Balti Chicken

Serves 4

 Ingredients
10g butter
2 tbsp sunflower oil
2 large onions, roughly chopped (I mixed a red and white)
3 garlic cloves, sliced
25g root ginger, peeled and roughly chopped
2-3 tbsp medium curry paste
1 tbsp tomato puree
4 boneless, skinless chicken breasts
175ml boiling water
1/2 tsp salt flakes
1 tsp caster sugar
4 fresh ripe tomatoes (I used canned)
200g baby spinach leaves

Instructions
1. Melt the butter with half the oil in a large pan. Add onions, garlic and ginger, then cover with a lid and cook for 15 minutes over low heat until very soft. This may need stirring occasionally.
2. Remove the lid and turn up the heat. Cook the onion for 2-3 minutes more, stirring constantly.
3. Add the curry paste to the pan and turn down the heat. Cook for 3 minutes more. Remove from the heat and stir in the tomato puree.
4. Blitz the onion mixture ina blender until smooth. Set aside.
5. Cut the chicken into bite sized chunks. PLace the pan back over medium heat and add the remaining oil and chicken. Fry for 3 minutes until lightly covered all over.
6. Add the onion mixture, water, salt, sugar and tomatoes. Bring to the simmer and cook for 4 minutes. Add the spinach in a few handfuls at a time, allowing to soften in between each. Cook for a further minute until the chicken is cooked through.

Adapted from The Hairy Biker's Great Curries

Roasted Redcurrant Chicken with Garlic and Rosemary New Potatoes

Serves 4

Ingredients
5 cloves of garlic
small bunch of flat-leaf parsley
3 tbsp olive oil
2 tbsp cranberry or red-currant jelly
grated zest of 1 lemon and 2 tbsp lemon juice
4 skinless chicken breasts
450g new potatoes
4 sprigs rosemary


Instructions 
1. Crush 2 of the cloves of garlic and finely chop the parsley, then add to a large bowl, mixing with 1 tbsp of the olive oil, the cranberry jelly and lemon zest and juice.
2. Score the chicken breasts diagonally 3-4 times (to a depth of about 1cm). Place in a bowl with the marinade, turning each breast in the mixture to ensure it is thoroughly coated. Season well with salt and pepper, then cover the bowl and leave for a minimum of 30 minutes.
3. Preheat the oven to 220c. Halve the potatoes and place in a large roasting tin with the remaining olive oil, whole garlic cloves and the sprigs of rosemary. Season well and roast for 20-25 minutes.
4. Remove the potatoes, reduce the temperature to 200c. Place the chicken breasts in the roasting tin on top of the potatoes. Pour over the remaining marinade and return to the oven for 15 minutes. Remove, cover with foil and allow to rest for 5 minutes.

Taken from The Intolerant Gourmet, Pippa Kendrick

Chicken Rogan Josh

Serves 4

Ingredients
6 skinless and boneless chicken thighs
2 red onions
3 cloves of garlic
1 red chilli
2 large tomatoes
3 cardamom pods
2 tbsp groundnut/rapeseed oil
1 tsp chilli powder
2 tsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
1 tsp ground ginger
1 tsp soft light brown sugar
1 tbsp tomato puree
1 x 400g tin of chopped tomatoes
5 tbsp ground almonds
1 tsp garam masala


Instructions
1. Cut the chicken thighs widthways in to slices about 1cm thick. Halve the onions, slicing in to thin half-moons, crush the garlic and slice the chilli in to fine rounds. Cut the tomatoes into quarters and crush the cardamom pods.
2. Heat the oil in a saucepan, add the onions and saute gently over a medium heat for 5-6 minutes or until soft but not browned. Stir in the chilli powder, cumin, ground coriander, turmeric, ginger, sugar, crushed cardamom pods and salt.
3. Cook the spices for a minute or two until fragrant, then add the tomato puree, garlic and fresh chilli, and continue to saute for a further 2-3 minutes.
4. Add the chicken and mix in thoroughly so that all the pieces are coated in the spice mixture. Pour over the chopped tomatoes, along with 150ml water, then add the tomato quarters. Cover with a lid, then bring to the boil, reduce the heat to low, and simmer for 30 minutes or until the chicken is tender.
5. Once the curry is cooked, stir in the ground almonds and garam masala and simmer gently, uncovered for about 5 minutes or until thickened. Finely chop the coriander and sprinkle over the top.

