Diet Day 28 (with a Vengeance!) – Chicken Curry

The rind of a lemon is exceptionally bitter, w...

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The scales showed the results of the wine and pizza last night, as I climbed sheepishly onto them.  I had that slight tingle of a wine induced headache, combined with the feeling that finishing my blog at 2.30am last night, was not such a good idea.  Luckily on checking the comprehension, spelling and general sense of it all, it had not been reduced into one of those posts where you wish you had not hit the ‘publish’ button.  And Jules, the star of the show, had even already responded positively on the whole thing.  That made me feel miles better.  Of course the sunshine helped.  And the fact it was friday and I wasn’t working.  Nice.

So back on the straight and narrow, until I discovered the horrible truth that I had run out of lemons.  Good God, and they weren’t even intended for a G&T.  How would I cope without my hot lemon water in the morning?  (note to myself -> go to the supermarket before it shuts tonight or it’ll be deja vue tomorrow).  So I swopped the lemon juice, for a camomile tea, and then progressed to my detox tea, and spent the rest of the day sipping tea and no solids.  I know, not the best idea in the world, but sometimes drastic action is necessary, and with me it’s all or nothing.  Tonight is curry time though.  I’ve adapted a recipe of mine to take out all the no-go parts of a detox diet, and as I sit here, it’s bubbling on the stove and the smells are divine.  I’ve even chopped fresh mango to accompany it……….. and my bio box of goodies has just been delivered so tonight I’ll focus on planning my week (oh and thinking about the soup I need to select for the soup swop next friday).  Have a good weekend!


Chicken Curry (the detox way)



  • 4 filets of bio chicken, sliced
  • I large tub of soya yogurt
  • 2 onions, diced
  • 2 garlic cloves chopped
  • 1/2 tsp black peppercorns
  • 1/2 tsp cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 8 cardamon pods
  • 1 cm cube ginger, sliced
  • 1/2 chilli chopped
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp turmeric


Fry the cinnamon stick, peppercorns, cloves, cardamon pods, and bay leaves in hot olive oil for 2 minutes until they start to brown.  Add the chopped onions and garlic and fry until they start to brown.
Add the ginger, and the chilli.  Stir in the sliced chicken and the cumin, coriander and turmeric.  Fry for 3 minutes without burning.  Pour in the yogurt gradually, and stir well.
Cook for approximately 45 minutes, and serve with brown rice, and fresh mango.

Wow, curry stuff on Etsy;

Curry Madras Style 2 oz flavorful addition to by CraigsMarket.
Yellow Curry Powder 2 oz by Krydda on Etsy.

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