A smooth chicken curry simmered in yogurt and spices. Compared with cream-laden kormas served in traditional Indian restaurants this one is much less fattening but no less satisfying. Topped with toasted slivered almonds and raisins.
Serving suggestions: Like any good Indian meal, serve with basmati rice, pappadums, and raita (or plain yogurt) for a touch of cool refreshment.
Nick has never failed to wow Kahani with a particular whizz-bang salad – with this dish, we’ve sought to use the same cracker of an ingredient combo but transform it into a more filling dinner. Oven-baked, dry-rubbed chicken breast mingles with the sweetness of roasted butternut pumpkin, the saltiness of Danish feta, and the bite of rocket. We stir through black and red quinoa to add an extra colourful sprinkling of protein and lightly flavour the medley with a sweet chilli-olive oil dressing. Toasted pine nuts to finish, of course.
Serving suggestions: We recommend adding a handful of your own fresh rocket (and perhaps even a couple of dried cranberries - yum!) just before serving to further enliven the meal. Enjoy either on its own or accompanied with chunky homemade potato wedges.
Ingredients: Chicken breast, butternut pumpkin, Danish feta, rocket, spinach, black quinoa, red quinoa, pine nuts, sweet chilli sauce, olive oil, chicken stock powder, oregano, paprika, turmeric, cinnamon, ground coriander, ground ginger, ground clove, red chilli flakes.
Succulent pieces of chicken are infused with the flavours of lemongrass, ginger, shrimp paste, and kaffir lime peel in this zingy Thai chicken curry. Simmered in a creamy coconut gravy with the welcome subtle sweetness and crunch of freshly roasted peanuts. It’s traditional and trendy at the same time, and in trouble if left unsupervised!
Serving suggestions: Serve with steamed jasmine or coconut rice. Also easily tossed through rice noodles to shake it up if you wish! Add a dollop of plain yoghurt if you find it a smidge on the spicy side.
Ingredients: Chicken, onions, chat potatoes, green peppercorns, peanut oil, coconut milk, sugar, fish sauce, peanuts, spring onion, fresh red chilli, lemongrass, garlic, ginger, shrimp paste, kaffir lime peel, salt.
PANKO CHICKEN NUGGETS
8 large chicken tenders per serve
Skip the drive-thru in favour of this healthier, homemade snack or dinner to keep your young’uns merry all the same. Our chunky, crispy chicken nuggets are double-coated in a mix of panko breadcrumbs, sesame seeds, and subtle herbs and spices designed for kids. They’re oven-baked instead of deep-fried to retain the flavour with no added fat, juicy on the inside and golden on the outside. Try not to steal all of them off your child’s plate…
Serving suggestions: Couple these with your usual tomato or tartare sauce, or if you’ve got a more adventurous little one, a nasty-free tomato relish might be even better. Comes with a wedge of lemon to squeeze over your nuggets. Ingredients: Chicken breast, panko breadcrumbs, sesame seeds, plain flour, eggs, salt, dried thyme, oregano, black pepper, ground ginger, mustard powder, paprika, vegetable oil.
Hey presto, it’s a homemade pesto! Nick’s original zesty basil sauce has the creamy texture we love pesto for but leaves behind the cream of restaurant sauces and the additives of store-bought jars. Smoked bacon and sundried tomatoes add bold bursts of flavour while the juicy chicken breast chunks and baby peas keep this dish tasting fresh. Toasted pine nuts and shaved parmesan work a treat to top it off.
Pasta not included.
Serving suggestions: Serve atop your favourite type of pasta or combined with arborio rice for a refreshing risotto.
A nutty, coconutty, chicken-loaded bomb. Caramelised onions, toasted almonds, and fresh coriander accompany tender chunks of chicken in this creamy dish. Finished with spiced garam masala almonds, if this one doesn’t have you instantly smitten (and widely grinning), we’re not sure what will.
Serving suggestions: Serve with extra coriander, steamed basmati rice and Greek yogurt to cool the palate.