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Spice It Up For National Curry Week

October 11, 2015 Leave a Comment

Indian Chicken and Carrot Salad

 

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

  1. Mix the chicken with the carrot, almonds, sultanas/seedless white raisins and salad leaves.
  2. 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.
  3. Stir the spice powder into the yogurt with the mint and salt and pepper to taste.
  4. 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

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Tags: carrot, chicken, curry, lunchbox, salad Categories: Events, Green bariatric recipes, Seasonal Food

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