Ingredients

CupsMetric

Chicken & coating:

• 2 large chicken breasts , skinless boneless (250-300g / 8-10oz each)
• 1/4 cup flour , plain / all-purpose
• 1 tsp cooking salt / kosher salt
• 1 tsp black pepper
• 2 large eggs
• 1 tbsp milk (any fat %)

Cooking & sauce:

• 3 tbsp extra virgin olive oil
• 1 lemon , thinly sliced 0.3cm / 1/8″
• 50g / 3 tbsp unsalted butter
• 2 tbsp flour , plain / all-purpose
• 2 cups chicken stock/broth , low sodium
• 1/3 cup Chardonnay or other dry white wine (Note 1)
• 1/2 tsp cooking salt / kosher salt (no pepper!)
• 1 tbsp finely chopped parsley , for garnish (optional)

Instructions

• Cut each breast in half horizontally to form 4 thin steaks in total.
• Whisk eggs and milk in a small bowl. Set aside.
• Flour coating – Mix flour, salt and pepper on a plate (I use my fingertips). Coat the chicken in the flour, shaking off excess, then set aside on a plate.
• Heat the oil in a large nonstick pan over medium-high heat.
• Cook chicken – Dip the chicken in the egg, allow excess to drip off, then put into the pan. Cook for 3 minutes until golden. Flip, lower heat to medium, then cook for 4 minutes until the chicken is golden (internal temp 68°C/155°F). Remove onto a plate.
• Lemon – Add the lemon slices to the pan. Cook for a minute or until the lemons go soft / brown, then turn and cook the other side for 30 seconds. Remove onto a plate. (Note 2)
• Wipe the pan clean using paper towels.
• White wine sauce – Still on medium heat, melt the butter in the pan. Add flour and stir for 1 minute using a wooden spoon. While stirring, slowly pour in half the stock. Once the flour is dissolved into the liquid, stir in remaining stock, then the wine and salt. (See Note 3 for lumps tip)
• Thicken sauce – Turn the heat up slightly then simmer for 3 – 4 minutes or until the sauce thickens into a syrupy consistency.
• Sauce it! Return the chicken and lemon slices to the pan, then spoon the sauce all over the chicken. Sprinkle with parsley then serve the chicken with the sauce (use it ALL!).

Ingredients

CupsMetric

Chicken (Note 1):

• 4 bone in chicken thighs large (1 kg / 2 lb)
• 4 chicken drumsticks
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Cacciatore:

• 1 onion , halved, finely sliced
• 2 rosemary sprigs (about 15 cm/6″ long), or 1 tsp dried rosemary
• 2 bay leaves , preferably fresh else dried
• 3 garlic cloves , finely minced
• 3 anchovy fillets (or 1 tsp anchovy paste), optional (Note 2)
• 250g / 8 oz mushrooms , sliced
• 2 red capsicum , sliced 8 mm thick (medium, not giant)
• 1/3 cup tomato paste
• 3/4 cup pinot noir or other dry red wine (Note 3)
• 2 cups chicken stock/broth , low sodium
• 400g/14 oz canned crushed tomato
• 16 whole kalamata olives , pitted, drained
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 1 tsp dried oregano

Instructions

Chicken:

• Season – Spread the chicken out on a tray. Sprinkle both sides with the salt and pepper.
• Brown skin – Heat the oil over high heat in a large, deep, heavy based pan, preferably one with a lid (Note 4). Place the chicken thighs in the pan, skin side down, and cook until the skin is golden brown, around 6 minutes. Turn and cook the flesh side for just 1 minute, then remove the chicken onto the same tray. Then add the drumsticks and brown each side as best you can, about 1 1/2 minutes on each side (the shape makes it awkward). Remove onto the tray.

Cacciatore:

• Onion – Pour off and discard all but about 2 tablespoons of fat. Turn the heat down to medium and let the pan cool slightly. Add the onion, rosemary leaves, bay leaves and dried oregano. Cook for 3 minutes until the onion is starting to soften.
• Garlic and anchovies – Clear a space in the middle of the pan. Add the anchovies and garlic, cooking, mashing up the anchovies, until the garlic is light golden, then stir it into the onion.
• Vegetables & tomato paste – Turn the heat back up to high. Add the mushroom and capsicum. Stir until softened – about 5 minutes (the mushrooms will go watery then the water will evaporate). Add the tomato paste and cook for 2 minutes to cook out the sour flavour – do not shortcut this.
• Sauce – Add the wine. Stir, bring to simmer then allow to reduce by around 75%. Add the stock, canned tomato, salt and pepper. Stir, bring to a simmer.
• Simmer – Then carefully place the chicken into the sauce (skin side up) and pour any juices on the tray in as well. When the liquid returns to a simmer, cover, reduce the heat to medium then simmer energetically for 20 minutes. Remove lid, add olives, simmer for a further 10 minutes (no lid). This will reduce and thicken the sauce.
• Serve – Serve the chicken with plenty of sauce over mashed potato or polenta, sprinkled with parsley if desired.

