Bookmark ChickenCurryDinnerOne potRecipe Easy chicken korma by Michael Catling 9 June 2025 Ready in just 20 minutes, this chicken korma is the perfect curry for kids and fussy eaters as it’s super creamy and not too spicy. This healthy korma is a gentle introduction to curry making as there’s no fancy techniques or specialist ingredients that will send you on a supermarket treasure hunt. The beauty of my recipe is that it contains as many shortcuts as it does ingredients, which means anyone can turn them into a kid-friendly curry in under 30 minutes. Using a pre-made curry paste and a blender for the onion, garlic and ginger cuts the cooking and prep time in half, plus you can even buy ready-diced chicken if you really want to keep the washing up to a minimum. Traditionally, cream is used to thicken and finish the sauce but unless you plan on making any desserts before it goes off, I’d recommend using Greek yoghurt instead. It’s far healthier that way and you can then use the leftovers for breakfast tomorrow morning. Now that’s clever cooking and proper planning. How To Make Easy Chicken Korma Chef Catling’s recipe notes Recipe: Easy chicken korma Serving suggestions Frequently asked questions Tips & Notes To Know Not a fan of almonds? Try blitzing a handful of cashews or pistachios and use them as the base for the sauce instead. Make it spicier: If you can handle a little heat, add some fresh chillies or a dash of deggi mirch (an Indian chilli powder) to the onions. Go meat free: Replace the chicken with tofu, paneer or mixed vegetables. Make ahead: Curries always taste better the next day. You can also store any leftovers in an airtight container for up to 3 days in the fridge or 3 months in the freezer. Easy chicken korma Serves: 4 Prep time: 5 mins Cook time: 20 mins 20 mins Pin Print Ingredients 1 brown onion, chopped2 garlic cloves, chopped2cm piece fresh root ginger, roughly chopped1 tbsp vegetable oil4 tbsp korma curry paste4 skinless chicken breasts, cut into large chunks4 tbsp ground almonds50g sultanas and golden raisins350ml chicken stock1 tbsp mango chutney100ml Greek yoghurt (0% fat) To serve1 tbsp flaked almonds, toasted Instructions Step 1Add the onion, garlic and ginger to a food processor and blitz to a paste (add a splash of water, if necessary, to help get it moving). Step 2Heat the vegetable oil in a pan over a medium heat and tip in the onion paste. Fry for 6-8 minutes, stirring regularly, until golden and fragrant. Step 3Add the korma curry paste and continue to stir-fry for 2 minutes, then add the chicken breasts, ground almonds, raisins and sultanas, chicken stock and mango chutney. Step 4Bring to the boil, then turn down to a simmer and cover with a lid. Cook gently for 10 minutes or until the chicken is cooked through. Step 5Remove the pan from the heat and gently fold through the Greek yoghurt. Season to taste and transfer to a serving dish. Garnish with toasted flaked almonds, if desired. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions On a bed of coconut, basmati or pilau rice. With a side order of garlic and coriander naan breads and onion bhajis. Frequently Asked Questions I Have A Nut Allergy. Can I Substitute The Ground Almonds? Ground almonds are often used in cakes and other bakes to add moisture and sweetness. If you’re looking for a nut-free option, oat flour is a good alternative. It’s not as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenDinnerLunchRecipeSalad Garlic chicken and bacon Caesar salad by Michael Catling 5 June 2025 A lighter twist on the classic chicken Caesar salad with a roasted garlic and yoghurt dressing. I’m not a big salad eater, but I make an exception where chicken Caesar salad is concerned. I remember eating it every day on holiday when I was a teenager, so I’m closer than most to becoming a connoisseur. I like to go hard on the bacon, croutons and chicken, which is griddled until you get some fierce char marks. Where I go rogue is by roasting a couple of garlic cloves and blending them into the Caesar dressing with Greek yoghurt rather than mayonnaise. It’s not traditional, I’ll grant you, but your tastebuds and waistline will thank you for it. How To Make Garlic Chicken And Bacon Caesar Salad Chef Catling’s recipe notes Recipe: Garlic chicken and bacon Caesar salad Frequently asked questions Tips & Notes To Know Dress lightly, toss gently: Add the Caesar dressing gradually, just before serving, and toss with care to avoid soggy leaves and over-saturation. Balance the dressing: Taste as you go. Too tangy? Add a drizzle of extra-virgin olive oil. Too rich? A touch more lemon juice