Chicken Katsu Curry Noodle Bowl | Low Calorie Slimming Fakeaway Recipe

Chicken Katsu Curry Noodle Bowl, Low Calorie Recipe, fakeaway recipe, fakeaway food, fakeaways

A delicious low calorie, Slimming World friendly Katsu Curry Noodle Bowl Fakeaway Recipe.

This is the perfect dish for any Katsu Curry lover... and is a great little twist on the traditional dish. It's really simple to make, and tastes absolutely amazing. 

I really love a Katsu Curry, and had some noodles that needed using up in the house, and this is where the dish was born!

If you don't want to go to the effort of making your curry sauce, you could use a shop bought sauce, but trust me, it definitely is worth the effort!

Chicken Katsu Curry Noodle Bowl, Low Calorie Recipe, fakeaway recipe, fakeaway food, fakeaways

This meal is ready in just 40 minutes and serves 2 people.

You can use pancho breadcrumbs to be more traditional, or if you are looking for a healthier option, wholemeal breadcrumbs also work really well.

Chicken Katsu Curry Noodle Bowl, Low Calorie Recipe, fakeaway recipe, fakeaway food, fakeaways







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Chicken Katsu Curry Noodle Bowl | Low Calorie Slimming Friendly Recipe

Syn Value: 2 Syns Per portion

katsu curry recipe. low calorie katsu noodles, low calorie recipe
Main
British
Yield: 4
Author: Latoyah Egerton
Chicken Katsu Curry Noodle Bowl | Low Calorie Slimming Friendly Recipe

Chicken Katsu Curry Noodle Bowl | Low Calorie Slimming Friendly Recipe

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
A delicious low calorie, Slimming World friendly Katsu Curry Noodle Bowl Recipe.

Ingredients

  • 2 skinless chicken breasts
  • Panko breadcrumbs (or wholemeal or normal breadcrumbs)
  • 1 egg, beaten
  • Salt and freshly ground black pepper
  • 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
  • 2 tbsp fat-free fromage frais
  • Low-calorie cooking spray
  • Dried noodles
  • Fresh chillies to serve

Instructions

  1. Preheat your oven to 180°C.
  2. Place each chicken breast in some clingfilm and flatten with a rolling pin or meat tenderiser to get a flatter breast. This helps with the cooking. Once flattened, remove from the cling film.
  3. Dip the chicken breast in the egg mix, then coat with breadcrumbs. Repeat the process until the breast is fully covered.
  4. Place the breasts on a baking tray and in the oven for 25 mins.
  5. Meanwhile, spray a saucepan with low-calorie cooking spray and add the onion, garlic and ginger and cook for 3 minutes or until the onion is softened.
  6. Add the carrots and courgette and lightly fry for a further 4-5 minutes.
  7. Add the turmeric, cumin, coriander, chilli powder and sweetener. Add the stock, soy sauce and bay leaf and bring to the boil. Reduce the heat and simmer for 20 minutes.
  8. Remove the bay leaf from the sauce and pour the contents into a blender. Blitz until it becomes a thick, smooth sauce. Add the sauce back to the saucepan, then add in the dried noodles. Leave to simmer until the noodles have cooked.
  9. To serve add the noodle and curry sauce to a bowl, slice the chicken breast to serve on top and add some fresh chillies.

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Nutrition Facts

Calories

394.30

Fat (grams)

13.60

Sat. Fat (grams)

2.50

Carbs (grams)

36.14

Fiber (grams)

3.83

Net carbs

32.31

Sugar (grams)

8.92

Protein (grams)

31.68

Sodium (milligrams)

802.77

Cholesterol (grams)

105.37
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