Butter Chicken & Potato Curry

Butter Chicken & Potato Curry

$2 – $2.50 per serve
Will keep for a couple days in the fridge
Can be frozen for a later date
Easy way to feed a large number of people

P1020173

Serving size: 14
Time: >1 hour
Course: Dessert
Difficultly: Easy
(Great for winter dinner; comfort food; eating over 2 days)

Ingredients

12 small potatoes (or 8 medium) 1.74
6 Large chicken breasts 15
6 cups of rice & 6 cups of water
Butter chicken spice mix 1.49
-or you can make your own using a combination of: paprika, cumin, coriander, turmeric, pepper, garlic powder, curry powder, onion powder, mixed spices (try to avoid any pre-made jar sauces; the flavour you get from cooking real fresh spices is worth it.
3 heaped tablespoons of Curry powder
½ bulb of garlic 50c
2 small onions 90c
2 800g cans of tinned tomato 3.00
100g butter
300ml cream
Drizzly of olive oil
Salt to taste
Pepper to taste
Fresh parsley or coriander to serve


Method

  1. Rinse rice. Place rice and water into a large saucepan. Place on high heat-bring to a boil. Once at a boil reduce heat to a medium heat and cook with the lid on until water is completely absorbed and rice is cooked. This should take about 15 minutes – though check instructions on your packet as this will vary between rice varieties.
  2. This step isn’t necessary but I prefer to do it. Bring a large pot to the boil. Large dice potatoes (roughly 1cm by 2cm). Cook potatoes for 2-3 minutes just to soften them a little. Potatoes should be still uncooked and maintain their space. Drain.
  3. Heat oil and butter in a large pot over a medium heat. Sauté onion and garlic.
  4. Add chicken, spice mix, curry powder and let the chicken brown.
  5. Add tinned tomatoes and potatoes. When the pot is back up to a medium heat turn it down to a low heat.
  6. Let the curry simmer uncovered for 1-3 hours. The quicker you want to eat it the higher the temperature will need to be to make the reduction process quicker. However the lower the heat and the longer the curry can cook the more flavour will develop, so it’s definitely worth the wait.
  7. Add cream and allow to cook for a further 5 minutes.
  8. Serve curry over a bed of rice, and garnish with parsley or coriander.


Tips & Tricks
-Make the night before and enjoy over a day or two.
-For variety change the variety or rice you use.
-Make this large serving, divide into containers and freeze for that night you’re just too tired to cook.

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Stove-top Goulash Recipe

Stove-top Goulash 

<5 mins preparation 
≈2 hrs cooking time 
$3-$4.50 per serve *for cheaper option $2-$3 see Tips & Tricks 
Large quantity – can be eaten over a couple days 
*gluten-free

P1010006

Serving size: 8-10
Time: ≈2 hours
Course: Dinner
Difficultly: Easy
(Great for winter dinner; comfort food; eating over 2 days)

Ingredients

1.5kg diced beef *for cheaper option see Tips & Tricks
1 (800g) can tinned tomato
2 cups beef stock
1 green bell pepper/capsicum
1 red bell pepper/capsicum
1 large onion
3 garlic gloves
1 tablespoon butter
3 tablespoons olive oil
2 tablespoons paprika
1/2 teaspoon salt (to taste)
1 teaspoon pepper
1/2 teaspoon mixed Italian herbs
1/2 teaspoon thyme
1/2 teaspoon parsley
1 small dried chilli (to taste)
500g Spiral pasta or rice (to serve)
1/2 cup sour-cream or natural yogurt (optional)

Method

  1. Add the olive oil and butter to a large pot and bring to medium-high heat. Add onions and sauté. Add garlic.
  2. Add meat and cook until well browned. Whilst meat is browning, chop bell peppers/capsicums roughly and add to pot.
  3. Add remaining ingredients (excluding sour cream/yogurt) and bring to a boil.
  4. Turn heat to medium-low and cover. Simmer for 30 minutes with lid on. Stir occasionally. Remove lid and continue simmering for a further 1.5 hours without the lid. Stir occasionally.
  5. Serve over rice or pasta.
  6. Stir in or serve on top sour cream/yogurt just before serving.

Tips & Tricks 
For cheaper option: Substitute 750grams of beef with potatoes.
Keeps well in the fridge, so you can eat over 2 nights.