Curry

Chicken and Spinach Curry

If you are looking for an alternative to an Indian treat, look no further. This curry is packed with flavour as well as protein and many other nutrients making it a total guilt free eat.

3 Garlic Cloves Chopped Roughly

1 Onion, Chopped

1 inch piece of Ginger, peeled and chopped

2 tsp Ground Coriander

1 Red Chilli, deseeded and chopped

1/2 tbsp Mild Curry Powder

1/2 tbsp Medium Curry Powder

1 kg Boneless, skinless Chicken Thighs, cut into bite-sized pieces

Small Bag of Baby Leaf Spinach

Organic Virgin Coconut Oil

Water

1 tbsp Lemon Juice

3 tbsp 0% Fat Greek Yoghurt

Maldon Sea Salt and Black Pepper

Start by making a paste by whizzing up the onion, garlic, ginger, chilli and spinach. Set aside.

Add a tsp of the coconut oil to a pot and heat until fairly hot, add the chicken and brown all over. Pour off any excess fat.

Now add the rest of the spices (Coriander and mixed Curry powders) cook on a medium heat for two minutes.

Now tip in the paste, cook gently for around ten minutes. Add the lemon juice, check the seasoning and add some salt and pepper if necessary. Cook for another ten minutes. You may need to add a dash or two of water depending on whether it is too thick.

Now add the Greek yoghurt. Combine well and cook for five minutes.

Serve with wholegrain rice, basmati rice or any variety of bread you fancy!

Advertisements

Thai Green Curry

Thai Green Curry

Thailand I by far, my favourite place in the world. A few years ago, i was fortunate enough to do a cooking course in Chiang Mai.

I order the Thai ingredients online and have them delivered as I feel there is no substitute for authenticity! More often than not, I do not grind my own paste. However, if using a pre prepared curry paste, ensure it is from Thailand!

Serves 4-6

Thai Jasmine Rice

3-4 Chicken Breasts, size dependant cut in very thin slices along the grain of the chicken. Buy really top quality chicken that is not injected full of water as it will ruin the curry.

2 Tins of Thai Coconut Milk e.g. Chaokoh

1 tbsp Thai Green Curry paste such as Mae Ploy

6 Thai Baby Aubergines, cut into quarters

A handful of Thai Pea Aubergines (before adding to the curry parboil these for around three mins)

6 Fresh Lime Leaves, ripped up and stem removed

1 tbsp Thai Oyster Sauce

1 tbsp Thai Fish Sauce

1 tsp Thai Palm Sugar (can be like a brick, warm for a few seconds in the microwave)

Fresh Red Chillies, sliced finely on the diagonal

Thai Sweet Basil (Basil is not a substitute, sweet basil has an aniseed type taste) a couple of Handfuls, leaves removed and slightly shredded.

Begin by opening the tins of coconut milk very carefully. Separate the very think creamy part of the coconut milk from the very watery part.

In a saucepan, heat the watery part until you can see the oils of the coconut milk coming to the surface.

Add the Thai paste and combine well. Cook on a medium heat for five minutes and check that it has your desired degree of flavour and heat. Add more if you want!

Add the sliced chicken and stir well to ensure it does not stick together. Keep stirring periodically until it is almost cooked.

Add the Thai vegetables and lime leaves at this point.

Also, add the oyster sauce, fish sauce and, the palm sugar.

Now, add the creamy part of the coconut milk.

Cook over a medium heat until the vegetables are nice and soft.

At the end, stir through the Thai basil.

Serve with steamed Thai Jasmine Rice and top with the fresh red chillies.

This is the most amazing thing on earth! Thank you Thailand for teaching me this! ❤️❤️

Chicken Singapore Noodles

SINGAPORE CHICKEN NOODLES

I love Singapore Noodles from the Chinese but hate the way I feel after and the amount of fat! This is a super quick meal, especially if all the chopping and prep is done in advance! This passed the taste test with all three of my children!! RESULT!!

100g Dried Vermicelli Rice Noodles

1 Red Chilli (optional)

1 tsp Ginger Paste

1 tsp Garlic Paste

2 Spring Onions, finely sliced

3 Free Range Eggs

500g Chicken Thigh Fillets, trimmed and cut into small pieces

100g Green Beans, topped and cut in half

150g Peas, fresh or frozen

2 Carrots, juliennned

1 Small Red Pepper, finely Chopped

Sauce:

1/2 tsp Mild Curry Powder

1/2 tsp Medium Curry Powder

1 Large tsp Turmeric

2 tbsp Soy Sauce

1 tbsp Shaoxing Wine

1/2 tbsp Fish Sauce

Start by soaking the noodles in boiling water for three minutes, drain and refresh under cold running water.

Put all the sauce ingredients into a bowl and using a small whisk or fork, combine well.

Add the smallest dash of oil to a pan, as the thighs will release a bit of fat. Heat the oil and then fry the chicken in two batches until nicely browned. I tend to drain all the fat away to keep it as healthy as possible. This is done by periodically tipping into a sieve.

