DINING IN THE DARK
4 INGREDIENT CHICKEN AND SPINACH CURRY
Serves 4-6
1 cooked rotisserie chicken, discard the skin and bones, cut chicken into pieces 15ml (1 tbsp) oil
1x400g jar or 2x200g sachets of readymade cook-in curry sauce
1x250g pack of ready-washed baby spinach
To serve:
Readymade rice. You can purchase sachets of readymade rice in the supermarket, or cook it in the Wonder Bag by bringing to the boil on the stove and then placing in the bag, remembering it needs to be prepared a couple of hours before eating. A tip is to make the rice in the morning as it can’t spoil in the Wonder Bag.
6 roti
Place the chicken pieces in a pan with the preheated oil and stir through. Pour over curry sauce and bring to a boil, reduce heat and simmer for 10 minutes. Stir in spinach and cook until just wilted.
Season to taste and spoon over rice and serve with roti.
TIP: Add a can of rinsed chickpeas, lentils or beans to the curry to stretch the meal.
QUICK CORONATIONSTYLE CHICKEN
Serves 6
1 cooked rotisserie chicken, discard the skin and bones and cut chicken into pieces 45ml (3 tbsp) chutney
10-15ml (2-3 tbsp) curry paste — you can use Thai green or red curry paste if you prefer
125ml (½ cup) white wine — or replace with chicken stock
500ml (2 cups) good-quality mayonnaise, not salad cream
Finely grated rind and juice of a small lemon
Salt and freshly ground black pepper A handful of flaked almonds, optional
Place the chicken in a bowl. Combine chutney, curry paste, lemon rind and juice in a separate bowl, stir till smooth, adding the wine. Stirmayonnaise into the chutney mixture then pour over the chicken and mix through. Season and sprinkle with nuts. Serve with bread rolls and a mixed salad.
CHICKEN WITH GRAPES
Serves 6
30ml (2 tbsp) olive oil 1 red onion, sliced 1 cooked rotisserie chicken, cut into portions
250ml (1 cup) red wine (you can replace with grape juice)
250ml (1 cup) chicken stock
Salt and freshly ground black pepper 1 large bunch of seedless red grapes, washed
In a large pan preheat the oil and fry the onion till soft. Add the chicken portions. Pour in the wine and stock and bring to a simmer for 15 minutes. Season. Add the grapes in the last five minutes. Or bring to a rolling boil, add the grapes and place in the Wonder Bag for 30 minutes to heat through.
Serve with instant mash potato (Smash) made up with boiling water.