Home-style chicken curry recipe

Chicken & chorizo paella Method I've made a few paellas in my time. The biggest one was for about 800 people in a village in Spain and it was hard work, but an incredible experience. The Spanish can be quite protective about what is and what isn't a paella, but at the same time, the spirit of their cooking has always been flexible to whatever meat, fish, seafood or game can be found. I've eaten and enjoyed many paellas, and I hope you like this humble, great value expression of one. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Roasted vegetable and lentil lasagne 250g pack fresh lasagne sheets80g mozzarella, grated2 tbsp freshly grated parmesan or vegetarian alternative For the roasted veg & lentil sauce 3 celery sticks, cut into 2cm chunks2 courgettes, cut into 2cm chunks2 red peppers, cut into 2cm chunks1 fennel bulb, cut into 2cm chunks400g mushrooms, chopped3 garlic cloves, sliced 4 fresh oregano sprigs, leaves chopped (or 2 tsp dried oregano)2 bay leaves4 tbsp olive oil200ml dry white wine 2 x 400g tins chopped tomatoes250g pack Merchant Gourmet ready-cooked beluga lentils For the béchamel sauce

Chicken & chorizo paella Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Carbs Rick Stein’s chicken with orange, fennel and za’atar recipe This chicken dish is a combination of fennel, orange and ouzo plus za’atar, a Syrian blend of sesame seeds, sumac, cinnamon, fennel, coriander and oregano. To me, it’s another example of how well Californian fusion food works. SERVES 4–6 people Jack Monroe’s barbecue cola ribs recipe Ribs are one of the cheapest cuts of pig, and, like most of the beast, so tasty. I make this dish as an occasional treat – it’s not the healthiest recipe, since I use full-sugar cola for extra sticky sweetness. If you’re a frugal foodie, scrub the bones clean to make a pork bone stock (the roasting will have brought out their flavour) – cover with water, bring to the boil and simmer them for a few hours on a low heat with some garlic, carrot, onion, herbs and salt for a succulent slow stock. (serves 4)

Tandoori-style chicken For the chicken 8 skinless chicken thighs, legs, or botha slice of unsalted butter, melteda little paprika or Kashmiri chilli powder1 tsp chaat masala1 tsp ground fenugreek For the marinade 2½ tbsp lemon juice, plus lemon wedges, to serve1 rounded tsp salt120g full-fat plain yogurt4 large garlic cloves1 Indian green finger chilli, deseeded (optional)1 tbsp roughly chopped root ginger (peeled weight)1½–2 tsp Kashmiri chilli powder, or paprika (for colour)1 rounded tsp ground cumin1 rounded tsp garam masala (fresh if possible)2 tbsp vegetable oil For the minted yogurt chutney Leftover Mashed Potato Pancakes Recipe cancel TOP Filters What's in Your Fridge? Browse By:

Quick lamb tagine with tabbouleh 2 tbsp olive oil2 red onions, sliced2 garlic cloves, crushed700g British lamb neck fillets, diced2 tbsp ras el hanout (a Middle Eastern spice mixture – we like Bart)300ml chicken stock400g tin chopped tomatoes1 preserved lemon, flesh removed, rind finely sliced400g tin chickpeas, drained and rinsed80g pitted prunes, roughly choppedHandful of fresh coriander, chopped, to serve For the tabbouleh 160g bulgur wheat600ml chicken stockLarge handful of fresh flatleaf parsley, choppedGood glug of extra-virgin olive oilJuice of 1 lemon Heat most of the oil in a shallow casserole and gently fry the onions for 10 minutes. Add the garlic and fry for a further minute, then remove from the pan and set aside. Heat the remaining oil in the same pan, season the lamb, add to the pan and cook over a high heat until browned all over.

Cider ham with a honey glaze Recipe Serves 6 A beautifully moist rare breed ham, braised in cider with festive spices then baked with a sweet honey and mustard glaze. If you're feeding a larger group, choose a larger gammon piece here - allow approximately 300g (uncooked weight) per person for a generous main course. This ham can be served hot or cold, and you can boil it in advance - ready to be baked just before serving - if you'd like to serve it hot but get a bit of preparation out of the way. The recipe explains how. Ingredients Spiced Chickpea Cakes with Red Onion and Coriander Salad First of all cover the drained chickpeas with fresh water to cover them and add a pinch of salt. Bring to a simmer fand cook for 30 minutes or until they're absolutely tender. Then drain them thoroughly in a sieve.

Spicy chicken nasi goreng 3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium-hot curry paste 2 skinless chicken breasts, sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1. Beat the eggs together in a large bowl and season with salt and freshly ground black pepper. Heat 1 teaspoon of the oil in a deep,wide,non-stick frying pan over a medium heat. Add half the eggs in a thin layer and cook for a few minutes, until set and golden underneath. Tip out, roll up, allow to cool, then finely slice.

Stilton and red onion burgers recipe Begin by making the burgers. Tip the mince into a mixing bowl with the red onion marmalade, breadcrumbs and crumbled stilton. Pull the leaves from the thyme sprigs and add to the bowl with some salt and pepper. Use your hands to thoroughly mix all of the ingredients together. Then divide the mixture into 4 equal balls and flatten each into burger patties. Place on a plate and leave to rest for 10 minutes. Jamie Oliver pasta recipes Jamie’s classic family lasagne Perfect for batch cooking & freezing Jamie’s classic family lasagne “Invest time in the ragù for this lovely lasagne and freeze the extra portions for a rainy day. ”