A Spanish way with chicken from Delia Smith’s ” Summer Collection ” with the added bonus it can be made in one pot.
A favourite recipe from the Gujerati Parsi community which I found in ” A Taste of India” by Madhur Jaffrey.
A creamy and lightly spiced curry from Columbo to serve with rice or bread. The recipe is from Das Sreedharan, chef/ owner of Rasa restaurants. I found it in the book ” Curry” which includes recipes from a number of chefs and is published by Dorling Kindersley.
Another favourite dish from “Kricket” by Will Bowlby. It takes a bit of preparation because of all the different components, so allow plenty of time.
This spicy kabab inside a bun is a very popular street food in some regions of India and can be cooked on a barbecue if you prefer. Lamb or minced beef can be used instead of chicken, but you may need to adjust the cooking time. You can add Pineapple and Chilli Chutney, Coriander and Mint Chutney or Garlic and Chilli chutney.The recipe is from ” Ammu” by Asma Khan.
Another recipe from ” Ammu” by Asma Khan. The gravy is quite thick so its very good served with rotis, but you can also serve it with rice. It can also be made with lamb or beef, but you need to extend the marinating and cooking times.
These Kababs can be cooked on a barbecue or grilled indoors. The chicken could also be cooked without skewers spread out on a foil covered baking tin under a preheated medium grill. The recipe is from ” Ammu” by Asma Khan and she recommends serving them with her Spinach with Spiced Yoghurt and her Special Potatoes.
Here is another version of this Moroccan favourite from Nigel Slater. Serve with couscous , a simple rice pilaff or a green salad.
A thick silky soup which can be served as a main from Nigel Slater. Keep the pieces of chicken thick and roughly torn .
An easy way with chicken from Nigel Slater.
This recipe from “Ammu” by Asma Khan can be served on its own or be accompanied by some Hakka Chow. It’s from Tangra, the Chinatown in Calcutta.
A very good chicken pie from ” The Weekend Cook” by Angela Hartnett. If you have some good bacon or pancetta then throw this in too. Serve with boiled frozen peas.
A simple and delicious roast chicken dish from ” The Weekend Cook” by Angela Hartnett.
A recipe with South American influences from Diana Henry.
This is Yotam Ottolenghi’s version of this classic dish from ” Simple”. Its very easy to prepare but the chicken needs to be marins=aded at least one day in advance and preferably two.