09/22/15 recipe -Taste USA

Tuesday, September 22, 2015

Thai-style chicken patties

How to make Thai-style chicken patties recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
400 g (13 oz) minced chicken
400 g (13 oz) raw peeled tiger prawns
4 cm (1½ inch) length of trimmed lemon grass stalk, finely chopped
50 g (2 oz) fresh coriander, chopped
5 tablespoons chopped mint
1 tablespoon peeled and grated fresh root ginger
2 large garlic cloves, crushed
1 red chilli, deseeded and finely chopped
1 tablespoon medium curry powder
200 g (7 oz) dried rice noodles
2 tablespoons sunflower oil, for brushing
salt and pepper
To serve
lime wedges
sweet chilli dipping sauce

Method:
Put the chicken, prawns, lemon grass, chopped herbs, ginger, garlic, red chilli and curry powder in a food processor or blender and blitz until fairly smooth. Using wet hands, divide the mixture into 12 portions and shape each portion into a patty.

Transfer to a nonstick baking sheet, cover and chill for 8–10 minutes. Meanwhile, cook the rice noodles according to the packet instructions, then drain and keep warm.Brush the patties with oil and season. Cook under a preheated medium-hot grill for about 10 minutes, turning once or twice, or until browned and just cooked through.

Transfer the patties on to 4 serving plates and serve with the rice noodles, lime wedges and a sweet chilli dipping sauce.

For chicken, prawn & lemon grass stir-fry:
Heat 2 tablespoons sunflower oil in a large wok or frying pan until hot, add 500 g (1 lb) minced chicken, 1 tablespoon green curry paste and 1 tablespoon lemon grass paste and stir-fry over a high heat for 3–4 minutes or until sealed and browned.

Stir in 300 g (10 oz) cooked peeled prawns, 1 tablespoon light soy sauce and 1 tablespoon fish sauce and heat for 3–4 minutes until piping hot. Serve with noodles. Total cooking time 10 minutes.

Thai-style chicken patties

curried chicken samosas

How to make curried chicken samosas recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
200 g (7 oz) potatoes, peeled and finely chopped
100 g (3½ oz) frozen mixed vegetables, such as peas, sweetcorn and carrots
200 g (7 oz) ready-cooked chicken, chopped
1 tablespoon medium curry paste
1 tablespoon mango chutney, plus extra to serve
8 sheets of filo pastry, thawed if frozen, folded in half
1 tablespoon sunflower oil
1 tablespoon poppy seeds

Method:
Cook the potatoes in a saucepan of lightly salted boiling water for 5 minutes, adding the frozen vegetables towards the end so that they thaw. Meanwhile, mix together the chicken, curry paste and mango chutney. Drain the vegetables, add to the chicken and mix well.

Place 2 tablespoons of the mixture in the corner of a folded sheet of filo pastry. Fold the end of the pastry over the filling to make a triangle, then continue folding along the pastry, keeping the triangular shape until the pastry is used up. Place on a baking sheet and repeat with remaining filling and pastry to make 8 samosas.

Brush the tops of the samosas with oil, sprinkle with poppy seeds and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until golden and crisp. Serve with mango chutney.

For curried chicken & rice:
Mix together 250 g (8 oz) ready-cooked basmati rice with 1 tablespoon medium curry paste and 1 tablespoon mango chutney.

Add 200 g (7 oz) chopped ready-cooked chicken and 125 g (4 oz) frozen mixed vegetables. Heat in a microwave oven for 5 minutes until hot. Serve with extra mango chutney and poppadums. Total cooking time 10 minutes.

curried chicken samosas

piquant chicken brochettes

How to make piquant chicken brochettes recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
800 g (1¾ lb) skinless chicken breast fillets, cut into bite-sized pieces
finely grated rind and juice of 1 lemon
1 red chilli, deseeded and finely chopped
1 teaspoon hot smoked paprika
100 ml (3½ fl oz) extra virgin olive oil
1 tablespoon dried oregano
3 garlic cloves, crushed
1 onion, cut into large pieces
1 red pepper, cored, deseeded and cut into large pieces
1 yellow pepper, cored, deseeded and cut into large pieces
salt and pepper

Method:
Put the chicken in a shallow non-reactive bowl. Mix together the lemon rind and juice, chilli, smoked paprika, oil, oregano and garlic in a bowl, then season well. Pour the mixture over the chicken and toss to coat evenly.

