Chicken Cashew Curry

4 Chicken Breast Fillets, cut into large chunks

150g Cashew Nuts

2 tbsp Olive Oil

2 Onions, finely sliced

2 Garlic Cloves, finely sliced

1 tsp Ground Cinnamon

½ tsp Ground Ginger

2 tsp Medium Curry Powder

400g tin Chopped Tomatoes

200g Greek Style Natural Yogurt

500g Basmati Rice

10g Fresh Coriander

Salt

Place 100g cashews into a heatproof bowl, cover with boiling water and soak for 10 minutes.

Heat a little oil in a large frying pan or wok, add the onions, garlic, cinnamon, ginger and curry powder, and fry gently for 2 minutes, stirring regularly.

Add the chicken to the pan and fry until golden.

Add the tinned tomatoes, simmer for 15 minutes.

Drain the soaked cashews, discarding the water, and place into a blender along with the yogurt. Blend until smooth.

Remove the curry from the heat and stir in the yogurt and cashew mix.

Add salt to taste.

Toast the remaining 50g cashew nuts in a small frying pan over a gentle heat until golden.

Cook the rice according to pack instructions and serve alongside the curry.

Scatter the toasted cashew nuts and coriander over the curry before serving, along with the lime segments.

Lemongrass Pork Kebabs

2 x Pork Fillets, approx. 500g each

2 x packs 2 Fresh Lemongrass stalks

100g Grandessa Smooth Peanut Butter

50ml Grandessa Squeezy Honey

30ml The Pantry Lime Juice

1 tsp Stonemill Garlic

½ tsp Stonemill Turmeric

20ml Asia Soy Sauce 

Trim the pork fillets and cut into medium size chunks.

Put the peanut butter, honey, soy sauce, turmeric, garlic and lime juice in a bowl and mix well. Add the pork and mix well to coat.

With a sharp knife, cut the lemongrass stalks in half lengthways. Divide the meat into 4 portions, and using the lemongrass stalks as skewers, thread the pork onto them.

Pre-heat the grill to high. Grill the pork for about 10 minutes, turning a few times as you cook. Serve on a bed of Bilash rice. 

EASY CHICKEN

3 chicken breasts
1/2 red pepper,cut into bite size pieces
1/2 yellow pepper,cut into bite size pieces
1/2 onion,peeled and sliced
4 garlic cloves,sliced
1 carton of passata
what ever herbs you love

In a cassarole dish place the chicken breasts,add on top the peppers,garlic,
onions,herbs and black pepper.Pour over the passata and bake with a lid on for 1 hour
until chicken is cooked.Serve with cous cous.

Quick chicken curry

1 tbsp oil
1 red onion,sliced
1 red chilli,deseeded and finely chopped
3cm root ginger,grated
1 tbsp ground coriander
1/2 tbsp ground cumin
500g diced chicken breasts
390g chopped tined tomatoes
rice and nanns to serve
4 tbsp natural yoghurt
1/2 x 28g pack fresh coriander,chopped

Heat oil in a large frying pan and cook the onion for 2 mins.Add the chilli,ginger,ground coriander and cumin,and cook for 3 mins stirring,until fragrant.Add the chicken and fry for 5 mins until brown.Pour over the tomatoes along with 100ml water.Bring to the boil then reduce the heat and simmer for 10 mins,or until chicken is cooked.Cook the rice.To serve,stir in most of the fresh coriander through the curry and divide between 4 bowls along with the cooked rice.Top with  1 tbsp of the yoghurt and remaining coriander.Serve with nann.

Easy chicken Biryani

2tbsp veg oil
6 large chicken thighs,skin on
1 large onion,sliced
2tbsp curry powder
350g/12oz easy-cook long-grain rice
700ml/1 1/4 pints chicken stock
250g/9oz frozen peas

Preheat the oven to 200c/gas 6/fan 180c.Heat the oil in a large pan and fry the chicken thighs,skin side down for 8-10 min until golden.Tip in onion and continue to cook for 5 min until onion softens.Sprinkle in curry powder and cook for 1 min more,then stir in the rice and pour over the stock.Bring the stock to the boil.Cover the pan and bake for 30 min until all the liquid has been absorbed and rice is cooked.Stir in the peas and leave the rice to stand for a few min before serving.Serve with naan.

