TAKEAWAY FOOD CONTAINERS RECIPES

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INDIAN TAKEAWAY CHICKEN KORMA | BBC GOOD FOOD

This recipe is for a British Indian Restaurant standard Chicken Korma. It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste. The curry base is very versatile and can be used as a base for many different takeaway quality curries. The curry base part of the recipe actually makes 3 x 225ml of curry base and can be stored in three separate containers and put in the fridge or freezer for another time or another curry!

Provided by LittleCooki

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 1 hours 20 minutes

Yield Serves 4

Steps:

  • Roughly chop the onions and place in a large saucepan with the garlic and ginger.
  • Cover with water (approx 800ml), bring to the boil and cover.
  • Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced.
  • Stir in the salt, spices, tomato puree and oil.
  • Simmer for a further 10 minutes.
  • Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.
  • Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.
  • Now for the chicken korma part! Heat the oil in a pan on a medium heat and cook the diced chicken breast until sealed.
  • Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes.
  • Next, add the coconut powder, almond powder, sugar and stir for a further minute.
  • Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often.
  • Once the curry has thickened, turn off the heat, serve and enjoy!

CHICKEN TIKKA MASALA RECIPE | BBC GOOD FOOD



Chicken tikka masala recipe | BBC Good Food image

This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.

Provided by Good Food team

Categories     Dinner, Main course

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 10

Number Of Ingredients 12

4 tbsp vegetable oil
25g butter
4 onions, roughly chopped
6 tbsp chicken tikka masala paste (use shop-bought or make your own – see recipe, below)
2 red peppers, deseeded and cut into chunks
8 boneless, skinless chicken breasts, cut into 2.5cm cubes
2 x 400g cans chopped tomatoes
4 tbsp tomato purée
2-3 tbsp mango chutney
150ml double cream
150ml natural yogurt
chopped coriander leaves, to serve

Steps:

  • Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
  • Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.
  • Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
  • Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

Nutrition Facts : Calories 345 calories, FatContent 19 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 3 grams fiber, ProteinContent 31 grams protein, SodiumContent 1.04 milligram of sodium

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