Indian

My first ever attempt at homemade curry, it didn't disappoint. Went down a treat with everyone and kept it relatively healthy!

We all love a cheeky treat night, so heres how to without the guilt!

...Okay I may have added the shop bought naan bread and popadoms but its all about balance! One day i'll learn to make my own...

Chicken Korma (to serve 4)

You'll need:

• 4 chicken breasts

• 1 onion

• Thumb of ginger

• 3 garlic cloves

• 2 tsp korma paste

• 30g desiccated coconut

• 30g sultanas

• 100ml chicken stock

• 100g total 0% yoghurt

Method:

Roughly chop the onion, garlic and ginger and place in food processor until a paste like texture. Pour into a pan and gently heat through for 5 minutes. Then add the korma pasta and continue to cook through.

Add the chicken into the pan and begin to cook. Throw in the sultanas, coconut & chicken stock into the mixture.

Gently let the ingredients simmer away until the chicken is cooked through. Prior to serving, add in the greek yoghurt and stir through to thicken the curry. Garnish with a sprinkle of desiccated coconut & flaked almonds (add coriander if you like it - I don't!).

Dahl - Serves 4

You'll need:

• 400g red lentils

• 1 Green Chilli

• 1 Onion

• 3 Garlic cloves

• 3 tbsp Tumeric

• 2 tbsp Garam Masala

• 2 tbsp Cumin

• Knob of clover light

• Handful of spinach

Method:

Place lentils in pan and cover in 2 inches of cold water. Bring to boil and reduce to simmer until a porridge like texture.

In a separate pan, cook off the garlic & onion turmeric and in the butter until softened. Then add the turmeric, garam masala & chilli and stir together until mixed. Then pour the lentils into the pan and mix. If the texture is too dry, don't be afraid to add more water to get a better consistency.

Just before serving, add in the spinach and let it wilt. To serve, sprinkle with chopped chillis.

Enjoy! xx