Easy chicken and vegetables with mini puffs

470g pack chicken fillets
1tbsp oil
150g mushrooms,quartered
2 x 295g cans batchelors condensed cream of chicken soup
200g frozen sweetcorn
200g ready to roll puff pastry
1 med egg
mash and carrots to serve

Preheat oven to 220c/200cfan/gas 7.Cut the chicken into bite-size pieces and fry in the oil until lightly browned.Add mushrooms and cook for 5 min,stirring.Transfer to a saucepan and add the can of soup,sweetcorn and 150ml water.Cover and simmer gently fo 10 min.Cut out 16 small rounds from the pastry.Put on a baking fray,brush with beaten egg and bake for 10 min.(freeze any leftover pastry).Share the chicken mixture between 4 dishes,top with the pastry rounds and serve with mash and carrots.

Chicken and mushroom hotpot

515g chicken thigh fillets
2-3 shallots,chopped
250g carrots,sliced
1 stick celery,sliced
150g mushrooms,halved
1tbsp chopped fresh thyme
2tbsp gravy granules
1tbsp tomato puree
2tbsp worcester sauce
500g potatoes,peeled
1tsp butter
1tsp oil
1tbsp chopped fresh flat-leaf parsley,to serve

Preheat oven to 190c/170c fan/gas 5.Cut each chicken thigh into 3 pieces.Put in a casserole dish with the shallots,carrots,celery,mushrooms and thyme.Add the gravy to 450ml freshly boiled water and stir to dissolve.Add the puree and worcester sauce and pour into the casserole dish so it reaches the top of the meat and veg.Cut the potatoes into even slices,then arrange overlapping,on top.Cover with lid and cook in oven for 50min.Mix the butter and oil together and brush over the potatoes.Return to the oven and cook uncovered for 20min or until potatoes are golden.Scatter on parsley and serve.

Chicken saag

2tbsp oil
2 onions,peeled and sliced
4 garlic cloves,peeled and crushed
5cm root ginger,peeled and chopped
2 green chillies,deseeded and chopped
1tbsp ground coriander
1/4tsp turmeric
450g chicken breast,diced
10 tomatoes,diced
150g natural yoghurt
120g fresh spinach leaves
1tsp garam masala
To Serve:
basmati rice,fresh coriander

Heat oil in large pan add onions,garlic,ginger,chillis,coriander and turmeric.Fry for 2 min then had chicken.Cook until chicken is sealed and takes on a little colour then add tomatoes.Cover and cook for 20 min.Turn off heat and stir in yoghurt,spinach and garam masala.Stir well,cover and allow to stand for 5 min.Stir againthe spinach will have wilted.Serve with rice and chopped coriander.

Chicken breasts with fresh fig and cheese stuffing

4 skinless chicken breasts
6 fresh ripe figs
1 tbsp fresh thyme leaves
50g/2oz goats cheese,crumbled
2 cloves garlic,crushed
1 tbsp oil
4-6 slices italian proscitto ham
50ml dry white wine
cracked black pepper

Preheat oven to 200c/180c fan/gas 6.
Cut chicken into butterfly shape;place the breast smooth side down on a chopping board with the thick end towards you,slice partly through as though you were opening a book and lift the upper breast over

to veiw as a butterfly.Repeat with each chicken breast.Sprinkle the breasts with half the thyme leaves,and cracked black pepper.Remove stalks from figs,slice into 4 and dice,place in a bowl with the remaining thyme,goats cheese,garlic and half the oil,combine together.Divide the stuffing evenly between the chicken breasts placing towards one side.Close the other side over the stuffing.Wrap a slice of prosciutto ham over each breast.Us the rest of oil to grease a casserole dish.Place chicken in with the joint of ham on the underside.Pour over wine and a little more pepper.Cover and place in oven for 30 min or until juices run clear.Serve with new potatoes and veg.

Easy dinners:Roasted vegetables with chicken n rice

500g carrots,peeled and cut into batons
500g parsnips,peeled and cut into batons
1/2 red onion,peeled and cut into 8 wedges
1 x 600g pack chicken thighs and drumsticks
2 tbsp oil
1 tsp dried mixed herbs
1 x 410g tin chick peas,drained and rinsed
400g long grain rice to serve

Preheat the oven to 190c/fan 170c/gas 5.
Place the carrots,parsnips,onion and chicken in a roasting tray.
Drizzle with the oil,sprinkle over the herbs and season with
salt and pepper.Roast for about 45 min,until veg is cooked
and chicken is golden brown,and the juices run clear.Turn once
or during cooking.Add the chick peas,and cook for a further 10 min.
Meanwhile,cook the rice and serve with the chicken.