Thread the chicken on to 8 metal skewers, alternating with the onion and red and yellow peppers. Cook under a preheated medium-hot grill for 4–5 minutes on each side or until the chicken is cooked through.

Transfer the brochettes to 4 serving plates and serve with lemon wedges to squeeze over, if liked.

For piquant chicken & mixed pepper salad:
Put 4 roughly shredded ready-cooked chicken breasts, 400 g (13 oz) drained mixed roasted peppers from a jar and a handful of wild rocket leaves in a large salad bowl.

Mix together 1 teaspoon chilli paste, 6 tablespoons extra virgin olive oil, 1 teaspoon clear honey and the juice of 1 large lemon in a bowl, then season. Pour the dressing over the salad, toss to mix well and serve. Total cooking time 10 minutes.

piquant chicken brochettes

spicy chicken pancakes

How to make spicy chicken pancakes recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
2 tablespoons butter, plus extra for greasing
300 g (10 oz) baby chestnut mushrooms, sliced
6 spring onions, finely sliced
2 garlic cloves, crushed
1 tablespoon hot curry powder
1 red chilli, deseeded and sliced
500 g (1 lb) pot four cheese sauce
300 g (10 oz) baby spinach leaves
2 ready-cooked chicken breasts, shredded
4 tablespoons chopped fresh coriander
8 shop-bought savoury pancakes, thawed if frozen
50 g (2 oz) Parmesan cheese, grated
salt and pepper
mixed salad, to serve

Method:

Heat the butter in a large frying pan, add the mushrooms, spring onions, garlic, curry powder and red chilli and cook over a high heat for 4–5 minutes, stirring frequently, until the mushrooms are softened.

Stir in half of the cheese sauce and heat until just bubbling. Add the spinach and cook for 1 minute or until just wilted. Remove from the heat, stir in the chicken and coriander and season.

Place 1 pancake on a clean work surface and spoon one-eighth of the mushroom and spinach mixture down the centre. Carefully roll the pancake up and put into a shallow greased gratin dish. Repeat with the remaining pancakes.

Drizzle the remaining cheese sauce over the pancakes, sprinkle with the Parmesan and seasonto taste. Cook under a preheated medium-hot grill for 3–4 minutes or until piping hot and golden. Serve with a mixed salad.

For chicken, mushroom & spinach salad with spicy yogurt dressing:
Put 4 shredded readycooked chicken breasts, 200 g (7 oz) baby spinach leaves and 200 g (7 oz) thinly sliced button mushrooms in a salad bowl. Mix together 300 ml (½ pint) natural yogurt with 1 tablespoon mild curry powder, 2 tablespoons chopped fresh coriander and the juice of 1 lemon in a bowl, then season. Drizzle over the salad, toss to mix well and serve. Total cooking time 10 minutes.

spicy chicken pancakes

vietnamese herby chicken rice

How to make vietnamese herby chicken rice recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
350 g (11½ oz) long-grain rice, rinsed and drained
850 ml (1 pint 9 fl oz) chicken stock
400 g (13 oz) skinless chicken thigh fillets, sliced
6 shallots, finely sliced
2 red chillies, finely sliced
2 teaspoons peeled and grated fresh root ginger
handful of mint, chopped
handful of fresh coriander, chopped
8 spring onions, finely sliced
Nuoc cham sauce
2 garlic cloves, chopped
1 red chilli, chopped
1 lime
3–4 tablespoons fish sauce
1–2 tablespoons water

Method:
Make the nuoc cham sauce. Put the garlic and red chilli in a mortar and mash with the pestle to form a paste. Squeeze the juice of the lime into the paste, then remove the pulp and add it to the mixture. Mash to a paste again, then stir in enough fish sauce and water to dilute. Set aside.

Put the rice in a heavy-based saucepan, then stir in the stock, chicken, shallots, red chillies and ginger and bring to the boil. Cover tightly, reduce the heat to low and cook, undisturbed, for 12–15 minutes or until the liquid is absorbed, the rice is tender and the chicken is cooked through.

