What's funny is: frozen veggies are healthier (more vitamin dense) than fresh. Depending on where you live and shop, 'fresh' veggies could have had 1-2 weeks in transit & storage between farm and end-user purchase. In that time they are losing water to evaporation naturally and water soluble nutrients to leeching. While frozen veggies are usually frozen in minutes to hours after being picked locking in those nutrients. Rule: "If texture doesn't matter for the final dish, then use frozen. It's healthier and typically cheaper"
IDK whenever I compare the nutrition information on the back of a pack of frozen vegetables it never has nearly as many vitamins as the fresh stuff claims.
In his Q&A he talked about how it gives you more leverage that way. I'm thinking, how much leverage do you need? You're literally just picking up a bite of food.
This is absolutely delicious! My 16yo introduced me to your channel a couple months back and we started meal prepping together. We both do strength training so this is perfect for staying on point with nutrition. As a busy solo parent of two, I really appreciate how easy the recipes are to follow. Josh has a killer sense of humor too. I love it! Thank you.
1 year update: the algorithm still works! You were the 3rd meal prep video to come up soon as I entered the rabbit hole, and now I’ve subscribed and added a number of your recipes to my meal-prep playlist. Indian, Mexican, and Italian are my favorite meal prep go-to’s, so you’ve earned yourself a fan from a fellow Josh. Can’t wait to try this 🧈 🐓
One thing I started doing with my rice for Butter Chicken, is adding the turmeric and a couple bay leaves in the rice cooker. Super nice yellow color and nice aromatic tasty rice; plus you won't have to worry about it staining your blender like you said.
I'm a huge fan of Indian food and this recipe is a godsend. I've never been able to imitate the Indian curry I eat in restaurants, but this is the closest I've come. Of course no home cook is going to beat a trained Indian chef's curry, but with these macros I can't complain. The amount of heat for me was perfect as well. Oh, and thanks for the tip about the turmeric in advance. This was the first thing I blended with my new blender and there was no discoloration :).
What type of blender do you have if you don't mind me asking? I have a decent Ninja and a ninja bullet so I'm thinking one of those two should get this pretty smooth.
I just made this and it's SOOOO good! I added some curry powder, cayenne, a little lime, and extra salt cause it was a little bland as is. I love that it's full of veggies but you can't even tell. I grew up a picky eater and even though I've come out of it quite a bit, I still prefer to eat "safe" foods so this is something I can look forward to eating!! Do you have any more "hidden veggie" recipes??
Hey Josh, greetings from Germany! About that stained blender. You can try using citric acid (over here we have a food safe one, not sure about the States) or just lemon juice with baking powder. Add boiled water and let it rest a couple minutes. Saved my containers, might save your blender too :) Also a huge thank you for your channel and work and.. being you I guess. Been looking for a good meal prep helper for ages and I am glad I now finally found one :) Stay safe!
Looks delicious, definitely going to try this one. Gotta thank you for so many great meal prep videos, Josh. I cook every Sunday for my week ahead and your videos made a huge difference. Great content again. Your fork holding technique is crazy dude @7:46 I think you might need some professional help on that. But seriously thanks man, your videos and recipes are awesome.
Hello Mr. Mayor, thanks for making such consistently great content! Started following you years ago when I went off to college and was cooking for myself for the first time, and now I’m a med student still using your recipes to keep myself fed and healthy. Keep up the great work!! 🥇
A way to make chicken breast work is to use a sous vide if you got one. 58 degrees celsius for 3 hours makes the chicken breast absolutely perfect and juicy as hell. It's my go-to method of prepping chicken breast.
This is one of my favorite dishes, i freeze mine rather than chill it so i can have a different meals through the week. I tend to make chicken tikka masala as they are basically the same except for the kasoori methi / fenugreek. I'll give adding extra veg to the sauce a try, swede, carrots, turnips plenty of onions and cauliflower as that is what i have to hand in the freezer. Thanks for the recipe, tak care God bless one and all.
Having just discovered you...thank you! Love these videos and love the website and recipe list. This channel is single handedly helping me finally stay on my diet, as the food has been delicious and prep time is much shorter than when I tried to just figure it out myself. Can't wait to see more in the future.
Anyone new to Kashmiri chili powder, it hits differently than other chili powders. It will seem mild at first but will build pretty quick so start small and work up from there. Makes Indian food taste so much better than using cayenne pepper.
Another good work around to not stain your blender would be to blend all the veggies before cooking them. Then cook them down and add all of the spices.
@@cabby1337dc Yes, you could cook the vegetables and blend them, then bloom the spices in oil before adding them back. I just bought a blender with a glass pitcher so no staining worries.
This is my food for the week. I already have a favorite butter chicken recipe, but I'm gonna use soy curls for the chicken and carrots instead of butternut squash. The carrots are already sweet, so I'll omit the peanut butter.
Pro-tip: Instead of adding sugar(ish) stuff, use baking soda to neutralize tomato acids. VERY small amounts, give it a good mix, until the bubbles go away (looks like it was carbonated as the acids break down) & taste, add a little again and repeat until it tastes perfect. Thank you for the recipe!
The eight recipy i cook, and by far the best thing i cooked i na very long time.. Normally i freeze four meals, but i think i'm eating Butter Chicken the rest of the week....
My fiance is obsessed with this recipe. It keeps really well, I made it on Sunday and he was eating it until next Friday. He is already asking when I can make it again.
Just made this! Tripled the Recipe, it's delicious. I did add a bit more of the Garam Masala and Chili Powder, but that was just to taste. Thanks for this one!
