LSG Chicken Curry – the nitty gritty

or hints and tips!

If, like me, you stock pile your slow cooked star anise chicken stock why not use some of your liquid gold to slow cook or poach chicken fillet. Don't forget my mantra – always slow cook or poach at least six when you only need two! If you have a stock of frozen stock then use the anise infused version to poach or slow cook the fillet. Chicken is a great protein and when cooked in a good stock, infused with flavour it gives you a delicious ingredient to use in so many different ways. Freeze, individually, any remainder - ready for another day.

I should remind you – there are two variations for slow cooking a whole chicken, sprinkling with oregano or, in this instance, omitting the oregano and popping two whole star anise into the cavity of the chicken. What you'll get is a delicately infused anise flavour in the stock which is perfect for the curry sauce and your chicken fillet too.

This is how to get the maximum from minimum effort and get the best from your chest. You've got the stock from the slow cooked chicken to use in the curry sauce and to poach the chicken fillet too, the curry sauce and, last but by no means least, you've used your treasure chest to store them all. Job done.

Ideas for other uses for a fast mid week supper and a lunch or two?

How about another wacky pizza idea? Defrost your curry sauce – don't add the coconut cream. Spread the curry sauce over your defrosted pizza dough, if you're a fan of calzone then load half with a shredded chicken breast, add finely sliced sweet peppers and whatever else hits the pizza spot. If you want a veggie version then use vegetable stock in your curry sauce instead of the chicken. Cook Quorn pieces in some of the curry sauce and then load and add toppings you love!

LSG tomato sauce on its way … but photos first!