Later today hubby and I decided to lunch out at Chiquito's which has just opened near our house, there will also be a Nando's soon right next door, by the looks of things today it is very nearly finished, woohoo! We devoured three courses which left us stuffed, so much so that I didn't even want any popcorn when we went to the cinema afterwards! We saw Warhorse which was amazing, I shed a fair few tears as did hubby! ; )
As I like to mix it up from time to time, today's post is a foodie one, a dish that I made recently and enjoyed immensely. Hubby and I both love an Indian takeaway, and I also love making healthy curries in the week too. My recipe for healthy chicken korma comes from my favourite Sally Bee cookbook and is a winner in terms of health and taste.
|1) Chop up a range of veg, whatever you fancy and enjoy. I chose green beans, courgette and red pepper.|
|3) Add the chopped vegetables to the pan and cook for about 5 minutes until the veg start to soften and the chicken has sealed in the spice.|
|4) Add 300ml of chicken stock to the pan, sultanas (if enjoyed, I left them out because I do not like them), and 2 tablespoons of tomato puree. Bring to the boil and then reduce the heat to low and simmer for about 30 minutes.|
|5) Just before serving, add some chopped coriander and 4 tablespoons of low-fat creme fraiche or fromage frais to the curry and stir in well. Season with freshly ground black pepper and cook for a further 2 minutes but do not allow to boil.|
|6) Serve with hot cooked basmati rice, adding one spoon of creme fraiche to each portion as you serve.|
Very yummy and healthy too! Well that's about all from me today, I am looking forward to a slightly more laid back week, final GCSE until June is tomorrow morning so things will calm down a tad (for a while anyway!) XOXO