chicken katsu curry + sticky coconut rice.

now if you’re a fan of a katsu curry then you need to stop what you’re doing and read this.

i recently tried the wagamama chicken katsu and if i’m honest, i was thoroughly disappointed. it was so bloody bland. my best part was the little red pickle bits in the salad.

i’ve been making my own version of this curry for about a year and i never get bored of it. if i have guests coming to stay, i’ll make this. once my friend came to stay for the weekend and i made this on the friday night. she liked it so much she made me make it again on the saturday. true story.

now when it comes to the sauce, i cheat. i don’t make my own sauce. i’m a fraud. but it’s ok guys. all you need to do is go to your local japanese supermarket and pick up a box of this stuff

i know it looks pretty dirty and you are probably all shaking your head in disgust but sometimes we have to do things we’re not proud of, and this sauce is great.

you will need:

chicken (i like to use chicken steaks but use what you want)

150g plain flour (seasoned with salt and pepper)

2 eggs (whisked)

panko breadcrumbs

basmati rice

1 tin of coconut milk

fresh coriander


s&b curry sauce

pak choi

mange tout

garlic (finely sliced)

soy sauce

chilli sauce

what to do:


coat the chicken in the plain flour, then dip in the whisked egg, then coat in the panko breadcrumbs. once you have coated your chicken place on a greased baking tray and pop it into a preheated oven at 180c for 20-25mins.


pour the tin of coconut milk into a saucepan, then pour the same amount of water in. add your rice and bring to the boil, then reduce the heat and simmer for about 10 minutes. make sure you keep stirring this, it’s good to nominate someone as rice stirrer because it will make them feel important and it will make sure your rice is sticky and lovely, and not burnt and stuck to the pan. you might need to add more water as you stir, i’ll let you be the judge of that. add loads of chopped coriander and mix in to the rice.


fry off your pak choi and mange tout in a wok with the garlic. add a splash of soy sauce and chilli sauce depending on how spicy you like it.


if you are doing this for 2 of you then 1 stock cube should be enough. in a small sauce pan add 50 ml. add the stock cube and keep stirring over the heat, then add more water until it gets to a nice gravy like consistency.

good luck guys, and don’t ever order the wagamama katsu please x


my fave chicken and sweetcorn soup.

it’s sunday, i’ve got a sore throat, and i’m feeling sorry for myself. this soup has just been made to cure me. i went through a stage a few months ago where i was obsessed with making winter warmer soups and then this became my favourite. it’s just like the one you get from the chinese takeaway but healthier and tastier and so so easy. make this for your friends and they will have at least 3 bowls, trust me.

this version is with pasta and mange tout but you can add anything you want because this is your soup and you should have it how you like it.

you will need:

knob of peeled ginger

1tbsp cornflour mixed with 2tbsp water

chicken (i’m using two breasts shredded)

1 litre chicken stock

glug of fish sauce

glug of soy sauce

chilli flakes (as much as you want)

2 cloves of garlic

2 eggs (whisked)

one tin of sweetcorn

spring onions

coriander (to garnish)

black pepper

optional extras:

mange tout

pasta Рi used fettucini

big squirt of sriracha hot chilli sauce

what to do:

1. bring the chicken stock to the boil, then add the garlic, ginger, soy sauce, fish sauce and chilli. leave to simmer for 5 mins

2. add the cornflour paste to thicken the soup

3. now add the pasta, mange tout, sweetcorn, chicken and leave to simmer for 10 mins

4. whisk the eggs then gently trickle into the soup so it forms nice little strands (this is my favourite bit)

5. serve in special bowls and garnish with chopped spring onion and coriander (this bit is really important!)

6. feel better

red thai chicken curry.

this may come as a shock to you but i had never made a thai curry until today. i didn’t really know what i was doing so i just looked at a couple of recipes online and decided to blag it. my friends have been saying i am really arrogant about my cooking but i don’t care because it was really nice (and they agreed AND had seconds).

it’s such an easy meal to make and even though it looks like you need a lot of ingredients there are loads of different variations that don’t use as many, i was just showing off.

you will need:

juice from 1 fresh lime

2 stalks of lemongrass finely chopped

runner beans

5 fresh tomatoes

1 tin of coconut milk

3 tbsp of red thai curry paste

2 cloves of garlic

1 onion

1 tbsp brown sugar

knob of ginger

1 chilli

handful of coriander

400g chicken

2 tbsp fish sauce

basmati rice

pak choi

what to do:

1. finely slice the garlic, onion, lemongrass, ginger and chill and fry in a little vegetable oil

2. add the curry paste and chicken, then mix together until the chicken is coated

3. next add the coconut milk, fish sauce, tomatoes, sugar,  and runner beans and slowly bring to the boil

4. once boiling reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. stir the curry a few times while it cooks, to stop it sticking

5. wash the pak choi and fry in a wok with a little garlic and soy sauce

6. cook the rice, drain and mix with chopped coriander (my friend roxy hates people that mould rice but i think it looks clean and i have ocd)