Easy Chicken Curry

What you will need:

2 Tbsp Sunflower Oil

1 Onion

2 Garlic Cloves

1 Thumb of Ginger

6 Chicken Thighs

3 Tbsp Medium Spice Paste (Recommend Tikka)

400g Chopped Tomatoes

100g Greek Yoghurt

1 Bunch of Coriander

50g Ground Almonds

250ml Water

Let's get cooking!

Heat the oil in a large frying pan or pot

Add the onion and a generous pinch of salt and fry till golden brown and sticky

Add the garlic and ginger and cook for a further minute

Chop the chicken into 3cm pieces

Add to the pan and fry for 5mins

Stir in the spice paste and tomatoes

Add the water and bring to the boil

Lower to a simmer and cook on a gentle heat for 25/30 minutes

Stir through the yoghurt, coriander and ground almonds, season and serve with naan or rice.

Sweetcorn Curry

What you will need:

8 tbsp Sunflower Oil

1 tsp Cumin Seeds

1 tsp Chilli Powder

1 tsp Ground Turmeric

1 tsp Ground Coriander

1 tsp Garam Masala

1 Onion

3 Crushed Garlic Cloves

15g Fresh Ginger

3 Chillies (Finely Chopped)

750g Sweetcorn

500g Chopped Tomatoes (Tin)

1 Fresh Coriander

Let's get cooking!

Heat the oil in a large frying pan or pot over a medium heat

Add the cumin seeds and allow to crackle for 20 seconds followed by the onions, garlic, ginger and chopped chillies.

Saute until the onion softens

Pour in the tomatoes, sweetcorn and the rest of the dried spices

Leave to simmer on a medium heat for 30 minutes, stirring occasionally

Add the fresh coriander and serve

Beef Massaman

What you will need:

2 tbsp Olive Oil

3 tbsp Massaman Curry Paste

150g Diced Onion

3 Cardamon Pods

2 Baking potatoes, cut into 1cm cubes

400ml Coconut Milk (tin)

360g Sirloin Steak

1 Red Chilli

Coriander leaves to garnish

Basmati Rice to serve

Let's get cooking!

Heat the oil in a large frying pan or pot

Add the curry paste, onion, cardamom pods and potato

Cook, stirring occasionally for 2-8mins until fragrant

Stir through the coconut milk and simmer for 15mins, stirring occasionally till the potato is cooked through and the sauce thickens

In a separate pan heat the steaks 2 mins on either side

Set aside to rest

Just before the curry is ready, add the steak, in bitesize pieces

Stir the steak through the curry


Chicken Tikka Skewers

What you will need:

Olive Oil

2 Lemons

2 tsp Patak's tikka masala spice paste

2 tbsp Natural Yoghurt

1/2 Small ripe pineapple

1 Green Pepper

1 Red Pepper

2 Red Onion

3 fresh red chillies (halved and de-seeded)

2 Skinless free-range chicken breasts

Let's get cooking!

For the marinade, finely grate the zest of 1 lemon and reserve for garnish, then halve and squeeze the juice into a bowl.

Add 1 tsp of oil, the paste and yoghurt, then mix well

Peel the pineapple, cut into 1cm chunks then add to the bowl to marinade as well as the chillies

Cut the peppers into similar sized pieces and add to the mix

Slice the chicken into 2cm chunks and add to the mix

Toss together to coat, then place in the fridge to marinate, the longer the better, (overnight is best!)

Cut the onion into thick pieces

Starting with the chicken, thread ingredients onto the skewers alternating between the chicken and fruit/veg as you go.

Put a non-stick pan on a medium heat and add the skewers and cook for 7-10 minutes, until the chicken has thoroughly cooked through, turning occasionally and seasoning with salt and pepper

Shave the cooked ingredients from the skewers and scatter over the lemon zest and squeeze over the juice

Can be served with rice, naan or lettuce