will brighten it up. Garlic chicken and bacon Caesar salad Serves: 4 Prep time: 5 mins Cook time: 15 mins 15 mins Pin Print Ingredients For the dressing1 garlic clove, skin on75ml Greek yoghurt (0% fat)2 anchovy fillets in olive oil1/2 tsp Dijon mustard1 tbsp lemon juice1/2 tbsp parmesan cheese, shaved For the saladAvocado oil, for roasting and grilling1 ciabatta roll, cut into small chunks2 skinless chicken breasts, butterflied2 rashers smoked back bacon1/2 iceberg lettuce, shredded1 small red onion, finely sliced1 tbsp parmesan cheese, shaved Instructions Step 1Preheat the oven to 180C. Toss the ciabatta chunks with a drizzle of avocado oil and spread out on a baking tray. Step 2Place the garlic clove in a foil parcel and drizzle with avocado oil. Place next to the ciabatta chunks and bake in the oven for 12-15 minutes, turning halfway, until the croutons are golden and crisp and the garlic has softened. Step 3Pop the garlic clove from its skin and add to the blender with the Greek yoghurt, anchovies (with a drizzle of olive oil), Dijon mustard, lemon juice and half a tablespoon of parmesan. Blitz until smooth. Season to taste and refrigerate the dressing until ready to use. Step 4Heat a grill pan over a medium-high heat on the hob and rub the chicken breasts with avocado oil. Season with salt and pepper and char the chicken for 4 minutes on each side or until cooked through. Transfer to a plate and slice into thin strips. Keep warm. Step 5Meanwhile, lay the bacon out on a lined baking tray and place under a hot grill for 3 minutes on each side or until crisp and cooked through. Cut into small chunks and set aside. Step 6In a large bowl, toss the iceberg lettuce with the sliced red onion and a little of the dressing. Divide between two plates. Top with the sliced chicken, croutons and bacon. Drizzle over the rest of the dressing and garnish with the shaved parmesan before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Know If The Chicken Is Cooked Through And Safe To Eat? The juices should be pale gold and clear. if there are traces of blood, return to the pan for a couple of minutes before checking again. If you have a digital thermometer to hand, simply stick the probe into the thickest part of the chicken breast. The internal temperature should be at least 73ºC (165ºF). This handy guide will help. Chicken or TurkeyInternal temperatureBreast73ºC / 165ºFThigh79ºC / 175ºFDrumstick79ºC / 175ºFWing79ºC / 175ºFWhole bird73ºC / 165ºF (at breast)79ºC / 175ºF (at thigh) Are Anchovies Really Integral To A Caesar Salad? This is always a point of contention whenever I make a Caesar salad for my fiancée because anchovies are the primary reason a Caesar salad tastes so good. Yes, they can smell particularly pungent, but they add a salty, umami flavour bomb that will give your Caesar salad that marvellous depth of flavour and richness. I’ve tried using Worcestershire sauce as an alternative, but it is a poor imitation. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenDinnerParty FoodRecipeStarter Thai satay chicken kebabs by Michael Catling 24 June 2025 Prepare to fall hard for these spicy chicken skewers, which are grilled to perfection before being dipped in a zingy satay sauce. Peanut butter lovers will be in their element. I’m a full-blown peanut butter obsessive. I would eat it every day for breakfast, lunch and dinner if my fiancée wasn’t so judgemental. Satay chicken has always been one of my go-to dishes to order at my local Thai restaurant, which is why I spent so long perfecting this mouth-watering recipe. I’ve added my own healthy twist by using natural yoghurt in place of coconut milk in the satay sauce, which is used as a marinade, glaze and dip for a triple hit of peanut butter. I made a big batch for my last dinner party and they were all gone within 30 minutes. How To Make Thai Satay Chicken Kebabs Chef Catling’s recipe notes Recipe: Thai satay chicken kebabs Frequently asked questions Tips & Notes To Know Use metal or soaked wooden skewers: Dry wooden skewers can easily catch fire or char when exposed to high heat. Leave to soak in water for 30 minutes before threading with the chicken. Make ahead: Both the marinade and satay sauce can be prepped in advance and stored in the fridge for a few days. Thai satay chicken kebabs Serves: 2 Prep time: 5 mins, plus 2 hours resting time Cook time: 10 mins 10 mins Pin Print Ingredients 1 tbsp runny honey50g chunky peanut butter2 tsp light soy sauce (reduced salt)1/2 tbsp Thai red curry paste1/2 tbsp lime juice, plus extra for the salad2 garlic cloves, crushed1 tsp Thai fish sauce25g natural yoghurt (0% fat)2 skinless chicken breasts, cut into large chunksVegetable oil, for brushing To serve1 tsp white sesame seedsSmall handful of fresh coriander leaves, finely chopped1/2 red chilli, finely sliced Instructions Step 1Place the peanut butter in a bowl and stir in the honey, light soy sauce, Thai red curry paste, lime juice, crushed garlic cloves and Thai fish sauce. Step 2Transfer half the satay sauce into a small saucepan and set aside. Pour the remaining satay sauce into a bowl and mix with the natural yoghurt. Add the chicken pieces and coat well. Refrigerate for 2 hours, then thread the chicken pieces onto four skewers. Step 3Heat a grill pan over a medium heat and brush liberally with vegetable oil. Paint the satay chicken kebabs with the leftover marinade and cook for 6-8 minutes, turning and basting occasionally, until the chicken is nicely charred and cooked through. Step 4Gently reheat the satay sauce in the saucepan and let down with two tablespoons of hot water. Keep stirring until the sauce thickens, then spoon into a serving dish. Step 5Divide the satay chicken kebabs between plates and sprinkle over the sesame seeds, coriander and a few red chilli slices, if desired. Serve with the satay sauce on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions With coconut, basmati, sticky or jasmine rice. Tossed through egg or rice noodles. Wrapped up in a roti or garlic and coriander naan – posh kebab style. As a starter with a lightly pickled cucumber salad or Asian-style slaw on the side. Frequently Asked Questions How Do I Know If The Chicken Is Cooked Through And Safe To Eat? The juices should be pale gold and clear. If there are traces of blood, return to the pan for a few minutes before checking again. If you have a digital thermometer to hand, simply stick the probe into the thickest part of the chicken breast or thigh. The internal temperatures should be at least 73ºC (165ºF). This handy guide will help. Chicken or turkeyInternal temperatureBreast73ºC / 165ºFThigh79ºC / 175ºFDrumstick79ºC / 175ºFWing79ºC / 175ºFWhole bird73ºC / 165ºF (at breast)79ºC / 175ºF (at thigh) What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. What Peanut Butter Should I Use? Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils. A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark Party FoodRecipeSnacksVeganVegetarian Korean corn ribs by Michael Catling 13 June 2025 Inspired by barbecue spare ribs, these corn on the cobs are sweet, sticky and seriously spicy. Just blast in the air fryer for a quick and easy snack. Looking to jazz up your corn on the cob game? Enter: Corn ribs, my new favourite way to celebrate the humble sweetcorn. Cut into rib-shaped wedges, they curl up as they cook in the air fryer and take on a charred, caramelised exterior while staying juicy inside. Of course, you can pop them in the oven if you’ve haven’t joined the air fryer brigade yet, but the secret is to baste the ribs with my sweet and sticky gochujang marinade. The crispy bits and smokiness will keep you coming back for more. How To Make Korean Corn Ribs Chef Catling’s recipe notes Recipe: Korean corn ribs Frequently asked questions Tips & Notes To Know Slice like a pro: Place the corn upright on a chopping board and use a sharp chef’s knife to carefully cut through the centre. Lay the halved corn flat (cut side down) and slice lengthways again. This will give you 4 long pieces per cob that look like ribs. Don’t overcrowd the air fryer basket: Leave space between each rib or cook in batches. You want the ribs to roast, not steam. Haven’t got an air fryer? Cook the corn ribs in the oven at 200C for 20-25 minutes and brush with the gochujang glaze for the last 5 minutes of cooking. Korean corn ribs Serves: 4 Prep time: 5 mins Cook time: 15 mins 15 mins Pin Print Ingredients 4 corn on the cobs1/2 tbsp vegetabe oil1 tbsp gochujang chilli paste1 tbsp light soy sauce (reduced salt)1 tsp tomato ketchup1 tbsp rice vinegar1/2 tbsp runny honey To serve1 tsp white sesame seeds1 spring onion, finely shredded, for garnish Instructions Step 1Preheat the air fryer for 3 minutes at 200C and place the shredded spring onion in a glass of cold water to crisp up. Step 2Sit each corn on a flat base, then cut into four lengthways (be careful as the stem is quite tough to cut through). Step 3 Coat the sweetcorn ‘ribs’ in the vegetable oil and add to the air fryer basket in a single layer. Cook at 200C for 8 minutes, giving the tray a shake halfway through. Step 4To make the Korean marinade, add the gochujang chilli paste to a bowl and stir in the soy sauce, tomato ketchup, rice vinegar and