Thai chicken green curry

Ingredients

100g/4oz fresh coriander

3 fresh red chillies, halved lengthways and seeded

3 spring onions, chopped

3 garlic cloves, chopped

1 tablespoon olive oil

1¹⁄2  teaspoons grated lime zest
2 tablespoons freshly squeezed  lime juice

2 teaspoons light soy sauce
1 teaspoon anchovy paste

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

¹⁄2 teaspoon salt

3 large carrots, thinly sliced
450g/1lb small red potatoes, cut into chunks

900g/2lb skinless chicken thigh fillets, cut into chunks

400ml/14fl oz milk

³⁄4 teaspoon coconut essence

225g/8oz frozen peas

Directions:

• Put the fresh coriander, chillies, spring onions, garlic, oil, lime zest, lime juice, soy sauce, anchovy paste, ginger, cumin, ground coriander and salt in a blender or food processor. Purée to a paste.

• In a large frying pan over a low heat, cook the paste for 5 minutes. Add the carrots, potatoes and 175ml/6fl oz water, and bring to the boil. Reduce the heat and simmer for 5 minutes.

• Add the chicken and cook for 5 minutes. Stir in the milk and coconut

essence, and simmer for 10 minutes or until the chicken is cooked

through. Stir in the peas, and cook for 3 minutes or until heated through. Serve hot.

Chicken in peanut sauce

Ingredients

100g/4oz shelled unsalted raw peanuts

1.4kg/3lb chicken, jointed
2 tablespoons sunflower oil
1 onion, finely chopped

100g/4oz tomatoes, peeled and roughly chopped

1 tablespoon tomato purée
1 teaspoon cayenne pepper
1 tablespoon paprika

¹⁄2 teaspoon ground ginger

¹⁄2 teaspoon ground cinnamon

¹⁄2 teaspoon ground coriander pinch of salt

450ml/3/4pt chicken stock

Directions:

• Preheat the oven to 200°C/400°F/Gas mark 6.

• Spread the peanuts on a baking tray, and toast in the oven for to 6-8 minutes until lightly browned, shaking and checking frequently. Cool, then grind to a powdery paste.

• Heat the oil in a frying pan and brown the chicken. Transfer to a

flameproof casserole dish. Sweat the onion gently in the same oil until golden. Add the tomatoes, tomato purée, spices and salt. Stir for about 3 minutes, then pour in the stock. Bring to the boil, stirring, then pour over the chicken. Cover, reduce the heat and simmer for 30 minutes.

• Stir in the peanuts. Continue to simmer, covered, for a further

10-15 minutes, until the chicken is tender and the sauce has thickened. Skim off any fat from the surface, then check the seasoning and adjust if necessary. Serve hot.

Chicken & ricotta in wine

Ingredients

2 tablespoons vegetable oil

2 onions, finely chopped

1 medium chicken, cleaned and cut into small pieces

4 tomatoes, finely chopped

salt

For the spice paste

1 large bunch of fresh coriander leaves, roughly chopped

1 large onion, roughly chopped 10 fresh green chillies

5 garlic cloves

5cm/2in piece of fresh root ginger, chopped

2 cinnamon sticks, about 5cm/2in each

2 teaspoons coriander seeds  
1 teaspoon cumin seeds

1 teaspoon peppercorns

1 teaspoon poppy seeds

¹⁄4 teaspoon ground turmeric

2 cardamom pods

2 cloves

Directions:

• Put all the ingredients for the spice paste in a blender or food processor, and work to a very fine paste. Set aside.

• In a large saucepan, heat the oil over a medium heat. Add the onions and sauté for 5 minutes or until the onions are golden brown. Stir in the spice paste, reduce the heat and cook for a further 5 minutes.

• Add the chicken, tomatoes and a little salt, and mix well. Cover and cook gently for 15 minutes, stirring occasionally.

• Remove the lid from the pan and continue cooking, uncovered, for a further 5-10 minutes until the chicken is done. Serve hot.

Soy-braised chicken

Ingredients

1 chicken, about 1.4kg/3lb
1 tablespoon ground black peppercorns

2 tablespoons minced fresh root ginger

75ml/3fl oz light soy sauce

3 tablespoons Chinese rice wine
1 tablespoon light brown sugar

vegetable oil for deep-frying
600ml/1pt chicken stock
2 teaspoons salt

25g/1oz crystallized sugar

Directions:

• Rub the chicken both inside and out with the peppercorns and ginger. Marinate the chicken with the soy sauce, rice wine and brown sugar for at least 3 hours in the refrigerator, turning it several times.

• Heat a wok until very hot. Add the oil and, when the oil is hot enough,
remove the chicken from the marinade (reserving the marinade), and
deep-fry for 6 minutes or until brown all over. Remove and drain on

kitchen paper.

