However, I wasn't happy with any of the photos except this one. Major double-chins and flabby arms going on, so really quite unimpressed with that.
Anyway. We're home now and gymmed this morning, which was nice. I showed off a bit with my press-ups on medicine balls. I really fancied curry tonight, so dinner is a tad experimental, but basically a chicken Phaal and aloo gobi. And, well, the Phaal is a teeeensy bit hot. I based it on a Patak's recipe, but obviously made the paste myself from scratch as it's much more fun that way (though it meant guessing a bit from the ingredients on their web site which don't tell you know much of everything is in the paste).
Chicken Phaal, Serves 2
|Fruit & Veg||3.0|
- 6 cloves of Garlic
- 3 Large Chillies
- 1½ Tsps Cumin Seeds
- 1½ Tsps Coriander Seeds
- ½ Tsp Black Peppercorns
- 1 Tsp Turmeric Powder
- 12g Root Ginger, peeled
- 20ml Grapeseed Oil (or other flavourless oil)
- ½ Tsp Mustard Seeds
- 2 Fillets/250g Chicken Breast Fillets
- ½ Tsp Fenugreek Seeds
- 2 Tbsps/30g Tomato Puree, Double Concentrate
- 1 medium Onions
- 1 Tin/400g Tomatoes, Plum, Tinned
- 1 chunk (15g) Tamarind
- First make the Madras paste. Toast 1tsp cumin, 1tsp coriander, 1/2 tsp black peppercorns in a dry pan. Grind them up with pestle and mortar and add to a blender. Also add 1/2 the oil, 1 of the chillies, 4 cloves of garlic, 1/2 the ginger, the tomato puree and the tamarind. Blend. (You can use a hand blender but it may struggle with the small amounts here).
- Chop another of the chillies and slit the final one down the middle. Finely chop the last 2 cloves of garlic, onion and remaining ginger. Cube the chicken.
- Heat the rest of the oil in a saucepan and add the onion, stir over a medium heat until golden. Add the chicken and cook for 2 minutes. Add the Madras Paste remaining cumin and coriander seeds, the fenugreek, ginger and garlic and cook over a medium heat for 5 minutes. Sprinkle in some water if the mixture begins to stick.
- Stir in the tinned tomatoes and the chillies and bring to a gentle simmer.
- Cook for a further 15 minutes or until the chicken is cooked through.
- Check the seasoning and serve garnished with a dollop of yogurt if you find the curry a bit hot. Also remove the whole chillies before serving if desired.