Remove the pan from the heat and stir in the herbs and spring onions. Cover and leave to stand for a few minutes. Ladle into warm bowls and serve with the nuoc cham sauce spooned over or in a bowl on the side.

For Vietnamese chicken, herb & rice salad:
Put 500 g (1 lb) ready-cooked basmati rice, 400 g (13 oz) shredded ready-cooked chicken breasts, 1 shredded cucumber, 1 finely chopped red chilli and a small handful each of chopped mint and coriander in a large salad bowl. Make the nuoc cham sauce as for Vietnamese herby chicken rice, then spoon 2 tablespoons over the salad. Toss to mix well and serve. Total cooking time 10 minutes.

vietnamese herby chicken rice

spiced chicken stew

How to make spiced chicken stew recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
2 tablespoons olive oil
800 g (1¾ lb) skinless chicken breast fillets, cut into bite-sized pieces
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 teaspoon peeled and finely grated fresh root ginger
1 red chilli, deseeded and finely chopped
2 teaspoons ground cumin
3 cinnamon sticks
¼ teaspoon ground turmeric
2 large carrots, peeled and cut into bite-sized pieces
large pinch of saffron threads
750 ml (1¼ pints) hot chicken stock
1 tablespoon rose harissa paste
8 green olives, pitted
8 black olives, pitted
6 small preserved lemons, halved
salt and pepper

Method:
Heat the oil in a large, heavy-based saucepan, add the chicken and onion and cook over a high heat for 2–3 minutes, stirring occasionally, until browned. Add the garlic, ginger, red chilli, cumin, cinnamon sticks and turmeric and fry, stirring, for 30 seconds.

Stir in the carrots, saffron and stock and bring to the boil. Reduce the heat to medium and cook, uncovered, for 15–20 minutes or until the chicken is cooked through and the carrots are tender.

Add the harissa, olives and preserved lemons, season to taste and stir to mix well. Ladle into warm bowls and serve immediately.

For spicy lemon chicken salad:
Put 4 roughly shredded ready-cooked chicken breasts and the leaves from 1 cos (Romaine) lettuce in a large serving dish. Mix together the juice of 1 lemon, 2 tablespoons finely chopped preserved lemons, 2 teaspoons harissa paste, 1 tablespoon clear honey and 6 tablespoons olive oil in a bowl. Season and serve with the salad. Total cooking time 10 minutes.

spiced chicken stew

sweet and spicy chicken noodles

How to make sweet and spicy chicken noodles recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
300 g (10 oz) dried medium egg noodles
2 tablespoons sunflower oil
400 g (13 oz) skinless chicken breast fillets, cubed
300 g (10 oz) ready-prepared stir-fry vegetables
2 red chillies, deseeded and sliced
1 garlic clove, crushed
1 tablespoon cornflour
6 tablespoons light soy sauce
5 tablespoons sweet chilli sauce
1 tablespoon rice wine vinegar
4 tablespoons passata
1 tablespoon soft light brown sugar
½ teaspoon ground ginger
50 ml (2 fl oz) water
200 g (7 oz) pineapple flesh, cut into small pieces
4 spring onions, thinly sliced

Method:
Cook the noodles according to the packet instructions, then drain and keep warm. Meanwhile, heat the oil in a large wok or frying pan until hot, add the chicken and stir-fry over a medium-high heat for 6–8 minutes or until lightly browned and just cooked through. Add the stir-fry vegetables and stir-fry for a further 3–4 minutes.

Mix together the red chillies, garlic, cornflour, soy sauce, chilli sauce, vinegar, passata, sugar and ground ginger in a small bowl. Add this mixture to the wok with the measurement water, pineapple and spring onions and stir-fry for 2–3 minutes or until all the ingredients are well coated.

Add the reserved noodles to the wok, toss to mix well and heat until piping hot. Divide into warm bowls and serve immediately.

