While we’re all spending so much time at home, you might be getting sick of the sight of your kitchen. Whether you’re working from home or attempting to entertain the kids all day, whipping up a 5-star-quality meal every night probably isn’t top of your agenda, often leaving us feeling uninspired when dinner time rolls around. But when the drive to put your chef’s hat on hits, batch cooking something to keep for later is a great way of making sure you have great homemade and healthy food, even when you can feel the local takeaway calling your name.
Helping you cook more effectively and stock your freezer with a whole host of delicious, wholesome meals, we’ve paired up with Le Creuset to share our favourite batch cooking recipes. All of these batch cooking recipes will make 4-6 servings, perfect for feeding the family, and will keep in the fridge for 2-3 days as well as being freezer friendly. We’re getting hungry just writing this!
#1 Spicy Indian Chicken Tikka Masala with Trinidadian Doubles
A takeaway favourite with a homemade twist, this batch cooking dish is big on flavour while being easy on the effort. When all the ingredients are prepped, it’s simply a case of throwing it into your pot and letting it simmer away and tenderise. Level up the dish by trying your hand at making some Trinidadian doubles, a traditional flatbread used to scoop up all the flavour.
Preparation time: 10 minutes plus overnight marinating and 1 hour rising
Cooking time: 30 minutes
2 tablespoons turmeric
1 teaspoon salt
1 teaspoon dried active yeast
250ml warm water
1.4kg chicken breasts
1 tablespoon tikka masala powder
2 teaspoons turmeric
2 teaspoons chilli powder
2 teaspoons coriander
2 teaspoons cumin
2 teaspoons minced garlic
2 teaspoons black pepper
2 teaspoons salt
250g plain yoghurt
1 tablespoon vegetable oil
Juice 1 lemon
1 medium white onion, diced
1 medium red onion, diced
3 tomatoes, diced
2 bay leaves
2 chilli peppers
1 cup water
50g fresh coriander
Vegetable oil (enough for deep frying)
Preheat the oven to 200°C / Fan 180°C / Gas Mark 6
- Cut the chicken breasts into medium sized cubes, then season with half of the salt, black pepper, minced garlic, turmeric, chilli powder, coriander, masala powder and yoghurt. Mix together well and then marinate over night in the fridge for best results.
- Prepare the doubles by adding the flour to a large mixing bowl with the turmeric, salt and dried active yeast then mix together.
- Gradually add warm water to the flour and knead until it forms a large dough ball. (The dough should be soft and sticky, so add more water or flour until it is right). Then cover with cling film and let it sit for one hour at room temperature or until doubled in size.
- Add the vegetable oil to a pan. Place over a medium heat, and then add the onions and the remaining half of the minced garlic and sauté until soft. Add the rest of the turmeric, chilli powder, coriander, masala powder and add the 2 bay leaves and cook until brown. Then add the chopped tomatoes and cook until you make a thick paste.
- Add the marinated chicken breast to the pan with the other half of the yoghurt and mix into the sauce then put the lid on the pan and cook until the meat is almost tender, making sure you stir occasionally.
- Garnish with fresh coriander and set aside.
- Finish by making the doubles, add a little vegetable oil to the risen dough and then break off the dough and roll into small balls. Carefully flatten the balls to form a medium circle shape. This will produce 8-10 medium sized doubles flatbreads.
- Add some vegetable oil to a deep fat fryer or a casserole and heat to around 180˚C and fry for 30 seconds. Once done place the doubles on a paper towel to drain.
- Serve the chicken tikka on top of the doubles and enjoy.