Ingredients, serves 4.
- 8oz Basmati rice
- 2 tbsp Olive oil
- 4 Skinless, boneless chicken thighs sliced into thin strips
- 1 tbsp Runny honey
- 1 Onion, chopped
- 1 Red pepper, diced
- 2 Sticks of celary, diced
- 1 Gourgette, diced
- Small knob of fresh root ginger, grated
- 2 Garlic cloves, grated
- 1 tbsp medium curry powder
- 3 tbsp light soy sauce
- 1 tbsp sweet chilli sauce
- Juice of half a lime
Boil rice in salted water, drain then rinse in cold water and ser aside. Season the chicken strips with salt and pepper. Heat oil in frying pan and add the chicken. Dizzle with honey and fry for 2 to 3 minutes, turning frequently. Remove from pan and set aside. Add the onion and vegetables to same pan and fry for four minutes. Add the ginger, garlic and curry powder and continue to fry for another minute. Add the cooked rice, soy sauce, chilli sauce and lime juice. Stir until all hot and return chicken to pan.
For 4 to 6 people
1 large onion finely chopped
2 garlic cloves
400g tin chopped tomatoes
1 x 300g aubergine cut into 1/2 ” dices
5 0z red lentils
10 oz diced lamb leg steak
1 teaspoonful turmeric
2 teaspoonfuls mild chilli power
2 teaspoonfuls ground cumin
1 teaspoonful ground coriander
1 teaspoonful light brown sugar
1 tablespoon lemon juice
Small bunch of mint, roughly chopped
5 fl oz natural yoghurt
Put onion and garlic into a large pan with 100mls of water, simmer for 5 minutes, then add tomato, aubergine, lentils, lamb, spices, sugar, lemon juice and 300mls of water. Bring to the boil, cover and simmer for 1 hour until tender. Season with salt and pepper and stir in the mint and yoghurt. Remove from heat and serve with basmati rice.
Ingredients for 2
16 Raw deveined prawns
1 Clove of garlic
1/2 Onion cut in wedges
1 Teaspoonful of fresh ginger, cut in strips
3 Tomatoes, medium coarsely chopped
One tablespoon of tomato ketchup.
Half teaspoonful Worcestershire sauce
One tablespoonful Sriracha hot chilli sauce
One tablespoonful Demerara sugar
Fresh coriander leaf to garnish
- Season prawns with a little salt
- Mix seasoning ingredients in small bowl and set aside.
- Heat a little oil in a wok. Saute onion, ginger and garlic over a medium heat for a minute. Add prawns and stir fry until they are half cooked. Add seasoning mix and continue to cook stirring constantly until sugar is melted. Add diced tomato. Reduce heat to low and cook for one minute.
- Garnish with coriander.
Serve with boiled rice
Or could add one pack of ready-to-wok noodles also works
Ingredients for 6 people
4 chicken thighs, chopped into thumb size pieces
1 cup of double podded broad bean (i.e. skin them)
12 shelled large prawns
1 cup scallops, small or chopped large
Few slices of mild chorizo
1 sliced red bell pepper
1 sliced onion
2 sliced garlic cloves
1 cup of bomba, paella rice
2 cups of chicken stock
1 large pinch of saffron
2 tomatoes deseeded and chopped
2 tablespoonfuls of olive oil
1/2 glass of white wine
Heat oil in a large flat nonstick pan. Fry off the chicken and chorizo until browned and remove to plate. Add onions, pepper and garlic to pan to soften. Add the rice and stir into oil in the pan. Add back the chicken and chorizo then add the diced tomatoes, chicken stock with the saffron soaked in. `leave on a medium heat to bubble for 20 minutes. DO NOT STIR at any time after adding the rice to the pan. Add the scallops, prawns and broad beans and cover. Leave for another 10 minutes. Serve with wedges of lemon.
>Discovered in India but adapted to home.
Ingredients for one person, two eggs, finely sliced coriander stalks, diced hot red chilli to taste. Mix all together and fry in lightly oiled non stick pan. Serve on a morning roll. (In India they also might include diced red onion, chopped ginger and diced seedless tomato.) Waitrose sell frozen diced red chilli in sachets. Predictable strength is good compared to variable strength of the fresh product.