Method: Cut the chicken into bite size pieces, place in a bowl and sprinkle with most of the corn flour (keep aside one tablespoon or so). Heat a little oil in a wok or large frying and deep fry chicken pieces until white but not cooked through, remove and drain on paper towel. Heat a [...]

Method: Take your chicken out of the fridge 30 minutes before it needs to go into the oven. Preheat your oven to 240°C. There’s no need to peel the vegetables – just give them a wash and roughly chop. Break the garlic bulb into cloves, leaving them unpeeled. Pile all the vegetables and garlic into [...]

Method: In a bowl use 300ml of natural yoghurt and add the tandoori paste. Cut the chicken into strips and marinate with the mixture. On a medium heat fry the chicken for five to seven minutes until it is cooked through. Cook the poppadoms in the microwave as per the instructions, making sure they are [...]

Method: Place the chopped onions, garlic and ginger in a food processor and blitz to make a paste. Heat a large non-stick frying pan, add the cumin seeds, fennel seeds, bay leaves and cinnamon stick and let them sizzle for a minute. Add the oil and, once hot, pour in the paste from the food [...]

Method: Heat the oil in a large saucepan. Follow the instructions on the korma paste packaging. Cook the chicken pieces until golden brown all over. Stir in the curry sauce, ground almonds, double cream and 100ml water. Simmer for 15 minutes until the sauce is creamy and thickened. Divide the curry between four bowls, garnish [...]

Method: Heat oven to 180ºC. Arrange the chicken and vegetables in a large baking tray. Season with oil, salt, pepper and herbs making sure all the ingredients are well coated. Roast everything for 45 minutes until the potatoes are soft. Remove the tray from the oven and add the lemons and olives and roast for [...]