Happy Chemo day (every 21 days) so here I am sitting waiting for my needle.We have done the temperature protocol and the blood pressure so now I am just waiting for the needle and that cold slap of saline that flows in to clean the vein.
Anyway here is the recipe and a picture of the finished product below
This is a simple recipe to make and although it’s called butter chicken I have cut out the butter out until the end because although I do love this dish but the butter contents can leave you feeling bloated.If possible try to marinate the chicken for as long as possible this helps not only with the flavour but also it serves to tenderise the chicken.As normal I always use chicken thighs with the bone removed but you can use chicken breast if you want and I would suggest if using Breast then you try and marinate overnite but if not then try and marinate it for a few hours at least as it helps with the flavour and also tenderises the chicken.
500g Boneless Skin of chicken thigh or breast cut into four
150g Natural yoghurt
4 cloves garlic finely chopped
100g finely chopped ginger
2tsp Ground cumin
2tsp Ground coriander
Dash salt and pepper
Mix all of the above toghether and leave to marinate for as long as possible covered in the fridge please.
2 Medium onions
5 cloves garlic
120g Ginger sliced lengthways and then into strips
1 Red Pepper sliced into strips
4 Fresh tomatoes roughly chopped
3tsp ground cumin
2tsp coriander seeds
1tsp fennel seeds
10 whole cloves
10 whole cardamons crack with the back of a knife
2tsp brown sugar or palm sugar if available.
500mls tomato pasata
- Gently fry onions aand then add ginger for about five minutes but dont brown.
- Add sliced peppers and cook for a further five minutes
- Add roughly chopped tomatoes and continue to cook until they are nice and soft
- Add all spices and cook out until you can really smell the spices but do not allow to burn
- Add the sugar or palm sugar and tomato passata and water and cook the sauce slowly while you fry the chicken in a separate pan.
- Fry the chicken and brown well and then add the chicken to the sauce
- Put the chicken with the sauce in a oven proof dish and cook in an oven at 150C for about 55 minutes in the meantime cook your braised brown rice.
Finish this dish as you wish some people like to remove the chicken from the sauce and liquidise the sauce and then add the chicken back in and garnish with coriander but i prefer to leave the sauce whole and simply add a small amount 50g of butter and 100mls of cream to the sauce and gently stir in and then garnish with some toasted sliced almonds.It also helps to take out a small bowl of sauce and add the cream and butter to that and then add to the sauce again as it stops it from splitting and also helps you not to break up the chicken.Also i use cardamon and cloves in this recipe some people use fenugreek but i dont as its hard for me to find good fenugreek.
I am finishing this recipe and posting today after doing my chemotherapy yesterday and as I read this recipe today I am starting to realise that I may have to start changing tack a little as right now I could cook this again but feeling like I feel today I don’t know if I could eat it as my head is fine but it feels today like my stomach has been swapped out for a small cement mixer. Let’s see if in the next few weeks I start heading into warm salad and lighter meals only chemo will tell. Thank you and thank you for you patience.