The second recipe I decided to try from Joe Wicks Lean In 15 Book is his Sag Aloo with Chicken. I love curry. I haven’t met a curry that I didn’t like. Believe it or not, I never had curry before I moved to England. Now there’s been
a 6 year love affair. I typically just make curry from a pre-made curry sauce and mix with veg and some meat or quorn. So I thought I would give this curry ago as it combines two of my favourite ingredients. Potato and chicken.
When I planned the meals this week I intentionally put the sag aloo for today. Wednesday’s tend to be a long day for me and I knew this would give me something to look forward to. This recipe does stick to the 15 minute motto. Albeit with prep it took a bit longer, but okay cooking wise 15 minutes. The ingredients are simple and this is a very cheap meal to make.
All you need for this sag aloo is:
250g new potatoes
1/2 tbsp coconut oil
4 spring onions
2 garlic cloves
1 tbsp garam masala
1 chicken breast fillet
salt & pepper
2 large handfuls of baby spinach
1/2 bunch of coriander
Now any book that says I can microwave something is ace. Keep it simple. Though when it said to microwave new
potatoes I got worried. I buy tinned new potatoes purely for shelf life. Now whenever I’ve microwaved tinned new potatoes they’ve exploded, this time being no exception. Probably should have used fresh ones, lesson one learned. My potatoes were only microwaved for 1 minute but that was fine as they were soft anyway.
After the potato fiasco, I was then assaulted by popping garlic and ginger paste. Again it called for fresh but it was what I already had in my fridge. I’m assuming fresh garlic and ginger wouldn’t have tried to escape the hot wok, lesson two learned. Everything else went to plan. Cooked the spring onions then lightly tossed in the potatoes. Next came the chicken. Once again old trusty ready cooked frozen chicken pieces to the rescue! This did add a minute or two to
the cook time but that’s on me, not Joe.
When the spinach went in I got a bit worried. I looked up at the book and saw the dreaded, “Serves 1,” on the page.
Shitbaskets. I was cooking for two and automatically assumed it served more than one. Queue manic search for a suitable side to accompany the sag aloo. Thank the freezer god for mini naan breads that I had put in there months ago.
Now, the only thing I didn’t use in this recipe was lemon juice. The mister isn’t a fan so I opted out of it. Appearance wise, it’s a gorgeous dish. Taste wise, it was okay. I wasn’t blown away like I was with the chicken pie. Is this because my ingredients weren’t exact? Maybe, but I doubt it. I think it’s more so because I’m ill. The mister loved it, and he’s pickier than our toddler.
I will definitely make this again but I think next time follow the ingredients to a T. Well that and actually make it suitable for two people. Shame on me for not double checking the serving size before making it. The frustrating part is I had enough ingredients to double the recipe, but was already too far gone to adjust it, lesson three learned. I can see this tasting amazing with a few chapatis. Keep in mind though, if you’re following the LI15 plan, I’d abandon the naans or chapatis idea.