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Chicken or turkey tandoori , free on a red day !!

#1
You need some tandoori powder , FF natural yoghurt , fresh chilli , a garlic clove , salt and pepper and lemon juice .
mix the powder with the yoghurt , crush the garlic clove and add that along with the chopped chilli and lemon juice ,
chuck your meat in and add seasoning .
leave to marinade , two hours to overnight if you want .
take out and place on a frylighted baking tray and cook until the chicken or turkey is cooked .
its fab with a huge salad or you can snack on these on a red day ,
you could also have it as your HEXB on a green day and serve with rice .
 
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#4
Got some in Tesco: with a toddler and a family, I'd never have managed to get to the Asian supermarket in Belfast!

Guess whats for tea tomorro?!
 

why_d

by name, wide by nature
#9
there are loads lesserme, there are about 4 different ones on the ormeau rd, on at the corner of agincourt ave, one in Donegal pass with another directly round the corner but cant remember the name of that street.. one in sandy row.. but there's also a great spice stall in st georges market on a fri, sat and sun which would prob have it
 
#11
you don't need an asian supermarket, most supermarkets will now sell Tandoori powder, it will be with the herbs/spices or near the indian sauces.
 
#13
[h=3]Yummy Beef Curry

Free on EE

ingredients[/h]1 red onion, sliced
Low calorie cooking spray
500g lean rump steak
1 red pepper, deseeded and chopped
1 tbsp madras curry powder
2 level tbsp tomato puree
1 medium butternut squash
250g mushrooms, halved
285ml beef stock
200g dried basmati rice
150g fat free natural yogurt
Freshly chopped coriander


[h=3]method[/h]1. Cook the onion in low calorie cooking spray for 10 minutes. Cut the steak into strips, add to the pan with the red peppers and cook, stirring for 3 minutes. Add the curry powder and tomato puree and mix well.
2. Peel and chop the squash and stir into the pan with the mushrooms, pour in the stock and bring to the boil. Cover and cook for 25 minutes.
3. Meanwhile, cook the rice in lightly salted boiling water for 10 minutes and drain.
4. Serve the curry drizzled with yogurt, scattered with coriander and rice on the side.
 
#15
Thanks
 


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