This is a little more expensive, because of the chicken and butter, but I usually wait until the butter is on sale really cheap (think around Christmas, Easter, anything with baking involved) and buy a bunch and freeze it. Same with the chicken; you can buy a supervalue pack for really cheap. This recipe makes 10+ servings, stretched farther if you add the optional ingredients and the sauce freezes well so its worth it.
Super Easy Butter Chicken
- About a pound and a half of chicken thighs, skin and bones removed and cut into bit-sized pieces (about 8-10)
- One container “Balkin-style” Yogurt (Any kind of really thick yogurt will do)
- One bottle Passata (Tomato puree)
- One cup butter
- Cayenne pepper
- Garam Masala
- Garlic (minced)
- Mixed Veg
You can also use chicken breast for this recipe if you prefer, but thighs are cheaper and hold the flavour better.
- Arrange your cut chicken on a foil-lined baking sheet, sprinkle with cayenne and masala to taste and bake at 350 degrees until cooked through (about 20 minutes)
- While your chicken is cooking, in a large pot medium-high heat, melt your butter down until it starts to separate (clarify) just slightly. Make sure to stir, so that it doesn’t burn.
- Add your Passata, and stir until they are well mixed
- Fold in your yogurt and place a lid on your pot. Turn down heat and let simmer for about ten minutes, stirring occasionally
- Season to taste with salt, pepper, cayenne and Masala (remember that you have put both cayenne and masala on the chicken already). Add minced garlic to taste (I prefer mine very garlicy, about five cloves, but the average is two)
- Add your cooked chicken and allow to simmer for an additional ten minutes, stirring occasionally. Serve over rice
When my roommate and I want to stretch it, we add frozen veg and make a casserole with noodles and cheese that taste really great and lasts for ages. If you want to make it a rounder, healthier meal, add about half a cooking onion chopped and a package of frozen spinach.
This might not actually be hash, but if you make the recipe you get to call it whatever you want!
- 1 green apple
- 1 medium potato or sweet potato (or a few small red or white ones)
- about 2 cups green cabbage
- Some onion or onion powder
- Salt and garlic
- some crumbled tofu or an egg or other protein
Cut your stuff up! The cabbage in thick strips, the potato and apple in small chunks.
Cook your potatoes and onion in a frying pan with some oil or non-stick spray until the onions are done.
Add your seasonings. Add the cabbage and apple. If using tofu add that too. (if using an egg, wait a minute for the cabbage to cook a bit and make some space for the egg before adding, then scramble it up a bit) cook for a couple of minutes until the cabbage is slightly soft.
Eat your meal!
So this is stuff is technically called lemon posset, but you know what all that that means is that it’s a super fancy pudding! If you’re really low on energy but you need something delicious, or maybe you even need to impress someone — this stuff is killer.
You will need JUST THREE THINGS:
- Heavy cream (1 and 1/4th cup)
- Sugar (1/3 cup)
- Lemon juice (3 tablespoons, it’ll be about one large lemon or one and a half small lemons, if you use the real kind!)
What you gotta do is:
- Stick that cream in a pot and dump all the sugar in with it!
- Put that pot with the sugar and the cream on your stove and turn the heat on
- Stir it around a little bit and wait for the sugar to dissolve
- You’re almost there!
- While that cream gets warm and the sugar dissolves, you can juice your lemons
- If you haven’t got a lemon juicing thing just squeeze them into a bowl and pick out the seeds, it’s no big deal!
- As soon as that sugar is dissolved, dumpall your lemon juice into your cream + sugar mixture
- Stir some more! It’ll get thick! It’ll be like magic!
- Put that shit in some bowls and stick it in the fridge!
- Come back after a couple of hours and you will have the most velvety, satiny, punchy sweet lemonade pudding in the world
Tips for impressing people:
- If you’ve got it in you, and you need to be a little showy, spoon this into small little cups (or glasses!) and serve that to people
- Stick a dollop of jam or jelly on the top before you give it to them
- They’ll be super impressed
Or, you know, eat it all yourself. This makes enough for two big portions or four really respectable ones. Have at it!
A good generic blend of spices to add to soups or tomato sauces for a more savoury or “full” flavour is Onion Powder, Garlic Powder, and Parsley flakes, at the ratio 2:1:1