Over the weekend I wrote about lunch in pots and boxes in my weekly SJIEK column. I promised the readers to show the mixed version of the lovely soup pot lunches. Prepare them at home and just add hot water when you're ready to eat it.
Preparation Chicken with Noodles
Bring a pan with a little water to the boil. Dissolve the stock cube in the boiling water. Grind the salt and pepper on the bottom and top of the chicken and place the chicken in the pan. Fry the chicken with the lid on the pan and heat to the lowest setting for 15 minutes. Meanwhile, cook the noodles in boiling water.
Use this order to the pot:
- chicken broth paste
Add 250 ml of boiling water. Stir well until all ingredients are mixed.
Preparation Tikka Masala with Coconut
Use this order to fill the pot:
- tikka masala
- spring onion
- coconut milk
Add 200 ml of boiling water. Stir well until all ingredients are mixed.