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The best chicken tikka marinade ever

I went through a phase of trying to make as good a curry as you can get from a takeaway, I am still searching for a recipe for the ever elusive South Indian Garlic Chilli Chicken!  However on my curry journey I came across a few recipes which are complete winners, one of which is the recipe I am about to show you.

Now I am not sure where I could put this recipe as it could easily be a good and a bad recipe, I guess it depends on what you would use it in (mine went into an exceptionally calorific curry).  I am not going to give syn values at the moment because I can’t be bothered but if anyone wants me to please just let me know and I will update it.

Now this is not my recipe but was added by Blade1212 on a fantastic website called crO which you can find here, and the recipe can be found here also.  I am going to add the recipe this time though because I have taken about a million pictures to show the steps involved. Silly me though, forgot to take pictures of the finished article but I can assure you they were absolutely fabulous!

Serves: 4-6 people

Ingredients:

600g Chicken  – 4 or 5 breasts
1 heaped tbsp Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce (Could use reduced sugar one to make it free)
1 heaped tsp garlic paste
1 tsp ginger paste
2+2 tbsp lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder).
1/4 tsp red food colouring
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil – Could leave out also
3 tbl water

You can see the ingredients below

Ingredients

Chop the chicken breasts into bite size pieces and place in a bowl.  Then mix in 2 tbsp of lemon juice to the chopped chicken and leave for 15 mins

Stage 1

Meanwhile mix the rest of the ingredients in a bowl (including the additional 2 tbl lemon juice)

As you can see I pretty much buggered up this montage, my first time and I didn’t realised it was saving all the changes.  Oh well you live and learn.

Tikka montage

Add the chicken to the spice mixture , cover and leave in fridge for 2 hours minimum.  I went for 24 hours.

Chicken and marinade

Thread the chicken onto skewers making sure to leave a small gap between each piece

Place the skewers onto a tray, preferably one that is deep so the chicken is suspended.

Please the tray with the chicken into a pre-heated oven at 200 degrees celcius, and turn after about 10 mins

Cook for a further 5 mins and remove a piece to check it is cooked.  Once the chicken is cooked remove from the skewers and serve as is or add to any curry that you like.

 
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Posted by on November 25, 2009 in Recipes

 

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Weigh in 4

Well peeps I lost another pound this week which makes the total 4 pounds in 4 weeks.  Now I have to say I am quite disappointed in this, especially since my friend has been going for 6 weeks and has lost 13 pounds!!!!!!

However I MUST remind myself that I haven’t been an angel and I have went out for dinner and drinks etc and still managed to lose.  I also think that the gym isn’t doing my any favours on the scales, obviously I am getting fitter and am enjoying it so will continue to go but I think for some reason it is causing me to not show a loss on the scales.

BUT I am still losing and it might just be that in order for me to get to where I want to be now I will just have to be patient, and wait for my pound loss every week.  Unfortunately I have lots planned this weekend, but I think I have nothing on next weekend so I will try 😉 and be as good as gold and see if I can possibly go for 2 instead of 1 pound.  But we will see 😉

Anyway I know I haven’t posted any recipes for a while, I added one this morning though, so I thought I would share a couple of pictures I have taken recently and I will eventually post the recipes for.  But if you like the look of them and would like the recipe sooner, please just let me know and I will kick my lazy bum into gear 😀

Oh and I am working on a few cakes for some friends for a party tonight, and if they turn out really want to share them with you.  I will warn you now, you don’t want to make these if you are on a diet but I have to say I have found a passion for baking and making everyone else fat 😉

Soooooooo here are my pictures:

Spring rolls with filo pastry:

Diet vegetable spring rolls

Vegetable chilli with a baked potato and cheese:

Easy Vegetable Chilli

Vegetable Curry:

Simple Vegetable Curry

 
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Posted by on October 30, 2009 in Recipes

 

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Easy Vegetable Curry

Well this has been my staple curry for about a year now, it is really easy, filling and delicious.  It does have a syn value as I use shop bought curry paste but you could always make your own or just use curry powder but I think you would miss alot of the flavour.  Oh and M&S curry pastes are really nice and the madras one only has 1 syn per tbsp as opposed to 4 syns I think for the Pataks one 😉

Serves – 3 I usually get three large portions out of this

Syns per serving – 2

Ingredients:

  • 2 Onions chopped
  • 2 cloves of garlic chopped
  • 1 cauliflower, separated into florets
  • 1 Courgette, sliced
  • 250g chestnut mushrooms, quartered
  • 1 Potato, chopped
  • 1/2 a litre boiling water
  • 1 Veg stock cube
  • 1 tin of chopped tomato’s
  • 3 tbsp M&S Madras curry paste ( I like my curry hot) 3 Syns
  • 2 tbsp Tikka Masala curry paste – 3 Syns
  • Salt and pepper

