Everywhere I seem to go on a Friday night seems to point me towards Indian cuisine.
It all starts when I lock up the studio after my last client where I am greeted by the pleasant scent of eastern spices from the Basmati restaurant across the street. On my walk to the car with foam roller in hand, ignoring a few bizarre comments from some ‘jolly ladies’ I pass at least another 2 Indian eateries. It’s ok though I am free…
But just when I get comfortable knowing that all temptation has gone by the wayside I walk in to the house only to be greeted by ‘Friday Night Curry’
Maybe it’s just me, but I think someone is telling me to let my hair down and indulge.
Of course, as with any figure conscious individual there are rules to indulgence, and over my years since losing my weight I have learnt that many of the foods that were once loved, but perhaps now not optimal for body composition can be adapted to become ‘figure supporting cuisine’ with just a little thought and extra preparation.
Now, curry is not inherently a bad dish to include in a weekly menu. Tomato based curries contain an antioxidant called lycopene which can prevent blood clots and heart attacks. Capsaicin found in fresh chilli’s has metabolic rate raising properties and Curcumin a common curry ingredient has a lot of research surrounding it regarding its cancer fighting properties.
So it’s not all bad.
The issue normally stems from the amount of certain ingredients which are used and the quality of the ingredients. Vegetable oil is commonly poured into the pan which is a dense source of omega 6 fatty acids which have a huge correlation with inflammation. Poor quality meat and non fresh ingredients are just another part of the puzzle but which can all have an impact on your figure.
The biggest issue probably surrounding Indian cuisine however is the dense sources of carbohydrates which accompany it. Naan bread, rice, samosas…you get the idea. Everyone likes these for mopping up the dregs of the dish or to simply enjoy alongside, however for many rice is not a suitable option for their body composition goals.
May I introduce you to – Cauliflower rice
Ok so the problem….if you don’t like cauliflower you are probably not going to like this, but for those looking for that rice mouth feeling and something that resembles their usual carbohydrate source, this can be a great alternative.
Give this recipe a go it is loaded with protein, good fats and healthy nutritious ingredients, I am sure you will be shocked at how authentic and awesome this dish tastes.
Korma-Chameleon (With No Chameleon)
- 2 organic chicken breasts
- 1 small piece of fresh ginger finely chopped
- 1 cloves of garlic minced
- ¼ can of coconut milk
- 1 finely chopped red chilli
- 1 red pepper chopped
- 1 finely chopped red onion
- 1 tbsp olive oil
- 1 tbsp ground coriander
- Pinch of ground black pepper
- 1 tsp turmeric
- 1 tsp garam masala
- Homemade chicken stock
- 2 heaped tbsps chopped almonds
- Fresh coriander
- 1/2 lemon
- Cut the chicken breasts into bite sized chunks and prepare the rest of the ingredients ready for action.
- Add olive/coconut oil to a pan and begin heating gently
- Add the chicken, finely chopped onions and chilli to the pan and cook until the chicken is golden and the onions begin turning translucent.
- Add the diced pepper, sliced ginger, ground coriander, turmeric and garam masala and stir fry on a low heat for about two minutes.
- Season with a little salt and pepper to taste.
- Add a small amount of home-made chicken stock to the pan and heat gently for a few minutes.
- Place the pans contents into an ovenproof dish, cover with foil and place in an oven for 20 minutes at 190. This is optional, but it makes a huge difference to the taste and consistency.
- Whilst the curry is in the oven it is time to prepare the Cauliflower Rice.
- Place half a head of cauliflower in a blender and blend until you get a granule/rice like consistency. (It is never going to look just like rice)
- Add to a microwaveable dish with and microwave for 1 minute (you want the cauliflower to still be hard!) – You can also steam it, and let stand.
- After 20 minutes remove the chicken curry from the oven and place back in a pan on the stove
- Add coconut milk to taste (I used about 5 tablespoons, but add more to taste and texture)
- Add chopped fresh coriander and simmer
- Serve with a squeeze of 1/2 a lemon and sprinkle of chopped almonds on top
Serves 1-2 People