Ingredients 4 chicken breast fillets, cut into chunks 2 cloves garlic, minced 3 bell peppers, chopped 1 onion, chopped 160mls soy sauce 3 tbsp rice vinegar 3 tbsp honey 1 tbsp ginger 200mls white wine 60mls water 3 tbsp cornflower Method Mix the soy sauce, rice vinegar, honey and ginger in a bowl Heat some oil in a pot and sauté the onion Add the garlic and cook for 30 seconds Add the peppers and cook until slightly softened Add the chicken and cook until brown Pour over the sauce and mix up Season with black pepper Simmer for 45 mins Mix the cornflour and water adding to the pot near the end to thicken
Ingredients Curry Paste 3 tsp garlic 2 tsp ginger 2 tsp black pepper ½ tsp cinnamon 2 tsp garam masala 2 tsp turmeric 2 tsp coriander 2 tsp mustard seeds 2 tsp cumin 60 mls malt vinegar 1 tbsp oil Everything Else 4 chicken breast fillets 2 red peppers 1 onion 2 Tbsp tomato paste 2 tsp chili powder 1 can crushed tomatoes Method Firstly, in a bowl, add all the curry paste ingredients, stir until a smooth paste.
Ingredients For the marinade 125g plain yogurt 2 tbsp lemon juice 3 tsp chopped garlic 3 tsp chopped ginger 2 tsp salt 2 tsp cumin 2 tsp garam masala 2 tsp paprika 2 tsp coriander 1 tsp tumeric For the curry 4 chicken breast fillets 1 onion 1 tbsp tomato paste 125 ml double cream Method In a bowl mix the marinade ingredients Chop the chicken into bite size pieces and mix with the marinade Cover with cling film and leave in the fridge overnight Chop the onion and cook in a pan with some oil until soft Add the chicken and let it cook Add the tomato paste and cream Simmer for 30 mins Serve with rice and naan bread
Ingredients For the marinade 250ml plain yoghurt Juice of 1 lemon 1 tsp turmeric 2 tsp garam masala 1 tsp chilli powder 1 tsp cumin 2 tsp ginger 2 cloves garlic, crushed For the Curry 4 chicken breast fillets 1 onion 2 tbsp ghee 250ml passata 250ml heavy cream 1 tsp salt Method Combine the marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight Heat the ghee over high heat in a large pan Cook the onion until soft Take the chicken out of the marinade and place it in the pan and cook Add the passata, cream, and salt.
Ingredients 2 tbsp vegetable oil 1 onion 2 cloves garlic 4 chicken breast fillets 1 green pepper 1 chilli pepper 3 tsp ground turmeric 1 tsp chilli powder 1 ½ tsp salt 1 can chopped tomatoes 2 tbsp ghee 3 tsp ground cumin 3 tsp ground coriander 2 tbsp grated fresh ginger root Method Heat the oil in a deep pan over a medium to high heat Add the onions, pepper, chilli and garlic and cook for about 2 mins Add the chicken Add the tumeric, chilli powder and salt Fry gently scraping the bottom of the pan frequently and turning the chicken Add the tomatoes and simmer over medium heat for 20 mins Note, if you feel you need more liquid as I did half fill the tomato can with water and add to the pot Uncover and simmer for another 10 mins Add the ghee, cumin, ground coriander, ginger, and simmer for another 5 to 7 minutes