Method:

  • Fry the onion and garlic in frylight until starting to soften.
  • Add all the curry paste and stir until mixed and starting to fry again
  • Add all the vegetables and stir well
  • Once the veg and curry paste is well mixed, add the boiling water, stock cube and tinned tomato’s
  • Bring back to the boil and simmer for about 20 mins (Depends on how big your cauliflower is and how soft you like it)
  • Season with salt and pepper and serve with either a baked potato or rice

(I also added a Food Doctor Multi Seed & Cereal Pitta Bread for 8 syns as I was really hungry 😉 )

Easy vegetable curry

 
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Posted by on October 30, 2009 in Recipes

 

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Cheats chicken curry

I made chicken curry for dinner tonight, I needed something quick and tasty after fat class and the gym.  So here it goes:

Serves – 2

Syns per serving – 2

Ingredients:

  • 2 Chicken breasts – cut into chunks
  • 2 onions – sliced
  • 2 cloves of garlic – chopped
  • 8 mushrooms – quartered
  • 1 tbsp m&s madras curry paste
  • 2 tbsp pataks tikka masala paste
  • 1 tin of chopped tomato’s

Method:

  • Fry onions and garlic in fry light until starting to soften
  • Add chicken and curry paste and stir until everything is covered
  • Add the mushrooms and continue to fry gently for a minute.  Then add the chopped tomato’s and a little water
  • Cover and simmer for 20 mins or until the chicken is tender
Cheats chicken curry

Cheats chicken curry

Enjoy.

 
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Posted by on October 15, 2009 in Recipes

 

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This lovely lovely weekend…

Well what can I say, I had  fabulous weekend.  Very very relaxing and lots of good food.  I will admit to having a wee bit of a drink on Saturday night whilst playing singstar so I was definately over my syns but I had been very good all week and I was still very good with my food this weekend so I am not too worried.  Still hoping to get three trips to the gym in before weigh in on Thursday too, hopefully this exercise I am doing will finally start to show with a move on the scales.  It’s all cardio so I shouldn’t be building muscle, but time will tell I guess.

Anyhoo I decided to make lasagne on Saturday night and decided to use a recipe on a blog which I check every day, her food always looks amazing and I have to say I was very pleased with the results.  The lasagne was very easy to make, very tasty and there was plenty to go around.  Had the rest for lunch on Sunday 😉  You can find the recipe here and this is how it turned out, my oven was probably a touch too hot but it still worked out really well:

Scrummy lasagne

Scrummy lasagne

So how could I possibly follow the Saturday night lasagne as it was sooo yummy I hear you ask???  Well it was a curry that I posted the recipe for the other day Gorgeous Lamb, chickpea and spinach curry, recipe here.  It was so easy to make and was delicious.  I probably put a tad too much chilli powder in it but it was still yummy and I ate the entire portion.  Served with some boiled rice and Slimming World chips, hmmm damn it getting hungry now 😉

Gorgeous lamb, chickpea and spinach curry

Gorgeous lamb, chickpea and spinach curry

 
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Posted by on October 12, 2009 in Musings, Recipes

 

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Gorgeous Lamb, chickpea & spinach curry

This is a recipe I found on my fave, the BBC Good Food, website and I haven’t made it in a while.  When I was following WW the lamb was too high in points for me to consider using it.  I have now checked the values on the Slimming World website and I can’t wait to make this.  Soooo tasty and very low in syns too.  I have changed the recipe slightly from what it was on the website, to make it a bit more Slimming World friendly but you can find the original recipe here.

Serves – 4

Syns – Free on EE

Ingredients:

  • 500g lean lamb stewing cubes
  • 1 red onion , sliced into half moons
  • 1 cm piece ginger , peeled and finely chopped
  • 2 garlic cloves , crushed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp chilli powder – or more if you like it really hot 😉
  • 400g can tomatoes
  • Splash of concentrated beef stock, about a tsp or less
  • 200g can chickpeas , washed and drained
  • 1 tsp garam masala
  • 100g spinach , roughly chopped

Method:

  • Spray a pan with frylight, cook the lamb until browned all over for about 10 mins, then remove from the pan.
  • Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices.
  • Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 11⁄2 hrs until the meat is really tender.
  • Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas and garam masala, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.

The recipe says to serve it with masala mash, which you can do just remember to syn it accordingly.  I would definately recommend having it with mash or rice or even Slimming World chips.  Think this is definately going to be dinner on Sunday 😀

Gorgeous lamb, chickpea and spinach curry

 
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Posted by on October 9, 2009 in Recipes

 

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