After 8 months of hard work and complete dedication to my work, I can finally say I’m a fully qualified mortgage advisor!!
It has been a long road and I’ll be publishing a separate blog post about how I got there and how a correct mindset really helped to maintain my focus throughout.
Due to the intensity of the training, whilst still continuing with my personal fitness journey, I wasn’t able to publish as many new recipes as I wanted, however now that I’ve achieved what I set out to do, I can return to Food&Fitness Always stronger and much happier!
That starts with a brand new recipe called ‘Keralan Chicken Ishtu Curry’ – a creamy curry that originated from the Christians of Kerala. ‘Ishtu’ is another term for Stew across Eastern India and goes perfectly with some basmati rice, naan, and a personal favourite of mine, mango chutney. Enjoy it!
Serves 4 | Prep 20 Mins | Cooking 1hr 15 mins
3 tablespoons Coconut Oil
1/2 Cinnamon Stick
5 Green Cardamom Pods (whole)
1 Star Anise
10 Black Peppercorns
15 Curry Leaves
2 Medium Onions (sliced)
3cm Fresh-Root Ginger (peeled & finely chopped)
5 Garlic Cloves (finely chopped)
2 Green Chillies (left whole)
2 teaspoons Fennel Seeds
1/2 teaspoon Ground Turmeric
1 tablespoon Ground Coriander
8 Boneless Chicken Thighs (sliced into three)
Salt & Freshly Ground Pepper
Handful of Green Beans
Small/200ml Can of Coconut Milk
1 teaspoon White Wine Vinegar
Handful of Baby Spinach
Fresh Coriander (to garnish)
Heat the oil in a large casserole dish or wok, on a medium-high heat. Once the oil is hot, add the cinnamon stick, cloves, star anise, black peppercorns and cardamom pods and leave for 4-5 minutes.
Add the curry leaves, then the onion and continue to cook for 5 more minutes.
Now add the garlic, ginger and chillies. Reduce the heat slightly and cook until the garlic has slightly browned.
Using a pestle and mortar, grind the fennel seeds to a powder and add to the pan, along with the ground coriander, turmeric and some salt.
Boil a full kettle and add about 100ml of boiling water and continue to cook for a few more minutes.
Next season the chicken pieces with the salt and freshly ground pepper and add the chicken to the pan, mix well and cook for 2-3 minutes.
Add the remaining boiled water to the pan so that it comes just under the chicken. Place the lid on top of the pan and bring to the boil. Once boiling, reduce the heat to a simmer and leave to cook for roughly 1 hour, checking and stirring every so often.
After the time is up, add the green beans and coconut milk and cook for a further 10 minutes, the remove the lid and increase the heat to reduce to a thickened consistency (if you are having naan, now would be the time to cook them).
Add the vinegar and spinach and stir through, then adjust the seasoning if required.
Finally sprinkle with some coriander and serve.