Ok, it’s been a while since I blogged! But it does not mean I stopped cooking or eating out in town, I just simply focused recently on developing new recipes, on mixing flavours so then I can give you a bigger selection of meal combinations to choose from.
I came back from Poland a couple of days ago where I heard from my granny “You look better” which means “You put on weight”- God bless her for that! ;) I know they say don’t trust a skinny cook but I liked my weight and want to get back to my standard 60kg.
We all know the healthiest and lightest options are salads but I like them to be healthy and tasty at the same time. Plus, we are both, me and my hubby, a big meat lovers so our salads have to be with a piece of a meat otherwise it is not a proper meal.
I created a new salad which I named Rogan Josh salad just because I used Rogan Josh paste to marinate the chicken.
- Half of Rogan Josh Paste
- 5-6 tablespoons of natural/ greek yogurt
- 500g chicken tenderloins
- vegetable oil
- 150g baby spinach leaves
- fresh cucumber, sliced thickly
- 250g cherry tomatoes, halved
- 1 cup of fresh mint leaves
- 1 clove of garlic
- 1 tablespoon of freshly squeezed lemon juice
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
Prepare a small jug or a big cup. Crush one clove of garlic and add it to the yogurt. Mix it with lemon juice, ground cumin and ground coriander. Leave it to chill before serving.
Rogan Josh chicken;
Combine Rogan Josh paste with chicken and marinate for 30 minutes in the fridge. Then heat oil in frying pan and cook chicken. In the meantime microwave pappadums about 30 seconds (low fat way) or deep-fry them in oil for 5 seconds on each side- I do it this way because I like them puff up and double in size :)
Now put spinach, cucumber, tomato and mint n a bowl or on a plate, top it with chicken and drizzle with yogurt.
Serve with pappadums.