Durban style curried whole chicken.
This is a madhur jaffery recipe - the woman is a goddess at indian recipes.
whole chicken
4 tbsp lemon juice
2" fresh ginger
3 cloves garlic
3 fresh green chillis
tsp salt
2 tbsp olove oil
tsp cumin
tsp of coriander powder
1/2 tsp of chilli powder
freshly ground black pepper
I literally throw the whole lot in the blender and then marinate the chicken in it overnight. If you can face it, it is best to skin the chicken - a lot healthier and really absorbs the flavour. Either way cut lots of deep slits and shove the mixture inside. If you like your food spicy, it is really nice if you sprinkle over dried chilli flakes after marinating.
The gravy that comes off the chicken from the marinate is absolutely scrummy, and we serve the chicken on a bed of rice with lots of it poured over.
I havent calculared the calories for this one, but it's sod all as it is jsut chicken and spices.
The first one, if done with a fillet of fish per person is 226 calories per portion - very healthy! I serve that with rice too.
Ohh and another quicky, which is really nice served with either, sabzi -
1-2 tbsp corn oil
pinch of asafetida
1/2 tsp cumin seeds
1/4 tsp brown mustard seeds
1 1/4 lb courgettes cut into nice long chip shapes
1 large green pepper
2 tbsp natural yoghurt
1 tbsp coriander
1/2 tsp salt
1/2 tsp chaat masala, or a pinch of cayenne pepper and a squeeze of lemon juice
heat the oil, once hot put in the asafetida, and then the seeds.
once these pop, add the courgette and peppers, strir and fry for 5 mins,.
turn down the heat and add the yoghurt a litte at a time, so that it is absorbed into the cooking, and you jsut have a clearish liquid - be patient!
Reduce the heat down and add the coriander powder and salt, then add the chaat or cayenne and lemon and toss - serve!
I buy huge bags of cheap cougettes and freeze this in tubs to pull out as a side dish with curries.