Taken from the Intolerant Gourmet, Pippa Kendrick

Rajasthani Murgh Laccha

Serves 4

Ingredients
500g skinless and boneless chicken breasts, cut into strips
4 tbsp oil
2 large red onions, finely chopped
1 tbsp ginger-garlic paste
125ml natural yoghurt
10g ground almonds
1 tbsp desiccated coconut
200ml chicken stock
1/2 tsp cumin seeds
2 cardamoms (pods removed and seeds finely ground)
2 tsp chilli
2 tsp coriander
1/2 tsp ginger
pinch of ground black pepper
2 green chillies, deseeded and finely sliced
1 tbsp freshly chopped coriander leaves

Instructions
1. Put the chicken in a heavy-based saucepan with a drop of water, place over medium heat and cover with a lid. Steam the chicken for 5 minutes and then set aside.
2. Heat the oil in a heavy-based saucepan over medium heat. When hot, add the cumin seeds. When they begin to sizzle, add the onions and fry for 5 minutes until soft.
3. Add the ginger-garlic paste and fry for 2-3 minutes. Add all the ground spices as well as a pinch of salt. Mix the spices well with the onions and then take the pan off the heat
4. Whisk the yoghurt, almonds and coconut in a bowl for 1 minute, then add to the spice mixture. Stir well to combine, then pour over the chicken. Return the chicken pan to the heat and cook slowly, stirring frequently, for about 5 minutes until the sauce thickens.
5. Add the chicken stock and black pepper and continue to cook over medium heat for 15 minutes, until the chicken is tender. Boil to reduce and thicken the sauce as preferred. 
6. Add the ground cardamom and finish with the green chilli and coriander.

Notes: Rehydrate the dried coconut by soaking in coconut milk or water for 10 minute, then drain and use.
We found this a little too spicy, so would either reduce the amount of chilli powder, or pile in some yoghurt!

Adapted from The Three Sisters, Quick and Easy Indian Cookbook

Icky Sticky Chicken Drumsticks

Serves 4

Ingredients
8-10 chicken drumsticks
1 garlic clove, crushed
1/2 cup vegetable oil
2 tsp sesame oil
1 tbsp grated fresh ginger
finely grated zest and juice of 1 lime or lemon
1 tbsp runny honey (or light brown sugar)
1 tbsp Worcestershire sauce
1 tbsp sweet chilli sauce
2 tbsp tomato ketchup
1 tbsp rice vinegar
2 tsp ground cumin
Sesame seeds, to sprinkle

Instructions
1. Line a shallow baking pan with parchment paper. Preheat the oven to 180c.
2. Combine ingredients for the marinade in a glass or ceramic dish. Add chicken and marinate in the fridge for 1.5-2 hours. Remove from fridge 30 minutes before cooking.
3. Remove chicken legs from marinade and place in a baking pan. Reserve marinade. Sprinkle legs with sesame seeds and bake for 35-45 minutes or until cooked through. Baste with reserved marinade once or twice during cooking. Add any remaining marinade to the baking pan towards the end of cooking. Allow marinade to bubble in the dish and then serve over the chicken.

Taken from The Gluten-Free Kitchen

Polenta Pizza

Serves 4

Ingredients
3 cups chicken stock
1/2 cup coarse polenta
1/2 cup fine polenta
1/2 tbsp dried chopped parsley
2-3 tbsp olive oil
1 garlic clove, crushed
Tomato puree
Toppings

Instructions
1. Line 12x10in baking pan with parchment paper, then line a baking sheet with parchment paper.
2. Preheat oven to 180c. Heat stock over high heat and bring to boil. Mix coarse and fine polenta, then pour into the boiling water in a thin, steady stream. Stir constantly with a wooden spoon.
3. Reduce heat to a slow steady simmer, stirring, until the polenta thickens (about 3 minutes). Stir in the parsley.
4. Spoon polenta into prepared baking pan and flatten with dampened hands or a spatula. Cool polenta, cover with plastic wrap and refridgerate until firm. 
5. Combine oil and garlic and brush one side of the polenta (or the baking sheet). Turn out the polenta on to the baking sheet. Spread with the tomato puree and then the toppings of choice. Bake for 15-20 minutes or until cheese is lightly browned. 

