Spice It Up For National Curry Week

Tomorrow sees the start of National Curry Week and so we can expect to see a whole host of spicy, flavoursome dishes on menus across the length and breadth of the UK, not just along the so-called curry-mile! I enjoy a curry and can tolerate anything mild to medium in strength but don’t venture into ‘vindaloo’ land these days. My choices veer

mainly towards a Madras (beyond the mild Korma) and more Balti-inspired favourites.

I have featured a good few curries over the years that have proved to be bariatric-friendly, not least Cauliflower and Chicken Curry (from my Return 2 Slender … Second Helpings cookery book details here). You can also see a selection below of previous curry-inspired recipes – simply click on them to go to the recipe.

But for today’s blog I have produced a curry-inspired salad that would be perfect for the lunch box or a light meal during the coming week. It’s simple to make with cooked chicken, carrots, salad leaves, nuts and fruit in a spicy yet cooling minty yogurt sauce. It tastes great when freshly made but the flavours also improve and become more rounded when left to stand a while. I have packed a portion into my bariatric bento box for a meal on the road tomorrow. Try it … it may well become a new curry week favourite!

Please note this quantity makes 2 servings but can be easily doubled or tripled for larger gatherings.

INDIAN CHICKEN AND CARROT SALAD

Ingredients

METRIC/US

200 g/7 oz cooked skinless roasted chicken, shredded

1 large carrot, grated

25 g/1/4 cup toasted flaked almonds

2 tbsp sultanas/seedless white raisins

2 handfuls mixed watercress, rocket and spinach salad leaves

1/2 tsp cumin seeds

1/2 tsp coriander seeds

3 tbsp fat free natural yogurt

1 tbsp chopped fresh mint

salt and freshly ground black pepper

METHOD

Mix the chicken with the carrot, almonds, sultanas/seedless white raisins and salad leaves.
Toast the cumin and coriander seeds in a small frying pan for 1 minute. Remove and crush lightly to a powder in a pestle and mortar.
Stir the spice powder into the yogurt with the mint and salt and pepper to taste.
Add the dressing to the salad and toss to serve.

SERVES 2

WLS PORTION: 1/2-3/4

CALORIES PER PORTION: 292

PROTEIN: 31.4g

CARBOHYDRATE: 16.3g

FAT: 11.3g

Image courtesy of www.makemoreofsalad.com