Chicken

Malaysian Chicken curry, Oil- 2tbsp, Onion(sliced)- 1 large, Ginger- 1 inch( minced/ 1tsp paste),

For the base curry paste(grind together), Shallots-4-5(medium), Garlic- 4cloves, Lime juice-

For the Eggplant-yoghurt dip, Eggplant-4(soft), Garlic cloves-3-4, Olive oil-3-4 tbsp, Yoghurt-3/4cup,

Chicken- 1(cut to 6 pieces or as desired) Slit chicken surface slightly., Grind to a paste:,

For the Base:, Salt crackers- 150 gms(crumbled), Unsalted butter- 30ml, For the Tandoori Chicken

For the Drumstick marinade:, Chicken Drumsticks- 8, Paprika powder- 1 tsp, Onion powder- 1

To make 3 Quesadilla (12 slices), Chicken mince- 150 gms, Spinach- 3/4 cup(thinly sliced),

For the Chinese Chicken, Boneless chicken cut into strips- 500 gms, Soya sauce- 2tsp, Red chilly

Chicken breast- 800 gms (4 chicken breast halves, cubed), Peanut butter- 1 tbsp, Soy sauce-

For the tart:, Self-raising flour -210 gms, Cake flour- 60gms, Salt- 1 tsp, Cold Water-125

For the chicken marinate:, Boneless chicken breast(cut into fingers)- 450 gms, Chicken tikka

Chicken breast- 4(each cut into 4 pieces) washed with turmeric and patted dry., Ginger garlic

Black pepper-1tsp, Sumac-2 tsp, Cumin Powder-1 1/2 tsp

Oil-2 tbsp, Crushed Garlic Flakes-2, Spring Onions-2-3, Bean Sprouts-3 tbsp, Medium sized Carrot