Authors Gina and Karol Daly are Ireland’s favourite slimming Instagram home-cooks. Describing their approach as to cooking as ‘bold food made healthy’, their Instagram accounts are a genuine reflection of a happy life with the kitchen and food at its centre. Here they can be seen cooking up a storm and encouraging others to try the recipes they have devised and to love their food and life while still losing weight and smashing #familygoals and #couplegoals!
The Dishes’ food is anything but what you would expect from slimming food, and now their cookbook looks set to be one of the surprise hits of the year. Sections like Dishy Dinners, Ask Me Airfryer, Savage Snacks and Saucy Sauces (and, yes, the recipe for that cheese sauce!) offer the holy grail of slimming – eat the food you love and slim at the same time.
If you’re not already following them, do so now (@thedalydish, @mister.dish). Stuck at home along with the rest of the country for the next few weeks, they’ll continue to cook up a storm and have family fun in the kitchen, sharing recipe inspiration daily. Nothing beats a good homemade curry and ’Me Ma’s Chicken Curry’ is the only one you need! Watch out for more recipes, as for the next week on our blog and social channels we will be sharing a recipe a day that you can indulge in and have fun cooking at home.
Remember when you used to come in from school and the gaff would be leppin with the smell of your ma’s dinner? I’ll never forget it, and on the coldest of days she used to make this masso curry. So comforting and brings back so many lovely memories. Even if she used to eat the head off me for the state of my room when I got in the door.
4 large chicken fillets 800ml chicken stock
2 tbsp medium curry powder 1 tbsp turmeric
2 tsp chilli powder
1 small apple, peeled, cored and chopped
6 cloves roasted garlic (see page 170)
100ml light cream
½ tsp ground ginger 1 tsp garlic powder
1 large onion, chopped
½ tsp Chinese five spice powder
1 tsp white wine vinegar 1 tsp sweetener
1 tsp cornflour (optional) 150g frozen petits pois 360g dried long-grain rice
1 - My mother used to always boil her chicken for the curry, so that’s the way I like to do Put the whole breasts in a large pot of boiling water and let them cook away for 15–20 minutes until cooked through. Remove from the water, then use a couple of forks to shred it up (my fave) or chop it into chunks.
2 - Now make the Put the chicken stock in a hot wok, add in the curry powder, the turmeric (this will add a lovely yellow colour to the curry) and the chilli powder and stir until well mixed.
3 - Crush the apple and garlic in a pestle and mortar, and add to the wok.
4 - Bring up the heat and let it cook away for 10 At this point I stick a hand blender straight into the wok to break down and smooth the apple and garlic.
5 - Add in the cream, ginger, garlic powder, chopped onion, Chinese five spice, white wine vinegar and sweetener, give it a good stir and bring to the boil for 3–4 Add in your chicken, then reduce the heat and let simmer for 10–15 minutes until the sauce thickens. If the sauce is not as thick as you would like, mix the cornflour with a few drops of water and gradually stir into the curry until it thickens. Finally stir in the petits pois and stir until they are heated through.
6 - Prep your rice and serve it up with the curry in warmed bowls. This is great for a batch cook and will freeze really well too.