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Friday, 31 July 2020
Thursday, 30 July 2020
- Heat oil in saucepan and add chopped onions & salt.
- Cook for around 20 mins if onions start sticking to the pan add water.
- After 5-10 mins add garlic, ginger, chilli & jeera (cumin seeds)
- Serve with (add the extra SmartPoints of course) basmati rice
- Once onions are browned and softened add 1-2 teaspoons of haldi (Tumeric), cook for around 10 mins until the colouring separates from the onions.
- Once the above has cooked add half a tin of tomatoes and cook for around 5-10 mins.
- When tomatoes have blended in with the onions add chicken, cook chicken for about 10 mins and then add boiled water and simmer until water has thickened and chicken is tender.
- Once chicken has cooked add garam masala and stir and garnish with fresh coriander.
Wednesday, 29 July 2020
Tuesday, 28 July 2020
Monday, 27 July 2020
Sunday, 26 July 2020
Saturday, 25 July 2020
Friday, 24 July 2020
Thursday, 23 July 2020
For Thursday 8.30am link in Dudley & Walsall Connect group.
For Thursday 9.45am link in Birmingham North Connect group.
Loving the topic, we had a good giggle too last night on the 5.30 one.
Yesterday was a good(ish) one, mom struggled a bit but I managed to enjoy a delicious dinner, butter chicken with the mushroom rice which was good, you can't beat Tilda and it keeps the portions under control.
Wednesday, 22 July 2020
Tuesday, 21 July 2020
Serves 2 or add more chicken and it could go further.
Total recipe 17SP (9SP each) on blue & purple 20SP (10SP each) on green
350g chicken breast diced (3sp on green, zero on blue & purple)
3tbsp tandoori spice 2sp
1 ½ tbsp cant believe its not butter light 3sp
5 green cardamom pods lightly crushed
1” cinnamon stick
2 small onions finely chopped I used 3 shallots
1 heaped tbsp grated ginger
1-2 green chillies slit lengthwise
2 tsp paprika
2tsp curry powder (any)
2 tsp garam masala powder
3 tbsp tomato puree 1sp
120ml elmlea light cream 7sp
5 teaspoons sweet freedom syrup 4sp
1/2 tsp fenugreek leaf powder
Salt to taste
Chopped coriander for garnish
Marinade chopped chicken for few hours in the tandoori spice then oven cook til tender.
Heat a heavy bottom sauce pan and add the butter.
Add green cardamom, cinnamon stick and cloves. Fry for 20 seconds, add the onions and sauté for 5-7 mins on medium heat until they take on a light brown colour.
Add the grated ginger and slit green chillies. Fry for a further minutes and add the curry powder, paprika, garam masala powder along with the tomato puree.
Stir well and cook for a couple of minutes. Now gradually add the double cream stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 minutes.
At this stage add a splash of water/skimmed milk if the curry is too thick. Stir in the syrup and the fenugreek powder. Season to taste. Now add the cooked chicken pieces and simmer the curry on a low heat for 8-10 minutes. Garnish with coriander and serve with rice.
Anyways, short and sweet this morning I want to make the most of mom being in bed, you watch she'll wake up the minute I stop typing ;)
Mwah, luv ya
Mwah, luv ya
love me xx
love me xx
Monday, 20 July 2020
- After I put the kettle on for my first cup of tea, I will pick up a piece of fruit to eat
- After I get a reminder on my phone at 4pm, I will open my notes on phone to write what I'm thankful for today
- After I finish my yoga, I will drink a glass of water