Making a 'fakeaway' is always going to involve some effort on the part of the cook. But all the fakeaway recipes I've tried out from the Weight Watchers Community Swap can be made in advance and frozen, which does create a helpful sense of immediacy on the day you want to eat them! Some of the recipes, the curries in particular, taste even better when given some time to mature.
As I know I won't have time to cook tomorrow evening, I made this fakeaway in advance, right after Shabbos ended. My 'chicken jalfrezi' curry, prepared using the fabulous recipe Kuli80 posted on Weight Watchers some months ago, is now sitting neatly in the fridge in a takeaway-style foil container - all I have left to do before Sunday night's dinner is to cook some rice to go with it, and heat it up.
FAKEAWAY CHICKEN JALFREZI
Serves 2
INGREDIENTS
355g chicken breast, cut into strips1 onion
1 green pepper
1 chilli pepper
1 tsp dried ginger or 1" fresh ginger root, chopped
1 garlic clove finely chopped
225ml chicken stock
2 tspns lemon juice
0.5 tspn salt
1 tin of tomatoes
1 tblspn tomato puree
1 tsp splenda or sugar
2 tspns garam masala
2 tspns ground coriander
2 cubes frozen, chopped coriander leaves
Fry the onion in some frylight in your actifry or wok. Meanwhile mix together the tinned tomatoes, chicken stock, tomato puree, chilli pepper, ginger root, lemon juice, salt, splenda, garam masala and ground coriander. When the onions are softened, add the sauce to the pan and simmer until bubbling and slightly thickened. Add the chicken pieces, chopped pepper and frozen coriander leaves and continue to simmer until cooked through (about 15 to 20 minutes in an actifry). Serve with rice (or miracle rice); you can also use a wrap in place of the more authentic chapati or naan bread (having never seen either those in a kosher store unfortunately...yet!)
The only ingredient that needs 'pointing' here is the chicken, so it comes in at a very low 5pp per person.
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