honey. Season to taste and set aside. Step 5After 8 minutes, brush the sweetcorn ‘ribs’ with the Korean marinade and cook for another 4 minutes, checking regularly to make sure the edges aren’t charring too much. Step 6Transfer to a dish and glaze with any leftover marinade. Scatter over the white sesame seeds and garnish with the crispy spring onion curls before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions Can I Use Frozen Corn On The Cobs? You can, but good luck trying to cut them while they’re rock hard! They’ll need to thaw in the fridge overnight before using but if the frozen corn is already cut into halves, you’re ahead of the game. What Is Gochujang Paste? Gochujang is a seriously addictive red pepper paste, hailing from Korea. It is typically made from gochugaru (red chilli peppers), glutinous rice and fermented soya beans. It can be used in marinades, soups, dressings stir-fries and sauces, among other things. You can buy it in all major supermarkets and on Amazon. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark ChickenCurryDinnerRecipeYeast Free Chicken tikka and mango chutney curry by Michael Catling 19 June 2025 A fruity twist on a tikka masala, this curry-in a hurry leans heavily on your spice cupboard (and a jar of mango chutney) to produce an irresistible sauce in 30 minutes. A curry always goes down a treat in my household, and this is a cheap and simple way to make it without using any jars of curry paste Instead, I’ve relied on a few store cupboard spices, plus a tin of chopped tomatoes, to produce a lip-smackingly good curry sauce that will be on your table in half an hour. It’s comparable to a tikka masala in heat, but a touch sweeter thanks to the addition of mango chutney. A couple of tablespoons swirled through the sauce at the end really does make a big difference. How To Make My Chicken Tikka And Mango Chutney Curry Chef Catling’s recipe notes Recipe: Chicken tikka and mango chutney curry Serving suggestions Frequently asked questions Tips & Notes To Know Toast your spices: Raw spices can taste flat or harsh – heat awakens the natural oils and concentrates the flavour. Start with a dry frying pan over a medium heat and shake the pan regularly to prevent scorching. It can take less than a minute for the spices to darken and release their aroma, so keep a close eye on them. Once toasted, leave to cool before blitzing to avoid clumping. Don’t scrimp on flavour: Good-quality stock and tomatoes are the key to a full-bodied sauce. Mutti is my go-to brand for canned tomatoes, while frozen chicken bone broth ‘pucks’ from M&S are like liquid gold and far lower in salt than dried stock cubes. Switch up the protein: Don’t be tied to using chicken. For a quicker cook, add some prawns for the final 4 minutes of cooking or leftover meat from your Sunday roast to cut your food waste. Chicken tikka and mango chutney curry Serves: 4 Prep time: 5 mins Cook time: 25 mins 25 mins Pin Print Ingredients 1/2 tsp mustard seeds1 tsp cumin seeds1 tsp coriander seeds1/2 tsp ground fenugreek1 banana shallot, roughly chopped4 garlic cloves, choppedThumb size piece of fresh root ginger, peeled and chopped2 tbsp hot tikka curry powder2 tbsp vegetable oil1 x 400g can chopped tomatoes300ml chicken stock4 skinless chicken breasts, cut into large chunks1 orange pepper, deseeded and cut into chunks2 tbsp mango chutney1 tsp garam masala To serveSmall handful of fresh coriander, finely chopped, Instructions Step 1Toast the cumin seeds, mustard seeds and coriander seeds in a dry frying pan for 1 minute or until fragrant and starting to pop. Step 2Tip the seeds into a blender with the fenugreek, shallot, garlic, ginger, curry powder and half the oil. Add a splash of water to get it moving, if needed, and blitz to a paste. Step 3Heat the remaining oil in the frying pan over a medium heat and add the curry paste. Cook for 5-10 minutes, stirring regularly, until deep golden in colour, adding a splash of water if it starts to catch too much. Step 4Stir in the chopped tomatoes and chicken stock, then bring to the boil. Reduce the heat to a gentle simmer and add the chicken and peppers. Continue to cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened. Step 5Remove from the heat, adjust the seasoning if necessary, and stir through the mango chutney and garam masala. Divide between bowls and scatter over the coriander before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving suggestions On a bed of coconut, basmati, pilau or jasmine rice. With a side order of garlic and coriander naan breads and onion bhajis. Frequently Asked Questions I Have A Nut