Chicken Dopiaza (lower calorie option)

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I recently purchased a new cookbook by Pinch of Nom, I loved their last one so had to get their new one. This is a recipe from their Fakeaway options and at under 400 calories per serving it is definitely my new takeaway at home. Super tasty no compromise on flavour at all. I served with a little Basmati and Wild Rice along with my homemade Sweet Potato Roti, a perfect Saturday night home takeaway.

 

Makes 2 Servings

2 Chicken Breasts – cut into small chunks

1 red onion – diced

1 garlic clove – grated

1 cm piece of ginger – grated

1 tsp chilli flakes or 1 red chilli- diced

1 tsp curry powder**

1 tsp mixed spice**

**(I used this as an alternative to gram masala as I didn’t have any)

1 tsp cumin

1 tsp ground coriander

1 x 400g tin tomatoes

100ml chicken stock – 1 stock cube

1 red pepper – diced

1 tbsp chopped fresh coriander to serve.

 

  1. Heat a little low fat spray oil in a fry pan on medium heat
  2. Brown the onion, garlic, chilli and ginger together for a few minutes
  3. Add the chicken and brown all over.
  4. Next add in the curry powder, cumin, mixed spice, ground coriander and mix through until coated.
  5. Add in the tin tomatoes, red pepper and stock and bring to the boil then reduce and cook on a low heat for about 15 minutes lid on, then 15 minutes with lid off to help thicken the sauce slightly.
  6. Serve a sprinkle with some fresh coriander…..YUM!

Beef Ragout

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Oh yummy! I’m still trying to look for alternative healthier options to my meals and this recipe I came across on Eating well website. A few tweeks to suit our own tastes and voila it was super tasty and quite filling too.

 

Serves 2

400 g Scottish Steak (cubed)

1 red onion – cut into wedges

1 clove garlic – minced

400ml Beef Stock

1/2 cup of Red wine

70g sugar snap peas

1 red pepper – sliced about 0.5cm thick

8 cherry tomatoes – halved

Cornflour to thick sauce – I used about 2 tbsps

1 tbsp tomato paste

Salt & pepper to taste

80-100g pasta (I used wholewheat as a healthier option)

 

  1. Heat a little oil in a large pan, add in the steak and brown, season with salt & pepper. Remove with a slotted spoon once browned all over.
  2. Fry the onions and red peppers with the garlic and tomato paste.
  3. Add back to the pan the steak, red wine & beef stock bring to the boil then reduce to a very low simmer and slow cook with lid on for about 4-5 hours.
  4. Just before serving cook your pasta as per packet instructions, drain then add the the pan along with the sugar snap peas and cherry tomatoes. Cook for a further 5 minutes.
  5. If sauce is still watery, make up your cornflour and stir in until you achieve the desired thickness of sauce.
  6. Season some more and serve.

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