Today, on the 19th October, marks 2 months away from my surgery date. I have waited patiently. I have had this booked since February and it’s finally starting to feel real.
So how am I going to celebrate?
With a recipe post, of course! It’s been a while, so I’m making it a double to satisfy those of you who keep asking for recipes on my Instagram posts.
Fakeaway chicken (or turkey) korma
Now I am not accompanying this recipe with my baked onion bhaji recipe, as I am yet to perfect the quantities and I would hate to disappoint with what is potentially such a crowd pleaser.
Ingredients (serves 2)
2 chicken breasts – I sometimes substitute with turkey because it’s slightly leaner (but one turkey breast is plenty for two people!)
100ml chicken stock
1 chopped onion, diced
2 tsp korma curry paste (even better if you make your own!)
200g 0% fat Greek yoghurt (or coconut alpro yoghurt)
1 tsp curry powder (optional)
Designated coconut (optional)
Thickening granules (optional)
1) dice the onion and fry in a little olive oil – I use a spray mechanism to prevent too much oil hitting the pan!
2) add the chicken/ turkey (cut into chunks) and fry until browning. Once browned, add the chicken stock and bring to the boil.
3) separately, mix the yoghurt with the korma curry paste until you get a beautiful golden colour – you can adjust the amounts if you prefer!
4) add the yoghurt mixture to the chicken and stock and mix thoroughly. Let the curry simmer for 10 minutes, adding the curry powder and designated coconut if you would like.
5) if you prefer your curry sauce thicker, add some thickening granules. You can buy these from most supermarkets. Alternatively, add a little cornflour solution.
Serve with some cauliflower rice, or basmati rice, and mango chutney! I make my own mango chutney and nothing beats it.
That brings me on to my next recipe.
Homemade mango chutney
Makes 500 ml in total – I fill 4x 125ml jars.
- 4 large mangoes, peeled, stoned and sliced
- 4 cloves garlic, peeled and crushed
- 200ml agave syrup
- 2 baking apples, peeled, cored and chopped
- 1 tbsp English mustard powder
- 1 tbsp grated fresh root ginger
- 600ml/1 pint white wine vinegar
- 1 tbsp cayenne pepper
- 2-3 teaspoons cumin seeds
1) slice the mango and sprinkle with salt, put to one side.
2) Put the garlic, agave syrup, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, combine.
3) wash the mangos.
4) Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Add the cumin seeds depending on your taste. Spoon into sterilised jars and seal.
These will last for months if your jars are sterilised! And they go down a treat!
So to finish my catch-up post (and I know it’s been a while – the final year of university is taking its toll!) here is a progress photo to celebrate 2 months until my skin is removed.