Allergy. What Can I Use Instead Of Ground Almonds? Ground almonds are often used in curries to add creaminess and sweetness without using cream or coconut milk. If you’re looking for a nut-free option, oat flour is a good alternative. It’s not quite as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerRecipeStir-FryVeganVegetarian Chinese tempeh in black pepper sauce by Michael Catling 18 June 2025 Dinner for two in under 30 minutes, this fuss-free stir-fry heroes black peppercorns and peps up a pack of tempeh with a sweet and sticky sauce. Let’s be honest, some meat-based substitutes really don’t look or taste very appetising. I used to put tempeh in the same category until I sampled it for the first time and fell in love with its funky, nutty flavour. It’s actually made from soybeans that have been fermented, so it has a slight tang – not quite as strong as miso, but definitely more complex and flavourful than tofu. It also holds its shape a lot better and lends itself to really intense flavours, just like this sweet and sticky black pepper sauce. The nasal heat comes from black peppercorns, which are like little fireballs when used in greater quantities. Tempeh tends to be sold in 200g blocks, but it is super filling and can easily serve three people when bulked out with a few veggies. It’s also a complete protein (containing all 9 essential amino acids) which automatically gives it superfood status… if there’s really such a thing. How To Make Chinese Tempeh In Black Pepper Sauce Chef Catling’s recipe notes Recipe: Chinese tempeh in black pepper sauce Frequently asked questions Tips & Notes To Know Create a wok clock: Stir-frying happens very quickly, so mise en place is crucial. The best tip I’ve ever received was from Chef Jeremy Pang, who recommends building a wok clock on a plate so you know which ingredients to add first. Once your ingredients are prepped, you simply arrange them around the plate, in the order in which you need to use them, starting at 12 o’clock. Use the right pan: A wok is the best pan for stir-frying due to its high sides and ability to heat evenly. High heat is key: Stir-frying requires high heat to achieve that crispy exterior and tender interior for your ingredients. Preheat your wok over a high heat before adding oil. The oil should shimmer but not smoke. Don’t overcrowd the pan: If you add too many ingredients at once, the wok will cool down and your food will steam rather than stir-fry, resulting in soggy vegetables which no one wants. If you have a lot of ingredients, stir-fry them in batches instead. Chinese tempeh in black pepper sauce Serves: 4 Prep time: 10 mins Cook time: 10 mins 10 mins Pin Print Ingredients 200g tempeh, cut into small chunks1/2 tsp Chinese five-spice, for dusting1/2 tbsp vegetable oil1 banana shallot, finely diced1 red pepper, deseeded and cut into chunks2 garlic cloves, finely sliced1/2 red chilli, finely sliced1 tbsp fresh root ginger, peeled and finely chopped1/2 courgette, cut into rings1/2 tbsp black peppercorns, crushed For the sauce1/2 tbsp dark soy sauce (reduced salt)1/2 tbsp light soy sauce (reduced salt)1 tbsp oyster sauce1 tsp runny honey1/2 tsp dried basil To serve1 tsp white sesame seeds, to garnish Instructions Step 1In a bowl, combine the dark and light soy sauce with the oyster sauce, honey and dried basil. Add 25ml of water and mix well. Set aside. Step 2Lightly coat the tempeh in Chinese five-spice and season well. Heat the wok over a medium-high heat, then add the oil. Swirl around the edges and when it starts to smoke, add the tempeh and stir-fry for 3-4 minutes until nicely coloured. Remove with a slotted spoon and transfer to a plate. Keep warm. Step 3Add the shallot and peppers into the pan and stir-fry in the residual oil for 3 minutes. Toss in the garlic, chilli, ginger and courgette and cook for 1 minute more. Step 4Turn the heat down to medium and add the tempeh back to the pan with the black peppercorns. Stir-fry for a few seconds, then pour over the sauce and continue to cook for 1-2 minutes until sticky and glossy. Step 5Remove the pan from the heat and divide between plates. Top with a scattering of sesame seeds and a side of basmati rice before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Tempeh? Tempeh is a protein-rich, vegan-friendly alternative to meat, made from fermented soya beans that are formed into a cake-like block. Unlike tofu, it actually has its own flavour profile and tastes almost nutty, with a firm and chewy texture. It usually lasts for 2 or 3 weeks in the fridge, or up to a month in the freezer. 0 comment 0 FacebookTwitterPinterestEmail
