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Chicken Tikka Masala

Ingredients: 2 tbsp oil, 1 large onion diced, 80 g tikka masala paste, 600 g diced chicken, 400 g chopped tinned tomatoes, 2 tbsp double cream.

Instructions: Heat 2 tbsp oil in a deep frying pan. Gently fry 1 large diced onion until soft. Stir in 80g Tikka Masala paste and 600g of diced chicken. Fry for 3-4 minutes whilst stirring until the chicken is sealed. Add 400g of chopped tinned tomatoes and bring to the boil then gently simmer for 15 minutes or until the chicken is cooked through. Add 2 tbsp of double cream and simmer for a further 2 minutes. Cooking: 25 mins - 4 servings.

Chicken Korma curry

Ingredients: 2 tbsp oil, 1 large onion, diced, 80 g Korma paste, 600 g chicken, diced, 400 g coconut milk 100 ml double / thickened cream, 15 g cornflour.

Instructions: Heat 2 tbsp oil in a deep frying pan. Gently fry 1 large diced onion until soft. Stir in 80g Korma paste and 600g of diced chicken. Fry for 3-4 minutes whilst stirring until the chicken is sealed. Add 400g of coconut milk and bring to the boil and gently simmer for 15 minutes until the chicken is cooked through. Add 100ml of double cream and 15g of cornflour and simmer for a further 2 minutes. Serve with Sharwood's flame baked naans and mango chutney. Cooking: 25 mins - 4 servings.

Mild Korma chicken and capsicum kebabs

Ingredients: 100 g Korma paste, 100 g Natural yogurt, 1 tbs coriander, 1 tbs lemon juice, 600 g diced chicken, 1 diced capsicum.

Instructions: Whisk together korma paste, natural yoghurt, coriander leaves and lemon juice. Coat the chicken evenly with the marinade mixture. Cover and chill for a minimum of 30 minutes or preferably overnight. Soak skewers in water then, place the chicken and capsicum on skewers. Grill for 10 minutes on each side until browned on the outside and cooked through. Serve with salad and Poppadoms. Cooking: 20 mins - 4 servings.

Mango chutney burger

Ingredients: 6 Tablespoons Mango Chutney, 1 Large red onion, peeled and thinly sliced, 1 Tablespoon vegetable oil, 4 Beef or Veggie Burgers, 4 Brioche Buns, 4 Slices of beef tomato, 4 Tablespoons fresh coriander

Instructions: For your relish, slice the onions thinly. Drizzle the oil in a pan and gently fry the onions until they are soft and have turned a light brown colour. Stir in the Mango Chutney. Continue to cook for one minute. Meanwhile, fry the burgers on the BBQ or in a large frying pan for two minutes on each side for medium. Place the sliced tomato and coriander on the bottom half of the brioche bun, and top with your burger and relish to serve.  Cooking: 10 mins - 4 servings.

Creamy chicken coconut

Ingredients: 1 pouch of Creamy Coconut Korma Simmer Sauce, 300 g chicken thigh, cut into bite size pieces, 3 garlic cloves, roughly chopped, 2 tsp turmeric powder, 2 tsp curry powder, 6 cherry tomatoes cut in halves, Salt, Sugar, Lemon, Coriander, Coconut shavings or toasted cashews.

Instructions: Fry garlic and chicken in pan with oil until brown. Add 2 tsp turmeric and 2 tsp curry powder to chicken while frying. Add Creamy Coconut Korma Simmer Sauce, lower heat and simmer for 10-15 minutes. Add in cherry tomatoes. Season with pinch of salt and sugar to taste. Squirt a wedge of lemon juice and stir well. Serve with side of roti or basmati rice. Garnish with toasted almonds/ cashews, coriander and desiccated coconut. Cooking: 25 mins - 2 servings.

Butter chicken

Ingredients: 1 Jar of Butter Chicken Simmer Sauce, 4 Chicken breasts, diced, Olive oil, To garnish - ½ Spanish onion, thinly sliced, Coriander, Greek Yoghurt.

Instructions: Pre-heat oven to 180º C. In a small pot, simply fry diced chicken breasts in a little oil until cooked. Place the chicken on a small oven tray and add Butter Chicken Simmer Sauce. Place in the oven for 15 – 20 minutes. Season with salt and pepper to taste, lemon juice optional. Ensure the food is fully cooked and piping hot throughout before serving. Optional to garnish with thinly sliced onion, Greek yoghurt and coriander. Serve with side of rice or naan bread and Mango Chutney. Cooking: 30 mins - 4 servings.

Butter chicken with sweet potato and snow peas

Ingredients: 1 Tablespoon of oil, 2 Chicken breasts, sliced, 1 Sweet potato, diced into 1cm cubes, 1 Jar Butter Chicken Sauce, 200 g Snow peas.

Instructions: Stir-fry chicken breast slices in a little oil for three minutes, then add the sweet potato and continue to cook for a further five minutes. Add the sauce and simmer until the chicken and sweet potato is cooked through. Add the snow peas and stir through. Simmer for a further two to three minutes or until they are cooked. Serve with rice. Cooking: 20 mins - 4 servings.

Tandoori chicken wings

Ingredients: 50 g Tandoori Paste, 50 g Natural yoghurt, 1 Tablespoon fresh coriander leaves, chopped, 8 Chicken thighs, boned, skinned and slashed, 80 g Watercress, 1/2 Cucumber, 1 Tablespoon mint, 2 Tablespoon yogurt.

Instructions: Whisk together the Tandoori Paste, natural yoghurt and coriander leaves. Coat the chicken evenly with the marinade mixture. Cover and chill for a minimum of 30 minutes or preferably overnight. Grill for 10 minutes on each side until browned on the outside and cooked through. Mix the mint with 2 tbsp yogurt to make the dressing. Serve on a bed of watercress, with cucumber and dressing. Cooking: 20 mins - 4 servings.