Tuesday, 25 October 2011

Leftover Takeaway Curries??? Don't Chuck it away, save it for a Biryhani Day!

 How many times have we had an Indian takeaway and the dreggs of sauce from your Tikka Massala or Madras, Saag Aloo or Bhaji ends up in the bin? Too often? Well here is the answer. Keep a stock of small freezer bags to hand and everytime you have a takeaway pour the remaining sauces into them. Keep cream sauces and tomato based sauces seperated as they don't mix so well. Do the same with any leftover rice dishes as well. When you just fancy a curry for practically nothing just chop up a couple of chicken breasts add to a frying pan with a little olive oil and a large onion, fry until transparent and the chicken lightly browned, now take out of the freezer a couple of bags containing either your leftover cream or tomato sauces depending on which you fancy and a couple of bags of rice. Put the whole lot in a lidded casserole dish with the chicken and onions and bung in the oven on gas mark 6, 180 degreesC for 30 mins, take out give it a quick stir together and cook for another 10 minutes. Bish bash bosh, leftovers Chicken Biryhani! Delicious and supremely cheap for 2 or 3 people!! The vegetable dishes chucked in make it even better. Try it!

1 comment:

  1. Big Mad cookery Dad - I think you are a culinary GENIUS!!! Thanks for this tip, bloody brilliant idea!