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Category: Meal Prep

  • Easy Butter Chicken with Creamy Tomato Curry Sauce

    Easy Butter Chicken with Creamy Tomato Curry Sauce

    Easy Butter Chicken with Creamy Tomato Curry Sauce

    Casper @Applause for the ChefCasper @Applause for the Chef
    Easy butter chicken is a mild Indian curry with yoghurt-marinated chicken, garam masala, tomato passata and cream. A short simmer gives a smooth sauce while keeping the chicken tender.
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    Servings
    Servings 4 people

    Ingredients
     

    • 125 g full-fat plain yoghurt
    • 15 ml lemon juice
    • 1 tsp ground turmeric
    • 2 tsp garam masala
    • 0.5 tsp cayenne pepper or pure chilli powder
    • 1 tsp ground cumin
    • 1 tbsp fresh ginger finely grated
    • 3 cloves garlic crushed
    • 750 g chicken thigh fillets cut into bite-size pieces
    • 2 tbsp ghee or butter
    • 250 ml tomato passata
    • 250 ml double cream
    • 1 tbsp sugar
    • 1.5 tsp fine salt plus extra to finish
    • 600 g cooked basmati rice to serve
    • 2 tbsp fresh coriander optional
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    Instructions

    • Mix the yoghurt, lemon juice, turmeric, garam masala, cayenne, cumin, ginger and garlic in a bowl.
      125 g full-fat plain yoghurt, 15 ml lemon juice, 1 tsp ground turmeric, 2 tsp garam masala, 0.5 tsp cayenne pepper, 1 tsp ground cumin, 1 tbsp fresh ginger, 3 cloves garlic
    • Add the chicken and coat well. Cover and marinate in the fridge for at least 3 hours, preferably overnight.
      750 g chicken thigh fillets
    • Heat the ghee in a large frying pan over high heat. Lift the chicken from the marinade and add it to the pan.
      2 tbsp ghee or butter, 750 g chicken thigh fillets
    • Cook for 3 minutes, turning until the chicken is sealed all over.
    • Add the tomato passata, cream, sugar, salt and any remaining marinade. Reduce the heat and simmer gently for 20 minutes.
      250 ml tomato passata, 250 ml double cream, 1 tbsp sugar, 1.5 tsp fine salt
    • Taste and adjust the salt. The sauce should be smooth, lightly spiced and coating the chicken.
      1.5 tsp fine salt
    • Serve with basmati rice and coriander, if using.
      600 g cooked basmati rice, 2 tbsp fresh coriander
    Start Cooking

    Chef's notes

    For a smoother sauce, blend the marinade before adding the chicken. Increase the cayenne slightly for more heat. 
    Drink pairing
    Butter chicken works best with drinks that refresh the palate and balance the creamy tomato sauce, gentle spice and richness of the chicken.

    Alcoholic

    • Off-dry Riesling
    • Gewürztraminer from Alsace
    • Crisp lager or wheat beer

    Non alcoholic

    • Mango lassi with unsweetened yoghurt
    • Sparkling lime water with mint
    • Cold masala chai without added sugar
    Nutrition per serving
    Calories: 865kcal (43%) | Carbohydrates: 55g (18%) | Protein: 38g (76%) | Fat: 55g (85%) | Saturated Fat: 23g (144%) | Cholesterol: 255mg (85%) | Sodium: 1133mg (49%) | Potassium: 728mg (21%) | Fiber: 2g (8%) | Sugar: 8g (9%) | Vitamin A: 1331IU (27%) | Vitamin B12: 1µg (17%) | Vitamin C: 9mg (11%) | Vitamin D: 1µg (7%) | Vitamin E: 2mg (13%) | Vitamin K: 10µg (10%) | Folate: 22µg (6%)

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  • Bright South American Chicken & Bean Soup with Lime and Coriander

    Bright South American Chicken & Bean Soup with Lime and Coriander

    Bright South American Chicken & Bean Soup with Lime and Coriander

    DaanDaan
    A generous, lightly spicy meal soup with chicken, red kidney beans, sweetcorn and a creamy coconut base. Fast enough for a weekday but filling enough to serve as dinner.
    4.5 from 2 votes
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 red chilli
    • 295 g grilled red peppers from a jar drained
    • 2 chicken stock cubes
    • 400 ml coconut milk
    • 800 ml hot water
    • 1 lime
    • 15 g fresh coriander
    • 250 g cherry tomatoes
    • 300 g tinned sweetcorn drained
    • 225 g small red kidney beans drained
    • 320 g chicken breast pieces
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    Instructions

