There are times when you really don't feel like cooking. If you are prepared you can actually provide a complete meal in a few minutes. All you need is a little planning in advance!
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Chicken Curry
Now add the chopped tomato.
Mix well and add the chilly powder & salt.
Remember once the chicken is defrosted & re-heated, the chilly will increase , so to be on the safer side add less chilly powder. Before getting the dish on the table check on the chilly and add accordingly.
Now add 2 cups of water and let the chicken cook.
Add the coriander garlic chilly paste ( see recipe in the earlier posts).This is optional, if you do not have time for making the paste, chop coriander and add to the chicken curry.Add the garam masala & lemon juice .
Let this cook for another 5 minutes. Chicken curry is ready.
Let this cool down, then take any air tight plastic container & add the portion you would like to consume in 1 serving. It would not be advisable to defrost the chicken and then re freeze it , so make portions that will be consumed at once.
It is also advisable to mention the date on the plastic container.
I usually use the plastic containers that I get from ordering home delivery or take away.
I have kept this recipe for about 2 weeks in the freezer and it tastes as though it was cooked freshly.
When you want to consume the chicken curry , please leave it out for at least 4-5 hours prior to re-heating.Or it can be kept in the refrigerator over night also.Avoid defrosting in the microwave.
Cook the chicken curry for 10 minutes.Check the chilly , please add according to your taste. Add chopped coriander for garnish.
Chicken Curry is ready to be served.
This section deals with all the recipes that can be frozen and used later.
Please do leave your comments & suggestions .
Chicken Curry
Ingredients:
skinless chicken - 1 full
ginger garlic paste - 1 tbsp
chilly powder -1 tsp
turmeric powder - 1 tsp
garam masala-1 tbsp
onion paste -3 tbsp
tomato -2 medium
coriander garlic chilly paste -1 tbsp(optional)
coriander leaves -for garnish
water -2 cups
lemon -1/2
salt -to taste
Cooking time -20-25 minutes
serves - 4-5 persons
Method :
Heat the pan with the oil & add the onion and ginger garlic paste.
Cook this till it is brown.Now add the chicken pieces.
Cook for 5 minutes & add turmeric powder
Mix well and add the chilly powder & salt.
Remember once the chicken is defrosted & re-heated, the chilly will increase , so to be on the safer side add less chilly powder. Before getting the dish on the table check on the chilly and add accordingly.
Now add 2 cups of water and let the chicken cook.
Add the coriander garlic chilly paste ( see recipe in the earlier posts).This is optional, if you do not have time for making the paste, chop coriander and add to the chicken curry.Add the garam masala & lemon juice .
Let this cook for another 5 minutes. Chicken curry is ready.
Let this cool down, then take any air tight plastic container & add the portion you would like to consume in 1 serving. It would not be advisable to defrost the chicken and then re freeze it , so make portions that will be consumed at once.
It is also advisable to mention the date on the plastic container.
I usually use the plastic containers that I get from ordering home delivery or take away.
I have kept this recipe for about 2 weeks in the freezer and it tastes as though it was cooked freshly.
When you want to consume the chicken curry , please leave it out for at least 4-5 hours prior to re-heating.Or it can be kept in the refrigerator over night also.Avoid defrosting in the microwave.
Cook the chicken curry for 10 minutes.Check the chilly , please add according to your taste. Add chopped coriander for garnish.
Chicken Curry is ready to be served.
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