Taste of the Raj - Chicken Tikka Masala

Indian Chicken Tikka Masala – Serves 2

2 large Chicken breasts, chopped into large sections

½ jar of Tikka Masala curry sauce

¼ jar of Bombay Potato sauce

50 grams of Raisins

50 grams of Mushrooms

½ chopped Onion

1 clove of Garlic, thinly sliced and crushed

1 tablespoon of cooking oil

1 tangerine, peeled and sliced

Juice from one lime

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1.    Peel, dice and boil the potato in water till it begins becomes light and fluffy

2.    Slice the chicken breasts into stips and then coat with Tikka Masala sauce

3.    Pour the oil into a frying pan and once hot stick the chicken in and cook through

4.    Once the potatoes are cooked drain and then stick them in a saucepan with Bombay potato sauce and simmer

5.    Once the chicken is cooked place it in a saucepan with the remaining Tikka Masala sauce and simmer

6.    In with the chicken add the garlic, mushrooms, onion and raisins and continue to cook

7.    Once everything is cooked, add the tangerines and the lime juice to the chicken mix and serve

Serve with Basmati Rice, Narn Bread and Poppadoms

Taste of the Orient - Thai Green Curry

Thai Green Curry - Serves 2

½ jar of Green Thai Curry Paste
1 tin of Coconut Milk (light)
½ large Chicken Breast (sliced)
2 tablespoons of Thai Fish Sauce
1 tablespoon of Vegetable Oil
1 tablespoon of Lime juice
Zest of 1 Lemon (thinly grated)
1 clove of Garlic (sliced and crushed)
½ tin of sliced bamboo shoots
½ tin of bean sprouts
¼ red or green chilli (very thinly sliced)
½ red pepper (diced or sliced)
2 potatoes (peeled and thinly sliced)
Handful of green beans (whole or sliced in half)
Sprig of Parsley leaves

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1. Heat a large wok
2. Stick in the curry paste and vegetable oil and stir for 30 seconds
3. Pour in the fish paste, lime juice and coconut milk and stir for 3 minutes
4. Stick in the chicken and potato and simmer for 10 minutes
5. Stick in the rest of the vegetables and simmer for further 10 minutes
6. Stick in the chillies and serve
7. Garnish with the zest of the lemon and parsley leaves

Serve with choice of favourite side dishes - typically being rice, noodles and prawn crackers