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Why not try one of our delicious and easy-to-make recipes, which our chefs have hand-picked for your enjoyment.

Authentic Chicken Korma (India)
Authentic Chicken Korma

Ingredients: Chicken breast or mini breast fillets

1 heaped tablespoon of finely grated fresh ginger

3 cloves of garlic, minced

150g thick (plain) yogurt

1 dried red chilli

2 finely chopped onions

1 tbsp ghee or veg. oil

1 tbsp ground coriander

Pinch of ground black pepper

1 tsp turmeric

1 tsp garam masala


75g creamed coconut

salt, to taste

2 heaped tbsps ground almonds

finely chopped Coriander Leaves, to garnish

juice of 1/2 lemon


1. Cut the chicken breasts into bite sized chunks

2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.

3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.

4. Heat the ghee/oil in a pan.

5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.

6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.

7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.

8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.

9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).

10. Remove from heat, add lemon juice and salt to taste. Mix well.

Cajun Chicken Breast (Louisiana)
Cajun Chicken Breast

Take away serves 4                                                              


2 tablespoons Cajun seasoning

1/4 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons vegetable oil

4 boneless chicken breast halves


Combine the seasonings and oil to form a paste, adding more oil if needed. Rub all over the chicken breasts; place in a food storage bag and refrigerate for at least 1 hour. Grill or broil the chicken for about 5 to 7 minutes on each side, depending on thickness. Chicken is done when juices run clear when pricked with a fork.

Chicken Fajitas (Mexico)
Chicken Fajitas


1/3 cup coarsely chopped fresh cilantro

2 medium garlic cloves, finely chopped

1/2 teaspoon chili powder

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

Juice of 1 medium lime

3 tablespoons olive or vegetable oil

1 pound boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

8 (6-inch) tortillas (corn or flour)

1 medium bell pepper (any color), cored and sliced into 1/2-inch strips

1 medium red onion, halved and sliced into 1/2-inch pieces

Guacamole, for serving (optional)

Salsa, for serving (optional)

Sour cream, for serving (optional)


1. Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a shallow baking dish and whisk to combine. Add the chicken and turn to coat with the marinade. Set the chicken aside for at least 10 minutes, or cover and refrigerate for up to 24 hours.

2. Heat a grill pan to medium. Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more. Remove the chicken to a cutting board and let it rest while you prepare the remaining ingredients.

3. Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat. Place the vegetables on the grill pan in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes. Transfer the vegetables to a serving dish. Meanwhile, warm the tortillas.

4. Heat a medium cast iron or frying pan over high heat until hot, about 3 minutes. Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides. Wrap the tortilla in a clean dishtowel to keep warm. Repeat with the remaining tortillas.

5. Slice the chicken into 1/2-inch-thick pieces and place in the serving dish with the vegetables. To serve, fill a warm tortilla with chicken and vegetables and top with guacamole, salsa, and sour cream (if using).

Chicken Paella (Spain)
Chicken Paella


30ml olive oil

175g chorizo sausage, sliced

450g chicken fillets, cut into chunks

1 onion, peeled and chopped

1 garlic clove, peeled and crushed

1 red pepper, deseeded and diced

225g paella rice

Few strands saffron

900ml chicken stock

100g green beans, halved

225g cooked tiger prawns (optional)

5ml ground paprika


1. Heat the oil in a deep frying pan and fry the chorizo for 2-3 mins. Remove and set aside.

2. Add the chicken to the pan and fry over a high heat until browned all over.

3. Remove and set aside with the chorizo.

4. Fry the onion and garlic in the hot oil for 4-5 mins until softened, then add the pepper and rice.

5. Cook for 1 min, stir in the saffron and chicken stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.

6. Return the chicken to the pan and add beans.

7. Season with salt and freshly ground black pepper.

8. Cook for 10 mins, stirring frequently until the rice is tender and nearly all the liquid has been absorbed.

9. Add the fried chorizo to the pan and stir in gently.

10. Cook for 4-5 mins until both are heated through.

11. Serve on warmed plates and sprinkle with paprika.

Chicken Tikka Masala (India)
Chicken Tikka Masala


250ml chopped tomatoes

1 tablespoon garlic paste

1 tablespoon ginger paste

1 tablespoon cumin

1 teaspoon turmeric

1 tablespoon coriander powder

1 tablespoon dried fenugreek leaves

1 tablespoon smoked curry Powder

2 tablespoons tomato puree

1 – 3 tablespoon red chili powder

250ml (1 cup) single cream

a few drops of red food dye (optional)

2 tablespoons butter

1 small bunch of chopped fresh coriander

Salt and pepper to taste

Juice of one lemon

1 tablespoon garam masala

Spicy salt


1. Heat the ghee or oil in a large pan.

2. When hot, add the chopped onions and fry slowly over medium heat for about 20 minutes until translucent and lightly browned.

