Rechauffe cooking is about using leftovers and making something new out of it. It’s read as “rey-sho-fay’. I usually buy a big chicken which I would cook gently with water. Then I would split it into 2, half to eat today and the other half for tomorrow. Be sure to take EXTRA CARE when you handle and store leftovers (no licking of fingers, no re-dipping of licked spoons, pack and cover properly etc) to prevent food spoilage.
Tonight’s rechauffe dinner is tikka masala chicken. Sounds complicated and fancy? Moi? Never. I like quick and easy to prepare dinner so that I can spend more time on desserts! hehheh…
Chicken Tikka Masala
1 pkt of tikka masala paste (a certain D.C. brand which I got from NTUC)
Cooked cubed chicken pieces
1-2 Tbsp plain yogurt
1 Tbsp ghee or butter
In a pot, boil about 150ml water with tikka masala paste. When it’s boiling, add in the boiled potatoes and cubed chicken. Bring it to a boil again. Just before turning off the fire, add in the plain yogurt and ghee/butter.
Serve with rice.
Faster than cooking rice.