At the time of writing this recipe we’re only a few weeks away from Christmas Day. Every year I seem to have more jobs to get done and this is the time of year that I’m likely to be more relaxed than I should be about my food. So to combat that I’ve batch cooked a few things for the freezer including this recipe. I have tasty, lean dishes to fall back on when time is short.
Ingredients for 6 servings
|300g||chicken thighs, boneless and skinless|
|200g||lentils, tinned, drained weight|
|200g||chickpeas, tinned, drained weight|
|200g||cannellini beans, tinned, drained weight|
|1 tbsp||coconut oil|
|1||chicken stock cube|
|4 tbsp||balti paste|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Pre-heat your oven to 130°C fan/300°F.
- Cut the chicken breast into large chunks and the chicken thighs into 15mm strips before placing them into an ovenproof dish along with the chickpeas, lentils and beans.
- Put a medium frying pan onto the heat and add your coconut oil.
- When it has melted add the chopped onion and fry these for a few minutes to soften.
- Add the balti paste to the pan and cook out the paste for approximately 1 minute before pouring this into the ovenproof dish.
- Sprinkle the stock cube over the mixture and pour on the boiling water before mixing everything thoroughly together with a spoon.
- Cover the ovenproof dish with foil and place this into the oven for 4 hours.
- As the curry approaches being in the oven for 4 hours, cut the paneer into cubes and set aside.
- Put a frying pan onto a medium heat and take a few minutes to wilt the spinach, placing it either on kitchen paper or in a sieve to drain the residual water.
- Remove the curry from the oven, stir through the paneer and wilted spinach before returning it to the oven for a final hour.
- After the hour is up, remove the ovenproof dish from the oven and serve.
- If your slow cooker is large enough, feel free to use that instead of oven cooking.
- I like to use low salt stock cubes.
- If you don’t have the specified beans in your pantry, use what you have. This is a great dish to add what you have to hand.
- Remember to completely cool the curry before you freeze it.
- The balti paste I used for this recipe was Patak’s Balti Paste.