• Pour off any excess oil, add the marinade with the stock, salt and

crystallized sugar, and bring to the boil. Return the chicken to the pan, cover and braise the chicken in the sauce for 35-40 minutes, turning once or twice.

• Remove the chicken from the wok and allow it cool a little before

chopping it into bite-size pieces. Pour the sauce over the chicken and serve immediately

Apple-stuffed chicken

Ingredients

900g/2lb chicken, halved lengthways

75g/3oz butter, melted
175g/6oz dessert apples
¹⁄2 onion, chopped

50g/2oz celery sticks, chopped
200g/7oz croûtons

75ml/3fl oz water

salt and freshly ground black pepper

Directions:

• Preheat the grill. Break the wing, hip and drumstick joints of the chicken so that it will remain flat during cooking. Place the chicken skin side up in a baking tray, brush with 15g/1/2oz of the butter and season with salt and pepper.

• Grill for about 20 minutes until lightly browned. Turn and brush the cavity side with 15g/1/2oz butter and season. Grill for a further 15-20 minutes until tender.

• Peel, core and chop the apples. In a small heavy saucepan, cook the apples, onion and celery in the remaining butter until tender. Add the croutons and 75ml/3fl oz water, and season with salt and pepper.

• Put the apple mixture into the chicken cavity, and grill the chicken for a further 5 minutes. Serve hot.

Chicken with lime stuffing

Ingredients

1 chicken, about 2.3kg/5lb
vegetable oil for brushing

225g/8oz courgette, cut into strips
25g/1oz butter

juice of 1 lime

For the stuffing

100g/4oz courgettes, trimmed and coarsely grated

100g/4oz soft cheese
finely grated zest of 1 lime
2 tablespoons fresh breadcrumbs
salt and freshly ground black pepper

Directions:

• Preheat the oven to 190°C/375°F/Gas mark 5.

• To make the stuffing, mix the courgette with the cheese, lime zest, breadcrumbs and seasoning.

• Carefully ease the skin away from the breast of the chicken with your fingertips, taking care not to split the skin. Push the stuffing under the skin, to cover the breast evenly.

• Put the chicken in a roasting tin, brush with the oil and roast in the oven for 20 minutes per 500g/1lb 2oz plus 20 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Remove from the oven, cover with foil and rest for 5 minutes.

• Sauté the courgettes in the butter and lime juice until just tender, then serve hot with the chicken.

Chicken & chickpea stew

Ingredients

4 skinless chicken breast fillets

2 tablespoons extra virgin olive oil  
1 onion, halved and sliced

2 garlic cloves, minced

1 carrot, sliced

1 bay leaf

1 cinnamon stick

1 teaspoon ground cumin

1 teaspoon ground coriander 
1 teaspoon ground ginger

1 ⁄2 teaspoon dried red chilli flakes

2 pinches of saffron powder
1 red pepper, seeded and cut into 2.5cm/1in squares

1 yellow pepper, seeded and cut into 2.5cm/1in squares

100g/4oz fennel bulb,thinly sliced

50 ml / 2fl oz dry white wine
400g /14oz canned chopped plum tomatoes, drained

225 ml / 8fl oz vegetable stock
550g / 1lb 4oz canned cooked chickpeas, rinsed and drained
10 large green olives, pitted and cut into slivers

2 tablespoons freshly squeezed lemon juice

1 tablespoon grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley

salt and ground black pepper

Directions:

• Cut the chicken breasts on the diagonal into 5cm/2in strips and season with salt and pepper. Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium-high heat, and sauté the chicken in batches for 1-2 minutes until it is no longer pink on the outside. Remove the chicken from the pan and set aside.

• Heat the remaining oil over a medium heat, and sauté the onion, garlic, carrot, bay leaf and all the spices for 10 minutes or until the vegetables begin to soften. Add the red and yellow peppers, fennel and wine, and cook for about 5 minutes until the pan is nearly dry.

• Stir in the tomatoes and stock, and bring to the boil. Reduce the heat and simmer the mixture, covered, for 10 minutes. Add the reserved chicken and chickpeas to the pan, and continue to simmer, covered, for another 15-20 minutes until the stew has thickened.

• Just before serving, stir in the olives, lemon juice, lemon zest and parsley. Serve hot on a bed of rice or couscous.

Chicken green masala

Ingredients

2 tablespoons vegetable oil

2 onions, finely chopped

1 medium chicken, cleaned and cut into small pieces

4 tomatoes, finely chopped salt

For the spice paste

1 large bunch of fresh coriander leaves, roughly chopped

1 large onion, roughly chopped  
10 fresh green chillies

5 garlic cloves

5cm/2in piece of fresh root ginger, chopped

2 cinnamon sticks, about 5cm/2in each

2 teaspoons coriander seeds  
1 teaspoon cumin seeds

1 teaspoon peppercorns

1 teaspoon poppy seeds

¹⁄4teaspoon ground turmeric

2 cardamom pods

2 cloves

Directions:

• Put all the ingredients for the spice paste in a blender or food processor, and work to a very fine paste. Set aside.

