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What have you eaten today? (Low carb forum)
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<blockquote data-quote="maglil55" data-source="post: 2217364" data-attributes="member: 52911"><p><a href="https://www.dietdoctor.com/recipes/jills-cheese-crusted-omelet" target="_blank">https://www.dietdoctor.com/recipes/jills-cheese-crusted-omelet</a></p><p></p><p>It won't surprise you to hear I adapted the curry recipe mainly because I prefer to do my own spicing. This is the basis of the recipe. What I changed-</p><p></p><p><a href="https://www.dietdoctor.com/recipes/low-carb-curry-chicken" target="_blank">https://www.dietdoctor.com/recipes/low-carb-curry-chicken</a></p><p></p><p>I blitzed 1 onion, 1/2 red chilli, about a thumb sized bit of ginger and a couple of garlic cloves to form a paste which I then fried off in the IP for 3 or 4 mins. If it sticks I add a dash of water. Then I added sliced onion (Hubby likes onion in his curry). Added a bit of butter together with ground turmeric, cumin and coriander (about a teaspoon of each). Depending on how hot you like curries, also add 1 or 2 teaspoons hot chilli powder. The butter should be enough to stop it sticking but a dash of water helps if necessary. Add the skinned/boned chicken thighs (I kept them whole as the IP makes them very tender). Keep mixing to colour the chicken. I then added my veggie assortment - mini cobs, green beans, tenderstem broccoli and ribbon bits of carrot. It looked a bit dry to put under pressure so in went about a 1/2 cup of chicken stock with some chopped tomatoes in it. Check seasoning, up to pressure and about 20 mins plus slow release. </p><p>I took a portion out and added coconut cream to mine (I don't like the heat as much as Hubby) so that cooled it a little. Added fresh chopped coriander at the end. </p><p>You have to watch the liquid content. I've got it wrong before and ended up with a too thin curry sauce that then needs reducing. Slow cooking let's you see it a bit better. [ATTACH=full]38716[/ATTACH][ATTACH=full]38717[/ATTACH]</p></blockquote><p></p>
[QUOTE="maglil55, post: 2217364, member: 52911"] [URL]https://www.dietdoctor.com/recipes/jills-cheese-crusted-omelet[/URL] It won't surprise you to hear I adapted the curry recipe mainly because I prefer to do my own spicing. This is the basis of the recipe. What I changed- [URL]https://www.dietdoctor.com/recipes/low-carb-curry-chicken[/URL] I blitzed 1 onion, 1/2 red chilli, about a thumb sized bit of ginger and a couple of garlic cloves to form a paste which I then fried off in the IP for 3 or 4 mins. If it sticks I add a dash of water. Then I added sliced onion (Hubby likes onion in his curry). Added a bit of butter together with ground turmeric, cumin and coriander (about a teaspoon of each). Depending on how hot you like curries, also add 1 or 2 teaspoons hot chilli powder. The butter should be enough to stop it sticking but a dash of water helps if necessary. Add the skinned/boned chicken thighs (I kept them whole as the IP makes them very tender). Keep mixing to colour the chicken. I then added my veggie assortment - mini cobs, green beans, tenderstem broccoli and ribbon bits of carrot. It looked a bit dry to put under pressure so in went about a 1/2 cup of chicken stock with some chopped tomatoes in it. Check seasoning, up to pressure and about 20 mins plus slow release. I took a portion out and added coconut cream to mine (I don't like the heat as much as Hubby) so that cooled it a little. Added fresh chopped coriander at the end. You have to watch the liquid content. I've got it wrong before and ended up with a too thin curry sauce that then needs reducing. Slow cooking let's you see it a bit better. [ATTACH=full]38716[/ATTACH][ATTACH=full]38717[/ATTACH] [/QUOTE]
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