Weekly Meal Plan – Autumn Week 8, 2022
Oven Baked Gnocchi / Butter Chicken / Sausage Cassoulet /Vietnamese Turmeric Fish
Slow Cooker Veggie Loaded Butter Chicken
Ingredients
- 600 grams chicken thigh - cut into thirds
- 1 oinion - diced
- ½ cauliflower - cut into small florets
- 200 grams green beans - trimmed and cut in half
- 120 grams baby spinach
- 1 cup basmati rice
Marinade
- ½ cup natural yoghurt
- 1 tbsp lemon juice
- 3 garlic cloves - crushed
- 1 tbsp ginger - minced
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp ground turmeric
- ½ tsp chilli powder - or ¼ for a milder heat
Sauce
- 1 400 gram tinned tomatoes
- 2 tbsp tomato paste
- ½ cup cream
- 2 tbsp butter
- 1 tsp sugar
- 1 tsp salt
Instructions
- In a medium sized bowl, add all the marinade ingredients and stir to combine. Add the chicken and coat thoroughly. Set aside for 4 - 48 hours.
- Place the marinated chicken into the slow cooker with onion, tinned tomatoes, tomato paste and salt. Cook on low for 6 hours.
- An hour before serving add the cauliflower and green beans and gently combine.
- In the last half hour, add the cream and gently stir through. Top with the spinach leaves. Cook rice as per you preferred method.
- Before serving, stir through butter.
- Serve butter chicken with rice and poppadoms.
Tips and Variations
Prep Ahead - Marinate the chicken for up to 48 hours. Prepare vegetables.
Vegetarian - Add 2 tins of chickpeas and use a whole cauliflower.
Gluten Free - Yes
Low Carb -
