It's been way too long since my last post. Months, in fact. It all started with attending the Royal Highland Show and catching COVID. Not too seriously thankfully and other than being in the lungs for two or three weeks after, no lasting side effects for me. For sure a bonus to have escaped relatively unscathed. The home delivery from the supermarket contained ice cream, pizza and other comforting things to see you through a spell stuck at home. In that spell I also went to a music festival and just set out to have a good time (and when you're in the same field as Shawarmarama, Pizza Geeks, Tony's Really Good Chips and more you'd better believe that I made the most of that). Either way, I put some weight on. Returned to the football in Glenrothes and for two out of the following three weeks I failed to register a weight loss. Not good, as I've always been overly self critical. Either way, the Dundee Man V. Fat league started up last week and this week I registered
I adore Karachi chicken. Beautiful and spiced, tomato base and perfect with a bit of rice or with some sort of bread to scoop up and munch away at. Unfortunately to make it authentically you need to use a fair bit of ghee and oil and that adds a lot of calories. Including the mini Peschwari naan and the rice, this plate was around 600-650 calories and it definitely doesn't feel as low as that. It's a belter of a recipe that I recommend if you need something that feels a bit naughty whilst on a calorie deficit. Ingredients: 600g boneless, skinless chicken thigh fillets (trimmed of any visible fat or gruesome bits then diced) One thumb sized piece of ginger (grated) and one piece about half the size of that (cut into fine juliennes) Five fat cloves of garlic, crushed or grated One onion Three green chillis One tin of peeled plum tomatoes 1tsp ground coriander 1tsp ground cumin 1tsp cayenne pepper 1tsp sea salt 1/2tsp ground black pepper 1/2 tsp garam masala 1tbsp fat free natura