Fragrent Fast Chicken Curry

I joined the gym last night! I’m feeling very healthy already, of course I haven’t actually done any excercise yet, but I spent a while watching the fitness-bods at the gym getting very red in the face and I consequently am feeling a) healthy and b) s**t scared at how much rear end is going to wobble when I hit the treadmill. I reckon they’ll feel the ground trembling all the way through the snow in Kent! But the point is; I am going to get fit! I have made Le Boyfriend promise to force me to go which, to be fair, I think he will… Anything to stop me boring him to death about my bum/love-handles/tummy!

In the healthy spirit of things I put myself on a diet – and then took myself off it. I do have a good reason for this. The curry I made last night was so eye-watering that I had to add some yoghurt to it… So it wasn’t too unhealthy in the grand scheme of things but the mental note of  ‘I mustn’t use unhealthy things in dinners’ went out of the window!

Serves 2

Takes 15 minutes (plus 10 minutes marinating time)

1 large chicken breast

1 1/2 tsp harissa (it’s in the speciality foods isle of the supermarket – in a small v small jar)

3 spring onions (julienned – or chopped into matchstick sized pieces)

1 red pepper – roughly chopped

1 large tbsp greek yoghurt

2 cups of rice

  • Chop the chicken into ‘goujons’ and place them into a large-ish bowl
  • Add the spring onions, peppers and harissa
  • Stir everything around until all the ingredients are covered in the harissa and have taken on that beautiful burnt orange colour – set aside for 5 to 10 minutes

  • Put the uncooked rice in a sieve and rinse under cold water for about 20 seconds while the kettle boils (this washes the starch out and ensures you don’t end up with sticky rice)
  • Cook the rice – do this however you like to, some like the absorption method others, like me, like the boil it as fast as possible until it tastes cooked!
  • Quickly fry the chicken mixture, you won’t need any oil as harissa is quite oily, keep it all moving around the pan so everything is cooked equally
  • Once the chicken is browning a TINY bit turn down the heat and have a taste of the sauce – stir through the yoghurt and heat through (you can see from the picture at the top the oil from the harissa will not mix with the yoghurt, don’t be scared by this it’ll taste amazing)
  • The only thing you need to do now is season with a little ground black pepper
  • I served it on te rice with a slice of lime

With the freezing weather the last thing anyone feels like doing is cooking for hours, but we all need something to warm us up, this is so quick and easy, isn’t too spicy and it actually quite healthy!

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