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Fakeaway Katsu Curry

Fakeaway Katsu Curry

I’m always hungry in the evenings after work and want something decent to satisfy my cravings, on top of that my hubby always comes in declaring he’s starving and wants something delish whilst interrogating me about what’s on the menu that night (when it’s not his turn to cook).

The problem is once the little one is finally down we want dinner there and then. So I have started to make my pies, lasagne's and slow cooking meals on the weekend (you’ll see a few of these classics pop up), making sure we have plenty to freeze and use throughout the week when we are busy and uber hungry!! However I can’t do that for every night of the week.

So I will be testing out a few new recipes that have caught my eye (I have a ridiculously long list), as well as visiting a few old classics that I love and can whip up within a half hour (anymore and I deem them unworthy of a quick supper). Most importantly these have to still be scrumptious as well as moreish otherwise they get chucked off my trusty recipe list. Quick dinners don’t have to be bland!!

The below was one I spotted via Stylist.co.uk actually and caught my eye as it was under an article named Fakeaways. This recipe is a simple twist on Katsu Curry.


·         4 chicken breasts

·         1.25 cups of flour

·         2 eggs (1 large egg will do)

·         2 cups of bread crumbs (I used Panko bread crumbs)

·         1 red onion

·         2 cloves of garlic (I cheat here and used pureed garlic)

·         2 tbsp ginger

·         1 tbsp curry powder

·         3/4 cup chicken stock

·         1 tbsp honey

·         1 tbsp soy sauce

·         If your being naughty or just cheeky add a large tbsp of Greek yoghurt (gives a thicker creamier consistency)

·         Rapeseed Oil

·         Salt and Pepper


Here's How to make it:

The Chicken:

1: Take thinly sliced chicken breasts, and coat them on all sides with floursalt and pepper

2: Next dip the breasts into a bowl with your egg

3: Coat the breasts with panko bread crumbs

4: I bake them in the oven for 15 mins after spraying them with rapeseed oil, but you can fry them until done

For the sauce:

1: Dice 1 onion, 2 cloves of garlic, 2 tbsp of ginger and fry in a pot with vegetable oil over medium heat

2:  Add 1 tbsp of flour, 1 tbsp of curry powder. Mix.

3: Pour in 3/4 cup of chicken stock, 1 tbsp of honey and 1 tbsp of soy sauce

4: Bring the mixture up to a simmer while mixing. When done, if being naughty add your greek yoghurt pour over steamed rice and chicken.

I usually have a bowl of rice, 2 chicken pieces each (or 3 if feeling greedy) then pour over the sauce. If I have any leftovers with the remaining chicken, will pop in a wrap with salad.

Hope you enjoy! 


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