A little healthier version of your 4 in 1 takeaway!
What You Need:
Chicken Breasts (1 per person)
Gluten Free Bread
Himalayan Pink Salt
Curry Sauce (Knorr Packet Mild or medium)
What To Do:
Preheat oven to 180C
Using a chip cutter chop potatoes and place on a baking tray lined with grease proof paper. No oil required – sprinkle with salt and bake in oven for 20-30 mins
Beat two eggs in a bowl and blitz gluten free bread in blender to make breadcrumbs. Dip chicken fillets into egg and then into bread crumbs.
Heat some coconut oil in a pan and allow to get hot. Place the breaded chicken fillets into the pan and fry thoroughly flipping often for 20 mins.
Bring some brown rice to the boil.
For the sauce – I often use the Knorr packet and just add water on a hot hob. You can of cousre make your own curry sauce from scratch!
Once all are cooked – serve on a plate rice first, followed by the chips, then the chicken and topped with th curry sauce.
A much healthier way to enjoy your takeaway!
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