Pantry Items:
- Olive Oil
- Soy Sauce
Slow Cook Curry - Start at Lunch time
1. Chop Chicken into large chunks and put in slow cooker.
2. Toss chicken with Tumeric, ginger, 8 cloves diced garlic, cayenne pepper, 4 Tbsp curry powder and sesame oil.
3. Add in chopped onion, 10 diced sweet potato, 1/2 cup soy sauce and 8 cans coconut milk.
4. Put the slow cooker on low and leave for 3-5 hours.
Serving:
1. By dinner time the chicken should be tender and easily pulled apart.
2. Top with chopped cilantro, check seasoning and serve.
Other Dinner Prep:
1. Rinse rice and cook in rice cooker.
Veggie Curry:
1. Dice 2 onions, add to a medium sized pot with some olive oil and cook until softened.
3. Add 2 Tbsp of tumeric, 1 Tbsp of ginger, 1 tsp cayenne pepper, 2Tbsp curry powder, 2 cloves of diced garlic to the onions and cook until fragrant.
2. Chop 2 sweet potatoes into small chunks. Add to the pot.
3. Add in 2 cans of coconut milk. Season with salt & pepper to taste.
4. Drain chickpeas and add to pot.
5. Cook at a simmer for 15 - 20 minutes until potatoes are soft.
Yogurt Raita:
1. Dice cucumbers
2. Mix yogurt and cucumbers together.
3. Chop 1 bunch of cilantro and mix into yogurt.
4 Season with salt and 2 tsps cumin.
Samosa & Nann:
1. Preheat oven
2. Follow cooking instructions on the packet for both Samosas and Nann breads.