Easy meals:Sweet and sour chicken

2 tbsp oil
2 onions,peeled and chopped
400g courgettes,sliced and halved
1 x 500g pack of frozen chicken fillet pieces,defrosted
1 x 500g jar sweet and sour cooking sauce
rice to serve

Heat oil in a frying pan,and add the onions and courgettes.Cook
for 5-10 min until lightly golden.Add the chicken and fry for a
further 5 min.Pour over the sauce and bring to the simmer
cook for a further 8 min.Meanwhile cook the rice and serve

with the sweet and sour chicken

Spanish-style chicken

1 large sweet potatoe,peeled
3 tbsp olive oil
4 skinless chicken breasts
1 med onion,chopped
1 garlic clove,crushed
1 red pepper and 1 yellow pepper,deseeded and sliced
2 tsp smoked paprika
227g can tomatoes
325g green beans,to serve

Preheat the oven to 200c/180c fan/gas 6.Line a baking tray with baking paper.
Cut the sweet potatoe into wedges and put in a bowl with 1 tbsp of the oil.
Toss to coat,then spread on the baking tray and cook for 3o min until cooked and
starting to brown.Meanwhile,heat 1 tbsp of the oil in a frying pan and cooked the chicken
until lightly browned on all sides.Transfer to a ovenproof dish,cover with foil and
cook for 10 min.Add the rest of the oil to the pan and cook the onion until soft but not coloured.
Add the garlic and peppers and cook,stirring occasionally,for 5 min.Stir in the paprika and tomatoes and heat through,breaking up the tomatoes with a spoon.Spread over the chicken and return to

the oven,uncovered,for another 15 min.Serve with the sweet potatoe wedges and green beans.

Chicken wraps

4 skinless chicken fillets
4 tbsp lemon juice
2 tbsp olive oil
1 tbsp chopped fresh oregano
1 garlic clove,crushed
200g pot tzatziki dip
1 pack tortilla wraps
100g rocket

Cut the chicken into strips.Put the lemon juice,olive oil,oregano and garlic in a dish and mix.Add the chicken and coat.Chill in the fridge for 30 min,stirring well after 15 min.Remove the chicken form the marinade.Cook in a griddle/bbq until cooked through,turning occasionally.Set aside for 5 min.Warm the wraps and place the chicken,rocket and tzatziki in and serve.

Tikka chicken

100g greek style yoghurt
100g tikka curry paste
1tbsp lemon juice
chicken quarters

Mix the yoghurt,tikka paste and lemon juice add the chicken
and cover and refrigerate for 2-4 hours.BBQ the chicken over a direct
heat for 5min on each side.Then continue to cook over an indirect heat
for 45-55min turning occasionally,until cooked through.
Serve with tomato and red onion salad and nann bread.

Easy Thai green chicken curry

2 tbsp Thai green curry paste
4 chicken breasts,sliced
1 small onion,sliced
1 green pepper,sliced
1 red pepper,slice
120g philadelphia light
4 tbsp semi-skimmed milk
Heat a pan and add the Thai curry paste,onion and chicken.
fry until chicken is cooked through.
Add peppers and cook until peppers are soft and chicken is golden.Stir in the milk and philadelphia until melted.
Serve with rice.

Really easy chicken and veg hotpot

400g cooked leftover chicken,shredded
350g frozen mixed veg
1 lrg tin of chicken soup
500g potatoes, peeled s are golden.and sliced
30g sunflower spread,melted
Place the chicken,chicken soup and mixed veg in a sauce pan,and heat till warmed throw.
meanwhile cook the potatoes for 5 min and drain.
Preheat the oven to 350'f/180'c/gas 4.
Then put the chicken mix in a casserole dish and arrange the potatoes on top,brush with the melted spread and cook for a hour until potatoe

One pan roast chicken

2 tbsp oil
1 tbsp clear honey
1tsp coarse grain mustard
2 large sweet potatoes,peeled and cut into chunks
2 large carrots,halved
2 large parsnips,quartered
1 large red onion,cut into wedges
1 red pepper,cut into large pieces
4 chicken breasts

Preheat oven to 200c/180c fan/gas 6.Mix 1 tsp oil with 1tsp honey and the mutard,and set aside.
Add the sweet potatoes,parsnips and carrots to a large pan of boiling water.Bring back to the boil and simmer for 3 min.Drain and put in a bowl.Toss with the rest of the oil and put into a roasting tin and roast for 25min.
Add the onion and pepper to the roasting tray with the rest of the honey.Turn over to coat.
Brush the chicken with the dressing you put aside and add to the roasting tin.Cook for 25-30min or until the chicken is cooked.And serve.