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Weekdays 10am-12:30pm ITV

Shivi's Chicken Curry In A Hurry! 🍛

With food prices at an all time high, now is the time to get savvy on food waste and Shivi is here to show us how the freezer can be our best friend- saving time in the kitchen and pounds in our purses!  She'll have her foolproof guide for freezing food plus, she'll put her frozen leftovers to good use as she makes a delicious Chicken Coconut curry.

Shivi’s Base Curry Sauce 

Makes Enough Sauce For 2 Meals Serving 4 People. 

Ingredients

2 large glugs vegetable oil

2 onions, finely chopped

3 garlic cloves, crushed

3 heaped tbsp curry powder

3 tbsp garam masala

2 tbsp ground cumin

2 x 400g tins chopped tomato

2 x 400g tins coconut milk

Method 

1. Heat the oil in a large saucepan over a medium heat, then add the onions, stirring regularly until softened and browned, about 10 minutes.

2. Add the garlic, curry powder, garam masala and ground cumin, stirring continuously until the aroma hits, for 20 seconds or so.  Add the chopped tomatoes and the coconut milk, along with a pinch of seasoning.  Increase the heat, bring to the boil, then simmer for a few minutes until thick and sauce-like.

3. Allow to cool completely, then pour into ice-cube trays, or divide between two freezer-bags (each bag is a portion for 4), lay on its side to flat freeze, before storing upright.  (Remember to label).

4. Allow to cool completely, then pour into ice-cube trays, or divide between two freezer-bags (each bag is a portion for 4), lay on its side to flat freeze, before storing upright.  (Remember to label).

Shivi's Curry In a Hurry

Serves 4

Ingredients

1 portion Base Curry Sauce - see separate recipe.  

400g frozen chicken strips

1 mug frozen vegetables (or you can use 1 x 400g tin chickpeas)

1 cube chopped coriander

1 cube chopped chillies

300g basmati rice (*if freezing rice you must cool this down as quickly as possible after cooking and freeze immediately.) 

Method

1. In a large saucepan on a low heat, break up the frozen Base Curry Sauce. Add a generous splash of water, pop the lid on and heat until defrosted, then increase the heat, pop the lid back on and cook until piping hot through, stirring often, if the sauce has thickened too much, add another splash of water.

2. At this stage, you can add the chicken and veg (or chickpeas), bring the heat down to a medium-low and let simmer with the lid on, until all ingredients are piping hot and the chicken is cooked through.  Just before serving, stir through the coriander and chilli cubes, season to taste and serve with rice.

Shivi's Top Tip

*When cooking food from frozen you can only reheat once. 

*If you are using frozen rice, you can break up the rice grains into a frying pan and reheat, stirring often, on a medium heat until piping hot through.  You can also reheat in a microwave, breaking the rice grains up into a microwaveable bowl, sprinkling with a splash of water, covering and blasting in minute intervals, stirring regularly, until piping hot through

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Weekdays 10am-12:30pm ITV