Ingredients – main:

½ chicken, cut into parts or the equivalent weight of prepared chicken portions
1 tbsp lime juice
½ tsp cinnamon
fresh basil and coriander for garnish
1 red bell pepper, chopped
2-3 tomatoes, sliced into wedges

Optional: 1 aubergine, chopped into bite-size pieces (leave skin on)

Ingredients – red curry sauce:

1 tin coconut milk
½ cup red onions, sliced
1 thumb-size piece of ginger
3 cloves garlic
3 tbsp fish sauce*
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp ground coriander
2 heaped tsp. brown sugar
2 tsp shrimp paste, substitute anchovy paste if not available

Optional: 1 fresh red chili (minced) OR 1 tsp dried chili flakes OR 1 tsp cayenne pepper

*Ingredient substitution: for one tablespoon fish sauce, use one tablespoon soy sauce mixed with one anchovy fillet (finely minced).

Method:

1. Preheat oven to 180°C.
2. Place chicken pieces in a large casserole dish.
3. Place all curry sauce ingredients in a food processor blender. Process well.
4. Pour the curry sauce over the chicken.
5. Stir well and make sure that each chicken piece is covered with sauce.
6. Add the lime juice and cinnamon.
7. Cover and bake 45 minutes at 180°C.
8. Remove dish from the oven.
9. Add the vegetables and stir them into the sauce.
10. Return the curry to the oven for 15-20 minutes or until chicken is well cooked.
11. Dish the curry into a large serving bowl.
12. Sprinkle generously with fresh basil and coriander.
13. Serve with Thai jasmine-scented rice.

Ingredients – main:

vegetable oil
1kg chicken pieces
2 cups flour
1 tsp salt
1/4 tsp pepper

Ingredients – gravy:

2 tbsp butter
4 tbsp flour
salt and pepper to taste
1 cup milk
1 cup water

Method:

1. Pour the vegetable oil into a deep frying pan until it is 5cm deep. Alternatively you can use a deep fryer.
2. Combine flour, salt and pepper.
3. Roll each piece of chicken in the flour.
4. Once coated place the pieces into the hot oil.
5. Cook for about 30-35 minutes turning once, as the oil should be deep enough to cover the pieces when it boils.
6. To make the gravy leave about two tablespoons of the oil from the frying pan and add two tablespoons butter and four tablespoons flour.
7. Blend and cook until golden brown.
8. Gradually stir in one cup milk and one cup hot water.
9. Stir until smooth and thickened
10. Add salt and black pepper.

Ingredients:

4 chicken fillets
salt and pepper
2 tbsp flour
3 eggs
150g breadcrumbs
butter or cooking oil

Method:

1. Tenderise the chicken with a meat mallet.
2. Season the flour with salt and pepper.
3. Coat the chicken pieces in the flour.
4. Beat the eggs.
5. Coat the chicken in the egg mixture and place immediately into the breadcrumbs.
6. Heat oil in a pan and fry the schnitzel on both sides until brown and the chicken is cooked through.
7. Alternatively the schnitzel can be baked in an oven for 15-20 minutes at 180°C.

Ingredients:

375g left over chicken or 4 cooked chicken joints
1 green pepper – halved, deseeded and shredded
1 cup button mushrooms, trimmed and sliced
1 rounded tbsp of flour (Maizena)
60g butter
150ml milk
1 tsp salt
freshly milled black pepper
150ml cream
250ml chicken stock

Method:

1. Remove any skin and bones and cut the chicken flesh into chunky pieces.
2. Melt the butter in a frying pan.
3. Add the prepared green pepper and sauté gently for five minutes to soften.
4. Add the sliced mushrooms and fry for a further few minutes.
5. Draw the pan off the heat and stir in the flour.
6. Gradually stir in chicken stock and then the milk.
7. Replace the pan over the heat and cook until the mixture thickens and comes to the boil, stirring all the time.
8. Add the cream and stir through.
9. Season with salt and pepper.
10. Add the pieces of chicken and heat through gently.