Easy: 100 delicious dishes for every day

125g thick Greek yoghurt

1 tablespoon lemon juice

1 tablespoon soft brown sugar

steamed basmati rice (#ulink_3f56f983-b2ab-508a-ab90-aa6670bc95ec)

1 white onion, roughly chopped

handful coriander, roughly chopped

lime wedges

Heat the oil in a large wok or frying pan over medium–high heat. Add the onion and cook, stirring occasionally, for 6–8 minutes, or until golden and softened. Add the curry paste and cook for a further 1–2 minutes, stirring, until fragrant. Add the chicken and cook, stirring to coat, for 2–3 minutes. Add the tomatoes and stock and stir to combine. Bring to a simmer, reduce heat to low and cook gently for 15 minutes, or until the chicken is cooked through.

Meanwhile, blitz the cashew nuts in a food processor until finely ground. Add to the chicken and simmer gently for a further 5 minutes, or until the sauce has thickened. Remove from the heat and stir through the yoghurt, lemon juice and sugar.

Serve the curry with steamed rice, dressed with onion, coriander and a squeeze of lime juice. SERVES 4

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SPICED CHICKEN WRAPS + MANGO CHUTNEY

This is quick, but to make it ridiculously speedy, marinate the chicken in two tablespoons tandoori paste and serve with a bought mango chutney. There’s absolutely no excuse for takeaway.

310g thick Greek yoghurt

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

2 large garlic cloves, crushed

3cm piece ginger, peeled and grated

1kg chicken breast fillets, flattened with a mallet or rolling pin

½ long cucumber, cut into wedges

½ red onion, thinly sliced

1 red chilli, sliced

handful coriander and mint leaves

1 lemon, cut into wedges

wholemeal flat bread, toasted

natural yoghurt

Mix the Greek yoghurt with the spices, garlic and ginger in a bowl large enough to hold all the chicken fillets. Season well with sea salt and freshly ground black pepper, add the chicken and mix with your hands to coat. Cover and place in the fridge to marinate for 30 minutes.

Place the cucumber, red onion and chilli in a bowl and toss gently to combine. Preheat a barbecue or chargrill pan on high heat. Remove the chicken from the marinade and cook for 4–5 minutes on each side, until cooked through.

Slice the chicken and serve with separate bowls of the mango chutney, vegetables, torn herbs, lemon wedges, flat bread and yoghurt and let everyone make their own wraps. SERVES 4–6

MANGO CHUTNEY

3 mangoes, peeled

3 garlic cloves, chopped

1½ tablespoons grated ginger

1 red chilli, chopped

1 tablespoon coriander seeds

½ teaspoon turmeric

2 tablespoons olive oil

1 cinnamon stick

1 teaspoon sea salt

100g caster sugar

125ml cider vinegar

Cut the mango flesh away from the stone and chop into a small dice. Place the garlic, ginger, chilli, coriander seeds and turmeric in a mortar and pestle and crush to a paste.

Heat the oil in a saucepan over medium heat. Add the spice paste and cinnamon stick and fry for 1 minute, or until fragrant. Add the diced mango, salt, sugar and vinegar and cook for 30 minutes, until thick and syrupy. Set aside to cool.

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CHICKEN PAILLARD WITH SPRING ONIONS AND PROSCIUTTO

The secret to well-cooked, juicy chicken breast is to slice it thin and cook it quick.

4 chicken breast fillets, cut into 3 pieces lengthways

1 tablespoon olive oil