As someone that almost always use Turmeric i found an easy way to clean it. So for those who wonder how to clean Turmeric from the lunch box for example (or any kind of container), put towel paper (a piece or two), soap and water, close the box and shake it for few seconds. The harder you shake the better it cleans. Works like magic. No idea why it works. But as i said like magic.
I usually do the hidden veg trick when I make a quick pasta. Ill blend up a can of chickpeas and add them to my sauce for extra protein. Ends up making the sauce more creamy and you don't taste them one bit.
A little comment for the German speaking viewers: Ich habe das nachgekocht und hierzu will ich ein paar Eindrücke teilen. Das Essen schmeckt gut und ist für meal prep super geeignet. Ich habe anstatt Kürbis und Blumenkohl eine Packung "TK Kaisergemüse" gekauft, bestehend aus Karotten Karottenscheiben, Blumenkohl und Brokkoli. Ich habe 500g verwendet. Die Packung hat einen Inhalt von 1000g. Am Ende war mir das zu viel Fleisch und zu wenig Soße. Im Nachhinein hätte ich persönlich weniger Flesch genommen und dafür mehr Gemüse. Ich habe jetzt schon 3 Portionen gesessen und habe noch 2 vor mir. Das letzte Mal habe ich das Fleisch in den Mixer geworfen um es bisschen klein zu bekommen. Mit bisschen Milch war das dann eine grobe Paste die ich viel lieber zu dem Reis gegessen habe als so viel Fleisch in relativ großen Stücken (hätte man auch kleiner schneiden können). Genommen habe ich Putenbrust, diese in der Pfanne angebraten (nicht im Ofen). Werde ich wieder kochen aber dann mit mehr Gemüse, mehr Soße und weniger Fleisch. Gekostet hat mich alles 4,70€ pro Portion. Nährwerte in meinem Fall: 702 kcal 68,5g Kohlenhydrate | 59,3g Eiweiß | 19,4g Fett Guten Rutsch an alle :)
The great thing about curry is that the spices are so pungent, that as long as something touches the spices it'll only taste like curry. This is why if you _like_ veggies, you gotta make sure they're nice and thick so the curry flavor is just on the outside and you don't just get a mouthful of extra firm curry paste.
Damn. The comment about the containers really hit me, not only did the thumbnail look way more appealing, I was still thinking "just use glass instead, better in every way".
I like this recipe. Personally I'd take the extra time to make yellow rice just to spice it up a bit more. Not that you really need it, I just like it.
Pro-tip: Ginger and Garlic are such a common combo in Indian cooking that Indian grocery stores will have entire aisles dedicated to jars of garlic and ginger pastes. They will change your life.
Great video. My only gripe with your recipes is that you use grams for everything and then you use some sort of weird mix between approximation and cups for rice.
Different kinds of rice and methods of preparation can lead to different weights. Some styles ask for a 2:1 water to rice ratio and some much less. I used to do it the way you are wanting and I would get too many complaints from people saying that their rice was either watery or uncooked. It’s better for me to just allow people to choose their own method and type of rice and say how much cooked rice I’m using.
@@TheMealPrepManual I understand not telling people how to cook the rice, but I would still like uncooked weights so I don't have to reverse engineer from a cooked volume. It's literally impossible for me to guesstimate how much rice to cook to end up with a given cooked rice in volume (or weight).
I would Sous Vide the chicken at 146 for at least an hour. Could make the sauce first and add some of it inside the vacuum bag to cook with the sauce flavor. Sous Vide chicken is the best chicken can get... If you have a blue flame torch to sear its even better.
off topic, but saw your comment stating that you have bursitis. don’t know what types of treatments or supplements you’ve tried, but you might want to look into incorporating more turmeric either as is or as supplements, ginger, and/or glucosamine chondroitin supplements. not sure if the glucosamine chondroitin can help with inflammation, but i do know it can help with joint issues.
Yes but you will lose a large portion of them doing it this way. Unless your blender is incredible the small vegetable pieces would get caught up in the strainer
looks good.... and is convincing me to maybe try chicken thighs. (i usually avoid it because i hate how extra fat is on them. totally avoid drumsticks for this reason tho they are so iconic in cartoons and kids books and stuff.) seems to me you were able to trim them pretty good! ahhhhh turmeric. The Yellowing. x__x sidenote: visited a friend last weekend and we made the spring rolls and chicken kelguin. she LOOOOOOOOOOVED the spring rolls. i ended up being the assembler and maker of all but the chicken on that. personally the other one was my fav. gonna try the spring rolls one more time, since we only had like.... 6 baby carrots to try it with, which was sparse. (ALWAYS forget *something* at the damn store. and here i even remembered to bring a veg peeler for this thing, since apparently that makes me a chef and mere mortals do not actually really use their kitchen. measuring cups? posh! if you're LUCKY. hers was bare bones but mostly had stuff that was needed.* also, wasn't sure how MUCH of all the diff things to put in the rolls or how many i should be making. i imagine that would change the taste a bit.
Never seen a broiler like that… the ovens I used (Germany) all were constructed like a spiral that covers the whole oven. I wonder what the reason for this „one line“ design is? Thanks for the recipe anyway… I love to snug in different vegetables in my curries. Family likes broccoli, carrots, bellpepper and chickpeas. Not very traditional but healthy.
I love how much of the tomato sauce you were able to scoop out of the pan! Otherwise recipe looks awesome, need to try to evaluate texture of the sauce. I might prefer traditional butter chicken with roasted squash and cauliflower.
