Chicken Korma

Serves: 4; Prep: 20 mins; Cook: 40 mins; Cals per portion: 267

This simple curry dish is mildly spicy with a delicious creaminess

Ingredients: 1 tsp/5ml cumin seeds; 1 tsp/5ml coriander seeds; 10 cardamom pods; 3 tbsp/45ml vegetable oil; 6 large boneless chicken thighs, halved; 2 large onions, sliced; 4 cloves garlic, crushed; 2 in/5cm piece of fresh ginger, peeled and grated; 2 in/5cm cinnamon stick; 1/4 tsp/1.25ml turmeric; 10 cloves; 1/2 pt/300ml chicken stock; 2 tsp/10ml cornflour; 4 tbsp/60ml double cream; salt and pepper; 1 tbsp;/15ml chopped fresh coriander

Lightly crush cumin, coriander and cardamom using a pestle and mortar. Heat the oil in a pan. Add chicken and fry, stirring for 2 minutes. Add onions, garlic, ginger, spices and stock and cook, stirring, for 5 minutes, then bring to boil. Cover and simmer gently for 40 minutes, until tender.
Mix cornflour with 1 tbsp/15ml liquid from pan and stir into curry. Simmer for 1 minute, stir in cream, seasoning and fresh coriander and heat for 1 minute. Serve with rice.

Visit my shop to download this and 9 other Chicken recipes in the Chicken Volume 1 book. A recipe card is also available for download here.

Peppered Tarragon Chicken

A recipe by Gary Rhodes

Create a culinary smash with stir-fried chicken on a bed of garlic mash.

This stir-fried dish, with its fiery flavour of black pepper, is slightly mellowed by the creamy garlic potatoes. The contrast of texture works extremely well and it can be enjoyed at any time of year – the stir-fry being light and summery, while the mashed potato adds a more warming element.

Serves: 4

Ingredients: Potatoes: 1 ½ lb (675g) potatoes, peeled and quartered (Maris Piper are great for mashing); salt and pepper; 3-4 garlic cloves, crushed; 3-5fl oz (85-150ml) double cream; knob of butter; splash of milk, optional

Chicken: 4 skinless chicken breasts, cut into thin strips; salt and freshly ground black pepper; 1 tbsp olive oil; knob of butter; squeeze of lemon juice; 1-2 tbsp chopped tarragon

To make the potatoes, boil in salted water until cooked. Drain and mash until smooth. Add garlic to cream (the more cream, the richer the finish) and warm through. Add garlic cream to potatoes with a knob of butter, then season. If you prefer potatoes to be looser, add a good splash of milk. Keep warm.
To make the chicken, season strips with a pinch of salt and plenty of black pepper. Heat oil, add the chicken and stir fry on a high heat to seal, giving a golden brown finish. Add the butter and fry for a further 2-3 minutes until chicken is cooked and tender.
Just before serving, add the lemon juice and tarragon to the chicken. Serve on a bed of garlic mash with the orange and mushroom salad.

Visit my shop to download this and 9 other Chicken recipes in the Chicken Volume 1 book. A recipe card is also available for download here.

Mexican Kebabs

You can cook these spicy kebabs on the barbecue or grill – just turn them often to prevent burning.

Serves: 4; Cals per portion: 250

Ingredients: 4 chicken breast fillets, skinned; 30ml (2 tbsp) olive oil; juice of 1 lime; 5ml (1 tsp) each ground black pepper, chilli powder and paprika; 10ml (2 tsp) dried oregano; 1 large onion, cut into pieces; 1/2 green pepper, cut into pieces; 8 small tomatoes; lime wedges and oregano to garnish.

Cut the chicken fillets into even-sized pieces and place in a sealable non-metallic container. Mix together the oil, lime juice, spices and oregano, then pour over the chicken. Leave to marinate for 2 hours at room temperature.
Thread the chicken on to 4 metal skewers with the onion and pepper pieces, placing a tomato at each end of a skewer.
Cook under a medium grill for 20-25 mins. Turn occasionally until chicken is cooked through and slightly charred.
Garnish with lime wedges and fresh oregano, then serve with warmed tortilla pancakes, soured cream and salad.

Visit my shop to download this and 9 other Chicken recipes in the Chicken Volume 1 book. A recipe card is also available for download here.