Curry up!

We’ve got Bert and Heidi coming over for dinner tonight. They've gone to the expense of a babysitter so I can't palm them off with my usual mid-week pasta bake or shepherds pie. I have instead, decided on a classic Indian menu. Nothing clever but everyone loves a good curry and I get to just about hang on to my new healthy eating regime if I don't eat any pudding.

Poppodoms (only 40 kcals each!) with lime pickle
Tandoori chicken with mint raita
Lamb rogan josh and spinach dhal with brown basmati rice.

I’ve bought the pudding. But of course I won't be eating any.

Tandoori chicken
150g carton low fat natural yogurt
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp chilli powder
pinch of ground turmeric
4 small chicken breasts, cubed
salt and freshly ground black pepper
Raita
bunch of fresh mint
1 small garlic clove
5cm piece cucumber, peeled and cubed
150g carton low fat natural yogurt
squeeze of fresh lemon juice

In a large shallow dish stir together the yogurt, garlic, cumin, chilli, turmeric and some salt and pepper. Add the chicken pieces and marinade for 30 – 60 minutes.

Grill as indvidual pieces or on small bamboo skewers for 8 – 12 minutes until cooked through and nicely browned.

Whiz together the mint, garlic and cucumber in mini chopper or food processor and until finely blended. Add the yogurt and whiz again then season with lemon juice, salt and pepper. Serve chilled.