Portuguese Style Chicken

Serves: 2

Ingredients: 

1 tsp cracked black pepper

1/2 tsp dried oregano leaves

1 small fresh red thai chilli, seeded, chopped finely

1/4 tsp hot paprika

1/2 clove garlic, crushed

1/8 cup (30ml) red wine vinegar

1/8 cup (30ml) olive oil

3 chicken thigh fillets, halved

Instructions:

1. Combine pepper, oregano, chilli, paprika, garlic, vinegar and oil in a medium bowl. Reserve about a quarter of the mixture in a small jug. Use hands to rub remaining spice mixture onto chicken pieces.

2. Cook chicken, in batches, on heated oiled grill plate (or grill or BBQ) until browned both sides and cooked through.

3. Serve chicken drizzled with reserved spicy mixture.

Taken from Women's Weekly 50 Fast Chicken Fillets

Black Pepper and Cardamom Chicken Curry

Serves 4

Ingredients
4 skinless, boneless chicken breasts (each about 100g)
8 cardamom pods
2 tbsp vegetable oil
2 red onions, peeled and sliced
1-2 garlic cloves, peeled and crushed
2.5cm piece fresh root ginger, peeled and grated
1 tsp ground black pepper
1-2 tsp mild curry paste, such as Korma paste
200ml/7 fl oz chicken stock
1 tsp clear honey
225g/8oz ripe tomatoes, chopped

Instructions
1. Lightly rinse the chicken, pat dry with absorbent kitchen paper and reserve. Crush the cardamom pods and use half of the tiny seeds to press into the chicken.Place on a plate, cover loosely and leave to marinate in the fridge for at least 30 mins.
2. Heat the oil in a heavy based frying pan, add the chicken and gently brown on all sides. Remove and reserve. Add the onions and garlic to the pan and fry for 5 minutes 
3. Sprinkle the remaining cardamom seeds with the ginger, black pepper and curry paste, stir well and simmer for 5 minutes. Slowly stir in the stock and add the chicken, honey and tomatoes.
4. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes. Place a chicken breast on each warmed serving plate, add a spoonful of yoghurt over each breast and sprinkle with chopped coriander.

Taken from Curries, Essential Recipes

Sticky Garlic Chicken Skewers

Serves 2

Ingredients: 2 garlic cloves, crushed
1 tbsp clear honey
2 tbsp tomato ketchup
2 tbsp Worcestershire sauce
1 tsp English mustard
1 tsp Tabasco sauce
1 1/2 skinless, boneless chicken breasts, cut into strips


Instructions:
1. Soak six bamboo skewers in water for 20 minutes.
2. Meanwhile, mix together the garlic, honey, ketchup, Worcestershire sauce, mustard and tabasco. Toss in chicken and stir until well combined. Transfer to non-metallic dish, cover and leave to marinade for 20-30 minutes or overnight.
3. Preheat the grill to high. Thread chicken on to skewers. Arrange on foil lined baking sheet and grill 6-7 minutes, turning occasionally.

Taken from Ainsley Harriott's Low Fat Meals in Minutes

Parma wrapped pork fillet with pesto and mozzarella

Serves 2

Ingredients: 
450g (1lb) tenderloin pork fillet
2 tbsp ready made pesto
120g (4.5oz) buffalo mozzarella, chopped
5 slices parma ham
675g (1.5lb) spinach, to serve
salt and pepper
1 tbsp olive oil 

Instructions:
1. Preheat oven. Trim pork fillet and split lengthways. Open fillet out flat and season with pepper. Cover with cling film and bash out sides with rolling pin.
2. Spread pesto over the pork fillet, scatter mozzarella down middle. Arrange parma ham to wrap pork fillet. Tie loosely with kitchen string at 1inch intervals and arrange in roasting tin, seam side down.
3. Cover with foil and bake 15 minutes. Remove foil and cook for another 25-30 minutes. Remove from oven and rest in warm place for 5 minutes. Serve sliced on a bed of spinach.

Taken from Ainsley Harriott's Just 5 Ingredients

South Indian Chicken Korma

Serves 4

Ingredients: 
For the chicken:
3 tbsp oil
1 cinnamon stick
3 cloves
2 bay leaves
3 cardamom pods
2 onions, chopped
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chili powder
2 tsp tomato paste
500g chicken breast
40g cashew nuts, ground with water to make a paste

For the ginger-garlic paste: 
1 in fresh ginger root, chopped
4 garlic cloves, peeled 

Instructions:
1. Make ginger-garlic paste: put ginger, garlic and a little water in to a small food processor and grind to a paste
2. Heat oil in a large frying pan. Add cinnamon stick, cloves, bay leaves and crushed cardamom pods and saute for 2 minutes. Add onions and stir well, then cook for 5 minutes.
3. Add ginger-garlic paste, ground coriander, turmeric, chili powder and tomato paste. Mix well, then cook over low heat for 5 minutes. Stir in chicken, pepper and 2/3 cup of water. Bring to boil then cover and simmer for 15-20 minutes.
4. When chicken is cooked, add cashew paste and blend well. Simmer for further 3 minutes. Serve.

Taken from Curry Cuisine

Sweet and Sour Chicken with Basmati Dome

Serves 2

Ingredients:
For the chicken:
4 tbsp olive oil
1 onion, chopped
2 garlic clove, chopped
110g/4oz chicken breast, skin removed, flesh cut into strips
4 tbsp ready-made tomato ketchup
2 tbsp honey
1/2 pineapple, chopped
2 tbsp chopped almonds

For the basmati dome: butter, for greasing
170g/6oz basmati rice, cooked according to packet instructions 

Instructions:
1. For the chicken, heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until softened.
2. Add the chicken strips and stir fry for a further 3-4 minutes.
3. Add the remaining chicken ingredients and continue to fry for 2-3 minutes, or until the chicken pieces are golden-brown and have cooked through.
4. For the basmati dome, grease a ramekin with butter. Press the cooked rice into the ramekin until it is full.

5. To serve, turn the rice out into the centre of a serving plate. Spoon the sweet and sour chicken alongside.

Taken from BBC Good Food

Madras Pork

Serves: 4


Ingredients:
450g/1lb pork, cut into chunks
2 tbsp vegetable oil
1 tsp black mustard seeds
1 tbsp dried crushed chillies
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp turmeric
2-4 garlic cloves, peeled and crushed
5cm/2in fresh ginger root, peeled and grated
1 onion, peeled and chopped
1 tbsp tomato puree
450ml/ 3/4 pint vegetable stock
1 tbsp freshly chopped coriander
rice, to serve


Instructions:
1. Heat the oil in a saucepan, add the mustard seeds and crushed chilies and fry for 1-2 mins.
2. Add the remaining spices with the garlic and ginger, and cook, stirring, for 5 minutes.
3. Add the meat and onion to the pan and cook, stirring, until coated in the spices.
4. Blend the tomato puree with the stock and pour into the pan. Bring to the boil, then reduce the heat, cover and simmer for 40 minutes (or until the meat is tender). Sprinkle with the chopped coriander and serve with freshly cooked rice.


Notes: Dried chilies have a more intensive flavour and higher heat content. As the dish cooks, the heat and flavour increase, so take care with how much is used.


Taken from: "Curries - Essential Recipes"