Adapted from The Gluten Free Kitchen, Pamela Moriarty

Chicken and Potato Soup with Bacon

Serves 4

Ingredients
1 tbsp butter
2 garlic cloves, chopped
1 onion, sliced
250g smoked lean back bacon, chopped (or pancetta)
2 large leeks, sliced
2 tbsp plain flour (corn flour if making gluten free)
1 litre chicken stock
800g potatoes, chopped
200g skinless chicken breasts, chopped
4 tbsp cream/yoghurt

Instructions
1. Melt the butter in a large saucepan over a medium heat. Add the garlic and onion and cook, stirring for 3 minutes, until softened. Add the bacon and leeks and cook for a further 3 minutes, stirring.
2. In a bowl, mix the flour with enough stock to make a smooth paste, then stir into the pan. Cook, stirring for 2 minutes. Pour in the remaining stock, then add the potatoes and chicken.
3. Bring to the boil, then lower the heat and simmer for 25 minutes, until the chicken and potatoes are tender and cooked through.
4. Stir in the cream/yoghurt and cook for a further 2 minutes, then remove from the heat and ladle in to bowls. Garnish with grilled bacon and parsley.

Taken from 100 Best Fresh Soups

Chicken Curry

Serves 4

Ingredients
2 onions, finely chopped
3 garlic cloves
thumb-sized piece ginger, roughly chopped
400g tin chopped tomatoes, drained of juice (keep juice)
4 tbsp oil
8 chicken thigh fillets, cut in to chunks
1 tsp ground cumin
1 tsp ground coriander
2 tsp garam masala
1 tsp ground turmeric
4 cloves
6 cardamom pods
2 cinnamon sticks
handful curry leaves
150g plain yoghurt

Instructions
1. Put 1 of the chopped onions in a blender with the garlic, ginger and tomatoes and blend to a purée – add some of the tomato juice if it's too thick. Heat 2 tbsp oil in a large deep frying pan and add the chicken and ground spices. Stir everything around until it is browned and aromatic then remove from the pan. 
2. Add the remaining oil, cloves, cardamom, cinnamon, curry leaves and the remaining onion and stir and fry until the onion is golden. Add the tomato mixture and fry for 5 minutes. Season with salt and add the chicken, then bring to a simmer and cook for 10 minutes.
3. Stir in the yogurt, bring slowly to a simmer, then cook for a further 30 minutes with a lid on, or until a red oil starts to separate out of the sauce. Stir occasionally to stop anything sticking to the bottom and if the sauce looks too thin at the end, simmer until it thickens. 

Taken from Olive Magazine October 2010 

Baked Chicken with Lemon and Garlic and Pilaf Rice

Serves 4-6

Ingredients
2 tbsp olive oil
1 whole chicken, cut into pieces
Salt and pepper
125ml white wine
20 garlic cloves, unpeeled
Finely grated zest of 2 lemons, and the juice of 1 lemon
1 sprig of thyme
1 bay leaf
300ml chicken stock
Pilaf Rice
25g butter
1 small onion, peeled and chopped
300g basmati rice
750ml chicken stock

Instructions
1. Preheat oven to 170c. Heat a large casserole or saucepan over a medium heat. Add the olive oil and chicken pieces, skin side down. Cook on both sides until golden brown. Season with salt and pepper. Pour off and discard any fat. 
2. Add the wine and garlic cloves and boil for 2 minutes. Add the lemon zest and juice, the herbs and the stock. Bring to the boil, cover and bake in the oven for 30-40 minutes or until cooked. 
3. To cook the rice, melt the butter in a casserole dish or saucepan, add the onion and season. Cover and cook over a low heat for 10 minutes or until soft. Add the rice and stir for 2 minutes until it crackles. Add the stock and some salt and pepper. Bring to the boil, then transfer to the oven to cook for 10 minutes. Cover and keep warm.
4. Serve the chicken with the rice in shallow bowls, sprinkled with chopped parsley. Squeeze the soft garlic out of the skin on to toasted baguettes.

