*This post was created in Partnership with Zanussi, and I was gifted this oven, however, all thoughts and opinions are honest and my own.*
I have some exciting news...I am delighted to announce that I am partnering with Zanussi UK on their Fakeaways campaign! I will be showing you how to create delicious, healthy Fakeaways using my brand new Zanussi AirFry oven!
If you follow me, you will know that I love to create delicious but healthy versions of my favourite takeaways, also known as the Fakeaway. If you haven't seen it already, check out my
Crispy Chilli Beef Fakeaway Recipe
By making your own Fakeaway favourites you're not only saving money but saving on calories too.
Zanussi provides clever, simple, solutions for ease of use and enjoyment at home, and it is with great excitement that I can say that I have partnered up with them to share some brand new Fakeaway recipes, which I created using their Zanussi ZOPNA7X1 oven with AirFry technology.
Gone are the days where I need to store a big, bulky extra air frying unit. The Zanussi oven has it all built-in one. This makes life so much easier and is perfect for making your own Fakeaways.
Scroll down for the full recipe & instructions
This technology also significantly speeds up the cooking process by up to 20% so your family favourites will be ready to enjoy in no time at all.
Chicken katsu curry is a super popular Japanese dish that loads of Japanese delivery places offer on their menu.
The 'katsu' is actually the chicken part, which is breadcrumbed with panko breadcrumbs and fried. Of course, this is fakeaway style though, so I will be AirFrying mine! It's usually served with Jasmine rice and a curry sauce.
The curry sauce is actually veg based, too! I've made this dish with as few calories as possible, so cut out any oils or butter.
The perforated AirFry tray is perfect for recreating any fried chicken dish, making it super crispy too.
See Also:
Chicken Katsu Curry Recipe
You will need:
4 skinless chicken breasts
240g panko breadcrumbs (or wholemeal 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
Jasmine rice to serve
Method:
Preheat your Zanussi oven to 180°C on the air fry setting.
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.
Season the breadcrumbs with salt and freshly ground black pepper.
Dip the chicken breast in the egg mix, then coat with breadcrumbs. Place in the AirFry tray and spray with some more low-calorie cooking spray.
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.
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.
Add the chicken to the oven, and cook for 15-20 minutes or until the chicken is cooked through and the outside is golden.
Remove the bay leaf from the sauce and pour the contents 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 rice.
Notes:
If you don't have a Zanussi oven, you can follow this recipe and lay the strips on a baking tray, turning them regularly.
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This post was created in Partnership with Zanussi, and I was gifted this oven, however, all thoughts and opinions are honest and my own.
