• 1kg chicken breast fillets
• 1 cup butter chicken curry paste (tomato and tamarind) (see note)
• 2/3 cup thick natural yoghurt
• 4 garlic cloves, crushed
• 2 tablespoons ghee (see note) or olive oil
• 1 cinnamon stick
• 425g can tomato puree
• 1 teaspoon Vegeta Chicken Stock Powder
• 1/2 cup water
• 1/3 cup thickened cream
• 4 green onions, sliced, to serve
• naan bread, to serve

• 8 chicken thigh fillets, trimmed
• 1 tablespoon olive oil
• 1 bunch baby bok choy, leaves and stems shredded
• 3 cups steamed jasmine rice
• lime wedges, to serve

Coriander chilli marinade

• 1/2 bunch coriander, washed, dried (see note)
• 1 lime, rind finely grated, juiced
• 2 long red chillies, finely chopped
• 1/4 teaspoon hot paprika
• 1 cup Greek-style yoghurt

• 400g chicken breast fillets, cut into strips
• 1 onion, cut into wedges
• 1/2 green capsicum, seeded and chopped
• 1 avocado, chopped
• 2 teaspoons lime juice
• 400g can white beans (cannellini), rinsed and drained
• 8 flour tortillas
• 1 teaspoon ground cumin
• 1 1/2 tablespoons tomato paste

• 2 tsp olive oil
• 1 brown onion, halved, coarsely chopped
• 1 garlic clove, crushed
• 6 (about 600g) chicken thigh fillets
• 1 tsp ground cumin
• 1 tsp ground sweet paprika
• 1/2 tsp saffron threads
• 150g (3/4 cup) long-grain white rice
• 1 x 400g can diced Italian tomatoes
• 250ml (1 cup) chicken stock
• 1 tbs tomato paste
• 200g fire-roasted peeled whole pepper
• 1/4 cup coarsely chopped fresh continental parsley

• 1 tablespoon olive oil
• 500g chicken breast fillet
• 10 enchilada tortillas
• 450g can refried beans
• 3/4 cup grated tasty cheese
• 375g jar chunky tomato salsa

• Boneless/skinless chicken breasts (1 for each person)
• Jar of salsa
• Bag of shredded cheddar cheese