Chicken and Poultry

Healthy Aromatic Chicken Curry with Garam Masala

This recipe contains no creamy sauce whatsoever and skinless chicken which contains the least fat. You can use chicken on the bone too.

All the ingredients mentioned are used generally in most Indian curry bases although the tomato puree can be replaced with a fresh chopped tomato. The garam masala adds the finishing touch and a bit of warmth to the recipe.

Chicken Tikka Masala

It's the UK's favourite Indian curry and something which introduces you to 5 spices in the Manju repertoire.

This is a quick way of jazzing up chicken when you're in a hurry or tired after a hard day. Make sure the chicken is cooked through by cutting the pieces in half to check that it is white on the inside.

Chilli Chicken Crumble

Generally a crumble is a British oven-baked sweet pudding that’s made with stewed fruit such as apples or peaches and then with a crumble-like mixture consisting of flour, butter and sugar. This is a spicy and savoury version using gram flour as the topping. If you cannot get hold of gram flour, replace the same quantity with plain flour.

Chicken and Egg Wrap

Kathi roll

In Kolkata (formerly known as Calcutta) in East India, kathi rolls are a staple food. Pancakes or parathas are filled with vegetables, cooked chicken or meat. Watching a kathi roll being made is fascinating.

A ball of dough is picked up and put onto the fat on the hot tawa or griddle. It is flipped over and quickly spread with a beaten egg before being flipped again. Then it is taken off the tawa and the stuffing is added. Then the paratha is folded into a convenient newspaper wrapped roll. This is a barbecue chicken roll.

Chicken Biryani

The cuisine of Hyderabad, the capital city of Andhra Pradesh, ranges from the Hyderabadi style, with its strong Islamic influence, to a pure Andhra hot and spicy style. The cooking of Hyderabad is rich and aromatic and uses many exotic spices, as well as ghee, nuts, dried fruit and lamb. Hyderabad is also famous for its biryanis – rice dishes flavoured with meat or vegetables.
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Kashmiri Korma

Korma just means a mild curry. Yet it is actually a very rich stew in which the meat, chicken or vegetables and nuts are braised in cream, yogurt or coconut milk.
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Low Fat Chicken Curry

This is a fabulously flavoured tangy curry which is packed with spice. It is worth investing in a food processor or a blender. You can make your sauces at the weekend and use them throughout the week. As an alternative to chicken, use parboiled mixed vegetables.
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Chettinad Chicken

Chettinad is a town in Chennai, formerly known as Madras, where most of the curries are hot but deliciously flavoured with whole and ground spices.

Kerala Chicken Curry

Curry leaves are extensively used in southern India, less so in the North. They were introduced to Malaysia by the many South Indians (mostly Tamil) immigrants during the British colonial era. Rumour has it that the word “curry” came from the Indian name for theses leaves which is “kari patta”.
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Chicken Satay Bites

I once went for a two-hour cooking lesson in a remote village in Bali. It was great fun, and as I was the only student I had one-to-one teaching and managed to follow all the recipes. This was my favourite.
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Chicken Tikka Masala

Murgh Tikka Masala or Chicken Tikka Masala has now replaced Tandoori chicken as the most popular Indian dish in the world. It is believed that Chicken Tikka Masala originated from the kitchens of Bangladeshi chefs in the UK. It is a great way to introduce a first time ‘curry eater’ to Indian food as the strong flavours of the warming spices compliment the creaminess of the sauce.
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Butter Chicken

Butter chicken is a rich and indulgent dish from the northern Indian region of Punjab. Delhi can also be classed as the home of murgh makhani.

There are several variations of this dish and more often than not, there are no onions.

Quick Chicken Curry

This is another fast idea I’ve come up with to make use of five basic spices. I’ve made a simple curry paste mixture which can be used with turkey breasts also.
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Chicken Korma

Korma just means a mild curry. Yet it is actually a very rich stew in which the meat, chicken or vegetables and nuts are braised in cream, yogurt or coconut milk.
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Noodles with Chicken, Broccoli and Garlic

Taken from India with Passion published by Mitchell Beazley

Although Chinese food is popular throughout India, it is nowhere more evident than in the city of Kolkata (formerly known as Calcutta). There are large Chinese communities situated near the Eastern Metropolitan bypass Road and in the north of the city. This cosmopolitan city has it all, from the street vendors’ kathi rolls to gourmet Indian and Chinese cuisine, but its Chinese food has a flavour all of its own.

Chilli Chicken

East Indians have added a few Chinese touches to this traditional dish to create Chilli Chicken. This recipe is taken from Classic Indian Recipes by Manju Malhi published by Hamlyn.
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Karahi Chicken

Karahi Chicken is yummy! Make your own karahi curry sauce or use Manju's delicious homemade recipe.
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Whole Tandoori Chicken

A mouthwatering recipe with spicy potatoes and coriander chutney.
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10 minute chicken curry

Dish that takeaway! The first time I made this in ten minutes I did it to win a bet! However, I had all the ingredients and utensils laid out in front of me, which saved a lot of time - and I chopped the chicken into very small pieces. You can use leftover cooked chicken or turkey, which is even quicker.

Football Vindaloo

Here’s an extremely simple recipe for even the most novice of cooks to make. It needs very little preparation and just a bit of stirring – that’s all!
It's Manju's Football Vindaloo, the perfect side-dish.

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