Remove from the pan, add a dash more oil, heat, then add the chilli, fry for a minute before adding the Ginger and garlic pastes. Continue to cook for another thirty seconds,

At this point, add the eggs and fry in a kind of omelette/scrambled egg format until it is in small pieces.

Add the red pepper, green beans, carrots and the sauce ingredients . Cook for around three to five mins until the beans are just cooked.

At this point, add the noodles and toss everything well to ensure noodles are well heated and everything is coated in sauce.

Feel free to leave the chicken out for a vegetarian version or use pork or prawns.

Lusharama!!

Healthy Takeaway Alternative 

Healthy Chicken Korma


Just because you have decided to make a healthy start does not mean you have to miss out on your favourite dishes. A bit of creativity and boom, a healthy alternative with no cream is created! The fact that my husband did not even notice it was the healthy option speaks volumes!!
Serves 5
5 Chicken Breasts, chopped into big cubes

2 Onions, roughly chopped

1 Green Pepper roughly chopped

1in Piece Ginger, chopped

3 Garlic Cloves, chopped 

2 tsp Turmeric

1/2 tsp Paprika

1/2 Cinnamon Stick

1 tsp Coriander Powder

1/2 tsp Chilli Powder

1 tsp Cumin Powder

1 tsp Ground Ginger

2 tsp Garam Masala

2 tbsp Ground Almonds

1 Tin Low Fat Coconut Milk

2-3 tbsp 0% Fat Greek Yoghurt (the nice thick Fage one!)

1 tbsp Mango Chutney 

Rapeseed Oil or Coconut Oil 

Fresh Coriander to Serve
Add the onions, green pepper, ginger and garlic to a food processor and whizz until it is a nice fine paste.
In a large casserole (preferably non stick as you can get away with less oil!) heat a splash of oil. Add the paste and cook gently for around 5 mins.
Add the chicken and cook for a few mins.
Add the rest of the spices and cook for 2 mins.
Add the coconut milk and cook for 20 mins with the lid on. Stir periodically.
Stir through the Greek yogurt and the mango chutney add a little more yoghurt if it is too thick.
Serve with brown basmati rice and some fresh coriander. Delish!

Slow Cooker Lamb and Potato Curry

SLOW COOKER LAMB AND POTATO CURRY

imageimage

With kids back to school and lots of after school activities going on, a good one pot wonder that can be made ahead is golden! This a super tasty and mild curry!

800g Lean Lamb, fat removed and cubed
Coconut Oil
2 Onions, peeled and cut into wedges
2-3 Garlic Cloves, sliced
3 Celery Sticks, sliced
5cm Root Ginger, peeled and grated
2 Green Chillies, deseeded and finely chopped
4 Curry Leaves
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Turmeric
1 tbsp Tomato Purée
150 ml Water
200ml Coconut Milk
225g Tomatoes, chopped
500g New Potatoes, scrubbed and cut into small chunks
2 Carrots, peeled and sliced

In a frying pan, heat the oil, add the onions, garlic and celery and fry gently for 5 mins or until softened.

Add the ginger, chillies and curry leaves, cook for a further 3 mins stirring constantly.

Add the lamb, ensure it is well coated in the spices and lightly browned.

Stir in the tomato purée, water, coconut milk and tomatoes and stir well.

Add the potatoes and carrots, stir well.

At this point you could let it cool and put it in the fridge until ready for the slow cooker. I made it to this point the night before then put it in the slow cooker the next morning for dinner that evening.

When ready put in the slow cooker on low for 6-8 hours.

If you have no slow cooker, never fear, just use a large casserole, bring to the boil then transfer to the oven heated to 150c and cook for 3-4 hours or until tender.

Serve with Indian Breads for a lush hassle free midweek dinner.

Post Workout Healthy Chicken Fried Rice

Post Work Out Refuel – Healthy Chicken Fried Rice

image

I was thinking about a way to use up my leftover roast chicken from yesterday… I wanted healthy but not boring! I came up with this and threw it together really quickly. Feel free to throw whatever you fancy in….this was a bit of all I had in the fridge.

A couple of large handfuls of Shredded Chicken
1 Small Onion finely chopped
1 Garlic Clove Crushed
1 Red Pepper cut into matchsticks
Handful of Tenderstem Broccoli cut into pieces
1 Carrot either spiralized or grated
1/2 tbsp Mild Curry Powder
1/2 tbsp Medium Curry Powder
Maldon Salt and Black Pepper to taste
2 tsp Coconut Oil

Heat the oil and then add the onion, soften for around 5-7 mins.

Add the garlic and fry for a further couple of mins.

Add the chicken and the curry powder and stir well.

Add the rest of the veggies and a dash or two of water to prevent sticking. Stir continuously for another few mins.

Add the rice and combine thoroughly.

Season and serve. Lush!!

