BERRY CHICKEN RECIPES

Steps:

• "Step 1) Start by cutting the chicken breasts into thin strips, this will help the chicken to fry quicker. Season and fry on a high heat, try not to over cook the chicken. Then add honey to add flavour to the chicken. Fry both sides of the chicken strips, and once ready tip the chicken onto a plate to cool. Step 2) Now for the vegetables, add a large chopped onion into the pan, chop red pepper and crush three cloves of garlic. Fry all these ingredients for 5 minutes and then add the chopped button mushrooms. Step 3) In separate pans cook the Long Grain Rice and Peas. Once cooked, drain the water from both and mix together the Rice and Peas into a bowl and leave to cool. Step 3) You can choose your own spices really but whilst the vegetables are frying I added half a teaspoon of chili powder and a level tbsp of curry powder and started to mix it all together. Step 4) Add your Rice and Peas into the pan and begin to mix! Then add 4 tbsp of soy sauce and fry on a high heat. Stir in your chicken and begin frying an egg for each person eating. Step 5) Once you have finished the last step serve the dish and add the egg on top!"

Steps:

• Heat 2 tablespoons of oil in a deep frying pan. Season the chicken strips and brown quickly all over until sealed (you may need to do this in batches adding the third tablespoon of oil, if needed). Remove with a slotted spoon to a plate.

  Add the onions and fry for a few minutes, then cover, lower the heat and fry for 10 minutes, until softened.

  Remove the lid, increase the heat and add the ginger root, garlic and chilli and fry for 1 minute. Sprinkle in the ground spices and fry for a few minutes more. Sprinkle over the flour then stir in the stock and bring to the boil, until thickened.

  Add the mango chutney and return the chicken to the pan. Season with salt and pepper. Lower the heat, cover and simmer for 5-10 minutes or until the chicken is tender. Add the yoghurt or cream and serve hot.

  The curry can be made without adding the yoghurt up to a day ahead. Reheat gently to serve and stir in the yoghurt. The curry also freezes well without the yoghurt. Simply reheat as above when needed.

  If using an Aga, first soften the onion in the simmering oven for 15 minutes. Add the chicken and return to the same oven for 10 minutes. Continue on the boiling plate.