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Angela Day receives many requests for chicken recipes. Here are five of our most popular.

BUTTER CHICKEN

Serves 4-6

15ml garam masala

5ml paprika

10ml ground coriander

10ml chopped garlic

15ml chopped fresh ginger

15ml lemon juice

250ml Greek yoghurt

1kg chicken thigh fillets, quartered

60g butter

1 onion, chopped

1 cinnamon stick

3 cardamom pods, bruised

375ml tomato passata

125ml cream

15ml chopped coriander

salt

60ml toasted flaked almonds

basmati rice to serve

In a bowl, mix the spices, garlic, ginger, lemon juice and yoghurt. Add the chicken and leave to marinate for an hour.

Melt butter in a large pot. Sauté onion with the cinnamon and cardamom until glossy, then add the chicken with the sauce. Cook for 15 minutes.

Add the passata and cook for a further 15 minutes until the chicken is tender and the sauce has reduced. Stir in the cream and coriander, and season.

Serve sprinkled with the flaked almonds on rice.

 

CORONATION CHICKEN

Serves 6 -8

15ml oil

1 onion, chopped

15ml mild curry powder

5ml tomato paste

20ml fruit chutney

60ml white wine

salt

15ml lemon juice

250ml mayonnaise

100ml cream

1kg cooked chicken meat, cubed

100ml sultanas

15ml chopped coriander

cos or butter lettuce to serve

Heat the oil in a pot. Sauté the onions until glossy.

Add the curry powder, tomato paste and fruit chutney and cook for 30 seconds. Add wine and salt. Remove from the heat and cool.

Put the mixture into a food processor with the lemon juice, mayonnaise and cream. Process until smooth.

Pour over the chicken.

Add the sultanas and coriander and toss together.

Serve cold on lettuce cups, or with rice.

* You can either use a whole cooked chicken where skin and bones have been removed and the meat chopped up or 6-8 poached chicken breast fillets which have been diced.

 

SESAME CHILLI DRUMSTICKS

Serves 6-8

60ml honey

30ml soy sauce

10ml sesame oil

45ml sweet chilli sauce

15ml rice vinegar

8-10 chicken drumsticks

30ml toasted sesame seeds

potato wedges for serving

Combine the honey, soy sauce, sesame oil, sweet chilli sauce and rice vinegar and mix well. Put the drumsticks into an ovenproof casserole. Pour the sauce over.

Cook in the oven at 180°C for 30-40 minutes, basting the chicken frequently with the sauce. Remove and sprinkle sesame seeds over the chicken.

This is delicious served with potato wedges.

 

CHICKEN COOKED IN COLA

Serves 6-8

8 chicken portions

250ml tomato sauce

250ml mayonnaise

330ml can of cola

10ml chopped garlic

rice to serve

Put the chicken pieces into an ovenproof casserole dish in a single layer. Combine the tomato sauce, mayonnaise, cola and garlic and mix well. Pour over the chicken.

Place the casserole in the oven and cook at 180°C for about 30-40 minutes until the chicken is cooked and the sauce has thickened.

Serve with rice.

 

HERBED CHICKEN

Serves 4

30ml chicken herb rub or dried mixed herbs

60ml flour

8 bone-in chicken pieces (thighs and drumsticks)

60ml olive oil

4 potatoes, peeled and cut into wedges

1 red onion, cut into wedges

3 carrots, peeled and chopped

1 each green and red pepper, cubed

salt and pepper

1 sprig thyme

30ml lemon juice

Toss the herb rub into the flour and mix to incorporate.

Dust the chicken pieces in the seasoned flour.

Add the olive oil to a large roasting dish, line with the potato and onion wedges.

Top with the seasoned chicken and scatter over the vegetables.

Season well.

Top with the thyme and roast in a preheated oven for 45 minutes, or until clear juice runs when a skewer is inserted into the thickest part of the thigh.

Remove from the oven and pour the lemon juice over before serving. - The Star

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