Taken from Rachel Allen, Bake

Coriander, Ginger and Chilli Butter Chicken

Serves 4

Ingredients
500g boneless chicken, cut in to small chunks
Olive oil
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
3cm piece of fresh root ginger, finely chopped
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground turmeric
Pinch of chilli powder
2 tbsp tomato puree
25g butter
For the Marinade
2 garlic cloves, peeled and finely chopped
4cm piece ginger, peeled and finely chopped
1 red chilli, deseeded and finely chopped
Juice of 1/4 lemon
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp ground turmeric
150g natural yoghurt

Instructions 
1. Make the marinade: Put the garlic, ginger, chilli and lemon juice in a bowl. Toss the chicken in the mixture, then set aside.
2. Continue preparing the marinade. Toast the coriander and cumin seeds in a dry pan for about 1 minute until aromatic and the coriander seeds pop. Grind to a powder, then mix with the turmeric, yoghurt and a pinch of salt and pepper.
3. Pour the yoghurt mixture over the chicken. Mix well, cover and leave to marinate for at least 2 hours.
4. When ready to cook, heat a large pan over a medium heat and add a little olive oil. When the pan is hot, saute the onion with a pinch of salt for 5 minutes. Add the garlic and cook until lightly golden before adding the ginger and cooking for a further minute. 
5. Add the ground coriander, garam masala, turmeric and chilli powder and stir in to the onions until aromatic. Add the tomato puree and stir for 30 seconds. Add the butter and melt before stirring it through.
6. Remove the chicken from the marinade and wipe off any excess. Add the chicken pieces to the pan and cook for 10 minutes. Lower the heat, add the remaining marinade to the pan and cook gently for 5 minutes until piping hot. Taste and adjust the seasoning as necessary.

Taken from Gordon Ramsay's Ultimate Cookery Course

Chicken, Sweet Potato & Spinach Curry

Serves 4

Ingredients
1 tbsp sunflower oil
1 onion, finely chopped
450g boneless, skinless chicken breasts, cut into chunks
165g korma paste
2 garlic cloves, crushed
500g sweet potatoes, cut into small chunks
400g can chopped tomatoes
100g spinach
basmati rice, to serve

Instructions
1. Heat the oil in a pan. Add the onion and cook over a low heat for 5 minutes, until soft. Increase heat slightly, add the chicken pieces and brown.
2. Stir in the curry paste and garlic, cooking for 2 minutes before adding 100ml water, the sweet potatoes and tomatoes. Simmer for 20-30 minutes until the chicken is cooked and the sweet potato is tender. Season to taste, add the spinach and remove from the heat, stirring until the spinach is wilted. 
3. Serve with basmati rice.

Taken from BBC Good Food September 2013
 
Per serving: 373 kcal, 26g protein, 35g carbohydrates, 13g fat, 4g saturated fat, 7g fibre, 15g sugar, 1.9g salt

Gluten Free Sweet and Sour Chicken

Serves 4

Ingredients
300g chickpeas
3 tbsp gluten-free all purpose flour
1/2 tsp salt
6 tbsp sparkling mineral water, ice cold
400g chicken breast, cut into strips
sunflower oil
1 red pepper and 1 yellow pepper, de-seeded and cut into strips
1 onion, finely chopped
2 tbsp fresh coriander leaves
rice, to serve
For sauce:
3tbsp gluten-free rice wine
1/2 tsp chilli flakes
2 garlic cloves, grated
1 tbsp gluten free fish sauce
3 tsp granulated sugar
juice of 1 lime

