Homestyle Chicken Curry

 Ingredients: 
1/2 large onion
3 garlic cloves, roughly chopped
30g ginger, roughly chopped
2 tbsp olive oil
1 tsp cumin seeds
1/2 tsp fennel seeds
2.5cm cinnamon stick
1/2 tsp chilli flakes
1/2 tsp garam masala
1/2 tsp turmeric
1/2 tsp caster sugar
200g (1/2 tin) chopped tomatoes
1 large chicken breast (400g)
150ml chicken stock (gluten free)

1 tbsp chopped coriander

Serves 2

 Instructions:
1. Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl - there's no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
2. Put the chopped garlic and ginger into the same food processor and add 4 tbsp water - process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
3. Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
4. Add the onion paste - it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins. Add the garlic and ginger paste and cook for another 2 mins - stirring all the time.
5. Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.  
6. Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened - you might need to add an extra ladleful of stock or water if the curry needs it. Sprinkle with chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.  

Taken from BBC Good Food - Roopa Gulati

Chicken and Chorizo Jambalaya

Ingredients:
1 tbsp olive oil 
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
75g chorizo, sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomatoes
350ml chicken stock (gluten free)








Instructions: 
1. Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more. 
2. Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender. 

Taken from BBC Good Food

Chorizo, pork belly and chickpea casserole

Serves 4

Ingredients:  
1 tbsp olive oil 
700g skinless, boneless pork belly , cut into large bite-sized chunks 
100g cooking chorizo, sliced into thin rounds 
1 large onion , chopped 
1 large carrot , finely chopped 
1 tsp fennel seeds 
small pinch dried chilli flakes 
2 garlic cloves 
4 bay leaves , fresh are best 
sprig of thyme 
large pinch golden caster sugar 
1 tbsp tomato purée 
50ml sherry vinegar or good quality red wine vinegar 
400g tin chopped tomatoes 
400g tin chickpeas , drained and rinsed 
fresh chopped parsley 

Instructions: 
1. Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn't wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer. 
2. Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it's not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes. 

Taken from BBC Good Food - Barney Desmazery
 

Sweet Potato Chicken Curry

Ingredients
1 tsp curry powder 
1/2 tsp ground coriander 
1/2 tsp ground turmeric 
1/4 tsp salt 
1/4 tsp black pepper 
1/8 tsp ground red pepper 
1/2 bay leaf 
1 tsp olive oil 
350g skinless, boneless chicken breast, cut into 1-inch pieces 
3/4 cup vertically sliced onion 
1 tsp minced peeled fresh ginger 
1 garlic clove, minced 
200ml chicken stock (gluten free)
1/2 can (200g) diced tomatoes, undrained 
1 cup (1/2-inch) cubed peeled sweet potato 
1/2 cup canned chickpeas, rinsed and drained 
1/4 cup frozen green peas  
1 tablespoon fresh lemon juice

Ingredients:
1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl
2. Heat oil in a large pan over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. 
3. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally.
4. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. 
5. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.

Taken from Cooking Light