Chicken curry

Hi guys

 

I've not been writing lately, I apologise for that, the last few weeks have been very rough.  I would LOVE to share with you what is going on, but I'm afraid I might jeopardise a big project!

 

I've also been very bad lately and I've gained 3.8 kg, I can't tell you how angry I am at myself for doing this, it's like I can't stop myself!  But today I'm back on track again :)

 

BUT, tomorrow my sister-in-law and my cousin and myself are going to the SA Cheese festival, I'm super excited about that, I never miss a year!  So obviously tomorrow is a TOTAL write off, but I've made my peace with this day a long time ago already.

 

It's a strange thing about cheating on a diet, isn't it?  I always feel like just giving up completely after just a minor transgression.  It's always all or nothing with me, that's a really bad attitude to have on a diet.  I think the ideal way to go about it is to accept what you've done and carry on with eating well for the rest of the day, ad not like me - just blow the lid off and have a pig-out day (okay, well, more like a pig out 2 weeks).

 

Anyway, moving right along:) As always, I have a delicious recipe for you to try out and tell me what you think.  This one is a chicken curry by one of my favourite South African chefs, Cas Abrahams.

Funny story - I actually ate this particular curry for the first time at the above mentioned SA Cheese Festival in 2008 and fell so deeply in love that I found her email address on the Internet and asked for the recipe - and she obliged!

I've had to dukanise it a little, but as usual, most curries are so easily Dukanised, you just have to be a little creative!

 

 

Creamy Chicken Curry

• 5 filleted chicken breasts, cut into strips
• 5 ml curry spice mix
• 3 tablespoons cornstarch
• salt to taste
• 15ml oil
• 2 onions, sliced
• 10ml cumin seeds
• 10ml fennel seeds

• 1 bay leaf

• 1 can whole tomatoes

• 10ml curry spice mix

• 5ml tumeric

• 10ml garlic and ginger paste

• salt to taste

• 1 cup of fat free yogurt

• ½ bunch fresh coriander, chopped

Mix together masala, cornstarch and salt. Coat the chicken with this mixture, shaking off any excess cornstarch mixture.

Heat the oil in a saucepan and lightly fry the chicken breasts on both sides.

Remove the chicken and set aside.

Add the onions, cumin, fennel and bay leaf and sauté until the onion is soft and transparent.

Add the tomatoes and the juice as well as the tumeric, masala and garlic and ginger paste.

Cook until a thick sauce is formed. Return the chicken to the saucepan and simmer until the chicken is cooked, about 5 minutes.

Pour over the yogurt and garnish with coriander leaves.

This is surely my favourite curry in the whole wide world, and it would most definitely make it onto my death row meal list!  I hope you'll love it as much as I do.

 

Have a wonderful weekend and God bless

Janie B