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.
I'm sure you look fine in the other pics, were always most critical of ourselves! You look lovely in the pic you have put up, love the dress! Your very good making a curry from scratch! The best I can do is some pataks paste and a tin of coconut milk!ReplyDelete
Kat, I *love* that picture. And your outfit is superb! Loving the shoes especially!!ReplyDelete
As for the double chins and flabby arms.. Come over here and we can compare! ;) I think we have similar figures (if I may..) - I have a rather round, dimply face, and so double-up very easily! And my arms, though in great shape, also carry a fair bit of fat. Even though my chest and shoulders are really lean. It's just how we is made :)
(And to prove it, I'll try and dig out some photos for you)
You honestly look fantastic. And you are also a domestic goddess who can do PUSHUPS ON MEDICINE BALLS!
Laura: you're absolutely right about being our own harshest critics. I do worry that my perception of how I look is -still- warped just as badly as it was 5 years ago, though.ReplyDelete
Alison: see you at Ange's then? We can compare arms :oD