Chicken chasni is a British Indian curry with its home in 1980’s Glasgow, it has a glorious sweet sauce featuring ketchup & mango chutney.
Chicken is an often under rated meat due to over supply of poor quality poultry, but good quality chicken is a thing of great beauty!
Chicken dopiaza is an ever-popular dish on the menus of British Indian curry houses, it’s a relatively mild curry defined by lots of onions.
Preserved lemon chicken tray bake with garlic, shallots, potatoes & broccoli, flavoured with a combination of honey, sumac & zaatar.
Peri Peri Chicken livers are a quick, easy and delicious way to cook liver in a wonderful spicy sauce all the way from South Africa.
Buttermilk fried chicken burger, perfectly crispy on the outside and juicy on the inside, served with chicory slaw and chipotle mayonnaise.
Singapore chow mein, a takeaway favourite rocking chicken & prawns with veggies, rice vermicelli noodles in a soy sauce & curry combination!
Chicken forestière is a classic French dish my version features breast cooked over a mushroom ragout finished with brandy, cream & tarragon.
Korean fried chicken burger loaded with kimchi and a spicy gochujang mayonnaise are the perfect spicy alternative to a chicken sandwich.
Chicken keema, my take on an Indian-inspired spicy, fragrant Indian chicken curry with sweet & sour tones with lots of garlic & green beans.
Ceylon chicken is a curry that was once all the rage in British Indian restaurants, it is generously spiced & has a silky coconut milk sauce.