Kidney Matters - Issue 12 Spring 2021
Kidney Matters is our free quarterly magazine for everyone affected by kidney disease.
This issue includes a tribute to Kidney Care UK Chair of Trustees Professor Donal O'Donoghue who passed away due to covid-19 at the start of the year. There's also a feature on sex and relationships, how your views helped shape covid-19 national policy, medical articles on anaemia and simultaneous pancreas and kidney transplantation, and a feature interview with a transplant recipient on some of the social stigmas often faced by people with chronic health conditions within the Black, Asian and minority ethnic (BAME) community.
As well as this, we'll be looking back at two years of the Kidney Kitchen as we cook up a tasty tandoori with guest chef and RNG dietitian, Gabby Ramlan.
Kidney Matters is our free quarterly magazine for everyone affected by kidney disease.
This issue includes a tribute to Kidney Care UK Chair of Trustees Professor Donal O'Donoghue who passed away due to covid-19 at the start of the year. There's also a feature on sex and relationships, how your views helped shape covid-19 national policy, medical articles on anaemia and simultaneous pancreas and kidney transplantation, and a feature interview with a transplant recipient on some of the social stigmas often faced by people with chronic health conditions within the Black, Asian and minority ethnic (BAME) community.
As well as this, we'll be looking back at two years of the Kidney Kitchen as we cook up a tasty tandoori with guest chef and RNG dietitian, Gabby Ramlan.
FOOD FACTS14K dneyK tchenEveryday dish427gLow phosphateLow potassiumCarbohydrate4404KcalLow proteinLow saltEnergyNutrition values are calculated per serving • Kidney diet guidelines vary for eachindividual • Consult your dietitian or doctor for the specific diet that is right for you.i123For the marinade, mix the yogurt, chillipowder, ginger paste, garlic paste,three tablespoons of lemon juice,tandoori masala and two tablespoonsof olive oil.Dice the chicken and stir into themarinade, cover and leave in therefrigerator for at least three to fourhours or overnight.Pre-heat the oven at 200C/ gas mark6. If using wooden skewers soakthem for 30 minutes before use.Thread the chicken on to 4 skewers.www.kidneycareuk.org
Cooking in the kidney kitchen with Gabby Ramlan15Tandoori chicken is a northern Indian dish prepared by roasting chicken marinated in yogurtand spices. Served with chapatti and a minty raita, it is a delicious authentic meal.Visit www.kidneykitchen.org for more recipes, videos and dietary information.Spicy tandoori chickenwith chapati and raitaPrep: 4 hrs 30 mins • Cook: 20 mins • Serves: 4This healthier but equally tasty version of a traditional dry tandoori chickenhas no added salt and is low potassium. This is quite a spicy dish, adjust thebalance of spices to your taste.IngredientsTandoori chicken:400g Chicken breast fillets2 teaspoons Kashmiri chilli powder3 tablespoons lemon juice225g low fat natural yogurt2 tablespoons ginger paste2 tablespoons garlic paste2 tablespoons olive oil2 teaspoons tandoori masala4 chapatisRaita:150g low fat natural yogurt1 cucumber (approx. 320g)5g mint leavesCarbohydrate The main source of carbohydrate in this dish is the chapati which is based on a 40g weight.Carbohydrate values have been included for those trained in insulin adjustment.Phosphate/ potassium Keep to 100g cooked chicken per portion in order to keep the potassium content low.If you are prescribed phosphate binders, ensure you take them with this dish.Protein This dish is high in protein so makes a good choice for those on dialysis.Special dietsGluten free: If served with rice instead of chapati this recipe is naturally gluten free.Healthier option We have used skinless chicken breast to keep this a low fat option and a low fat yogurt.Cheaper option You can make your own garlic and ginger paste by crushing 6 garlic cloves with 2.5cm of root ginger.Storage Allow to cool and store in an airtight container in the fridge for up to two days. Reheat thoroughly beforeserving. Do not reheat cooked rice if using.456Place skewers on to an oven trayand cook for 20 minutes.Whilst cooking the chicken, preparethe raita. Grate 80g cucumber andchop the mint leaves finely, stir intothe yogurt.Remove the tandoori chicken fromthe skewer and serve with a warmchapatti and a good spoonful of raita.Slice the remaining cucumber andserve on the side.Issue 12 | Spring 2021
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Cooking in the kidney kitchen with Gabby Ramlan
15
Tandoori chicken is a northern Indian dish prepared by roasting chicken marinated in yogurt
and spices. Served with chapatti and a minty raita, it is a delicious authentic meal.
Visit www.kidneykitchen.org for more recipes, videos and dietary information.
Spicy tandoori chicken
with chapati and raita
Prep: 4 hrs 30 mins • Cook: 20 mins • Serves: 4
This healthier but equally tasty version of a traditional dry tandoori chicken
has no added salt and is low potassium. This is quite a spicy dish, adjust the
balance of spices to your taste.
Ingredients
Tandoori chicken:
400g Chicken breast fillets
2 teaspoons Kashmiri chilli powder
3 tablespoons lemon juice
225g low fat natural yogurt
2 tablespoons ginger paste
2 tablespoons garlic paste
2 tablespoons olive oil
2 teaspoons tandoori masala
4 chapatis
Raita:
150g low fat natural yogurt
1 cucumber (approx. 320g)
5g mint leaves
Carbohydrate The main source of carbohydrate in this dish is the chapati which is based on a 40g weight.
Carbohydrate values have been included for those trained in insulin adjustment.
Phosphate/ potassium Keep to 100g cooked chicken per portion in order to keep the potassium content low.
If you are prescribed phosphate binders, ensure you take them with this dish.
Protein This dish is high in protein so makes a good choice for those on dialysis.
Special diets
Gluten free: If served with rice instead of chapati this recipe is naturally gluten free.
Healthier option We have used skinless chicken breast to keep this a low fat option and a low fat yogurt.
Cheaper option You can make your own garlic and ginger paste by crushing 6 garlic cloves with 2.5cm of root ginger.
Storage Allow to cool and store in an airtight container in the fridge for up to two days. Reheat thoroughly before
serving. Do not reheat cooked rice if using.
4
5
6
Place skewers on to an oven tray
and cook for 20 minutes.
Whilst cooking the chicken, prepare
the raita. Grate 80g cucumber and
chop the mint leaves finely, stir into
the yogurt.
Remove the tandoori chicken from
the skewer and serve with a warm
chapatti and a good spoonful of raita.
Slice the remaining cucumber and
serve on the side.
Issue 12 | Spring 2021
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