Serves 2

Ingredients

* 3 Chicken Breasts Chopped into Bite Size Pieces

* 1 Cup of Curry Massalla Gravy

* Quarter of an onion finely chopped

* 3 Teaspoon Curry Powder

* 1 Teaspoon Chilli Powder

* 1 Finely Chopped Cayenne Chilli

* 4 Cloves Crushed Garlic

* 2 inches Root Ginger grated

* 5 Tablespoons Vegetable Oil

* 4 Tablespoons roughly chopped coriander leaves

* 1 Tablespoon whole coriander leaves

* 1 teaspoon Garam Massalla

Method

Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Add half the Massalla Gravy and simmer for 20 minutes or until the chicken is cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

Serves 4

Ingredients

* 2 cups natural yogurt

* 6 teaspoons sugar

* 3 Ice Cubes

* 1 Tablespoon lemon juice

* 1 cup cold coconut milk

* 1 cup mango pulp

* 4 Mint leaves (optional)

Method

Dissolve the sugar in a little hot water. Crush the ice cubes in a blender. Add the rest of the ingredients except the mint and blend further, pour into glasses and garnish with a mint leaf, then serve.

Ingredients

# 4 teaspoon dried yeast

# 4 teaspoon caster sugar

# pinch salt

# 1 teaspoon baking powder

# half cup milk

# 1lb plain flour

# 1 beaten egg

# 8 tablespoons natural yoghurt

# 2 tablespoon vegetable oil

# 250g minced lamb

# 2 cloves garlic

# 2 tablespoons tandoori marinade

Method

Fry the mince and garlic with the tandoori marinade in a little vegetable oil until cooked. Leave to cool. Warm the milk until it is just hot to the hand. Stir in the sugar and yeast and leave for 20 minutes. Sift the flour and add the salt and baking powder to it. Slowly stir in the yeast mixture and the rest of the ingredients and mix to a dough. Knead the dough for approximately 10 minutes and place it in a covered bowl for an hour and a half in a warm place. It should double in size. Preheat the oven to the highest heat with a heavy baking tray. knead the dough gently and divide into 4 portions and roll into a tear shape. Grease the baking tray, lay out the bread and knife on the cooked mince leaving about 1 inch of the nan uncovered all around. Place in the oven and Cook for 10 minutes and then place the nans under a hot grill for a further minute or so until brown. Lightly dust the breads with extra vegetable oil before serving.

Ingredients

# 1 Cup Basmati Rice

# 1 Chicken Stock Cube

# Half cup frozen peas

# 2 bay leaves

# 1 piece cassia bark

# Water

# 4 Green Cardamon Pods

# 200g finely sliced mushrooms

# Turmeric

# Vegetable Oil

Method

Basmati rice must be used for this recipe. Add the stock cube, bay leaves, cassia bark and cardamom pods to the water in a large pan. Add 1 teaspoon turmeric powder. Bring the water to the boil and add the basmati rice and peas. Cook for 9-10 minutes stirring occasionally, drain. Remove bay leaves and cassia bark. Pop the cardamom seeds into the rice and discard the husks. Scramble the egg and fry in a little oil, when cooked, break into small pieces and add in the mushrooms. Finally stir in the rice and peas and serve.