Slide Meals

Transform your leftovers

Chicken Breasts Delight: 5-Day Kashmiri Journey

5-day slide meal plan · Protein: chicken breasts

Days: 5
Protein: chicken breasts
Budget:

$$$–
Difficulty:

🍳🍳🍳–

Embark on a 5-day Kashmiri culinary adventure using versatile chicken breasts with key flavors like fennel and cardamom.

Slide Chain

Day 1: Kashmiri Chicken Curry

Ingredients

Main

  • 4 chicken breasts

  • 2 large onions, chopped

  • 4 garlic cloves, minced

  • 1 inch ginger, grated

  • 4 medium tomatoes, chopped

  • 2 tbsp vegetable oil

  • 1 tbsp fennel seeds

  • 1 tbsp dry ginger powder

  • 5 cardamom pods

  • 5 cloves

  • 1 stick cinnamon

  • 1 tbsp coriander powder

  • 1 tsp turmeric powder

  • 1 tsp red chili powder

  • 1 tsp salt

Directions

  1. Heat oil in a pot over medium heat. Add fennel seeds, cardamom, cloves, and cinnamon; sauté until fragrant.

  2. Add onions, garlic, and ginger; cook until onions are golden brown.

  3. Stir in tomatoes, coriander, turmeric, chili powder, and salt; cook until tomatoes break down.

  4. Add chicken breasts; cook until browned on all sides.

  5. Cover and simmer for 20 minutes. Reserve two cooked breasts for tomorrow.

Cook’s Notes:

Serve with basmati rice.

Day 2: Chicken and Spinach Saag

Ingredients

Main

  • 2 reserved chicken breasts, sliced

  • 2 large onions, chopped

  • 4 garlic cloves, minced

  • 1 inch ginger, grated

  • 2 bunches spinach, chopped

  • 1 cup yogurt

  • 2 tbsp vegetable oil

  • 1 tbsp cumin seeds

  • 1 tbsp coriander powder

  • 1 tsp turmeric powder

  • 1 tsp salt

Directions

  1. Heat oil in a pan over medium heat. Add cumin seeds; cook until they sizzle.

  2. Add onions, garlic, and ginger; sauté until onions are translucent.

  3. Mix in spinach, coriander, turmeric, and salt; cook until spinach wilts.

  4. Stir in yogurt and sliced chicken; simmer for 10 minutes.

Cook’s Notes:

Serve with naan bread.

Day 3: Chicken and Chickpea Stew

Ingredients

Main

  • 2 chicken breasts

  • 2 large onions, chopped

  • 4 garlic cloves, minced

  • 1 inch ginger, grated

  • 4 medium tomatoes, chopped

  • 2 cans chickpeas, drained

  • 2 cups chicken broth

  • 2 tbsp vegetable oil

  • 1 tbsp cumin seeds

  • 1 tbsp coriander powder

  • 1 tsp turmeric powder

  • 1 tsp salt

Directions

  1. Heat oil in a pot over medium heat. Add cumin seeds; cook until fragrant.

  2. Add onions, garlic, and ginger; sauté until onions are golden.

  3. Add tomatoes, coriander, turmeric, and salt; cook until tomatoes soften.

  4. Stir in chickpeas, chicken broth, and chicken breasts; simmer for 30 minutes. Reserve one breast for tomorrow.

Cook’s Notes:

Serve with basmati rice.

Day 4: Chicken and Pea Pilaf

Ingredients

Main

  • 1 reserved chicken breast, shredded

  • 2 cups basmati rice

  • 1 large onion, chopped

  • 2 cups frozen peas

  • 4 cups chicken broth

  • 2 tbsp butter

  • 1 tbsp cumin seeds

  • 1 tbsp coriander powder

  • 1 tsp salt

Directions

  1. Melt butter in a pot over medium heat. Add cumin seeds; cook until fragrant.

  2. Add onion; sauté until translucent.

  3. Add rice, peas, coriander, and salt; stir to coat.

  4. Pour in chicken broth; bring to a boil, then simmer until rice is cooked.

  5. Fold in shredded chicken; fluff with a fork.

Cook’s Notes:

Serve hot.

Day 5: Kashmiri Chicken Korma

Ingredients

Main

  • 2 chicken breasts

  • 2 large onions, chopped

  • 4 garlic cloves, minced

  • 1 inch ginger, grated

  • 1 cup heavy cream

  • 2 tbsp vegetable oil

  • 1 tbsp fennel seeds

  • 1 tbsp dry ginger powder

  • 5 cardamom pods

  • 5 cloves

  • 1 tbsp coriander powder

  • 1 tsp turmeric powder

  • 1 tsp salt

Directions

  1. Heat oil in a pan over medium heat. Add fennel seeds, cardamom, and cloves; cook until fragrant.

  2. Add onions, garlic, and ginger; sauté until onions are soft.

  3. Stir in coriander, turmeric, and salt; cook for 2 minutes.

  4. Add chicken; cook until browned.

  5. Pour in cream; simmer until chicken is fully cooked and sauce thickens.

Cook’s Notes:

Serve with naan bread.

Combined Shopping List

Quantities shown are totals for the whole plan.

  • chicken breasts — 8 pieces

  • onion — 5 large

  • garlic — 10 cloves

  • ginger — 2 inches

  • tomatoes — 10 medium

  • green bell pepper — 4 large

  • spinach — 2 bunches

  • basmati rice — 2 cups

  • yogurt — 2 cups

  • heavy cream — 1 cup

  • vegetable oil — 1 cup

  • butter — 1/2 cup

  • fennel seeds — 2 tbsp

  • dry ginger powder — 2 tbsp

  • cardamom pods — 10 pods

  • cloves — 10 pieces

  • cinnamon stick — 1 stick

  • cumin seeds — 2 tbsp

  • coriander powder — 2 tbsp

  • turmeric powder — 1 tbsp

  • red chili powder — 1 tbsp

  • salt — to taste

  • black pepper — to taste

  • sugar — 1 tbsp

  • chicken broth — 4 cups

  • canned chickpeas — 2 cans

  • naan bread — 5 pieces

  • frozen peas — 2 cups

Final Notes

Enjoy your flavorful journey through Kashmiri cuisine, savoring the rich spices and hearty meals each day!

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