Forgive me once again, as this is by no means any sort of authentic curry recipe, but it is what I come up with when I fancy something a little bit spicy, aromatic and tasty; it also happens to be my Dad’s favourite dish and he asks me to make it all the time! (Apologies for the poor quality of these photos once again, everyone was hungry and had to serve up quickly! I will invest in a decent camera soon and make them a little bit more pleasing to the eye!)
You can use any sort of vegetables, I love cauliflower as one of the staple ingredients as think it absorbs the tandoori flavour really well (and it is Dad’s favourite vegetable- got to keep him happy!); then just whatever else I have in the fridge or cupboard at the time, so feel free to adapt! The same can be said for your choice of protein, it is usually chicken breast in my house but I am sure turkey, lamb, chunky white fish or prawns would also work well.
You can serve it up alongside rice or even use a food processor and make your own low carb alternative ‘cauli rice’! In the photos I have it alongside some lime and coriander rice from Tilda, and half of one of the new flatbreads from Morrisons. These flatbreads are great as they come in at only 102 calories, as opposed to a full naan which is about 3 times as many!
I never measure out any of my spices or seasonings; I tend to just do it by eye and then taste as I go along to see if anything is lacking so apologies for not being able to give you any exact measurements. It may look like a long list of seasonings, but trust me once they are in your store cupboard you will find yourself using them over and over again. I like to use a similar mix of spices on my roasted vegetables from time to time to give them a curry like flavour. Delicious.
100g chicken (per person)
40g Red Onion
Ready Chopped Garlic
Ready Chopped Ginger
Sundried Tomato Paste (or regular tomato puree)
Chilli Powder (sparingly if sensitive to spicy foods!)
Schwartz Tandoori Mix
Salt and Pepper
Frozen (or fresh) Chopped Coriander
Bag of Spinach
(Fromage Frais or 0% Greek Yoghurt)
Cut the chicken into bite sized pieces and add the spices and seasonings, along with the juice of half a lemon. The lemon will help to tenderise the meat as well as giving it some additional flavour. Cover and leave to marinate for as long as possible. I usually leave it for 2-3hours.
Chop all of your vegetables into bite sized chunks so that they are ready to go as you are cooking, I find that this saves time in the long run and makes everything that little bit easier.
To a big saucepan or wok, add a little bit of frylight and the chopped red onion, garlic, tomato puree, ginger and chopped chilli. Cook the onions until they are a little bit soft. If you add a sprinkle of salt and splash of boiling water, it seems to speed up the cooking process and stop everything from burning or turning brown which you don’t want.
Add the chicken and stir until cooked through and then add the vegetables. Again give a good stir and ensure coated in the spice mix. You can add a little bit more here is you like or feel that your ingredients need it.
After a couple of minutes, pour the passata into the pan. Stir, then top up with a little bit of boiling water. Add some of the chopped fresh coriander, then pop on a lid and allow to bubble away until your vegetables are as soft as you would like, I usually recommend 15-20minutes but keep an eye on it as you don’t want them to go all soft and mushy.
Just before serving add in the full bag of spinach and allow to wilt.
Try a little bit of the sauce, if it is too spicy then you can always stir in a little bit of fromage frais or greek yoghurt to cool it down.
Voila. Serve and demolish!
Love Abi xxxx