Instructions
1. For the sauce, place all the ingredients in a bowl, mix well and set aside.
2. In a large bowl, add the flour, salt and mineral water, then beat with a hand whisk to make a smooth batter. Add the chicken pieces and combine well to coat. Pour the oil in to the wok to a depth of 1 inch and heat until hot. Add the battered chicken pieces, several at a time, and cook for 4-5 minutes until golden. Remove and drain on paper towels.
3. Leave about 3 tbsp oil in the wok. On low-medium heat, add the peppers and chickpeas and stir fry for 2 minutes. Add the onion and cook for a minute longer. Add the sauce and cook for 1 minute to let it thicken slightly. Add the chicken and turn to coat well. Scatter over the coriander and serve with rice.

Taken from The Gluten-Free Cookbook

Per serving: 245kcal, protein 27.5g, Fat 7.5g, Sat Fat 1.1g, Carbohydrate 16.7g, Sugar 7.5g, Fiber 4.7g, Salt 0.7g

Turkey Meatball Curry

Serves 4

Ingredients
500g turkey mince
1 tbsp veg oil
1 onion, roughly chopped
thumb sized piece of ginger, peeled and chopped
1 garlic clove
small bunch coriander, roughly chopped
432g can pineapple chunks in juice, drained (reserve the juice)
4 tbsp Korma paste
6 tbsp ground almonds
400ml can low-fat coconut milk

Instructions
1. Season the turkey mince and shape into mini meatballs, about the size of a large cherry. Heat the oil in your widest pan, add the meatballs and cook, rolling them around the pan, for 8 mins until brown all over. 
2. Meanwhile, in a food processor, blend the onion, ginger, garlic, coriander stalks and 2 tbsp of the reserved pineapple juice to a paste.
3. Push the meatballs to one side of the pan, tip the onion mixture into the space and cook for a few mins until softened. Add the curry paste and stir for 1 min, coating the meatballs. Add the ground almonds, coconut milk, pineapple chunks, another 2 tbsp of the reserved pineapple juice and a little seasoning.
4. Simmer, uncovered, for 10 mins until thickened a little. Serve with basmati rice and naan bread.
 

Chicken Tikka Burgers

Serves 6

Ingredients
6 small chicken breasts
6 burger buns
2 tbsp tomato puree
250g Greek yoghurt
thumb sized piece of ginger, finely grated
4 garlic cloves, crushed
2 tbsp garam masala
1/2 tsp ground cinnamon
1/2 tsp ground cayenne pepper
juice of 1 lemon

Instructions
1.  Mix the marinade ingredients in a bowl. Open out each chicken breast and flatten slightly. Place the chicken in the marinade (all the ingredients) for 2-3 hours.
2. Heat the BBQ or grill, griddle the chicken for 4-5 minutes on each side until cooked through. Place the chicken in buns with salad and chutney.

Taken from BBC Good Food Magazine, July 2013

Grilled Chicken with Chilli and Sesame Seeds

Serves 2

Ingredients
2 skinless chicken breasts

1 tbsp veg oil
1 1/2 tbsp sriracha chilli sauce (or alternative chilli sauce)
2 tsp grated ginger
2 tbsp clear honey
2 tbsp rice vinegar
250g pack tenderstem broccoli
1 tbsp sesame seeds

Instructions
1. Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides. Heat a grill pan and cook the pieces for 2-3 minutes each side.
2. While the chicken is cooking, mix the chilli sauce, ginger, honey and vingar with a little seasoning in a small bowl. Brush over the chicken as it cooks (wait until it is grilled on one side first before brushing, otherwise it'll burn)
3. Blanch the broccoli, divide between the plates and pour over the remaining sauce. Top with the chicken and sesame seeds.

Taken from BBC Good Food Magazine - July 2013

Chicken and Lentil Stew with Gremolata

Serves 4 

Ingredients
2 tbsp olive oil
8 chicken drumsticks, skin left on
2 onions, very finely chopped
6 tbsp red lentils
400g can chopped tomatoes
1 chicken stock cube, crumbled (gluten free)


Instructions
1. Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.
2. Add the onions and remaining oil to the pan, and cook for 5 minutes or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil then turn down the heat. Put on the lid and simmer for 30 minutes, or until tender. Keep an eye on the stew and add a little water if it is drying out.
3. Remove the lid and cook for another 10 minutes, or until thickened, then season.
4. Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew.

