Chicken recipes

This is actually a recipe from Ottolenghi but I'm sure they won't mind us stealing it. First make the harissa by adding the spices to a small frying pan and frying gently until they begin to give of an aroma, put them in a pestle in mortar and ground finely.

Place the chicken in a large bowl and add all of the ingredients apart from the breadcrumbs.  Mix well and then remove a small portion and fry in olive oil to test for seasoning.  If the meat needs more seasoning or heat then add the appropriate ingredients and repeat the process.

This is a really tasty curry - creamy, fragrant and slightly sweet from the mango.

Heat a large heavy-based pan over a medium heat and add the oil, about 3 tbsp. Add the curry leaves and the whole spices and fry for about 30 seconds.

Soak the rice paper wrappers in warm water, you will be able to buy these from some supermarkets or preferably find a chinese supermarket which will be full of amazing ingredients.

Heat a little olive oil in a frying pan and fry the chicken strips until they are lightly browned. Add the garlic and continue cooking for a few minutes, stirring so the garlic doesn't catch.

Achari is a type of curry from the Punjab which has this spice blend as its base. Whizz all the whole spices in an electric spice grinder if you’re lucky enough to have one. If not, do it the old fashioned way with a pestle and mortar.

Put the coconut 'cream' (see cook's tip below) into a wok or large pan and fry over a medium heat for 3-5 minutes stirring all the time. Add the curry paste and curry powder and fry for a couple of minutes.

Joint the chicken into 8 pieces – legs, thighs and cut each breast in half – and place in a non-metallic dish. Leave the skin on and the bone in. Keep the carcass for stock. If you don’t want to joint a chicken, you can just use pre-bought chicken pieces.

Heat some groundnut oil in a casserole pan and add the meat and half of the garam masala. Fry until well browned. Remove from the pan using a slotted spoon and set aside.

Heat the olive oil in a paella pan (or large frying pan) and fry the chorizo until slightly crispy and remove with a slotted spoon and set aside on kitchen paper.

Heat the oven to 180C. In a large ovenproof casserole pan, fry the onion gently in about 2 tbsp groundnut oil until it starts to soften and caramelise. Add the garlic, ginger and chilli and fry for 2-3 minutes.

Cut lamb into 4cm cubes. Put in a bowl and add cumin, turmeric, salt, yogurt, onion, ginger and garlic. Mix well. Cover and leave in the fridge for 4-6 hours to marinate.

Heat the vegetable oil in a saucepan and gently fry the onion, carrot and parsnip on a low heat for five minutes, or until softened. Add the garlic and curry paste and cook for a further 3-4 minutes.

This is a really easy Asian salad recipe that involves no cooking, apart from poaching a chicken breast and that's hardly taxing!