For sweet & spicy chicken & pea rice:
Heat 2 tablespoons sunflower oil in a large wok until hot, add 500 g (1 lb) ready-cooked rice, 300 g (10 oz) frozen peas, 1 tablespoon sweet chilli sauce, 4 tablespoons light soy sauce, 1 tablespoon garlic paste and 1 tablespoon ginger paste and stir-fry over a high heat for 4–5 minutes. Add 400 g (13 oz) diced ready-cooked chicken breasts and stirfry for 2–3 minutes or until piping hot. Total cooking time 10 minutes.

sweet and spicy chicken noodles

harissa chicken

How to make harissa chicken recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
3 tablespoons olive oil
1 large onion, roughly chopped
450 g (14½ oz) skinless chicken breast fillets, sliced
½ teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons harissa
400 g (13 oz) can chopped tomatoes
150 ml (¼ pint) hot chicken stock
400 g (13 oz) can chickpeas, rinsed and drained
couscous, to serve

Method:
Heat the oil in a large, heavy-based wok or frying pan, add the onion and chicken and cook over a high heat for 5 minutes. Add the spices and cook, stirring, for 2 minutes.

Add the harissa and continue to cook for a further 2 minutes before adding the chopped tomatoes and stock. Bring to the boil, reduce the heat, cover and gently simmer for 15 minutes, stirring occasionally.

Stir in the drained chickpeas and cook for a further 2 minutes until piping hot. Serve with couscous.

For yogurt & harissa chicken kebabs:
Cut 450 g (14½ oz) skinless chicken breast fillets into cubes and put them in a bowl with 4 tablespoons natural yogurt, 1 tablespoon harissa, a pinch each of cinnamon, cumin and coriander and 2 tablespoons chopped fresh coriander.

Toss well to coat the chicken. Thread on to 4 metal skewers and place on a foil-lined grill rack with 175 g (6 oz) cherry tomatoes.

Grill the kebabs and cherry tomatoes for 8–10 minutes, turning once, or until lightly charred and cooked through. Serve with couscous. Total cooking time 20 minutes.

harissa chicken

curried chicken and peas

How to make curried chicken and peas recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
3 tablespoons vegetable oil
2 teaspoons cumin seeds
2 onions, finely chopped
1 tablespoon peeled and grated fresh root ginger
1 tablespoon grated garlic
500 g (1 lb) minced chicken
2 tablespoons ground coriander
1 teaspoon hot chilli powder
1 tablespoon ground cumin
1 tablespoon garam masala
1 red pepper, cored, deseeded and finely chopped
100 g (3½ oz) frozen peas
2 ripe tomatoes, finely chopped
juice of ½ lime
chopped fresh coriander leaves, to garnish
To serve
warm chapatis or parathas
natural yogurt

Method:
Heat the oil in a large wok or frying pan until hot, add the cumin seeds and stir-fry over a medium heat for 1 minute. Add the onions and stir-fry for a further 3–4 minutes until softened, then add the ginger and garlic and continue to stir-fry for 1 minute.

Add the minced chicken and the ground spices and stir-fry for 5–7 minutes or until sealed and lightly browned. Stir in the red pepper, peas and tomatoes and stir-fry for a further 3–4 minutes or until cooked through and piping hot.

Remove from the heat and stir in the lime juice. Spoon into warm bowls, scatter with chopped coriander and serve with warm chapatis or parathas and a dollop of yogurt, sprinkled with a little garam masala.

For quick chicken & pea curry:
Heat 2 tablespoons olive oil in a large wok until hot, add 600 g (1 lb 5 oz) minced chicken and 2 tablespoons green curry paste and stir-fry over a high heat for 3–4 minutes or until the chicken is cooked through.

Stir in a 400 ml (14 fl oz) can coconut milk and 100 g (3½ oz) frozen peas and cook for a further 3–4 minutes. Season well, then serve with jasmine rice or crusty bread. Total cooking time 10 minutes.

curried chicken and peas

cold chicken with salsa verde

How to make cold chicken with salsa verde recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
1 x 1.5 kg (3 lb) ready-cooked roast chicken
Spicy salsa verde
2 tablespoons red wine vinegar
40 g (1½ oz) flat leaf parsley, chopped
20 g (¾ oz) basil or mint, chopped
2 garlic cloves, crushed
2 red chillies, deseeded and finely chopped
4 anchovy fillets in oil, drained and chopped
2 tablespoons salted capers, rinsed
125 ml (4 fl oz) extra virgin olive oil, plus extra if needed
pepper

Method:
Make the spicy salsa verde. Pour the vinegar into the bowl of a mini food processor, then add the herbs and pulse to form a coarse paste. Add the garlic, red chillies, anchovies and capers and whizz again to a coarse paste. Gradually add the oil through the feed tube with the motor still running, but do not over-process. Season with pepper.

