Rob and Yvonne are a couple who lost 13 stone between them over two years, here they share their healthy scotch egg recipe
This healthy scotch egg recipeis perfect for either breakfast or lunch, and works really well if made the night before
Cooking Time 25 mins
You will need:
4 chicken breast fillets
2 tbsp korma curry powder
400ml chicken stock
- Fry off chicken breasts on medium heat with frylight.
- Add curry powder, stock and passata.
- Bring to the boil, then reduce and simmer for 20 minutes.
- In the meantime, add 450mls of boiling water to rice, bring back to the boil and simmer in a covered pot for 14 minutes.
- Fluff rice and serve.
For more information visit Rob & Yvonne’s website here