What are you making for dinner?

Living_proof

MrsLurcherwalker said:

You can freeze it in ice cube trays and tip it into a bag, then you'll have tomato puree to use in pasta sauces for a long time?

How bizarre, that is exactly what I will be doing tonight. For some time there has been an ice cube tray of home made tomato sauce and today that seemed to exactly hit the spot. I will have it with some lovely globe artichokes in oil which I have been given.

Islandmaid

Little Green, this uses 200g tomato purée, this is my favourite curry recipe, great with chicken or veggie - don’t worry about fresh ginger, I’ve used purée or even powder before, or just leave it out, adjust chilli to taste, ghee replace with butter (tastes better) or oil - it’s amazing 👍

Butter Chicken

• 4 garlic cloves
• 3cm fresh ginger, peeled,  1 tsp powdered is fine, or leave out
• 1 long red chilli, deseeded and halved - adjust to taste
• 1 brown onion, halved
• 100g ghee or coconut oil or butter
• ½ tsp ground cinnamon
• 2 tsp ground paprika
• 3 tsp garam masala
• 1 tsp ground cardamom
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp ground turmeric
• 500g coconut cream or can of coconut milk
• 3 Tbsp lemon juice
• 200g tomato paste
• 3 tsp sea salt
• 1 kg chicken thigh fillets, cut into 3-5cm pieces  Or veg

Chop onion, garlic, ginger and chilli by hand, then saute in a heavy based saucepan with ghee or coconut oil, until soft.

Add remaining ingredients and simmer gently, covered, for 20 mins or until chicken is cooked through and sauce is beginning to thicken. Stir now and then.

Notes

• Vegetarian Version: Replace chicken with vegetables such as sweet potato, pumpkin, cauliflower and peas and cook for 20 mins in sauce, or until done. Can add chick peas also if you like.
• Freezes well. Store for up to 4 months in the freezer.

kerri_gt

Ohhh, I am a Ghee convert IM due to it's high smoking point - makes fabulous roasties. Your recipe looks fab though - might have to try that. Does it have to be coconut cream? I have several tins of coconut milk that only ever get used for thai curry.

Islandmaid

kerri_gt said:

Ohhh, I am a Ghee convert IM due to it's high smoking point - makes fabulous roasties. Your recipe looks fab though - might have to try that. Does it have to be coconut cream? I have several tins of coconut milk that only ever get used for thai curry.

I always use coconut milk Kerri, I’ve amended the recipe to say that cheers m’dear 👍

kerri_gt

Islandmaid said:

kerri_gt said:

Ohhh, I am a Ghee convert IM due to it's high smoking point - makes fabulous roasties. Your recipe looks fab though - might have to try that. Does it have to be coconut cream? I have several tins of coconut milk that only ever get used for thai curry.

I always use coconut milk Kerri, I’ve amended the recipe to say that cheers m’dear 👍

Fab, thanks IM. looking at the recipe i need a couple of bits to make it but will add those to my shopping list when i next brave the supermarket. 

C_J

I was planning on including a curry on next week's menu plan, and I have all the ingredients for that Butter Chicken which sounds amazing - thank you so much for the recipe IM

JIL

I am also going to make it tomorrow night. Another thanks for posting.
Tonight we had pasta, I had leftover roasted veg and others had bolognese.

little_green

thanks for the suggestions

nanto3girls

Jacket potatoes for dinner, with cheese and beans for hubby,just butter for me.

Islandmaid

Having a night ‘off’ tonight with Aldi sourdough pizza 👍

Also making bread for lunchtime sandwiches 😋