Ingredients

• 2 tbsp toasted sesame oil
• 6 skinless and boneless chicken thighs, sliced
• 2 large garlic cloves, crushed
• 1 thumb-sized piece ginger, grated
• 50g runny honey
• 30ml light soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp sesame seeds, to serve
• 4 spring onions, shredded, to serve
• Sticky rice, to serve
• Steamed bok choy or spring greens, to serve

Method

1. Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 minutes, or until golden.
2. Add the garlic and ginger and fry for 2 minutes. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2-5 minutes over a medium heat until the chicken is sticky and coated in a thick sauce.
3. Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

Ingredients

For the sauce

• 1 large onion, chopped
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 tsp coriander powder
• 1 tsp paprika
• 1 tsp turmeric
• 1 400g can plum tomatoes
• 250ml water

For the Pathia

• 1 large onion, chopped
• 1 green pepper, chopped
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp cinnamon powder
• 1 tsp salt
• 2 tsp cayenne pepper
• 1 handful coriander, chopped
• 1 tbsp white wine vinegar
• 2 tbsps sugar
• Red food colouring (just a dash)
• 4 chicken breasts, cubed
• 250ml chicken stock

Method

1. Begin making the sauce by frying the minced garlic, minced ginger, coriander powder, paprika and turmeric for about a minute to release the flavours.
2. Add the onions and fry for a further 10 minutes.
3. Add the tomatoes and water and simmer for approximately 1 hour until the mixture is thick and most of the water has evaporated.
4. Blend the mixture until it becomes thick and velvety.
5. Begin to make the curry by frying the onion, green pepper, minced garlic, minced ginger, cumin powder and coriander powder for around 10 minutes.
6. Add the sauce you prepared earlier, along with the chicken stock, cinnamon powder, cayenne pepper, white wine vinegar, sugar, red food colouring and salt to taste.
7. Give everything a good mix and add the chicken.
8. Simmer for 10 minutes and add the chopped coriander.
9. Simmer for another 20 minutes until the curry has reduced and serve with rice.

Ingredients

• 300g cooked prawns
• 500g spinach
• 1 medium onion
• 3 cloves garlic
• 4 sticks celery
• 1 tsp coriander seed, crushed
• 2 tsp cumin seeds
• Green (or red) fresh chilli – as much as you like (I like fresh Scotch Bonnet, a whole one is already very hot so maybe ½ of one)
• Juice of a lemon (or lime)

Method

1. Put everything except the prawns and spinach in a big saucepan with a lot of lemon (or lime) juice.
2. Cook on a medium heat for an hour, until everything is soft.
3. Add the prawns and spinach and cook for a further 5-10 minutes (no oil is needed at all).
4. This recipe makes two big portions – around 200 calories each. We usually serve it with brown rice (add these calories separately).