Lime & Lemongrass chicken

6 large slices of ginger
6 kaffir lime leaves
4 stalks lemongrass, white part only, trimmed
1 long red chilli, trimmed
1 tbs vegetable oil
4 chicken thigh fillets halved
1 ½ cup (375ml) coconut milk
1 tbs fish sauce
80g baby spinach leaves
coriander to serve

Place the ginger, lime leaves, lemongradd and chilli in a food processor and process until finely chopped. Heat a frying pan over medium heat and add the oil and lime leaf mixture, cooking for a few minutes until fragrant. Add the chicken and cook each side for a minute or so. Add the coconut milk and fish sauce and simmer for 7 minutes each side or until the chicken is tender. Stir through the spinach and serve with steamed rice and coriander leaves.

Inspiration: Donna Hay

Butter chicken with mint yoghurt

2cm piece of ginger, peeled and chopped
3 garlic cloves
2 tbs ground almonds
3 tbs bottle tandoori paste
250g (1 cup) Greek yoghurt
1 large onion, thinly sliced
2 tbs oil or ghee (I use oil)
750 g chicken thigh fillets, halved
125ml (1/2 cup) chicken stock or water
1 small handful coriander sprigs
basmati rice to serve

Mint yoghurt:

145g (1/2 cup) plain yoghurt
1 large handful mint leaves, chopped

Pre-heat your grill and grease a ceramic baking dish

Process the ginger, garlic, almonds tandoori paste and yoghurt in a food processor until smooth.

Heat 1 tbs oil or ghee in a large deep frying pan and cook the onion for 5 minutes or until soft. Remove and tip into a baking dish.

Add half the tandoori mix to the chicken, season with salt, and turn to coat. Increase the heat under the frying pan and add the remaining oil. Cook the chicken for 5 minutes each side. Add the remaining tandoori mix and stock and bring to the boil, then reduce heat and simmer for 10 minutes (or until the chicken is cooked). Stir in the coriander and ppur into the baking dish and grill for 3 minutes (until bubbling).

To make the yoghurt, mix the yoghurt with mint, and serve with the chicken and basmati rice.

Inspiration: ‘My Table’ by Pete Evans

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