Despite the fact that we are meant to be in Autumn not Winter, it is certainly chilly and miserable here weather wise. Instead of moping around reminiscing about the days of bare legs and singlets, I figured I’d throw some winter inspiration at you. For those of you about to enjoy Spring – let us know what you’re loving about your change in season!
The other night T and I indulged in some delightful dessert at LuxBite (soon to be featured on the next installment of Week o’ Love) and discovered Tea Forte. Not only is the tea delicious, but their glass tea-pot/cup set and the design of their tea bags is gorgeous!
Pitango‘s Morrocan Chicken Soup with Chickpeas and Cumin is awesome!
Here is a recipe I’ve been using (and loving) for Low Fat Butter Chicken (one of my usually calorie-laden faves).
It takes about 40 minutes to prepare and cook and serves 4.
– 2 tbsp vegetable oil
– 500g skinless chicken breast fillets, cut into chunks
– 1 onion, finely chopped
– 2 garlic cloves, crushed
– 1 tbsp grated ginger
– 2 tsp garam masala
– 1 tsp ground tumeric
– 1 tsp ground cumin
– 400g can chopped tomatoes
– 1/2 cup salt-reduced chicken stock
– 375ml can of light & creamy evaporated milk
– 1 bunch of coriander, leaves and 2 stems chopped, a few leaves reserved to garnish
– steamed basmati rice or green veges to serve
– 1/2 cup thick natural yoghurt to serve (optional)
- Heat 1 tbsp of oil in a saucepan on medium-high. Cook chicken until browned. Remove from pan.
- Heat remaining oil in the same pan on medium. Cook onion, garlic and ginger for 5 minutes, until onion softens and browns slightly. Reduce heat to low. Add garam masala, tumeric and cumin. Stir for one minute, until fragrant.
- Add tomato and stock. Increase heat to medium-low, cover and simmer for 10 minutes to allow flavours to infuse.
- Return chicken to pan and simmer for a further 5 minutes, until cooked through. Stir through evaporated milk and simmer for 1 minute, until heated through. Remove from heat.
- Stir through chopped coriander. Service with rice/veges and yoghurt and a few coriander leaves.