TARKA DAL

TARKA DAL

image

This is super delicious, super cheap and super healthy! Eat with whole meal chapati or chargrilled chicken…

300g Chana Dal (yellow dried split peas) rinse them until the water runs clear
1 Onion, finely chopped
2 Green Chillies, pricked with a knife
1 tbsp Cumin Seeds
2 in Piece Fresh Ginger
3 Garlic Cloves, peeled and left whole
3 Tomatoes
1 tsp Turmeric
1 tsp Garam Masala
1 1/2 tsp Ground Coriander
Maldon Sea Salt and Black Pepper
A Handful of Chopped Coriander leaves
Coconut oil or Rapeseed Oil

Once rinsed, place the lentils and 1 litre water to a pan, bring to the boil and stir. Skim off any froth.

Reduce to a simmer, cover with a lid and simmer for around 40 mins. Add some more water if necessary.

When done, drain any excess water out, whisk to break the lentils up a bit. Set aside.

Heat the oil over and medium heat and add the onions, fry gently for around 6 mins, stirring to ensure they do not burn?

Add the cumin seeds, ginger, chillies and onion, continue to cook for another 4-5 mins.

Blend the tomatoes and garlic to a purée then add to the pan.

Now add the rest of the spices and 100ml water to the pan and stir well.

Add the lentils. Season and leave over a low heat for around 10-15 mins

If necessary, add more water.

Stir in the chopped coriander and stir. Lush!!!

Yoghurt Spiced Chicken Kebabs

Yoghurt Spiced Chicken Kebabs

Spiced chicken kebabs

I live in Belfast, so you kinda have to forget about the weather when planning a barbecue! Pick a day and go for it!!😂 These wee babies are tastalicious and super healthy….result!

Serves 6

6-7 Chicken Breasts

For the Marinade

900ml natural yoghurt
4 tsp Ground Cumin
4 tsp Ground Coriander
Large Pinch Maldon Sea Salt
2 tsp Turmeric
3 tsp Fenugreek Seeds
4 tsp Ground Ginger
3 tsp Onion Powder
2 tsp Ground Cloves
1 tsp Chilli Powder
Wooden Skewers*
For the marinade, mix all the ingredients together.

Slice each chicken breast into five strips, and add them to the marinade.

Stir to combine, and leave to marinate overnight.

Remove from the fridge and thread the chicken strips onto wooden skewers.

Heat a large griddle pan until hot or a barbecue, then add the chicken skewers.

Cook for three minutes on each side until browned and cooked through.

*A handy hint for wooden skewers is to soak for at least an hour in water, then freeze them in order to have them prepped ahead ready to use!

#chicken #healthyeating #barbecue

Oven Roasted Salmon with Green Curry Vegetables

Oven Roasted Salmon with Green Curry Vegetables

Salmon and green curry veg

Serves 1

This one is a bit of a ‘fly by the seat of your pants’ type recipe! I had a load of random vegetables in the fridge and wanted to use them up, however the thought of steamed veggies did not appeal! I decided to give them a bit of Thai flavour!
1 Salmon Fillet
1 Large Handful Sugar-snap Peas, topped, tailed and halved on the diagonal
1 Large Handful of Tender stemmed Broccoli
3 Spring Onions Chopped
To be honest, a bit of whatever mix of veg you have!
1 Dessert Spoon Mae Ploy, Thai Green Curry Paste
A Dash of Fish Sauce
A Dash of Oyster Sauce
1/2 can of Coconut Milk
A Splash of Water

Heat the oven to 180c. Wrap the salmon up ‘en papillotte’ and cook for 10-15 mins. Depending on how well you like it cooked.

Meanwhile, take the coconut milk add it to a pot and bring to the boil.

Add the curry paste and cook gently for another five minutes, stirring.

Add the oyster sauce and fish sauce, stir well.

Add a splash of water.

Add the veg and bring to the boil, turn down and cover, cook for around five minutes or until done to your liking.

Voilà, tasty veggies!

Aloo Gobhi (Potatoes with Cauliflower)

Aloo Gobhi (Potatoes with Cauliflower)

Aloo Gobhi

I have never been the greatest fan or potatoes or cauliflower as I find them both bland. This wee recipe is one way of ensuring that boredom does not set in!

Serves 4

3 tbsp Vegetable Oil
1 tsp Mustard Seeds
600g Waxy Potatoes peeled and cut into 2.5cm pieces
2.5cm Root Ginger peeled and finely chopped
4 Garlic Cloves finely chopped
2 Green Chillies chopped
1 Onion chopped finely
1 tsp Turmeric
1 tsp Ground Cumin
1/2 tsp Salt
600g Cauliflower broken into florets.
1/2 tsp Garam Masala
A Few Coriander Leaves

Heat the oil in a saucepan on a medium heat, add the mustard seeds and cook for 30 seconds. At that point the seeds should be spluttering, but don’t let them burn.

Add the potatoes, increase heat to medium high and stir for 6-7 minutes. The edges should begin to brown.

Bring 310ml water to the boil whilst the potatoes cook.

Add the ginger, chilli, onion and garlic to the potatoes, cook for a further 5 mins.

Add the turmeric, ground cumin and salt followed by the cauliflower, continue frying for another 3 minutes.

Pour in the boiling water and stir well.

Cover the pan and leave to simmer for 10 mins or until the vegetables are tender.

Stir in the garam masala and sprinkle with coriander.

Serve alongside another curry or simply on its own with chapatis.