Batch Cooking, a Chinese style Chicken Curry using Goldfish Hot & Spicy Curry Sauce.

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This is certainly not my usual style of video. So, why a food video?

Although I have not been camping for the past 18 months due to osteoarthritis, before this I often batch cooked meals, sometimes taking them away with me frozen. This year (once again) I will be going camping, although it will be in my larger (7.5m x 5m x 2m) air tent so that once I am set up, there will be limited crouching or kneeling. Also, during the winter, I will take pre-cooked meals on hikes to reheat in my car in my 70W Electric Lunch Box And Food Heater. Hot meal on wheels. So, there is a link between cooking and my outdoor pursuits.

Chinese Chicken Curry is a popular takeaway. If you’ve had Chinese chicken curry before, you will know it is quite mild in taste, so it is perfect for all taste buds in the family! Using Goldfish Hot & Spicy Curry Paste, and with minimal preparation, you can easily replicate this delicious curry at home using your slow cooker. If you are looking for a sauce that is the same as you or lead buy from your local Chinese takeaway or chippy, then look no further. Goldfish Chinese Curry Sauce Concentrate has been used in Chinese takeaways and fish and chip shops for decades. It's sugar-free and suitable for vegetarians.

Batch cooking is a meal preparation method that involves cooking large quantities of food, dividing it, and storing it for later use. It can be a good way to save time and money, especially for people who live alone or lead busy lives.

 

Ingredients...

• Chicken breast, you can also use chicken breast Chicken thighs (600g).
• Large onion.
• Goldfish Brand Hot & Spicy Curry Sauce (405g).
• Chinese Five Spices. (5ml).
• Boiling water (l’2 litre).
• Mushrooms (600g).
• Sweet peppers (any colours).
• Frozen peas
• Salt & Pepper.

Making It: (6 hours on low)...

1. In a saucepan, add the curry paste to the boiling water and stir until dissolved.

2. Add the chicken, five spices, and salt & pepper to the slow cooker then pour the above mixture over it. I add it in raw, but you can seal it first if you prefer.

3. Place the lid on the slow cooker and cook on low for 3 hours.

4. After 3 hours, add the mushrooms and onions and lightly stir. Replace the lid and cooker for a further hour.

5. I leave the peppers and peas until the last hour so that they aren’t too overcooked and soft. You can add all the ingredients at the beginning if you prefer.

I generally place a tea towel under the lid, however, if the sauce is too runny at the end, either leave the lid off for the last 30 minutes or, mix together some water and cornflower to thicken it up.

This sauce can be found in many popular UK supermarkets at about £2.85 per 405g tub, it is also available on amazon at a slightly dearer price.