First butterfly the chicken which basically means cutting it through the middle so it is a bit thinner, this lets it cook faster and more evenly, season with salt and pepper and set aside. Prepare the salad, in this instance we just chopped some tomatoes and added them to salad leaves and spring onion in […]
In a bowl, mix together the yogurt, coriander, peppercorns, half the ginger, half the garlic, the lemon juice an some salt. Stir in the chicken and leave to marinade for 1 hour. Heat the oil in a wok or large frying pan, then fry onion until soft and lightly browned. Stir in the garam masala […]
Mash cheese with rosemary and add a little black pepper. Loosen skin on each chicken breast and push a quarter of the cheese under it, pressing skin down to spread mixture out. Chill until needed. Preheat oven to 200C and cook for approx 20 mins. Serve with tomato salad tossed with garlic and thyme vinegarette.
First off marinade the chicken in the onion, pepper, chilli and ginger ….for about an hour or longer. Scrape off the marinade and fry off the chicken so it gets really brown. Remove the chicken from the pan, drain off some of the fat, then add the onion, pepper, chilli, garlic & thyme and fry […]
Classic recipe for Cantonese lemon chicken – simple and quick to make
Fry half the onion in a little oil for a few minutes then add chicken – brown on all sides. Whizz the other half of the onion,1/4 cup water, the ginger and garlic to a fine paste and add this to the pan. Fry for a few minutes before adding the chillies, salt and pepper […]
Make a paste out of the garlic, turmeric, coriander, fennel, cumin and poppy seeds, dried chilies, peppercorns, salt and water (grind up in a pestle and mortar or use a small whizzer). Fry off the onion in a little groundnut oil then add the spice paste and ginger. Fry for a few minutes. Then add […]
Chicken laska is a classic Asian recipe and worth the effort. Poach the chicken. Pour about 250ml boiling water into pan, roughly chop poaching ingredients (except chicken) and add to pan. Add whole chicken breasts, a pinch of salt and poach over very gentle heat for about 20 mins or until just cooked. Remove from […]
This is a classic recipe for chicken and cashew nut curry. In a large frying pan (without oil), dry roast the coconut, garlic, ginger, coriander seeds, cumin seeds, chillies, cloves and cinnamon over a low heat for 5 minutes, shaking the pan occasionally. Add half the cashew nuts and all the onion and roast for […]
Chicken dopiaza is a classic Indian curry and translates as double onions. The key to this curry is to cook the onions for a long time slowly until they are golden brown; that way the will give curry a sweet nutty flavour.