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Curry leftover steak

Curry leftover steak


You can use the pieces of steak left over from the table. I had pork steak, but you might as well have chicken or beef

  • leftover steak, cut into small pieces (maximum 400 g)
  • 2 large onions
  • 4 cloves of garlic, finely grated
  • 3 cm ginger, finely chopped
  • 1 teaspoon turmeric (tumernic) or curry powder
  • 1/4 teaspoon chilli powder (or to taste)
  • 1 teaspoon powdered cumin
  • 1 teaspoon coriander powder
  • 2 tablespoons tomato paste
  • 1 cup water or soup
  • salt to taste
  • parsley leaves for garnish
  • 2 tablespoons oil

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Curry steak:

Heat the oil in a large pan and fry the onion, ginger, garlic for 3 minutes. Add the cumin, coriander, mix and leave for another 2 minutes. Add turmeric, chilli, salt and water. Cook over low heat, covered, until onions soften. If the sauce drops too much, add a little liquid.

Put the meat and tomato paste, mix and simmer for another 5 minutes.

Serve with plain rice.


6 full meals made from the remaining chicken steak

A whole chicken, browned in the oven, is often enough to reach dinner or lunch and stay. From cold meat you can prepare at least one more tasty meal for the next day. We give you the best ideas to try.

Everything can be used and reinvented from a whole chicken cooked in the oven. Even bones can be used to cook a good concentrated soup for other recipes.

The most appetizing are salads or sandwiches in which pieces of chicken already flavored with spices for steak will be a tasty ingredient. We have six ideas that we invite you to test and we are waiting for your proposals.

1.Spring salads. The quickest way is to add the pieces of ready-cooked chicken over lettuce, radishes and other greens. You can also compose a spring salad with new potatoes, chicken and a dressing with mayonnaise or mustard. Our proposal is a spring salad with chicken, radish and cucumber.

2. Mexican snacks. Use the remaining chicken to put in tacos or burritos for a good packed lunch the next day.

3. Quick soup. In addition to the concentrated chicken soup that you can make using the remaining bones, you can put pieces of the remaining meat in soups that you can cook quickly, without wasting time cooking the meat.

4. Protein sandwiches. In combination with any kind of vegetables, barns, spices and sauces (pesto or aioli- link) you can put pieces of cold chicken in sandwiches to take with you.

5. Salads with pasta. Another option in which already cooked chicken can make its place again in other meals is to use it in pasta salads. We have the right recipe here:

6. Fast Indian meals. You need a few pieces of already cooked meat, Indian spices and coconut milk to cook the best chicken curry.

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Chicken quesadilla

Ingredient: 200 g chicken steak, two sticks, ½ small onion, 100 g grated cheese, spicy salsa with vegetables.
Preparation: place the sticks on top of each other in a pan and heat well. Turn off the heat, remove a stick, and sprinkle the remaining cheese on the pan, put the chicken pieces, thin slices of onion and one or two tablespoons of spicy salsa. Sprinkle the cheese again and cover with the second glue, pressing well with your hand, to stick. Allow to warm well, turning the quesadilla on both sides. It's ready when the cheese melts.


Chicken curry with eggplant

Chicken curry with eggplant

Chicken curry with eggplant

Ingredient:

  • 1 large boned chicken breast
  • 1 large onion
  • 2 medium eggplants
  • 3 large tomatoes
  • 8 cloves of garlic
  • 50 ml sunflower oil (4 tablespoons)
  • 1 tablespoon lemon juice
  • 150 ml water (or vegetable soup)
  • & frac12 parsley link
  • salt (to taste)

Curry seasonings:

  • ginger (a fresh piece of about 1 cm or & frac12 teaspoon powder)
  • 1 tablespoon ground cumin
  • & frac12 tablespoon ground coriander seeds
  • 1 teaspoon dried hot pepper flakes or 1 fresh hot pepper (or to taste)
  • 1 teaspoon turmeric powder (turmeric)
  • 1 teaspoon garam massala (Indian spice mix)

Method of preparation


Prepare all ingredients (except eggplant):

-Wash the meat, wipe well with a paper towel and cut into smaller pieces, cubes, or as desired.

-Clean, wash the onion and cut into cubes (not very small).

-Wash, peel the tomatoes and cut into small pieces.

-Wash and finely chop the parsley.

-Clean and finely chop the garlic, or crush it with a special device.

-Wash the eggplant and cut into cubes larger than about 1.5-2 cm, including the peel. The eggplants are left at the end, just for the moment when we use them, because they oxidize very quickly.

-After all the ingredients are prepared, grease a larger Teflon bowl (preferably a wok pan) with oil and put the onion & icirc together with the garlic, which is left to harden a little. Meanwhile add the ground coriander and mix.

-When the onion has softened a little and starts to bottle, add the chicken, which is left on the fire for a few minutes, turning it on both sides until it starts to turn white.

- At this point, add the turmeric powder and the ground cumin and leave it on the right heat, until the meat is almost cooked, stirring from the heat for about 8-10 minutes.

-Grind the ginger, sprinkle a little salt (1/4 teaspoon), add the chopped tomatoes and leave on the fire until the tomatoes are cooked (the sauce is formed), mix from the heat. Meanwhile, add a little hot water or vegetable broth and bring to the boil.