Joint the chicken and transfer on to 4 plates. Spoon over the spicy salsa verde and serve. For poached chicken with spicy salsa verde, put 4 large boneless, skinless chicken breasts in a large saucepan and pour over 800 ml (1 pint 8 fl oz) hot chicken stock.

Add 1 bay leaf, 1 chopped carrot, 2 chopped celery sticks and 1 quartered onion. Bring to the boil, then reduce the heat to medium and cook, uncovered, for 20 minutes or until the chicken is cooked through. Meanwhile, make the salsa verde as for

Cold chicken with salsa verde:
Remove the chicken from the pan with a slotted spoon and drain on kitchen paper. Slice the chicken and serve with the salsa verde. Total cooking time 30 minutes.

cold chicken with salsa verde

chicken with chilli and rocket pesto

How to make chicken with chilli and rocket pesto recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
600 g (1 lb 5 oz) midi vine tomatoes
olive oil, for brushing
4 large boneless, skinless chicken breasts
salt and pepper
Pesto
4 garlic cloves, crushed
2 red chillies, deseeded and finely chopped
30 g (1 oz) basil
40 g (1 oz) rocket leaves
50 g (2 oz) Parmesan cheese, grated
100 g (3½ oz) pine nuts, toasted
150 ml (¼ pint) extra virgin olive oil, plus extra if needed

Method:
Brush the tomatoes with olive oil and season well. Place on a nonstick baking sheet and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–12 minutes.

Meanwhile, lay a chicken breast between 2 sheets of clingfilm and flatten slightly with a rolling pin or meat mallet. Repeat with the remaining chicken breasts. Brush lightly with oil and season. Heat a griddle pan until smoking hot, add the chicken and cook for 5–6 minutes on each side or until cooked through.

Remove the chicken and leave to rest for 2–3 minutes. While the chicken is cooking, make the pesto. Put all the ingredients in a food processor or blender and blend until fairly smooth, adding a little more oil for a runnier consistency, if liked.

Transfer the chicken on to 4 warm serving plates, drizzle over the pesto and serve with the roasted vine tomatoes. For chicken salad with chilli & rocket pesto, make the pesto as for

Chicken with chilli & rocket pesto:
Put 4 thinly sliced ready-cooked chicken breasts and 400 g (13 oz) halved midi vine tomatoes in a salad bowl. Drizzle over the pesto, toss to mix well and serve. Total cooking time 10 minutes.

chicken with chilli and rocket pesto

spicy vietnamese chicken

How to make spicy vietnamese chicken recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
3 tablespoons sunflower oil
800 g (1¾ lb) skinless chicken breast fillets, cut into strips
12 spring onions, cut into 3 cm (1 inch) lengths
4 garlic cloves, finely chopped
1 red chilli, deseeded and finely sliced
2 star anise
8 cm (3 inch) length of trimmed lemon grass stalk, finely chopped
1 teaspoon crushed cardamom seeds
1 cinnamon stick
300 g (10 oz) mangetout, sliced
1 carrot, peeled and cut into batons
2 tablespoons fish sauce
3 tablespoons oyster sauce
To garnish
handful of fresh coriander, chopped
handful of mint, chopped
chopped roasted peanuts

Method:
Heat half the oil in a large wok or frying pan until hot, add the chicken and stir-fry over a high heat for 3–4 minutes or until lightly browned and just cooked through. Remove with a slotted spoon and keep warm.

Heat the remaining oil in the wok or pan until hot, add the spring onions and stir-fry for 1–2 minutes until softened. Add the garlic, red chilli, star anise, lemon grass, cardamom, cinnamon stick, mangetout and carrot and stir-fry for a further 3–4 minutes or until the vegetables are softened.

Return the chicken to the wok or pan with the fish sauce and oyster sauce and continue to stir-fry for 3–4 minutes or until the chicken is cooked through and piping hot. Spoon into warm bowls, scatter with chopped herbs and peanuts and serve immediately.

