Thanks to Amanda Sloan for another great recipe. A different type of Indian meal from the traditional curry, but still packed with plenty of flavour. A more dry texture a bit like tandoori, so lower in calories than a take away curry, but still low enough to serve with a small naan, or chapatti and maybe some low fat yogurt, onion and mint dip.
The recipe serves 4, and comes in at 360 calories a serving, just add whatever your accompaniment is. You could also cook it then chill it, and serve it with a large salad for lunches.Print
A different kind of Indian dish
half a bunch of coriander
2 cloves of garlic
2 green chillies, deseeded
1 tbsp grated ginger
2 tsp ground cumin
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp cardamom seeds, ground
1/2 tsp ground cloves
1/2 tsp ground star anise
2 tbsp white wine vinegar
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
8 boned and skinned chicken thighs
2 red onions, thinly sliced
2 tbsp poppy seeds
- In a blender (or bowl if you’ve got a stick-blender) put the herbs, spices, white wine vinegar, olive oil and seasoning.
- Whizz these all together to a paste, and then coat the chicken thighs. Cover and leave in a fridge to marinate overnight (or at the very least 30 mins)
- Then when you’re ready to eat, line a baking tray with greaseproof paper (makes cleaning easier!), spread out the marinated chicken and the red onions and poppy seeds.
- Bake for 25-35 mins at 180C until cooked through & just a little charred.
- Shred or slice the chicken, and add a large handful of coriander leaves before serving.
We have this with a (very) small naan bread (179 calories) and cucumber. (Halve a whole cucumber lengthways, then drag a teaspoon down each half to scoop out (and bin!) the seeds, slice the cucumber and mix in a bowl with 1 tsp white wine vinegar and a bit of salt. Make this as soon as you put the chicken in the oven, so it’s got a little time for the flavours to mix)
- Prep Time: 15
- Cook Time: 35
- Calories: 360