Roast Chicken with Tarragon Juices (4-6)

A simple chicken supper from ” Real Food” by Nigel Slater. Serve with a green salad, lightly dressed with oil and lemon juice.

Peter Gordon’s Chicken Laksa (2)

This laksa is full of vibrant flavours and a meal in a bowl. I found the recipe in ” Real Food” by Nigel Slater, which remains one of my favourite recipe books .

Golden Jubilee Chicken (2-3)

A lighter and fresher reworking of Coronation Chicken which I found in ” Forever Summer” by Nigella Lawson.

Chicken Savoyarde (6)

This simple to make chicken dish is great for special occasions, and is another old favourite. Serve with buttered new potatoes and a crisp green salad. The dish was created by Tim Withers of The George and Dragon Pub in Rowde, Wiltshire two or three generations ago. It was first shared by Simon Hopkinson, but I found it in ” Well Tempered Food” by Tamasin Day- Lewis.

Thai Green Curry Chicken Traybake (4)

A flavourful chicken and rice traybake from ” Dominique’s Kitchen” by Dominique Woolf. The jasmine rice can be replaced with basmati rice if you like. You will need 280g of rice, 400 ml of coconut milk and 250 ml of water if you choose to do this.

Mowgli Mango Chicken Curry (4)

A fruity chicken curry from ” 30 Minute Mowgli ” by Nisha Katona.

Chicken Tagine with Sweet Potatoes (4)

A delectable chicken tagine from ” Street Cafe Morocco” by Anissa Helou.

Cha Kroeung Chicken (4-5)

A spicy chicken and lemongrass stir fry from Cambodia. The recipe is from Y Sok, a Cambodian refugee who came to the UK aged 37 after first migrating to the USA with her family. She runs Kambuja restaurant in the Marple area of Greater Manchester.

Chicken Basque (4)

A Spanish way with chicken from Delia Smith’s ” Summer Collection ” with the added bonus it can be made in one pot.

Chicken with Apricots and Potato Straws (4)

A favourite recipe from the Gujerati Parsi community which I found in ” A Taste of India” by Madhur Jaffrey.

Sri Lankan Chicken Curry (4)

A creamy and lightly spiced curry from Columbo to serve with rice or bread. The recipe is from Das Sreedharan, chef/ owner of Rasa restaurants. I found it in the book ” Curry” which includes recipes from a number of chefs and is published by Dorling Kindersley.

Keralan Fried Chicken (4)

Another favourite dish from “Kricket” by Will Bowlby. It takes a bit of preparation because of all the different components, so allow plenty of time.

Chicken Kabab Burgers (6)

This spicy kabab inside a bun is a very popular street food in some regions of India and can be cooked on a barbecue if you prefer. Lamb or minced beef can be used instead of chicken, but you may need to adjust the cooking time. You can add Pineapple and Chilli Chutney, Coriander and Mint Chutney or Garlic and Chilli chutney.The recipe is from ” Ammu” by Asma Khan.

Chicken Karai (4-6)

Another recipe from ” Ammu” by Asma Khan. The gravy is quite thick so its very good served with rotis, but you can also serve it with rice. It can also be made with lamb or beef, but you need to extend the marinating and cooking times.

Chicken Kabab (6-8)

These Kababs can be cooked on a barbecue or grilled indoors. The chicken could also be cooked without skewers spread out on a foil covered baking tin under a preheated medium grill. The recipe is from ” Ammu” by Asma Khan and she recommends serving them with her Spinach with Spiced Yoghurt and her Special Potatoes.

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