-While the tomatoes are boiling for about 5 minutes, we prepare the eggplants, wash them and cut them into larger cubes (peeled).

-Sprinkle the pepper flakes, put the eggplant & icircn in the tomato sauce, stop with the rest of the oil and mix.

-Cover the pan with a lid and let it boil covered over a low heat for approx. 15 minutes before the eggplants are done, ie soften. (Care must be taken not to boil too much and the eggplant to become dusty).

-When the food is ready, season with salt, sprinkle with garam massala, lemon juice, mix well and turn off the heat.

-At the end, sprinkle finely chopped parsley on top.

-Chicken curry with eggplant is delicious, flavorful and can be served so simple, but it goes best with a basmati rice. If you season it with a salad or some pickled cucumbers, we can even turn it into a mioritic royal.


Baked chicken marinated in mustard sauce with honey and curry - a wonderful steak that surprises pleasantly

  • Baked chicken marinated in mustard sauce with honey and curry (Maria Matyiku / Epoch Times) Baked chicken marinated in mustard sauce with honey and curry
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Preparation of mustard marinade with honey and curry (Maria Matyiku / Epoch Times) Preparation of mustard marinade with honey and curry
  • Put the chicken in the baking dish, over the chopped onion, then grease well on all sides with the mustard mixture (Maria Matyiku / Epoch Times) Put the chicken in the baking dish, over the chopped onion, then grease well on all sides with the mustard mixture
  • Sprinkle fresh lemon juice just before serving and then sprinkle with freshly chopped parsley to add a touch of flavor and color (Maria Matyiku / Epoch Times). Sprinkle fresh lemon juice just before serving and then sprinkle freshly chopped parsley to bring a surplus of flavor and color

Here is a recipe for baked chicken that is worth trying to see how tasty it is. It is quite simple to prepare and requires only a few ingredients that you usually have at hand, except maybe curry.

The steak comes out tender and juicy with a pleasant, complex and balanced aroma. The combination of curry, honey, garlic and mustard used in marinating, turns during baking into a wonderful sauce that surprises with its rich aroma. The lemon juice added at the end after the chicken is taken out of the oven, perfectly balances the slightly sweet taste given by the honey, delighting in a pleasant way those who try it.

It's by far one of the best chicken recipes I've ever tried.

Ingredient:

1 whole chicken,
1 apple,
4 tablespoons olive oil,
2 teaspoons of honey,
6 tablespoons Dijon mustard or horseradish,
2 cloves of crushed garlic in the press,
2 teaspoons curry,
1/2 teaspoon paprika,
salt and pepper as desired,
1 small onion (optional)

lemon juice,
parsley leaves

Preparation:

The oven is heated to 190C (375 F).

The chicken is cleaned, washed well with cold water, then dried with a paper towel. Sprinkle with salt and put an apple inside, then close with a toothpick.

Peel the onion, cut it into rounds and place the bottom of the bowl in which the chicken is cooked.

In a separate bowl, combine the olive oil, honey, mustard, then add the crushed garlic, curry, paprika, mustard and pepper. Mix well until divine like a paste that has the consistency of a liquid cream. If it is too thick, a few drops of water can be sprinkled.

Place the chicken in the baking dish, then grease well on all sides with the mustard and honey mixture. It is recommended to spend a few hours marinating in the refrigerator, but if you are in a time crisis, you can put it directly in the oven.

Bake the chicken covered for the first 20 minutes covered, then reduce the oven temperature to 180 C (350 F) and continue baking uncovered, for 25-35 minutes, until the chicken is penetrated. To avoid burning the sauce, if the liquid in the bowl drops, add a little water from time to time. When the chicken is ready, the formation of a crust is observed, which turns golden, slightly to brown.

Remove the dish from the oven, let it cool down for 5-10 minutes, then the steak can be served. Just before serving, sprinkle the chicken with fresh lemon juice and then sprinkle with freshly chopped parsley to bring a surplus of flavor and color. Put the rest of the lemon juice in the sauce.

It goes well with a light salad, plain potatoes, rice pilaf, or your favorite garnish. The meat can be made into sandwiches or used in chicken salad.


Recipes for simple steak sauces to make in your own kitchen

If you like to cook and the steak is in the top of your favorite dishes, your recipe book should not miss the sauces, for a greater diversity of tastes in the kitchen. A well-chosen and properly prepared sauce can turn a common steak into a delicious dish, [& hellip]

If you like to cook and the steak is in the top of your favorite dishes, your recipe book should not miss the sauces, for a greater diversity of tastes in the kitchen. A well-chosen and properly prepared sauce can turn a common steak into a delicious dish that is not only to your taste, but also to that of family members or guests at a party in your home. Even if you are not the one in charge of preparing the meal, you can suggest to the person who does this to try one of the following sauces to offer an extra flavor of the steak that you are going to serve together.


What delicious dishes you can cook with leftover steak

It often happens that you cook more steak than you can eat at a meal. Usually this is not a problem, you put it in the fridge, and the second you make a new garnish. But did you know that you can use these scraps in more creative ways? Here are some delicious ideas!