    • Trim the chilli, halve it lengthways, remove the seeds and chop finely. Drain the grilled peppers and cut them into pieces.
      1 red chilli, 295 g grilled red peppers from a jar
    • Put the chilli, peppers, stock cubes, coconut milk and hot water in a large pan. Bring to a gentle boil and simmer for 10 minutes.
      1 red chilli, 295 g grilled red peppers from a jar, 2 chicken stock cubes, 400 ml coconut milk, 800 ml hot water
    • Zest the lime, then juice half and cut the other half into wedges. Roughly chop the coriander. Halve the tomatoes and drain the sweetcorn.
      1 lime, 15 g fresh coriander, 250 g cherry tomatoes, 300 g tinned sweetcorn
    • Blend the soup until smooth. Add lime zest, 2 tbsp lime juice and half the coriander, then return to the heat.
      1 lime, 15 g fresh coriander
    • Add tomatoes, sweetcorn, kidney beans and chicken. Simmer gently for about 10 minutes until the chicken is cooked through.
      250 g cherry tomatoes, 300 g tinned sweetcorn, 225 g small red kidney beans, 320 g chicken breast pieces
    • Season with pepper and salt if needed. Serve in deep bowls with the remaining coriander and lime wedges.
      1 lime, 15 g fresh coriander
    Start Cooking

    Chef's notes

    Serve with crusty bread or warm tortillas if you want a bigger meal.
    Drink pairing
    This soup is creamy, lightly spicy and lifted by lime and coriander. It needs drinks with freshness, citrus or gentle fruit to balance the coconut and chilli.

    Alcoholic

    • Sauvignon Blanc or Verdejo
    • Dry Riesling for the chilli and lime
    • Mexican-style lager with a lime wedge

    Non alcoholic

    • Lime and mint sparkling water
    • Iced hibiscus tea with orange
    • Alcohol-free wheat beer with citrus notes
    Nutrition per serving
    Calories: 430kcal (22%) | Carbohydrates: 34g (11%) | Protein: 26g (52%) | Fat: 24g (37%) | Saturated Fat: 19g (119%) | Cholesterol: 51mg (17%) | Sodium: 1768mg (77%) | Potassium: 1178mg (34%) | Fiber: 7g (29%) | Sugar: 9g (10%) | Vitamin A: 1222IU (24%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 78mg (95%) | Vitamin D: 0.1µg (1%) | Vitamin E: 1mg (7%) | Vitamin K: 18µg (17%) | Folate: 90µg (23%)

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  • Sticky and Tender Instant Pot BBQ Pulled Chicken with Homemade Sauce

    Sticky and Tender Instant Pot BBQ Pulled Chicken with Homemade Sauce

    Sticky and Tender Instant Pot BBQ Pulled Chicken with Homemade Sauce

    Casper @Applause for the ChefCasper @Applause for the Chef
    This is one of those recipes that just works. Everything goes into one pot, press a button, and you get juicy, tender BBQ chicken. No grill, no hassle. The Instant Pot locks in flavor and makes the meat easy to shred. Perfect for sandwiches, wraps or simple weeknight dinners. It’s forgiving, flexible, and hard to mess up.
    4.8 from 4 votes
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    Servings
    Servings 6

    Ingredients
     

    • 250 ml chicken stock or water
    • 1000 g chicken thighs
    • 500 g chicken breast
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp paprika
    • 1 tsp salt
    • 350 ml BBQ sauce
    • 1 medium onion (grated, incl. juice)
    • 2 tbsp brown sugar
    • 1 tbsp Worcestershire sauce
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    Instructions

    • Pour stock or water in first
      250 ml chicken stock or water
    • Place chicken op top
      1000 g chicken thighs, 500 g chicken breast
    • Add BBQ sauce, onion, sugar, Worcestershire and spices
      1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, 350 ml BBQ sauce, 1 medium onion (grated, incl. juice), 2 tbsp brown sugar, 1 tbsp Worcestershire sauce
    • Do not stir
    • Cook high pressure: 15 minutes
    • Natural release: 10 minutes
    • Remove chicken and shred
    • Reduce sauce on sauté and add chicken back in
    Start Cooking

    Chef's notes

    Not only nice in a bun or bao, try it on as a topping on a triangle of watermelon; great surprising and refreshing snack or starter. 
    Drink pairing
    This Instant Pot pulled chicken is tender, juicy, and full of savory sweet flavors. Drinks with freshness, gentle acidity, or light smokiness pair especially well and help balance the richness of the sauce and soft texture of the chicken.

    Alcoholic

    • Zinfandel or a fruit forward Pinot Noir
    • Dry Rosé for a fresher lighter pairing
    • Amber Ale or a lightly hoppy IPA

    Non alcoholic

    • Sparkling iced tea with lemon or a smoked apple ginger cooler
    Nutrition per serving
    Calories: 609kcal (30%) | Carbohydrates: 36g (12%) | Protein: 46g (92%) | Fat: 30g (46%) | Saturated Fat: 8g (50%) | Cholesterol: 217mg (72%) | Sodium: 1367mg (59%) | Potassium: 878mg (25%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 479IU (10%) | Vitamin C: 3mg (4%)

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