I love curries, but I don't like the calories
However, I don't want to cook and eat things I don't really enjoy as there's no way I'd stick to healthy eating if I was stuffing my face with lettuce or weird diet shakes and just drinking water.
So, Sunday was Chicken Saag night.
It turned out rather well to be honest. The original recipe I followed said to put all the things in the food processor, however I thought it looked a bit more appetising to keep the spinach and tomatoes whole.. More colourful and less 'green sludge'.
It turned out rather well to be honest. The original recipe I followed said to put all the things in the food processor, however I thought it looked a bit more appetising to keep the spinach and tomatoes whole.. More colourful and less 'green sludge'.
Per serving (not including rice)- 203 Kcals, protein 35g, carbs 8g, fat 4.5g, sat. fat 1g, fibre 3g, salt 0.5g
Ingredients - SERVES 4
200g Young Spinach (make sure it's washed, it's revolting if you get a mouthful of dirt!)
1 large onion, grated
2 cloves of garlic, crushed
Groundnut oil for frying
4 Cardamon pods - Seeds should be crushed
1 tsp tumeric
3 tsp ground cumin
2 tsp ground coriander
4 tomatoes, chopped
200ml chicken stock
4 chicken breasts (about 500g), chopped into chunks
TIPS:
a. When you're grating the onion, it's quite strong so be prepared and try and set it aside somewhere far away from where you're cooking until you're ready to fry it.
b. Also, get the cardamon pod seeds crushed BEFORE you start as getting them out of the pods and crushing them (I chopped with a sharp knife) is a pain.
TIPS:
a. When you're grating the onion, it's quite strong so be prepared and try and set it aside somewhere far away from where you're cooking until you're ready to fry it.
b. Also, get the cardamon pod seeds crushed BEFORE you start as getting them out of the pods and crushing them (I chopped with a sharp knife) is a pain.
1. Put spinach into colander and pour a kettle of boiling water over the spinach to wilt, let it drain and then chop it up
2. Cook the onion and the garlic in a non-stick pan with 2 tsp of oil. Add the spices and cook for 2-3 minutes. Add the tomatoes and chicken stock and simmer for 15 minutes.
3. Add the spinach and cook for a further 5 minutes
4. Take the blended ingredients and pop back in the same pan, add the chicken and cook gently until chicken is cooked.
5. Serve with whatever you want - rice, naan bread, poppadoms, or have 2 portions rather than one - just make sure you add those additional calories in!
6. Stuff in face and enjoy :-)
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