Confessions of a Plannerholic - My Favourite Recipe

Confessions of a Plannerholic - My Favourite Recipe


Confessions of a Plannerholic - Jo Whight - My Favourite Recipe

Sadly I have been neglecting my confessions of late as my home circumstances have been a bit difficult...Alright my husband is off work sick.  Therefore, planner related activities have to take a back seat.  I am not sure men understand at all, the need to plan, decorate, blog and of course stroke the planner.  If I disappear in to my craft room there is always some kind of comment.  Horror of horrors he might make it through the door.  This is guaranteed to result in items being picked up scrutinised and commented upon...often along the lines of this is new isn`t it?  Or, the worst of all `this looks expensive`.

In reality he is picking up things I bought years ago but the guilt aaargh!  You would think I took `A` levels in `Guilt`. I could write that book `Guilt for Dummies` is funny really because I have no need to feel guilty.  I think he just gets a tad of enjoyment from winding me up about it and I fall for it every single time.

Anyway the `Confessions` ladies have decided we will each do a piece on our favourite recipes.  Now I could bore you to death on how to make a syn free meal for slimming world, but lets be honest those recipes are all over the Interweb entitled 1001 ways to cook an egg.

I have two favourite things to cook right now...One of which is bread.  I love bread but Chub Club limits bread considerably.  I wouldn`t kill for chocolate but a bit of sourdough yummm!.


The other is Indian food.  I am lucky enough to live in a multicultutal town and have easy access to several very well stocked Asian stores.  

Image result for Indian Food

My favourie recipe right now is an adaptation from a Rick Stein and it has the strangest name.  It is called `Chicken Pickle`...the name is enough to put most people off but if you push past that it is a fabulous recipe and a flavour we just cannot get enough of.  As you can imagine it contains a lot of vinegar.


I have to admit I pinched this image purely to illustrate what mine looks like.  It is definitely a dry dish and not a really wet one.  Unfortunately it never hangs around long enough in our house for photography.  

Anyway, as usual I am going a bit `Off Topic` so I am just going to write it all out for you

500g of chicken breast or thigh
1 tsp of kashmiri chilli flakes
1/2 tsp of turmeric
1tsp salt 
7 cubes of garlic and 5 of ginger

Cut the chicken in to bite sized chunks or strips 
.  Allow the Ginger garlic cubes to defrost then mix all the ingredients together and allow to marinade.

1/2 tsp of funugreek seeds
11/4 of brown mustard seeds
11/2 tsp of fennel seeds

Toasted in a dry pan, when aromatic grind in a pestle and mortar and add to the garam masala

you will also need about 1/2 a pint of mustard oil
2 medium onions
pinch of asafoetida
another 7 cubes of garlic and 5 of ginger

to finish about 150 ml of white wine vinegar possibly more

Heat the oil until hot and add the onions.  They need to be fried for 10 -15 minutes until dark golden.  Fish them out with a slotted spoon keeping as much oil in the pan as possible.  Then add the chicken in batches.  The chicken needs to be as dry as possible to avoid spitting.  When all the batches are cooked and on the side with the onions, add the remaining spices, garlic and ginger.  Fry for a minute or two.  Pour in the vinegar, carefully bring the pan back to a simmer and then add all the onions and cooked chicken.  Stir around and allow to simmer for a further few minutes.  This can be served immediately or allowed to cool and reheated later.  This dish always tastes better if you allow the flavours to develop and reheat later.  It is quite a dry dish and would be best served with chopped coriander and roti,or parathas if you are not on a diet. 
Enjoy x

other confessees this week can be found at 

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