An Indian Night in with the Football

While I chilled out in front of a hot stove, my husband was slaving over the England-France football game. It was only right that we should have an Indian meal tonight.

Tandoori Chicken

Serves 2

Syn Free on Extra Easy

2 chicken breasts

½ tub of fat free natural yogurt

a knob of ginger, grated

3-4 cloves garlic, finely chopped

2 tsp ground cumin

1 tsp ground coriander

1 tsp cayenne pepper

juice of one lime

a few drops of red food colouring

Mix all the marinade ingredients together. I use a spice grinder to ensure my ginger and garlic are very fine, almost a paste. Remove all fat and skin from the chicken breasts and make some long diagonal scores using a sharp knife. Cover the chicken with the marinade and leave for at least an hour to develop a more intense flavour.

Bake in the oven for 25-30 minutes until cooked through. Serve with a salad garnish and half a lime for squeezing. 

Aloo Gobi (Potato and Cauliflower)

Serves 2

¼ Syn on Extra Easy

3 medium potatoes

¼ small cauliflower

1 tsp yellow mustard seeds

1 tsp black cumin seeds

½ tsp coarsely ground black pepper

a few crushed curry leaves

¼ tsp fenugreek seeds

½ tsp chilli flakes

1 tub of fat free coconut yogurt

Small handful of coriander leaves, chopped

Peel and cut each potato in to 8 pieces. Cut the cauliflower into florets. Boil both until only just cooked.

Heat a pan and spray with a little Fry Light. Pop the mustard and cumin seeds in the pan with the curry leaves and cook until the seeds pop. Add the other spices and cook for a couple of minutes until fragrant. Add the potatoes and cauliflower and cook, stirring frequently until nicely browned. Lower the heat and add the yogurt and some water. Add the coriander leaves and serve.

Laal Bundh Ghobi ki Sabzi (Spiced Red Cabbage)

¼ red cabbage, finely shredded

1 tsp black mustard seeds

1 tsp cumin seeds

2 tsp garam masala

½ tsp coriander seeds

1-2 tsp chilli flakes

1-2 tbsp urid dhal

Heat a pan with some Fry Light and cook the mustard and cumin seeds until they pop. Add the cabbage, coriander seeds and dhal and fry for a few minutes. Add a small amount of water and simmer for 5-7 minutes. Don't let it dry out, but you don't want it to be too wet either.

Mint Raita

Serves 2

Syn Free on Extra Easy

1 tub fat free plain yogurt

1-2 tsp mint sauce

sweetener to taste

Mix all the ingredients together and leave at room temperature to infuse for at least half an hour.

Bon Apetit! (WRONG thing to say when England are playing France!)