Food Addict

CHICKEN CURRY

Ingredients

75g/2½oz vegetable oil

1 onion, peeled, finely chopped

2 cloves garlic, peeled, sliced

1 tsp chilli powder

3 tsp ground turmeric

pinch salt

750g/1lb 10oz chicken breast, cut into large chunks

500g/1lb 2oz chopped tomatoes

2 tsp ground ginger

3 tsp ground cumin

3 tsp ground coriander

2 tbsp melted butter

1 lemon, juice only

To serve

basmati rice, cooked according to packet instructions

6-8 ready-made naan breads

2 limes, cut into wedges

2 handfuls chopped fresh coriander leaves

1-2 red chillies, sliced

Preparation method

Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4-5 minutes, or until softened.

Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10-15 minutes, or until golden-brown and cooked through.

Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20-30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry.

Stir in the butter and add the lemon juice, to taste.

To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies.

BBQ Thai Chicken

INGREDIENTS
4 higher-welfare chicken legs
1 bunch fresh coriander
2 sticks lemon grass
zest and juice of 2 limes
1 green chilli, deseeded
2 tablespoons sunflower oil
1 thumb-sized piece ginger, grated
3 cloves garlic, peeled

METHOD
Slash the chicken legs all over with a knife. Pick the coriander leaves and put them to one side. Add the stalks to a food processor with the rest of the ingredients and whiz to make a paste. Rub the paste into the slashes and all over the chicken legs.

Place in a snug-fitting tin to marinate and light the barbecue. Place the roasting tin on the edge of the barbie so the chicken starts to cook gently without starting to colour too much.

When the legs are about half cooked, take them out of the tray and place them directly on the barbecue. Grill, turning now and then, until cooked through and crispy brown on the outside. Sprinkle the coriander leaves over to serve.

dressed with warm bacon balsamic vinaigrette

INGREDIENTS
1 tsp rapeseed oil
280g spaghetti

For the meatballs
200g green lentil
250g lean minced pork
½ tsp finely chopped rosemary
½ tsp Dijon mustard
1 garlic clove, crushed

For the sauce
1 tbsp rapeseed oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
500g cherry tomatoes (halved)
2 tsp tomato purée
pinch of chilli flakes
2 tbsp chopped oregano, plus a few chopped leaves to garnish

Ingredients:
1 large onion
6 garlic cloves, roughly chopped
50g ginger, roughly chopped
4 tbsp oil
2 tsp cumin seeds
5cm cinnamon stick
1 tsp chilli flakes
1 tsp garam masala
1 tsp turmeric
1 tsp caster sugar
2 finely chopped tomatoes
8 chicken thighs, skinned, boneless
250ml chicken stock cubes
2 tbsp coriander

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