by Mona Yasir

Created on: January 12, 2009   Last Updated: December 01, 2011

Everyone loves home cooked food but many of us are wary of lengthy recipes that involve exotic ingredients and require the culinary skills of a masterchef. In the super-sonic age of the microwave and fast-food drive-thrus, does anyone really have the time and patience for haute cuisine? Thankfully there are many short, sharp recipes available for the discernible palates of the laziest pencil-pushers anywhere.

The following is a quick and easy method of preparing a wholesome, nutritious meal that simply bursts with flavor on your tongue and will guarantee to have you, and any unexpected guests, asking for more.

Chicken recipes abound in the world and no doubt this flavorsome meat has a lot to offer but it can be all too easy to over-cook or over-shadow the natural and succulent textures and aromas of this humble bird. Many would just prefer fried chicken out of a greasy bucket, but they would ultimately just be choosing convenience over flavor. So here are a few simple and quick recipes to get you started and to kick your taste buds back to life again. But remember, any recipe is meant to be tweaked and adjusted until you find that perfect version that you can call your own. So don't be afraid to experiment!

White Chicken Curry

Try this chicken casserole dish with a difference, and feel free to add any extra vegetables or spices you prefer. This recipe serves 3-4 and is delicious with either white rice or naan bread.

500g Chicken (small pieces)

1 Liter Milk

1 Tablespoon of Corn flour

Teaspoon of Red Chili Powder

1 Whole Clove

1 Cup of Vegetables (Sweetcorn, Boiled Potatoes, Red Peppers, Mushrooms, or all)

Seasoning

Method

Fry the chicken pieces in a little oil until they change color. Add the chili powder and clove and fry for a few more seconds. Add the milk and corn flour and bring to the boil. Turn the heat down and simmer for ten to fifteen minutes or until the chicken is cooked. Add the vegetables of your choice and simmer for a further two minutes. Remove the clove. The curry sauce should be thick and creamy.

Serving Suggestion: Try mixing white chicken curry with boiled pasta, potatoes, white sauce and cheese for an Italian/ Indian Combo. Superb!

Chicken and Lentil Broth

This is a firm favorite with soup addicts and is guaranteed to warm your cockles on a cold winter's day. This broth is excellent served with garlic bread or buttered toast.

250g Chicken (medium pieces)

250g Pearl Barley

250g Red Lentils

250g Split Yellow Moong Lentils

2 Onions

2 Tomatoes

Seasoning

Method

Wash and soak the lentils together. Chop the onions finely and fry in a deep large pan until golden. Add the chicken pieces and fry until coated. Add the tomatoes and seasoning. Drain the lentils and add to the chicken. Add enough water so as to cover the whole mixture two to three inches above the level of the lentils. Bring to the boil and turn down heat to medium. Cover and cook the broth for a further 60 to 90 minutes. Add more water if required. The broth should be thick and well cooked. Remove any bones and serve.

Serving Suggestion: Try adding some spices like freshly chopped red chilies or dress the bowl with lemon wedges and chopped coriander.

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