Currently HappinessStan is not quite so happy. Because HappinessStan is on a diet. Regular readers will know this happens with tedious frequency. But it’s not surprising given some of the creations that appear on this blog. Regular dieting is the only thing that prevents him ending up looking like a a cut-price Marlon Brando (during his later years).
Take a look at the ‘Most viewed’ posts to the right. It’s not a sea of quinoa and green smoothies is it. Sometimes there is a pic of a Roman shield that fretful fathers have searched for at specific times in the school year, but generally its cake and meat & pastry combinations people want to look at. And that is what I tend to cook, and tend to eat.
So with a heavy heart (and even heavier backside) I have decided to spend a period in abstinence. But unlike with previous dietary cycles (where I basically live off boiled chicken) this time I thought I’d have a go at preparing genuine ‘low calorie’ recipes (Brrrr… even writing that sends shivers down my spine)
So here we go. A new series of recipes with less than 300 calories a serving. But worry not. I will intersperse with proper food, which I prepare whilst other, more fortuitous souls, eat.
We shall kick off with Tandoori Chicken. Now how can you make anything remotely approaching something that is even getting close to Tandoori Chicken with a) less than 300 calories and b) no tandoor?
Anyway you will need (serves 2):
- juice ½ lime
- 2 tsp paprika
- 1 red onion
- 2 chicken breasts
For the marinade
- 1 tub 0% fat Greek yogurt
- Thumb sized piece ginger, grated
- 2 garlic cloves, grated
- 1 tsp garam masala
- 1 tsp ground cumin
- ½ tsp chilli powder
- 1 tsp turmeric
Now this recipe was cribbed from the BBC Good Food bunch. Their recipe fed 8. It included the juice of 2 lemons. Given the above version tasted a bit like ‘Lime Chicken’, I would say they were over-zealous with the citrus element. Maybe this is one of those recipes that wasn’t eaten…
Mix the lime juice, paprika and chopped onion in a bowl. Add the chicken and combine.
Mix all of the marinade ingredients in another bowl.
Pour over the chicken and stir in.
Transfer to a sealable container and leave to marinade for at least an hour, but preferably three.
Turn on the grill and spread the chicken out on a baking tray lined with silver foil. Cook under the grill for about 15 mins, turning the chicken occasionally. You’re trying to get some charred bits (I think this is where they got the idea this could be called Tandoori Chicken).
Sprinkle on some greenery to cheer it up a bit and serve with rice if required (not me I’m too hardcore to have rice).
Verdict: Crap. Too dry, too citrusy. But it’s my fault because the original used chicken thigh fillets, which have a lot more fat. But then that would have defeated the idea of eating low fat recipes.
Next time: I make a cardboard sandwich.