• In a large saucepan, heat the oil over a medium heat. Add the onions and sauté for 5 minutes or until the onions are golden brown. Stir in the spice paste, reduce the heat and cook for a further 5 minutes.

• Add the chicken, tomatoes and a little salt, and mix well. Cover and cook gently for 15 minutes, stirring occasionally.

• Remove the lid from the pan and continue cooking, uncovered, for a further 5-10 minutes until the chicken is done. Serve hot.

Indonesian style satay chicken

Ingredients

50g/2oz raw peanuts

3 tablespoons vegetable oil
1 small onion, finely chopped

2.5cm/1in piece of fresh root ginger, finely chopped
1 garlic clove, crushed

700g/11/2lb skinless chicken thigh fillets, cubed

100g/4oz creamed coconut, roughly chopped

1 tablespoon chilli sauce

2 tablespoons crunchy peanut butter

1 teaspoon soft dark brown sugar 
150ml/5fl oz milk

1 ⁄4 teaspoon salt

Directions:

• Shell the peanuts and remove the skins by rubbing them between the

palms of your hands. Put them in a small bowl, add just enough water to cover and soak for 1 minute. Drain the nuts and cut into slivers.

• Heat the wok and add 1 teaspoon of the oil. When the oil is hot, stir-fry the peanuts for 1 minute until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.

• Add the remaining oil to the hot wok. When the oil is hot, add the

onion, ginger and garlic, and stir-fry for 2-3 minutes until softened but not browned. Remove with a slotted spoon and drain on kitchen paper.

• Add the chicken pieces to the wok and stir-fry for 3-4 minutes until crisp and golden on all sides. Thread onto bamboo skewers and keep warm.

• Add the creamed coconut to the hot wok in small pieces, and stir-fry until melted. Add the chilli sauce, peanut butter and ginger mixture, and  simmer for 2 minutes. Stir in the sugar, milk and salt, and simmer for a further 3 minutes.

• Serve the skewered chicken hot with a dish of the hot sauce sprinkled with the roasted peanuts and vegetables.

Garlic & nut butter chicken

Ingredients

225g/8oz roasted salted mixed nuts, roughly chopped

5 garlic cloves, roughly chopped
450g/1lb butter, softened
4 tablespoons chopped fresh flat-leaf parsley

2 lemons

225g/8oz puff pastry

1 large egg, beaten

1 tablespoon poppy seeds

1 tablespoon caraway seeds

12 small skinless chicken breast fillets 
900ml/1¹⁄2pt hot chicken stock  
freshly ground black pepper

Directions:

• Combine the nuts and garlic with the butter, parsley and 2 tablespoons of lemon juice, and season well with pepper. Cover and chill.

• Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes.

• Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with beaten egg and, using a small cutter, stamp out shapes.Sprinkle with the poppy and caraway seeds, and bake in the oven for 10 minutes.

• Arrange the chicken breasts in a roasting tin, and half-cover with the hot stock. Cover with foil and cook for 30 minutes or until cooked through.

• To serve, melt the nut butter mixture. Drain the cooked chicken breasts from the stock, and put on a heated serving dish. Spoon the melted butter over, and garnish with the pastry shapes.

Medium balti chicken

Ingredients

2 tablespoons vegetable oil

900g/2lb skinless chicken breast fillets, cubed

1 onion, sliced

225g/8oz green beans, cut into 5cm/2in lengths

350g/12oz tomatoes, chopped 15g/¹⁄2oz fresh basil, roughly torn salt and freshly ground black pepper

For the sauce:

4 tablespoons vegetable oil 2 large onions, chopped

3 garlic cloves, chopped

2 tablespoons finely chopped fresh root ginger 
4 fresh green chillies, chopped

15 cloves

seeds from 10 green cardamom pods

1 teaspoons ground coriander 1 teaspoon paprika

1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 teaspoons ground cumin

1 teaspoon ground fenugreek 1 teaspoon mustard powder 400g/14oz tinned chopped plum tomatoes

600ml/1pt vegetable stock
2 tablespoons freshly squeezed lemon juice

pared zest of 1 lemon

Direction:

• To make the sauce, heat the oil in a heavy pan, and fry the onions,

garlic and ginger for 2 minutes. Add the chillies and cook for a further 2 minutes. Add the spices and stir-fry for 30 seconds until aromatic. Add the tomatoes, stock, lemon juice and lemon zest. Bring to the boil and simmer, uncovered, for 30 minutes. Discard the lemon zest.

