very lazy chopped ginger”

1. Blitz the 50g of flaked almonds in a blender until the consistency of breadcrumbs.

2. Mix the blended almonds with 2 x tbsp’s of rapeseed oil, salt and pepper on a plate before coating each chicken breast with the mixture.

3. Place the chicken breasts on a foil lined tray and bake at 200 degrees for 20 minutes.

4. Meanwhile heat the remaining rapeseed oil in a sauce pan and add the diced onion, ginger and garlic. Bring to the boil, cover and cook until soft.

5. Once soft, add the curry powder, turmeric and the chicken stock gradually. Bring to the boil, cover and cook for about 8 minutes.

6. Blitz the all the ingredients in the sauce pan until a smooth curry mixture.

7. By now your chicken should be just about ready! Stick your rice in the microwave for 2 mins. And create your salad by shaving the carrots with a peeler and dicing the chillies and spring onion – remove the seeds for the chillies if you don’t like it too spicy!

8. Serve the chicken, salad and rice onto each plate and cover in your low calorie, all natural sauce.

9. Enjoy guilt free!