Thai Green Chicken Curry

Thai Green Curry - Chicken

Thai green curry is a very versatile dish, able to accommodate chicken, beef, shrimp, even vegetarian (it’s great with asparagus!). The recipe will vary depending on who you ask; below is the recipe from Annie Bell’s Gorgeous Suppers, but feel free to play around with the flavours to suit your tastes.


• 6 skinned chicken breasts, sliced into finger-length strips
•4 tablespoons groundnut or vegetable oil
• 8 spring onions, sliced
• 2 garlic cloves, peeled and sliced
• 2 tablespoons Thai green curry paste
• 425ml chicken stock
• 2 x 400ml cans coconut milk
• 6 lime leaves
• 4 whole chillies
• 200g shelled peas (fresh or frozen)
• 3 tablespoons fish sauce
• 1 tablespoon caster sugar
• Fresh basil leaves
• Fresh coriander leaves
• Cooked rice and lime wedges to serve


• Heat half the oil in a large frying pan over high heat and brown the chicken in several batches, seasoning it with salt, removing it to a bowl as you go.
• Heat the remaining oil in a large casserole or saucepan over a medium-low heat, and cook the spring onions and garlic for a few minutes until they soften.
• Stir in the curry paste and cook for 1 minute longer, then add the stock, one of the cans of coconut milk, lime leaves, and chillies. Bring to the boil over a high heat, then simmer over a low heat for 10 minutes.
• You can prepare the recipe to this point in advance and finish cooking it for 10 minutes before you want to eat. Cook the rice at this point too.
• Bring the sauce back to the boil over a medium heat, add the chicken and peas and simmer for 5 minutes. Stir the remaining tin of coconut milk, the fish sauce, sugar and herbs into the curry, and bring back to the boil.
• Serve the curry ladled over rice and accompany with lime wedges. You can leave in the whole chillies and lime leaves and remove them as you eat.

Lemon Chicken

Lemon Chicken

Original recipe from


• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• ½ teaspoon salt
• 3lb / 1.5 kg boneless chicken breast

• 2 large eggs, beaten
• ¼ cup cornstarch
• ½ teaspoon baking powder
• Vegetable oil

• 1 cup chicken broth
• ⅓ cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 lemon, sliced


• Combine first three ingredients in a large bowl. Cut chicken into finger-sized pieces, add to bowl and marinate for 15 minutes in the refrigerator.
• Combine eggs, cornstarch and baking powder in a large bowl; stir well. Dip chicken into batter, coating well.
• Heat oil in a large heavy skillet. Fry chicken over medium-high heat until golden, turning occasionally. Arrange on a serving platter.
• Fry lemon slices in oil over medium-high heat for 30 seconds. Add the remaining ingredients, and stir-fry for three minutes or until the sauce is thickened and clear. Pour over chicken.
• Serve with fried rice.

Polenta Chicken Caesar Salad

Polenta Chicken Caesar Salad

From Jamie Oliver’s 15 Minute Meals. As with most things I post here, you can be a bit flexible with the ingredients – salads can be a bit of a free-for-all, so consider the ingredient list as more of a guide. The salad dressing is delicious; I often make it in bulk to use it in other salads.



  • 400g skinless chicken breasts
  • ½ teaspoon paprika
  • 2 heaped teaspoons polenta
  • Olive oil


  • A ciabatta loaf
  • A clove of garlic
  • 2 red chicory
  • 4 slices smoked pancetta
  • 2 romaine lettuces
  • 10 cherry tomatoes
  • 2 large red peppers
  • Balsamic vinegar
  • A punnet of cress


  • A clove of garlic, crushed
  • Juice of 2 lemons
  • 40g Parmesan cheese
  • 4 anchovy fillets
  • 4 heaped teaspoons natural yoghurt
  • A splash of Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoon mustard
  • A bunch of fresh basil



  • On a large sheet of paper, toss the chicken with salt, pepper, the paprika and polenta.
  • Fold over the paper, then bash and flatten the chicken to roughly 1.5cm thick with a rolling pin.
  • Cook in a frying pan with oil, turning after three or four minutes, until golden and cooked through.
  • Cut four thick slices of ciabatta, place on a griddle pan, and remove when nicely charred on both sides.
  • Place the dressing ingredients into a food processer and blitz until smooth. Season to taste.
  • Rub the toasts with a halved garlic clove and cut into fingers.
  • Quarter the chicory and add to a griddle pan with the pancetta to char for a couple of minutes.
  • Roughly slice the lettuces and arrange over a large service board or platter.
  • Scatter the ciabatta, halve the tomatoes and slice the peppers, and add to the board.
  • Toss the chicory in a splash of balsamic vinegar and arrange on top.
  • Slice the chicken, lay it around the salad, and drizzle with the dressing. Crumble over the crispy pancetta and snip over the crests.
  • Shave over a little extra Parmesan to finish, if you like.