For Vietnamese chicken soup:
Put 800 ml (1 pint 8 fl oz) chicken stock, 1 tablespoon lemon grass paste, 1 teaspoon chilli paste, 1 teaspoon garlic paste and 1 teaspoon ground cinnamon in a pan and bring to the boil.

Stir in 400 g (13 oz) shredded ready-cooked chicken breasts and cook for 1–2 minutes or until piping hot. Total cooking time 10 minutes.

spicy vietnamese chicken

thai red curry with chicken balls

How to make thai red curry with chicken balls recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
500 g (1 lb) minced chicken
1 tablespoon lemon grass paste
1 teaspoon minced ginger paste
7 tablespoons chopped fresh coriander
1 small red bird’s eye chilli, finely chopped
1 tablespoon vegetable oil
2 tablespoons red Thai curry paste
400 ml (14 fl oz) can coconut milk
salt and pepper

Method:
Put the mince in a large bowl with the lemon grass paste, ginger paste, 3 tablespoons of the chopped fresh coriander and the chopped red chilli. Season well with a little salt and pepper and mix well with a fork to blend the spices into the chicken. Shape the mixture into 32 walnut-sized balls.

Heat the oil in a large, heavy-based frying pan and cook the meatballs over a high heat for 8–10 minutes, in batches if necessary, until golden in places, lightly shaking the pan to turn the meatballs.

Mix the curry paste into the coconut milk and pour over the meatballs. Bring to the boil, then reduce the heat and simmer for 5 minutes until the chicken balls are cooked through. Stir in the remaining fresh coriander and serve with boiled rice, if liked.

For Thai chicken burgers:
Put 375 g (12 oz) minced chicken in a bowl with 1 tablespoon Thai curry paste and 3 tablespoons chopped fresh coriander.

Shape the flavoured mince into 4 patty shapes and flatten as much as possible without the patties breaking.

Heat 1 tablespoon vegetable oil in a large, heavy-based frying pan and cook the patties for 2–3 minutes on each side over a high heat until golden and cooked through. Serve in buns with salad. Total cooking time 10 minutes.

thai red curry with chicken balls

chicken biryani

How to make chicken biryani recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
250 g (8 oz) easy-cook basmati rice
2 tablespoons vegetable oil
1 large onion, thinly sliced
300 g (10 oz) skinless chicken breast fillets, diced
1 bay leaf
3 cardamom pods
1 teaspoon ground turmeric
4 tablespoons curry paste
150 ml (¼ pint) chicken stock
75 g (3 oz) raisins
4 tablespoons natural yogurt
50 g (2 oz) toasted flaked almonds
4 tablespoons chopped fresh coriander, to garnish

Method:
Cook the rice in a large saucepan of lightly salted boiling water for 15–20 minutes or until tender. Meanwhile, heat the oil in a large, heavy-based frying pan, add the onion and chicken and cook over a medium-high heat for 5–8 minutes or until golden, adding the bay leaf, cardamom and turmeric for the final 1 minute of cooking.

Add the curry paste and stir-fry for 1 minute, then pour in the stock. Bring to the boil, add the raisins and yogurt and cook gently for 10 minutes until the stock has reduced by half.

Drain the cooked rice, add to the pan with the chicken and toss and cook for 2–3 minutes. Scatter with flaked almonds and garnish with chopped fresh coriander.

For simple fruity chicken biryani:
cook 250 g (8 oz) express rice and set aside. Heat 1 tablespoon vegetable oil in a heavy-based frying pan and cook 250 g (8 oz) diced skinless chicken breast fillets over a high heat for 8 minutes or until golden and cooked through.

Add 2 tablespoons curry paste, 75 g (3 oz) raisins and 4 tablespoons flaked almonds and toss well in the pan. Add the cooked rice and toss again before garnishing with fresh coriander to serve. Total cooking time 10 minutes.

chicken biryani

spicy chicken risotto

How to make spicy chicken risotto recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
50 g (2 oz) unsalted butter
1 tablespoon olive oil
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
1 celery stick, finely chopped
1 carrot, peeled and finely chopped
275 g (9 oz) risotto rice
100 ml (3½ fl oz) dry white wine
3 ready-cooked chicken breasts, diced
900 ml (1½ pints) hot vegetable stock
100 g (3½ oz) Parmesan cheese, finely grated
finely grated rind of 1 lemon
6 tablespoons finely chopped tarragon
salt and pepper

Method:
Heat the butter and oil in a large frying pan, add the onion, chilli, garlic, celery and carrot and cook over a medium heat for 3–4 minutes until softened. Add the rice and stir for 1 minute or until the grains are well coated. Pour in the wine and stir until it has been absorbed, then stir in the chicken.

Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Repeat with another ladle of stock, then reserve 1 ladle and continue to add the stock at intervals and cook as before, for a further 18–20 minutes or until the liquid has been absorbed and the rice is tender but still firm (‘al dente’).

Stir in the reserved stock, Parmesan, lemon rind and tarragon, season and mix well. Remove from the heat, cover and leave to stand for 2 minutes. Spoon into warm bowls, season and serve immediately.

For chicken, lemon & tarragon baguettes:
Slice 2 warm medium baguettes into half horizontally and spread each with 2 tablespoons ready-made tarragon mayonnaise.

Divide 2 sliced readycooked chicken breasts between the baguette bases, then sprinkle over the finely grated rind of ½ lemon and season. Top with the baguette lids, then cut each into 2 and serve. Total cooking time 10 minutes.

spicy chicken risotto

chicken and mango noodles

How to make chicken and mango noodles recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
2 tablespoons vegetable oil
2 tablespoons hot chilli sauce
4 tablespoons sweet chilli sauce
4 tablespoons dark soy sauce
2 large skinless chicken breast fillets, cut into thin strips
200 g (7 oz) fresh mango chunks
300 g (10 oz) ready-prepared stir-fry vegetables
2 x 300 g (10 oz) packs ready-cooked medium egg noodles
75 g (3 oz) dry-roasted peanuts, chopped
salt and pepper

Method:
Mix together the oil, hot chilli sauce, sweet chilli sauce and soy sauce in a large bowl. Add the chicken strips, season and mix together.

Heat a large nonstick wok or frying pan until hot, then add the chicken, reserving the marinade, and stir-fry over a high heat for 5 minutes or until lightly browned and cooked through. Add the mango, stir-fry vegetables, noodles and the reserved marinade and stir-fry for a further few minutes until piping hot.

Mix in the chopped peanuts, then divide between 4 warm bowls. Serve immediately.

For spicy chicken & mango skewers:
Cut 4 large skinless chicken breast fillets into bite-sized pieces and place in a bowl with 1 tablespoon hot chilli sauce, 2 tablespoons sweet chilli sauce and 2 tablespoons light soy sauce. Stir to mix well.

Thread the chicken on to 12 metal skewers, alternating with 400 g (13 oz) shop-bought fresh mango chunks.

Cook under a preheated mediumhot grill for 4–5 minutes on each side or until the chicken is cooked through. Serve with a mixed leaf salad. Total cooking time 20 minutes.

chicken and mango noodles

thai green coconut chicken

How to make thai green coconut chicken recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
4 large boneless chicken breasts, skin on
1 teaspoon Thai green curry paste
4 tablespoons coconut cream
2 tablespoons fresh white breadcrumbs
finely grated rind of 1 lime
1 teaspoon lemon grass paste
sunflower oil, for drizzling
salt and pepper
To serve
steamed jasmine rice
steamed Chinese greens

Method:
Using a small, sharp knife, cut a slit down the side of each chicken breast to form a deep pocket. Mix together the remaining ingredients in a bowl, then season well. Divide the mixture evenly between the 4 chicken pockets.

Drizzle with a little oil, then transfer to a nonstick baking sheet. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes or until the chicken is cooked through.

Serve with steamed jasmine rice and Chinese greens.

For quick Thai green chicken curry:
Heat 2 tablespoons sunflower oil in a large wok or frying pan until hot, add 2 tablespoons Thai green curry paste and stir-fry over a medium heat for 1–2 minutes.

Stir in 4 diced ready-cooked chicken breasts and a 400 ml (14 fl oz) can coconut milk and bring to the boil.

Cook for 3–4 minutes or until piping hot, then remove from the heat, season and stir in 4 tablespoons each of chopped fresh coriander and Thai basil leaves. Serve with steamed rice or noodles. Total cooking time 10 minutes.

thai green coconut chicken