Experience Sunday royal dining with these meals

 

Indian chicken curry: Photo credit: foodiesfeed.com

Making a tasty and nutritious Sunday supper for the family doesn't require being a queen, king, or wealthy. By focusing on careful planning and tasteful simplicity, taking influence from both tradition and pragmatism, you may feel regal on Sunday. Many people are miserable every Sunday at home because they are unable to prepare meals; this needs to change.

 

Many simple, tasty, and family-friendly recipes that emphasize taste and simplicity can be used to create delicious home meals. Many home cooks rely on reliable resources like Allrecipes, which offers a carefully chosen selection of well-regarded meal recipes like beef stir-fry, lasagna, chicken pot pie, and enchiladas. To prepare a nutritious meal, all you have to do is rely on a cookbook and carefully follow the directions.

 

Many people prefer to eat in restaurants, which is fine, but cooking at home is not only healthier but also saves a lot of money. If you're not good at cooking, use a cookbook as a guide to make the most of your Sundays. Easy and tasty recipes include slow cooker steak and noodles, crockpot Mexican street corn dip, and Dutch oven chicken breasts with vegetables, or concentrate on your choice of meal.

 

Cooking is now easier thanks to modern technology. Air fryers, sheet pans, and crockpots are examples of gadgets that reduce cleanup while producing delectable results, such as air fryer salmon bowls or sheet pan meals with sausages and vegetables. Comfort food is still a mainstay in many home kitchens; dishes like buffalo mac and cheese, chili dogs, and meatballs made with pork, apple, and sage provide warm, filling meals.

 

There are also plenty of vegetarian and low-fat choices, such as a hearty vegetarian chili and a straightforward fish pie that can be frozen for later use or portioned out for toddlers. Dishes like tikka masala, Japanese curry, and Tex-Mex-inspired recipes are appreciated for their robust flavors and simplicity of preparation by individuals who appreciate foreign flavors.

 

 

Cooking services like Deliciously Home Cooked and Craving Home Cooked provide users vetted, accessible recipes, such as a one-pot creamy kielbasa pasta recipe and imitations of popular dishes like Panda Express Kung Pao chicken. Whether cooking a large family meal or a small-batch dessert, these platforms inspire home cooks to fall in love with the kitchen by emphasizing clear, step-by-step directions.

 

Most African men have the same culinary skills as women. I'm glad to be one of them. We used to sit next to our mothers as they cooked, which is why. This improved my cooking skills, but more significantly, I learned how to make Continental cuisine while working in a variety of restaurants in Europe. Below are two delicious meals selected for today.

 

Indian chicken curry

 

The delicious and aromatic Indian chicken curry is made with tender chicken and a rich, spicy sauce made from onions, tomatoes, and a blend of toasted spices. It is usually served with rice, naan, or roti and can be prepared using a variety of techniques and ingredient combinations.

 

 

 

Ingredients:

 

½ kg (1.1 lbs) chicken (preferably bone-in, but boneless is acceptable): 500 g (1.1 lbs)

2 to 3 tablespoons oil: 30–45 mL

1 cup (3 medium) onions (finely chopped): 240 mL

1 to 2 green chilies (slit, optional for heat): 1–2

1 tablespoon ginger-garlic paste (or ¾ inch ginger, 3 cloves garlic minced): 15 mL

½ cup (2 medium) tomatoes (pureed or finely chopped): 120 mL

¼ cup yogurt (or 1½ tbsp cashew butter or 12 cashews powdered & pureed with ¼ cup water): 60 mL

½ to ¾ teaspoon salt (adjust as needed): 2.5–3.5 mL

½ to 1 cup hot water (or light coconut milk): 120–240 mL

2 tablespoons coriander leaves (or mint leaves finely chopped): 30 mL

¼ teaspoon turmeric powder: 1.25 mL

1 teaspoon Kashmiri red chili powder (or smoked paprika for less spice): 5 mL

1 teaspoon garam masala (½ tsp more if needed): 5 mL

1 teaspoon coriander powder: 5 mL

1 bay leaf (or 1 sprig curry leaves): 1 leaf

 

Instructions:

 

Wash the chicken breasts, pat them dry, and cut them into bite-size pieces. Set aside.

