Day 484 -My Dinners Rock: Lentil & Chicken Curry with Cauliflower Mash

Day 8 of staying 100% on my diet. Last week, I worked out 3 days, aiming for the same this week.

My workout today was basically 10 minutes easy ride on a recliner bike, 10 mins easy cycle on TechnoGym’s Top XT which is basically like cycling with your arms, and using 2.5lbs dumbbell and yoga band, I did three exercises that work the biceps and triceps, doing 30 repetitions of each exercise.

At the end of my work out, I had an egg. Given that I am on a low calorie diet, I am not going mad in the gym.

Another magnificent low carb, low fat and low calorie dinner suitable for Step 2 of the Cambridge Diet or any diet or just healthy eating.

This time lentil and chicken curry with cauliflower mash. This tasted like restaurant quality food and I couldn’t believe I can eat food this amazing on a diet.

Yep, I made chicken and lentil curry without typical ingredients like yogurt, tomatoes and oil and it still tasted amazingly fabulous.

Curry 3 June 2016

The cauliflower mash came about from a disastrous blending of cauliflower – I couldn’t be bothered to grate into rice size and used the wrong blender which required water. I got a milky consistency which I added a little garlic salt, black pepper and cayenne pepper and decided to experiment – the result was sumptuous.

Not the best picture of the cauliflower but it hopefully shows the milky consistency I started with…

Note to self: check photos on your crappy phone!

Cauliflower June 2016

For the Cauliflower mash

Blend 80g of cauliflower with water to get a milky consistency.

Season with a little garlic salt, black pepper and cayenne chilli or whatever you like

Spray pan with coconut one calorie spray and simmer for about 10 minutes

Transfer the pan to oven pre-heated to 220C and cook for another 10 minutes or until slightly brown.

Serve with fresh basil

Curry 1 June 2016

For the lentil and chicken curry.

Ingredients

40g red lentil – dried weight

125g of chicken

Tumeric

Cumin

Ground corriander

Paprika

Curry powder

Garam masala

Garlic salt

Fresh garlic

Fresh ginger

A little low salt vegetable stock

Two teaspoons of milk

Coconut light spray

Method

  1. Boil red lentil briskly for 10 minutes and then simmer for another 10 minutes. Set aside
  2. Combine the turmeric, cumin, ground coriander, paprika, garlic salt, curry powder, garam masala with tea spoons of milk to make a curry paste. Set aside.
  3. Cube the chicken, chop garlic, ginger and using a little bit of the curry paste, marinate the chicken with garlic, ginger and a little paste. Leave in the fridge for an hour or until you want to cook.
  4. Pan fry the chicken with the garlic, ginger, and remaining paste turning once browned.I made sure my chicken is cooked before starting the next step. You can’t be too careful with chicken.
  5. Dissolve a little low salt stock in warm water and add the stock to the chicken, simmer for 10 minutes, checking and adding more water if required.

 

Curry 2 June 2016

6. Add the cooked lentil to the chicken mix. Combine properly and simmer for another 10 minutes adding water if required.

7. Serve with fresh basil.

Verdict: I cannot begin to explain how super yummy this was. Smacks lips.

Curry 4 June 2016

 

 

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