The hardest part I find about Paleo is lunchtimes. You need something quick and lazy at that time of day, otherwise you slip up. Or, if you're really lazy like me, you skip meals which is worse. We tried a few things like lettuce wraps and the like, but it wasn't really working out. We needed to come up with a solution that was super fast, super easy and super delicious. Those were my specific requirements.
So we decided the best option was to make a bulk order of a favourite easy recipe and stash it in the fridge, something that could be reheated and still taste great...
This recipe has been modified for Paleo and to make twice as much as normal and still taste good. It serves 8 fair sized portions, which means after cooking it on Sunday there's enough left for us to both have a decent bowlful every day until we go shopping again on Thursday night. Fridays we switch it up and have leftovers or a salad, something like that.
Yellow Chicken Curry Ingredients:
- 3 large whole chicken breasts
- 6 regular sized Yams
(optional if you're on a serious Paleo kick)
- 2 bell peppers, whatever colour you prefer
- 1 large onion, chopped
- 2 tablespoons yellow curry powder
(we like it mild, but add more if you like it spicy)
- 2 tablespoons ground ginger, from a packet is fine
- 3 cloves of garlic, chopped/minced
- 2 cans Coconut milk
(don't cheap out, the more expensive stuff is the creamiest)
2 level teaspoons of salt
- 3 tablespoons cooking oil
1. Preparing the Yams:
We don't peel ours, just wash and cut in to even cubes of about an inch. boil them in a separate pan for 5-6 mins until they are slightly soft but still fork firm. When they're done rinse them under cold and put aside.
2. Preparing the powder:
In a small bowl mix the curry powder, ground ginger and garlic thoroughly. add the salt and mix again.
3. Preparing the chicken:
Wash and dry your chicken, and cut it into small bite size pieces.
It's handy to do this before you start, but nowadays Pete just cuts it straight into the pot at the right time. We use kitchen scissors, it's a much faster, handier way to cut chicken. Just remember to wash them thoroughly afterwards.
4. Preparing your veg:
Chop all your veg into bite-size pieces before you start
1. Put the vegetable oil in a large saucepan and bring it to a medium/high heat. Add the chopped up onion and peppers together and let cook for a couple of minutes together.
2. Add the chicken and cook until white, not brown. This usually takes around 4 - 5 mins.
When you get used to the recipe you'll find you can cook the yams at the same time as the chicken and veg, it takes about the same time.
3. Reduce to a medium heat and add the curry powder mix, sprinkling over and stirring so that every part gets covered. Keep the contents of the pan moving so as not to burn them on the bottom.
4. Add the coconut milk and stir to mix well. Once it is evenly mixed and the colour turned to an even yellow add the cooked potatoes.
5. Leave on a medium heat with a lid half on for another 15 mins, stirring occasionally. After that turn the heat off and if you want to, eat straight away. If not leave to cool completely then place in a container in the fridge.
Sometimes the water separates from the coconut milk when it's left, but all you have to do is give it a stir before you reheat it. two minutes in the microwave usually does the trick, or stick it back on the hob.
This has been working well for us, I'm actually able to have lunch of a day and not miss it due to laziness. There are tons of different curries, soups and stews that would also work well for this sort of thing. One of my friends said she used to freeze hers too, so they lasted longer.
Now all we have to do is learn some more recipes...