INDONESIAN CHICKEN RECIPES

Into a heated pan, spray with the 1 squirt of the oil spray, or add a tsp of oil, add the onion, garlic & ginger, cook over a gentle heat for 3 mins

Add the spices, red chilli & bay leaf, along with a spoonful of water, and cook for a few more mins, stirring, until the aromas are released

Increase the heat a little, add the chicken, stirring, until the chicken is sealed all over, and starting to colour a little

Add the stock, water, tomatoes, cherry tomatoes, tomato puree, chickpeas, cover the pan, reduce the heat, and cook for around 15-20 mins, until the chicken is cooked through. 

Before serving, stir half the coriander leaves through the curry, reserving the remainder to scatter over the curry.
Serve with the lemon wedges to squeeze over, and if using, a spoonful of yoghurt, and a sprinkle of nigella seeds. Goes great with a side of rice. 

Preheat the oven to 200°C/gas mark 6. In a large ovenproof pan, heat the oil and cook the bacon for 5 minutes until crispy. Remove and reserve for later. 

Add the onion, courgette and aubergine to the pan and fry for 5 minutes. Then add the tomatoes, garlic, chilli, passata, chicken stock cube and 50ml water. Bring to the boil, then reduce the heat and simmer for another 5 minutes. 

Add the chicken thigh fillets, mixed herbs, the reserved bacon and half the parsley. Stir to coat the chicken in sauce and cook for 30 minutes in the oven. Remove from the oven and serve straight away garnished with the remaining parsley and seasoned with freshly ground black pepper.

1. Start by prepping all your salad ingredients. Scrub the potatoes and cook in boiling salted water for around 15 minutes, or until tender, then halve or slice up.
2. Soft-boil the eggs for 6 minutes, or longer if you prefer them more cooked.
3. Cut the tofu into 2½cm chunks and fry in a splash of sesame oil for around 15 minutes, or until golden, then sprinkle lightly with sea salt.
4. Finely shred the cabbage if you want it raw or, if you’d rather cook it (which is traditional), cut it into 2cm slices, place in a colander and slowly pour a kettle of boiling water over the top. For me, this is the perfect amount of heat to soften the cabbage, but means you keep much of the delicious nutrients in there – feel free to apply this to any other seasonal greens you can find, too.
5. Cut the tomatoes into wedges, quarter the radishes and slice the cucumber (I use my crinkle-cut knife – you should get one!). Season everything from a height with a little salt.
6. Next, put all the sauce ingredients into a blender, peeling the garlic and grating in the palm sugar (if needed), then blitz until smooth. Have a taste and adjust the seasoning, making sure the acidity of the lime sings through, so tweak with more, if needed.
7. Traditionally, you’d take a little bit of everything, put it into a bowl and pour the sauce over the top, which is a fine way to serve it. I like to do the reverse, because I feel that once you pour the sauce over you can’t see the care and attention that has gone into the preparation of the ingredients. So I spoon the sauce between four bowls, spread it up around the sides, then divide the ingredients around the bowls, taking a bit of pride in making them look nice.
8. Pick over a few coriander leaves, add the prawn crackers and some finely sliced fresh chilli (if using), then show everyone what a celebration of food this is by getting them to toss together their very own portion.