On a medium flame, heat oil in a deep pan. Add whole spices—bay leaf, cinnamon, cloves, and green cardamoms—and let them sizzle for a few seconds.

Stir in the chopped onions and chilies. Sauté until they turn deep golden, about 7 to 8 minutes.

Add the ginger-garlic paste and sauté for about 1 minute, until a fragrant aroma develops.

Add the tomatoes, turmeric, and salt. Cook until the tomatoes become soft and mushy.

Turn the heat to low, then stir in the yogurt (or cashew paste), red chili powder, garam masala, and coriander powder. Cook for 1–2 minutes until the mixture becomes aromatic.

Add the chicken pieces and coriander leaves. Fry on medium heat for about 3 minutes, until the chicken turns white or pale in color.

Cover the pan and cook on low heat for 3 to 4 minutes to allow the chicken to absorb the flavors.

Meanwhile, heat 1 cup of hot water in a separate pot (using hot water prevents toughening of chicken).

Add the hot water to the pan and stir. Cover and simmer for 10–15 minutes, or until the chicken is fully cooked and tender.

Taste and adjust salt if needed. Garnish with fresh coriander leaves and serve warm.

 

Fish curry with potato and tomato

 

Fish curry with potato and tomato is a popular dish across various Indian regional cuisines, known for its rich, spiced sauce and hearty combination of tender fish and starchy potatoes. It is commonly prepared with fresh tomatoes, aromatic spices, and a variety of fish and is often served with steamed rice or flatbreads.

Fish curry with potato and tomato. Photo credit: unitabhuyan.net

 

Ingredients:

 

Fish (skinless white fish fillets): 500 g (1.1 lb) cut into 3 cm (1.2 in) pieces

Potatoes: 500 g (1.1 lb) cut into 2 cm (0.8 in) cubes

Onion: 1 medium, thinly sliced (approx. 250 g / 8.8 oz)

Tomatoes: 2 medium, coarsely grated or chopped (approx. 480 g / 1.06 lb)

Fresh ginger: 1 tbsp, grated (approx. 25 g / 0.9 oz)

Garlic: 3 cloves, crushed (approx. 15 g / 0.5 oz)

Fresh curry leaves: 3 whole (optional, but traditional)

Ground cumin: 1 tbsp (approx. 10 g / 0.35 oz)

Ground coriander: 2 tsp (approx. 6 g / 0.21 oz)

Ground turmeric: 1 tsp (approx. 5 g / 0.18 oz)

Coconut milk (light): 400 ml (14 fl oz)

Sunflower or canola oil: 1 tbsp (15 ml)

Fresh coriander: 0.333 cup, coarsely chopped (approx. 25 g / 0.9 oz)

Fresh red chilli: 1 whole, finely chopped (optional for heat)

Yoghurt (99% fat-free, plain or natural): 1 cup (240 g / 8.5 oz)

 

Instructions:

 

Heat 1 tbsp of oil in a large saucepan over medium-high heat. Add sliced onions and curry leaves, and cook for 7 minutes or until light golden. Reduce heat to medium and cook for 3 minutes more until well browned.

Add crushed garlic, grated ginger, cumin, coriander, and turmeric. Stir for 30 seconds or until fragrant.

Add coarsely grated tomatoes, coconut milk, and potatoes. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until potatoes are just tender.

Add the fish pieces and frozen peas (if using), and cook, covered, for 5 minutes or until the fish is just cooked through and flakes easily.

Remove curry leaf sprigs. Serve the curry sprinkled with finely chopped red chili, fresh coriander, and a dollop of unsweetened yogurt.