Recipe: Chicken, green beans and carrots

My blogging has been particularly un-prolific but I have accumulated a wealth of information that has enabled me to set personal bests in my 10km, 15km and 21km races. The sources of my information are varied and my take or breakdown shall be "hopefully" passed through this medium. One important aspect of my training is eating, and what is "correct" eating is a hugely exothermic discussion. For all trolls who will not agree with my coloured view, I do not give a damn for vitriolic comments (note the type of comments is defined), on a safe note this blog is not nearly popular enough to warrant that sort of disclaimer.

So a small start in my blogging re-endeavour is to give a recipe that is both tasty and can be eaten with a carb (if you swing that way). The prep time for this meal is about an hour if you use a pressure cooker. I love my pressure cooker because you get tender proteins and well blended food. Another plus is to keep the dishes count...... down!

Ingredients:
2 table spoons butter
1 teaspoon garlic
2 teaspoons ginger
2 cardamoms
3 cloves
1 teaspoon salt
3 teaspoons Amin's masala (in house spice blend from a local store Spice and stuff in Richards Bay)
1 chicken with skin cut into suitable pieces (suitable is depended on the chefs taste, I prefer 8 pieces)
3 cups cut and cleaned green beans
2 cups cut and cleaned carrots
1/2 cup water

Method:
Melt butter in pressure cooker (not at high pressure but by simply applying heat)
Insert garlic, ginger, cardamom and cloves into the melted butter and stir till garlic browns
Insert salt and masala and stir till you get a paste
Insert chicken and mix in paste and let cook until the outside of the chicken has been seared or browned
Insert and mix in vegetables and water (green beans and carrots)
Place the pressure cooker lid and set the timer for 25mins on high pressure.
Release pressure by method of choosing and your meal is ready.

This is the finished product, too lazy to crop out the background items. Enjoy