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Easy chicken curry recipes slimming world. 1 dried bay leaf. 15 g oil plus extra for baking. 160 g panko breadcrumbs.
Pour the curry sauce through a sieve. Gradually add the chicken stock stirring continuously until combined. Add the honey and reduce heat to low.
Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. 1 tbsp curry powder 2 tbsp plain flour 600ml warm chicken stock 60ml soy sauce 2 tsp honey 2 tsp rice vinegar 1 tsp garam masala for the katsu chicken 4 skinless chicken breasts sliced in half horizontally to make to thin wide pieces 100g seasoned plain flour 2 eggs lightly beaten 150g panko breadcrumbs 50ml vegetable oil for frying. Season both sides of chicken breasts with salt and pepper.
180 g each nutrition per 1 portion calories 4963 kj 1186 kcal protein 84 g carbohydrates 145 g fat 27 g fibre 79 g. Place chicken breasts between two pieces of baking paper then flatten with a. Stir in garam masala.
Add all the spices coconut milk and about a litre of water and leave to simmer for 15 minutes. Remove from the heat and keep warm. Cook for 15 minutes until the sauce has thickened.
Add 2 tbs flour garam masala and curry powder and stir through.
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