• Heat the oil in a large balti pan or wok, and stir-fry the chicken for

5 minutes until golden. Add the onion and green beans, and continue to stir-fry for 1 minute.

• Pour in the sauce and simmer gently for 8 minutes, stirring occasionally. Stir in the tomatoes and basil, and cook for a further 2 minutes or until the chicken is tender. Season with salt and pepper. Serve hot.

Chicken with ciabatta & Parma ham

Ingredients

2 tablespoons olive oil

800g/1lb 12oz leeks, trimmed and cut into 1cm/¹⁄2in slices

150ml/5fl oz dry sherry

200ml/7fl oz chicken stock

400ml/14fl oz cr?me fra?che
2 tablespoons wholegrain mustard
3 tablespoons chopped fresh sage
1 tablespoon chopped fresh flat-leaf parsley

700g/1¹⁄2lb skinless chicken breast fillets, cut into 1cm/¹⁄2in strips

100g/4oz Gruy?re cheese, finelygrated

salt and freshly ground black pepper

For the topping:

200g/7oz ciabatta breadcrumbs 3 tablespoons olive oil

75g/3oz Parma ham, roughly torn 2 tablespoons chopped fresh
    flat-leaf parsley

Directions:

• Heat the oil in a large non-stick frying pan, add the leeks and cook over a gentle heat for 15-20 minutes until softened. Remove with a slotted spoon and put to one side. Add the sherry and stock, bring to the boil and bubble until reduced by about a quarter. Allow to cool.

• Preheat the oven to 190°C/375°F/Gas mark 5.

• In a bowl, mix the crème fraîche, flour, mustard, sage and parsley together with some salt and pepper,. Mix in the reduced stock and leeks.

• Put the chicken into a 2.3 litre/4pt ovenproof dish, and pour the sauce mixture over. Sprinkle the cheese on top.

• To make the topping, put the breadcrumbs in a bowl with the oil, ham and parsley. Toss together and sprinkle over the chicken.

• Cook the chicken in the oven for 50-60 minutes or until bubbling at the sides. Serve hot.

Khara masala balti chicken

Ingredients

3 curry leaves

¹⁄4 teaspoon mustard seeds

¹⁄4 teaspoon fennel seeds

¹⁄4 teaspoon onion seeds

¹⁄2 teaspoon crushed dried red chillies

¹⁄2 teaspoon cumin seeds

¹⁄2 teaspoon fenugreek seeds

¹⁄2 teaspoon crushed pomegranate seeds

1 teaspoon salt

1 teaspoon shredded fresh root ginger

3 garlic cloves, sliced

50ml/2fl oz corn oil

4 fresh green chillies, slit lengthways

1 large onion, sliced

1 tomato, sliced

700g/1¹⁄2lb skinless chicken breast fillets, cubed

Directions:

• In a large bowl, mix together the curry leaves, mustard seeds, fennel
seeds, onion seeds, crushed red chillies, cumin seeds, fenugreek seeds
and crushed pomegranate seeds. Add the salt, ginger and garlic.

• Heat a wok until very hot. Add the oil and, when the oil is hot, add the
spice mixture, then the green chillies. Stir-fry for a minute or so. Add the
onion to the wok and stir-fry over a medium heat for 5-7 minutes.

• Add the tomato and chicken pieces to the wok and cook over a medium heat for 7 minutes or until the chicken is cooked through and the sauce has reduced slightly.

• Stir the mixture over the heat for a further 3-5 minutes, then serve hot.

Pepper chicken with ginger & garlic

Ingredients 

3 garlic cloves, roughly chopped

2.5cm/1in piece of fresh root ginger, sliced

4 tablespoons vegetable oil
2 onions, finely sliced
10 curry leaves

1 fresh green chilli, slit lengthways
1 teaspoon ground coriander

1 ⁄2 teaspoon ground turmeric

pinch of salt

500g/1lb 2oz skinless chicken breast fillets, cubed

1 teaspoon garam masala

1 ⁄2  teaspoon ground black pepper

Directions:

• Using a mortar and pestle, pound the garlic and ginger to a fine paste. Set aside.

• Heat the oil in a large frying pan. Add the onions, curry leaves and green chilli and cook over a medium heat until the onions are brown.

• Add the garlic-ginger paste and cook for 5 minutes, stirring occasionally. Add the coriander, turmeric and salt. Mix well and cook for a further 5 minutes.

• Add the chicken to the frying pan, stir through, then add 225ml/8fl oz water and the garam masala. Mix well, cover and cook over a low heat for 5 minutes or until the chicken is cooked through.

• Stir the ground pepper into the mixture, then remove the pan from the heat and serve.