Tonight is the first night I’ve actually felt like cooking from scratch. With the pain I’ve been in over the last week or so, I have basically lived off Bran Flakes and little bits of what I’ve faniced. I woke up this morning, however, with a new determination. I am not going to let pain rule my life. Yes, there will be times when it is difficult to overcome, but now is the time to exercise a little mind over matter and get on with things.
As I am a lot less active than I have been lately, I decided to skip the eating like ‘normal’ folk using oodles of oil etc, but instead, I went and found my old Slimming World literature and had a good old read through to find some recipes. I have been an on/off Slimming World member since 2007 but when I followed the plan, I very rarely actually used a recipe (and when I did, it was often disastrous!). I was quite surprised as to how many recipes I had under my nose the whole time! So tonight’s dinner is their version of a Chicken Dopiaza taken from one of the free add-in booklets in the magazine.
What Will I Need?
Low Calorie Spray (I used Fry Light Butter)
2tbsp Medium Curry Powder (I used mild so Phoebe would eat it too)
1tbsp Garam Masala
2tsp Ground Cinnamon
2tsp Ground Cumin
4 Large Onions, Finely Chopped (I cheated in the end and used ready chopped frozen ones to save the tears!)
4 Garlic Cloves, Crushed
4 Skinless Chicken Breasts, Cut into Bite-sized Pieces
200ml Chicken Stock
400g Can of Chopped Tomatoes
Salt & Pepper (am I the only one who automatically sings ‘Push It’ in their head??)
A Handful of Fresh Coriander, Finely Chopped, Reserving 4 Whole Sprigs to Garnish
Fat-Free Natural Yogurt, to Serve.
Ok, What Do I Do With This Stuff?!
1) Place a large frying pan sprayed with low calorie spray over a low heat & cook the spices for around 30 seconds.
2) Add the onion & fry for about 3-4 minutes.
3) Add the garlic, chicken, stock & tomatoes & season well.
4) Bring to the boil, then reduce the heat to medium-low & cook for 30 minutes, stirring occasionally, or until the chicken is properly cooked.
5) Divide the Chicken Dopiaza between 4 bowls or plates. Garnish with the whole sprigs of coriander & serve with the yogurt sprinkled with the chopped coriander on the side.
You will notice that I don’t have any coriander on the top of mine (I HATE the taste of it!), instead I served it with a portion of boil-in-the-bag Basmati rice.
Was It Worth It?
Oooooh yes! Let’s just say I now know why they call it a Fakeaway! All the flavour without the greasiness of a takeaway. Cooked from scratch, by me. Perfect!