Food Truck’s Butter Chicken

Butter Chicken

From “The Food Truck Cookbook”, this recipe is a healthier way to cook butter chicken (without compromising on taste). The peaches balance out the flavour of the spices but don’t give it a peachy taste, so it’s basically a hidden serving of fruit! And the yoghurt and coconut cream gives it a rich flavour without needing tonnes of butter. Delicious!

Ingredients – chicken + marinade

• 6 boneless chicken thighs, sliced into strips
• 3 tablespoons tomato purée
• 1 teaspoon mild chilli powder
• 4 tablespoons plain low-fat yoghurt

Ingredients – curry sauce

• 1 teaspoon vegetable oil
• 1 teaspoon chopped ginger
• 1 clove garlic, chopped
• 2 shallots, chopped
• 3 tablespoons curry powder
• 3 tomatoes, chopped
• 1 cup diced, peeled peaches
• 400ml lite coconut cream
• 1 cup plain low-fat yoghurt
• 3 tablespoons butter (preferably almond butter)

• Rice, to serve


• Mix chicken, tomato purée, chilli powder and yoghurt together and marinate for an hour. Drain.
• Heat a heavy-based frying pan. Add chicken and brown on all sides. Set aside.
• Heat oil in the frying pan. Add ginger and garlic and stir-fry for a minute. Add shallots and cook for a further minute. Add curry powder and cook for another minute. Add tomatoes and peaches and cook for another minute.
• Add coconut cream, yoghurt and butter, and simmer for a further four minutes.
• Add cooked chicken to sauce and reheat thoroughly.

• Serve with a side of rice.

Gourmet Chicken Salad



• 500g chicken breast

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup balsamic vinegar
• 4 cloves chopped garlic or 1/2 teaspoon crushed garlic
• 1 tablespoon chopped thyme
• 2 dessertspoons whole seed mustard
• 1 dessertspoon brown sugar
• Olive oil (to cook)

• 200g spinach
• 200g grapes
• 250g feta cheese


• Season with salt and pepper over top side of chicken.
• Fry until golden, but not cooked.
• Turn and season second side.
• Add garlic and thyme, cook a further two minutes.
• Mix vinegar, mustard and sugar. Add to chicken and cook a further five minutes.
• Arrange spinach on a serving dish.
• Crumb feta over and spread grapes on top.
• Spread chicken and juices over top.

Cola-Baked Chicken


From Matt Preston, on Australia’s Masterchef. This is a great way to use up flat coke!


• 750ml cola
• 1 cup firmly packed brown sugar
• 3 cloves garlic, grated
• 1 large brown onion, grated
• 2 tablespoons soy sauce
• 1kg chicken wings or chicken nibbles


• Preheat oven to 140°C/185°F fan-baked.
• Combine cola, sugar, garlic, onion and soy in a bown.
• Arrange chicken wings in a single layer in a deep oven tray and pour cola mixture over them.
• Bake for 3 – 3 ½ hours or until sauce is thick and very sticky.

Macadamia Chicken Kiev

a.k.a. Feta and Garlic Stuffed Chicken with a Cajun-Macadamia Crust


From Simon Gault’s Homemade.


• 200g soft goat’s cheese
• Grated zest of 1 lemon
• 2 cloves garlic, finely chopped
• 4 skinless chicken breasts
• 16 large basil leaves
• 2 eggs, lightly beaten
• 1 tablespoon Dijon mustard
• 1 cup flour
• ½ cup grated Parmigiano-Reggiano
• ½ cup crushed macadamia nuts
• 1 tablespoon Cajun spice
• Canola oil


• Preheat the oven to 180°C/360°F.
• In a small bowl, mix the goat’s cheese, lemon zest and one clove of garlic. Set aside.
• Butterfly each breast*, season with salt and black pepper and place four basil leaves in a row on each breast, covering as much of the surface as possible. Divide the cheese mixture into four equal amounts and spoon onto the breasts. Roll the breasts to enclose the filling. Season again.
• In a bowl, mix the eggs, remaining garlic and mustard. Place the flour in another bowl, and in a third bowl combine the Parmigiano, nuts and Cajun spice. Season to taste.
• Dip each breast in the flour and then the egg mixture, then coat thoroughly in the nut mixture, repeating if necessary.
• Heat the oil in a large frying-pan until hot (around 170oC), add the chicken and shallow-fry for just a few seconds on each side until the crumb in golden. Place on a baking tray and bake in the oven for 20-25 minutes until cooked through.

• Serve with balsamic coleslaw.

> How to butterfly a chicken fillet.