Adapted from BBC Good Food July 2013

Tip: Serve with a small portion of rice, or crusty bread (if not looking for a gluten free alternative!)


 

Kashmiri Chicken

Serves 6

Ingredients

50g ghee or veg oil

3 large onions, finely sliced

10 peppercorns

10 cardamoms

5cm/2in piece of cinnamon stick

5cm/2in piece of fresh root ginger, chopped

2 garlic cloves, finely chopped

1 tsp chilli powder

2 tsp paprika

1.5kg chicken pieces, skinned

250ml natural yoghurt

salt

Instructions

1. Heat the ghee/veg oil in a deep, lidded pan. Add the onions, peppercorns, cardamoms and cinnamon and fry until the onions are golden.

2. Add the ginger, garlic, chilli powder, paprika and salt to taste and fry for 2 minutes, stirring occasionally.

3. Add the chicken pieces and fry until browned. Gradually add the yoghurt, stirring constantly. Cover and cook for 30 minutes. 

Taken from Complete Indian Cooking

Chicken and Sweet Potato Curry

Ingredients
1 tbsp sunflower oil
2 tsp mild curry paste
2 large boneless, skinless chicken breasts, cut in to bite size pieces
2 medium sized sweet potatoes, peeled and cut in to bite size pieces
4 tbsp red split lentils
300 ml chicken stock
400ml can coconut milk
175g frozen peas

Instructions
1. Heat the oil in a deep frying pan, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste.
2. Pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
3. Tip in the peas, bring back to the boil and simmer for 4-5 minutes.

Taken from BBC Good Food

Mango Chicken, Bean and Rice Bake

Serves 2

Ingredients

small bunch spring onions, chopped

thumb sized piece ginger, chopped

3 garlic cloves

1 red chilli, seeds removed if you don't like it too hot

small handful coriander, stalks roughly chopped and leaves picked

1 tbsp thyme leaves

zest and juice 1 lime

1 ½ tsp ground all spice

2 tbsp sunflower oil

8 chicken drumsticks

300g long grain rice

400g can kidney beans, rinsed and drained

500ml chicken stock

1 ripe mango, peeled, stoned and cut in to bite sized chunks

200g mango chutney, plus extra to serve

Instructions

1. Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, all spice and oil in a food processor, then blend to a paste. Pour over the chicken drumsticks and leave to marinate for at least 1 hour, or preferably up to a 1 day.

2. Heat oven to 160c. Tip the rice and beans in to a large roasting tin with deep sides. Remove the chicken from the marinade and set aside. Mix the stock into the marinade into the bowl and stir well. Pour the stock over the rice and beans, then put the chicken drumsticks and the mago pieces on top. Cover the tray tightly with foil and bake for 30 minutes.

3. Take the tray out of the oven and remove the foil. Increase the temperature to 200c. Spoon the mango chutney over the drumsticks and return to the oven, uncovered, for 35-40 minutes, to brown the chicken pieces. Fluff up the rice a little with a fork to serve.

Taken From BBC Good Food (February 2013)

Chicken, Ginger and Chickpea Hotpot

Ingredients

½ tbsp veg oil

2cm piece ginger, cut into matchsticks

1 garlic clove, chopped

½ onion, thinly sliced into half moons

1 tbsp fish sauce

½ tbsp soft brown sugar

250g skinless chicken thigh fillets, cut in half

125ml chicken stock

50g chick peas

1 tbsp chopped coriander

steamed rice, to serve

Instructions

1. Heat the oil in a saucepan over a medium high heat. Add the ginger, garlic and onion, and stir fry for about 5 minutes or until lightly golden. Add the fish sauce, sugar, chicken and stock. Cover and cook for 15 minutes.

2. For the final 3 mins of cooking, add the chickpeas. Remove from the heat and stir through half of the coriander. Serve with steamed rice and the rest of the coriander scattered over.