I made a spicy and saucy chicken stirfry for this weeks meal prep
I made a spicy and saucy chicken stirfry for this weeks meal prep
by Tasty_Meal_Prep_YT
2 Comments
Tasty_Meal_Prep_YT
This is my recipe for converting traditional chicken karahi (a popular indian/pakistani takeout) to meal prep by adjusting the recipe to make it healthier and using some tricks to prep it in one large batch (I made 5 pounds of it). I also made some cumin rice and yogurt sauce to go with it. I’ve posted a recipe below but if you want a step-by-step video guide you can find one in my profile bio.
My process for meal prepping is as follows, if you follow my process you can do it in about 1 hour.
Prep the rice (I use a rice cooker)
* Add in 1 1/2 cup of washed basmati rice with 4 dried cloves, 4 cardamom pods, 1 tablespoon of cumin seeds and 1 stick of cinnamon (Note: the only must is the cumin seeds, if you don’t have the rest it’s fine) * Add the required amount of water based on your rice cooker or a 1 to 1 ½ cup ratio of rice to water for stove top * Let rice cook while you prep everything else
Prep the vegetables
* Finely dice 2-3 onions * Julienne a 1 ½ inch piece of ginger with mandolin if you have one or use grater * Dice 3 pounds of roma tomatoes * Dice 8 jalapenos if you want it spicy or swap for 3 bell peppers to make it mild * NOTE: I use a mandolin for almost all of my veggie prep, it saves a ton of time, the top three prep only took me about 10 minutes with the mandolin * Grate 20 cloves of garlic * Chop 1 cup of cilantro
Prep the chicken
* Cut 2kg of boneless skinless chicken thighs (I’m meal prepping for 2 for 5 days) into cubes
Cook the chicken – I always meal prep large batches on my griddle, regular pan also works
* Greased the griddle with 2 tablespoons of vegetable oil * First sauteed the onions until lightly browned * Add in the ginger and garlic and sauté until they start to brown and release aroma * Add in the peppers and sauté for 2 minutes * Add in the chicken and cook until browned * Add in 2 tablespoons of coriander powder, 1 teaspoon of cumin powder, 2 tablespoons of salt and 1 teaspoon of red chili powder (optional if you want it spicy) * Add in the tomatoes * NOTE: This part is a bit tricky, you will have to sort of gather your chicken so the rendered tomatoes don’t evaporate, you can see how I do this in the video guide in my bio * Work the tomatoes until they render into a sauce without all the liquid dissolving * Add in the chopped cilantro and julienned ginger for garnish
Prep the yogurt dip
* Mix together 1 ½ cup of plain or greek yogurt with ½ of a large English cucumber diced, 5 stalks of cilantro minced and ½ teaspoon of cumin powder, ½ teaspoon of garam masala and salt to taste
Sunfried
This looks delicious. I haven’t done a ton of Indian/Pakistani type cooking but I’m looking to try out dishes like this. I’m not a fan of oniony flavors but I’m finding that Indian (etc.) dishes don’t taste as oniony as they do like an aromatic melange.
I do want to say that 20 cloves of garlic in this is just awesome. Plenty of recipe sources (different cuisines, sure) are hesitant to do even half a clove per serving, and you’re carpet-bombing this chicken with the emperor of all aromatics at 2 cloves per serving! Yes!
2 Comments
This is my recipe for converting traditional chicken karahi (a popular indian/pakistani takeout) to meal prep by adjusting the recipe to make it healthier and using some tricks to prep it in one large batch (I made 5 pounds of it). I also made some cumin rice and yogurt sauce to go with it. I’ve posted a recipe below but if you want a step-by-step video guide you can find one in my profile bio.
My process for meal prepping is as follows, if you follow my process you can do it in about 1 hour.
Prep the rice (I use a rice cooker)
* Add in 1 1/2 cup of washed basmati rice with 4 dried cloves, 4 cardamom pods, 1 tablespoon of cumin seeds and 1 stick of cinnamon (Note: the only must is the cumin seeds, if you don’t have the rest it’s fine)
* Add the required amount of water based on your rice cooker or a 1 to 1 ½ cup ratio of rice to water for stove top
* Let rice cook while you prep everything else
Prep the vegetables
* Finely dice 2-3 onions
* Julienne a 1 ½ inch piece of ginger with mandolin if you have one or use grater
* Dice 3 pounds of roma tomatoes
* Dice 8 jalapenos if you want it spicy or swap for 3 bell peppers to make it mild
* NOTE: I use a mandolin for almost all of my veggie prep, it saves a ton of time, the top three prep only took me about 10 minutes with the mandolin
* Grate 20 cloves of garlic
* Chop 1 cup of cilantro
Prep the chicken
* Cut 2kg of boneless skinless chicken thighs (I’m meal prepping for 2 for 5 days) into cubes
Cook the chicken – I always meal prep large batches on my griddle, regular pan also works
* Greased the griddle with 2 tablespoons of vegetable oil
* First sauteed the onions until lightly browned
* Add in the ginger and garlic and sauté until they start to brown and release aroma
* Add in the peppers and sauté for 2 minutes
* Add in the chicken and cook until browned
* Add in 2 tablespoons of coriander powder, 1 teaspoon of cumin powder, 2 tablespoons of salt and 1 teaspoon of red chili powder (optional if you want it spicy)
* Add in the tomatoes
* NOTE: This part is a bit tricky, you will have to sort of gather your chicken so the rendered tomatoes don’t evaporate, you can see how I do this in the video guide in my bio
* Work the tomatoes until they render into a sauce without all the liquid dissolving
* Add in the chopped cilantro and julienned ginger for garnish
Prep the yogurt dip
* Mix together 1 ½ cup of plain or greek yogurt with ½ of a large English cucumber diced, 5 stalks of cilantro minced and ½ teaspoon of cumin powder, ½ teaspoon of garam masala and salt to taste
This looks delicious. I haven’t done a ton of Indian/Pakistani type cooking but I’m looking to try out dishes like this. I’m not a fan of oniony flavors but I’m finding that Indian (etc.) dishes don’t taste as oniony as they do like an aromatic melange.
I do want to say that 20 cloves of garlic in this is just awesome. Plenty of recipe sources (different cuisines, sure) are hesitant to do even half a clove per serving, and you’re carpet-bombing this chicken with the emperor of all aromatics at 2 cloves per serving! Yes!