Ingredients

CupsMetric

• 400 g/14oz coconut milk (1 can), full fat
• 13-16 bamboo skewers , 16cm / 6.5″ long (Note 1)

Marinade:

• 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5″ pieces (Note 2)
• 1 tbsp curry powder (Note 3)
• 1 tsp white sugar
• 2 tsp red curry paste (Note 4)
• 1 tsp cooking salt / kosher salt (sub 1/2 tsp table salt)

Thai Peanut Sauce:

• 2 tbsp red curry paste (Note 4)
• 3/4 cup natural peanut butter, smooth (Note 5)
• 1/4 cup white sugar
• 2 tsp dark soy sauce (Note 6)
• 1 tsp cooking salt / kosher salt (sub 1/2 tsp table salt)
• 2 tbsp cider vinegar (Note 7)
• 3/4 cup water

Instructions

• If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

Thai Chicken Satay Skewers:

• Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
• Thread onto skewers – I do 4 to 5 pieces each.
• Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
• Cook skewers in batches for 3 minutes on each side until golden.

Thai Peanut Sauce:

• Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
• Stir to combine then simmer, stirring every now and then, for 5 minutes.
• Adjust consistency with water – it should be a pourable but thickish sauce.
• Cover with lid and keep warm while cooking skewers.

Serving:

• Pour some sauce into a bowl. Sprinkle with some peanuts – stir some through if you want.
• Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
• Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice to complete the meal!

Ingredients

Red Curry Paste – choose ONE:

• 5 – 6 tbsp Thai Red Curry Paste (store bought, Maesri best) (Note 1)
• 1 quantity homemade Thai Red Curry Paste

Extras – only for jar curry paste (Note 2)

• 2 large garlic cloves , minced
• 2 tsp fresh ginger , finely grated
• 1 tbsp lemongrass paste or finely chopped fresh (Note 3)

Thai Red Curry

• 3 tbsp vegetable oil (or canola or peanut)
• 1 cup (250 ml) chicken broth/stock , low sodium
• 400 ml / 14 oz coconut milk (full fat!)
• 6 kaffir lime leaves (Note 4)
• 1 tbsp sugar (white, brown or palm)
• 2 tsp fish sauce , plus more to taste
• 350g / 12 oz chicken thighs (boneless and skinless), cut into 0.75 / 1/3″ thick slices (Note 5)
• 150g / 5 oz pumpkin or butternut squash, cut into 1.5cm / 3/5″ cubes (~1 heaped cup)
• 120g / 4oz green beans , trimmed and cut into 5cm/2″ pieces
• 12 Thai basil leaves (Note 6)

Garnishes (optional) & serving:

• Fresh red chilli slices (small chilli – spicy, large = less spicy)
• Fresh coriander / cilantro leaves
• Steamed jasmine rice

Instructions

• Heat oil in a large heavy based skillet over medium high heat.
• Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it “dries out” (See video)
• Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
• Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
• Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
• Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
• Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened – see video for Sauce thickness.
• Remove from heat. Stir through a handful of Thai basil leaves.
• Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

Ingredients

Marinade

• 1/2 cup plain yoghurt , full fat
• 1 tbsp lemon juice
• 1 tsp tumeric powder
• 2 tsp garam masala (Note 1)
• 1/2 tsp chilli powder or cayenne pepper powder (Note 2)
• 1 tsp ground cumin
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, crushed
• 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces

Curry

• 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3)
• 1 cup tomato passata (aka tomato puree) (Note 4)
• 1 cup heavy / thickened cream (Note 5)
• 1 tbsp sugar
• 1 1/4 tsp salt

To serve – choose

• Basmati rice
• White rice
• Coriander/cilantro (optional)

Instructions

• Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)
• Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
• Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan). 
• Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
• Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
• Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
• The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).

Ingredients

• 1.75 – 2 kg / 3.5 – 4lb whole chicken , patted dry
• Salt and pepper
• 2 tsp olive oil
• 1 lemon, quartered
• 3 rosemary sprigs

Butter:

• 100 g / 1 stick unsalted butter , melted
• 3 garlic cloves , minced
• 1 tbsp sage , finely chopped (Note 1)
• 2 tsp rosemary , finely chopped (Note 1)
• 1 tbsp parsley , finely chopped (Note 1)
• 1/2 tsp each salt and black pepper

Under Chook:

• 1 cup / 250 ml dry white wine , or low sodium chicken broth
• 1 onion , quartered (Note 2)
• 1 garlic bulb , halved horizontally (Note 2)

Instructions

• Take the chicken out of the fridge 30 minutes before cooking.
• Preheat oven to 220C/450F (standard) or 200C/430F (fan/convection). Put shelf in the middle.
• Mix together Butter ingredients. Add juice from 2 wedges of lemon.
• Place chicken in a roasting pan. Use a dessert spoon to loosen skin from chicken (see video). Do the top (the breast) and the drumsticks – not the underside.
• Prop chicken upright, drizzle butter under skin, using most of the garlic/herb sludge, but saving a bit of butter for the skin (Note 3).
• Drizzle / smear remaining butter all over surface of the chicken. Squeeze over juice of 2 lemon wedges.
• Stuff used lemon wedges and rosemary inside chicken.
• Tie drumstick ends with string and tuck wing tips under the chicken.
• Sprinkle all over with salt and pepper.
• Place onion and garlic in the pan, place chicken on top. Pour wine around, drizzle chicken with oil.
• Transfer to oven. Roast for 10 minutes, then turn oven down to 180C/350F (all oven types). Roast for a further 1 hr 15 minutes, or until the internal temperature is 75C/165F or until juices run clear when pierced at the join between the drumstick and the body. Baste twice (30 min then at 1 hr), spooning pan juices over skin.
• Rest for 15 minutes – don’t cover, skin becomes wet.
• Serve with pan juices (see video for how to carve). I discard onion but use the garlic in the pan. See notes for side suggestions & how to use carcass for incredible homemade broth!