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Posted - 19 March 2017 13:52
Chicken cashew curry

Blitz chillies, a red onion, ginger, garlic and a small pot of cashews in blender

Fry with diced chicken in oil until chicken is browned

Add tub of passata and a stock cube

Simmer for 15 mins or so

Add couple of tablespoons of creme fraiche or coconut cream to finish

Double up to freeze (4 portions)


Miss out the cashews but start with same ingredients and a diced sweet potato in oil
Add some stock. When the sweet potato is cooked, blend

Fry diced chicken, add back in the blended sweet potato mixture

Then creme fraiche or coconut cream as before.

Posted - 19 March 2017 15:05
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I killed your thread with the brilliance of my suggestions

Sorry Oz
Posted - 19 March 2017 15:19
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Second one doesn't have passata

Or as discussed yesterday, cottage pie with plenty of Worcester sauce - peas and/or diced carrots up to you - and sweet potato topping. Or carrot and swede mash
Wangpain for real ale
Posted - 19 March 2017 15:24
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All of bol (not the supes version), czz, chilli and stew will improve with freezing for me clive.
Posted - 19 March 2017 15:30
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I got these in a hellofresh box and now just do them myself quite a lot as they're so tasty:

Chicken with spicy (ish) lentils:

Chop up one carrot, one leek, one red chilli and two pieces of celery along with some onion and fry them off in a pan. After they've softened add a can of drained green lentils, some chopped sage leaves, thyme leaves and a chicken stock cube with a dash of water and let it simmer.

While doing this fry two chicken breasts in another pan.

Once the veg has thickened stir in two tablespoons of creme fraiche, add salt and pepper to taste then the chicken.
Serves two with the above quantities.

Or - chorizo and aubergine tagliatelle.

Fry an onion and garlic in a large pan. Once softened add in a pack of diced chorizo and a teaspoon of chilli seeds. After 5 mins add in a can of chopped tomatoes, some sun dried tomatoes and salt and pepper to taste. Add a bit of sugar to lift the tomato flavour.

Meanwhile grill one aubergine cut into large chunks and drizzled in oil and salt. Also cook enough tagliatelle for two. Once ready add both to the sauce mix. Nom! Also makes two portions.