kevo

And how many days ahead do you do it? Looking at keeping it as moist as possible so thinking a marinade will be used too

Bulldozer

I cook a huge amount of basic chicken curry and keep it in the fridge for upto a week.

It stays nice and moist cos of the water/curry

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kevo

sounds good mate, I could eat curry all day long, but not the healtiest is it?? Or thats what Im always told anyway :confused:

Bulldozer

I only put a few tea spoons of curry powder in it, chicken stock, onion, few peas and chicken cooked on a foreman grill. Sometimes some mushrooms.

cant see how thats unhealthy!!?

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kevo

Neither can I when it just includes that mate, I was thinking tradtional curry (think cocunut milk) etc! How the feck do you cook that on a foreman, doesnt the source just dribble out??!

Bulldozer

Sorry i didnt explain that well

I kinda make the curry first (if u can call it that) and add the chicken once its cooked.

Its just a really easy way to keep chicken tasty and moist.

Add some basmati rice and you got a nice meal

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bb the great

sorry mate, that just made me crack up completly, im still laugging now. absolute quality.


i prep my chinken about 6 at a time, half of them are left in a peanut butter and soy sauce marinade , and the other half with a ginger,chilli,garlic and lemon juice marinade.

if you cut the chicken really thin it takes about 2/3 mins on the george forman grill(same time as it would take to reheat curry etc). always comes out really juicy and fresh.

cheers

kevo

lol yeah, I think its the dribbling bit

Whats in these marinades mate?

bb the great

ive posted one in a thread below below (peanut butter, finely diced ginger, soy sauce and honey.

The other one i stole from raikey i think. its finely diced giner, chilli, garlic (you can use chilli flakes though) soy sauce and some lemon juice.

each marinade will work well even if you dont have all the stuff. i like to experiment with different amounts of each ingredient.

There are sooooooo many different things you can use for a marinade, chciken doesnt have to be boring!

invisiblekid

I usually like dry seasoning. Doesn't play with the cal count too much.

I grill 5 chicken breasts every Sunday evening, then either wrap them in tin foil or a plastic carton (think Chinese style) and bang them in the fridge.

I do them on the Foreman. First coat them in a little grape seed or almond oil then cover in Chinese 5 spice, Cajun, BBQ, Char Grill, Fajita dry seasoning which you can get from pretty much anywhere. No added bad fats or carbs.

If you like it a bit spicy you can use Canola oil and marinade with fresh green chillies.

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kevo

thats great, thanks! I saw that one of Raikeys, wrote a list for teh mrs for the weekend!!



thanks mate, I'll try that too. How long does the chicken keep for like that?

invisiblekid

I do 5 chicken breast for 1 of my lunches at work (i have tuna and MRP's for my other 2 feeds ). They last all week providing you keep them well wrapped in foil and don't over cook them in the first place. Let them go cold before wrapping them and putting in the fridge otherwise you'll be puking from both ends!

A lot of people are scared of cooking chicken and over cook it until its like plaster board. As long as it isn't pink you're fine. I use a coating of grape seed or almond oil to keep the moisture there. Both oils are far superior to olive oil (imo) in terms of flavour, content (think polyunsaturated fats) and they don't break down as easy at heat.

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kevo

Spot on mate. thans fo that. I will add to my list for when I go shopping this week and give it a try!

COLINSRI

cook them evey other day. I try to eat 5 a day.

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megatron

I tend to cook chicken each morning (if I'm eating chicken that day) on the foreman with some sort of dry spices (cajun, piri piri, salt/pepper, etc). However I get bored of chicken very fast - I tend to eat tons of eggs.

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