3. Add the garlic and ginger pastes and fry for a further minute.

4. Now pour in the tomatoes and the chicken pieces.

5. Add the cumin, turmeric, coriander powder, fenugreek, curry powder and tomato puree and stir to combine.

6. Add just enough water to cover the chicken and allow to simmer slowly for about 20 minutes until the sauce is quite smooth and the chicken is cooked through.

7. Carefully add the chili powder to taste followed by the cream and food dye if using.

8. Just before serving, throw in the chopped coriander, the butter, lemon juice and garam masala.

9. Stir well and then season with the spiced salt to taste.

Chicken Tikka Skewers (India)
Chicken Tikka Skewers


1 kg. or 4 boneless chicken breasts, skin removed

For Marinade:

3-4 cloves of garlic, skin removed

10 gm. ginger, peeled

1 small onion, peeled

150 ml. yoghurt

1 tsp. chilli powder (more or less can be used, as per taste)

1 tbsp. sweet paprika for colour

2 tsp. coriander powder

1 tsp. Garam Masala

Juice of half a lemon

2-3 tbsp. cooking oil

Salt to taste

For garnish

1 onion peeled and thinly sliced

1 lemon or lime, halved length wise and sliced thickly

A handful of coriander leaves, washed and chopped


1. For the marinade, grind onion, ginger and garlic into a paste in a food processor (or grate finely). Add all other ingredients, except chicken and garnish ingredients.

2. Pierce chicken breasts in several places and then cut into bite size pieces

3. Add chicken to marinade and mix well.

4. Marinade overnight in a fridge. Keep in an airtight container, otherwise everything else in the fridge will smell of garlic and spices! Allow it to return to room temperature before cooking.

5. Preheat oven to maximum, mine heats to 300C.

6. Skewer the chicken pieces on bamboo skewers, not too tightly, or they will not cook well on all sides. Chicken is dangerous eaten half cooked. It may cause salmonella food poisoning. Chicken can also be cooked directly on a tray, without using skewers.

7. Cook in an oven for 10 minutes or so, turning over once.

Remove chicken from skewers and serve immediately on a warmed plate, garnished with thinly sliced onions, coriander leaves and slices of lemon or lime.

Jerk Chicken (Jamaica)
Jerk Chicken


4 large chicken legs cut into drumsticks and thighs and scored

For the jerk seasoning:

1 tsp ground cloves

1 tsp ground cinnamon

1 tsp ground nutmeg

2 tsp ground allspice

1 tsp chilli powder

2 tbsp thyme, picked

1 garlic clove, crushed

1 tsp black pepper

2 tbsp Worcestershire sauce

Olive oil



How to make jerk chicken

1. Pre-heat the oven 220°C.

2. Cut the chicken into drumsticks and thighs and remove the thin end of the drumstick to expose the bone, clean the bone by scraping the meat half way down towards the thick end of the drumstick. Score the rest of the meat ready for the seasoning.

3. Combine all dry ingredients for the jerk seasoning; rub it into the chicken making sure that the spices are worked thoroughly into the scored meat. Heat a large frying pan with a little oil and cook the chicken until golden on all sides, then add the Worcestershire sauce and cook for a further 2 minutes.

4. Once the chicken has coloured to a deep brown, place on an oven tray. Drizzle with a little extra olive oil. Cover with tin foil and roast for 20 minutes until the chicken is cooked.

Satay Chicken Skewers (China)
Satay Chicken Skewers


3 tablespoon(s) peanut butter

2 tablespoon(s) soy sauce

3 tablespoon(s) Lime juice

3 chicken breast

2 clove(s) garlic

3 tablespoon(s) honey (runny)

1.5 tablespoon(s) curry powder

6 tablespoon(s) coconut milk


1. Cut meat into strips, squeeze juice from lime, crush garlic, combine in a bowl with soy sauce, peanut butter, honey.

2. Marinade meat in the bowl for at least 3 hours.

3. Place meat on skewers and grill for 3-4 mins on each side.

4. Sauce: put remaining marinade in a pan, bring too boil, add coconut milk, cook for 1 min. serve skewers on a bed of rice and smother with the sauce. Enjoy.

Tandoori Chicken (India)
Tandoori Chicken


1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat

1/2 cup plain yogurt

2 Tablespoons fresh lemon juice or malt vinegar

1 Tablespoon minced garlic

1 Tablespoon peeled and grated or crushed ginger root

1 Tablespoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon fresh-ground black pepper

2 teaspoons salt, or to taste

Vegetable oil, for brushing

Fresh cilantro sprigs for garnish

Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnishg too boil, add coconut milk, cook for 1 min. serve skewers on a bed of rice and smother with the sauce. Enjoy.


Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Chef saying Bon Appetit.

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