- 3 Chicken Breasts Diced
- 1 Cup Mushrooms Sliced
- 1 X 400G Tin Chopped Tomatoes
- 2-3 TBSP Curry Powder (your choice how mild or hot)
- 1 TSP Turmeric
- 1 TSP Garam Masala
- 1 TSP Ground Cumin
- 1 TSP Paprika
- 1 Chopped Yellow Onion
- 2 Garlic Cloves Minced
- 500ML Chicken Stock
- 1 TSP Onion Granules
- Frylight/ Low Fat Cooking Spray
- 4 White or Wholemeal Pitta Breads
- 1 Cup Grated Cheddar Cheese
- 2-3 Garlic Cloves Minced
- 2-3 TBSP Butter
- Chilli Flakes (Optional)
Preparation Time – 15 minutes
Cooking Time – 45 minutes
30 ‘Til 30 Recipe 9 & 10
This year I am trying to be a lot healthier with my food, I think this may have something to do with people telling me I won’t be able to eat whatever I want and not gain weight when I hit 30, I have no idea how true this actually is but it can never hurt to eat less junk and more veggies. I am usually pretty good in the week, I have a healthy lunch at work and snack on fruit, then when I get home make a relatively healthy dinner. I don’t deprive myself of anything because life is just too short but I was definitely eating way too much junk food.
There are 2 things I have been more determined to do this year and that is eat healthier and save money, so this is why the takeaways had to go, the odd one here and there won’t hurt but not every week, this is why I have been coming up with homemade versions of my favourite takeaway dishes – Fakeaways.
In England, our two most popular takeaways are probably a Chinese takeaway and an Indian takeaway and after my trip to the Chinese market last week I think I am pretty much set on ingeedients for Chinese so the only thing I needed to do was come uo with a good curry recipe for when I want an Indian takeaway. As always my first thought was go to google, but I just found there to be too many ingredients in a lot of them and also a lot of ingredients that I would not use for anything else so would get wasted, so it was just time to throw a few things in a pan and hope for the best…… well it worked. I have also passed this recipe out to other people to try and they love it too. It is so much healthier than a takeaway and you don’t feel disappointed like you still want a real one afterwards.
- Take a large pan and spray it with low fat cooking spray and place on the hob on a medium heat.
- Add the chicken and cook until the chicken has browned (you dont want to cook the chicken all the way through yet as it may become dry.
- Once chicken has browned, remove from the pan and set to one side.
- Add the onions to the pan and cook for 2 minutes.
- Then add the garlic and spices and cook for a further 2 minutes, continuously moving them around the pan with a wooden spoon so they do not burn.
- Add your chopped tomatoes and simmer for around 5 minutes until most of the liquid has reduced.
- Then add your stock and bring to the boil, then reduce heat to simmer.
- Add the chicken and mushrooms back to the pan and simmer for around 30 minutes until sauce has thickened (you can leave it longer if you think there is still too much liquid).
- Check the chicken is cooked before serving. Serve with a fakeaway garlic and cheese naan.
**This can be frozen for up to a month**
Fakeaway Garlic and Cheese Naan
- Preheat your oven to 200°C (you can also put these under a grill on medium heat or in a panini maker)
- Take your pitta bread and carefully cut it widthways to open it.
- In a cup or small bowl, add the butter and minced garlic and mix together. You can also add some chilli flakes to this mix if you like your naan to have a little kick.
- Then spread the butter on the inside of the pitta.
- Sprinkle the cheese inside the pitta and close the halves together
- Put these in the oven, grill or panini maker for around 5 minutes or until the cheese has melted.
- Serve immediately with your curry.