Saturday, 21 March 2015


Serves 6 (11sp/10pp) - 8 (8sp/8pp)
Total 65 smartpoints / 62 propoints 

2cm piece of ginger, roughly chopped (0sp)
3 garlic cloves, roughly chopped (0sp)
80g blanched almonds (14sp)
2/3 cup plain greek natural yoghurt - I use no-fat yoghurt (4sp)
1/2 tsp chilli powder (0sp)
1/4 tsp ground cloves (0sp)
1/4 tsp ground cinnamon (0sp)
1 tsp garam masala (0sp)
4 cardamom pods, lightly crushed (0sp)
400g tin chopped tomatoes (0sp)
1 1/4 tsp salt (0sp)
8 medium skinless, boneless chicken thigh fillets, trimmed (21sp)
50g butter (18sp)
1 large onion, thinly sliced (0sp)
6 tbsp finely chopped coriander leaves (0sp)
4 tbsp light thickened cream (8sp)

In a food processor blend ginger, garlic and almonds.  Add yoghurt, chilli powder, cloves, cinnamon, garam masala, cardamom pods, tomato and salt to mixture and blend until combined.
In a large bowl add chicken and mixture, stir to coat chicken. Cover and refrigerate for 2 hours, or overnight.
Preheat oven to 180C (350F).  Heat butter in large frypan. (I use a ovenproof frypan so I can go straight from stove to oven).   Add the onion and fry until softened and lightly browned.  Add the chicken mixture and fry for 2 minutes. Add the fresh coriander and cream and stir through. (If you don't have a ovenproof frypan transfer to baking dish now).
Bake for 1 hour giving a stir about 1/2 hour into cooking.   If it is browning too quickly cover with foil. 

This recipe is adapted from The Food of India; a journey for food lovers. I have reduced the amount of butter (from 5 tbsp) for my own health. 

Serves 6 (3 smartpoints per serve)
Total 17 smartpoints 

1 cup split red lentils (13sp)
10g butter (4sp)
1 onion, finely chopped (0sp)
2 cloves garlic, crushed (0sp)
1 tsp black or yellow mustard seeds (0sp)
2 tsp ground coriander (0sp)
1 tsp ground cumin (0sp)
1 tsp turmeric (0sp)
1/2 tsp dried chilli flakes (0sp)
1/2 tsp chicken stock powder (0sp)
2 cups pumpkin chopped into large (about 4cm) pieces (0sp)
Hot water

Soak lentils in water for a few hours if possible. Rinse lentils until water is almost clear.
Mix spices together in a small bowl.
Melt butter and slow fry onion & garlic until translucent. 
Add mustard seeds and cook until they 'pop'. 
Add spice mixture and stir until they are aromatic.
Add drained lentils and coat with onion and spice mixture.
Add hot water to cover lentils.
Add pumpkin and top up water level to just cover lentils and almost covering pumpkin.
Cook over low heat until pumpkin is soft - about 30 minutes.
Season with salt to taste.

Cook with lid on if you want runny dahl otherwise cook with lid off for thick dahl. 
I prefer to cook this in a 26cm non stick frypan so that lentils don't stick.
I like to serve this topped with coriander on basmati rice with mango chutney and/or raita/yoghurt on the side.

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