Type what you have

Ingredients

• ✓ coriander leaves
• tikka masala curry paste
• yogurt
• chicken breast
• vegetable oil
• onion
• whole peeled tomato
• water
• sugar
• lemon juice

Instructions

1. 1 Mix the tikka masala curry paste with half of the yoghurt in a large mixing bowl.
2. 2 Cut the chicken into 1-cm strips, then add the yoghurt mixture and stir to coat the chicken. Cover. Leave to marinate in the fridge for at least 2 hours or overnight, if you have time.
3. 3 Place the oil and onion in the ActiFry. Close the lid. Cook for 10 minutes.
4. 4 Add the marinated chicken, tomatoes, water, the rest of the yoghurt, sugar, and lemon juice. Stir with a wooden spoon. Close the lid. Leave to cook for 15 minutes.
5. 5 Serve hot, sprinkled with chopped coriander and accompanied with basmati rice or naan bread.

By T-fal Canada

Ingredients

• ✓ coriander leaves
• peanut
• parsley leaves
• green onion
• bean sprout
• fish sauce
• granulated sugar
• lime juice
• tomato ketchup
• chicken broth
• vegetable broth
• gingerroot
• garlic
• shrimp
• red pepper
• hot pepper sauce
• ground chicken
• vegetable oil
• rice vermicelli noodle

Instructions

1. 1 Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
2. 2 Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
3. 3 Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
4. 4 Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

By Heinz