1) The document provides instructions for making masala popcorn chicken by pounding chicken breasts thin, breading them in flour, egg, and a masala popcorn mixture, and pan frying for 3-4 minutes per side. 2) It also provides a recipe for making coconut milk chicken curry by sautéing spices with chicken then simmering it in a mixture of milk and coconut milk for 12 minutes. 3) A third recipe instructs marinating chicken in ginger-garlic-lemon juice before cooking it in a fenugreek and tomato paste sauce for 20-25 minutes until tender.

1. Slice each chicken fillet through the middle so that you have two fillets from each breast, pop them on a
chopping board, cover with cling film and gently beat with a rolling pin or other blunt instrument so that
each fillet spreads to a depth of 1cm.
In a blender pop in the breadcrumbs, popcorn and all the ground spices and a large pinch of salt. Next
you’ll need three bowls, in one tip in the flour, in the next pour in the eggs and in the third add the blended
ingredients. Take each piece of chicken and coat it in flour, then dunk it thoroughly in the egg and dip it in
the masala popcorn mix. Why popcorn? It adds a delightful crunchy texture to the chicken. In a large frying
pan heat the oil to a high temperature testing whether it’s hot enough by tossing in a breadcrumb, if it
fizzes frantically it’s ready to accept the chicken. Gently lower in each piece of masala coated chicken frying
for approximately 3-4 minutes on each side allowing it to develop a toffee coloured tan and rest on a
platter of kitchen paper towels.
This guilty pleasure is best enjoyed with two companions, Harissa fries and a sweet paprika raitha.

2. Using a large lidded frying pan or wok, heat the oil over a medium temperature and fry the onions
until blonde, tip in the cardamom pods, fennel and coriander seeds plus bay leaves and cook for a
couple of minutes until the whole spices have turned a shade darker. Now spoon in the ginger and
garlic paste, green chillies, salt and fry for 3-4 minutes, then add the chicken and stir fry everything for
3-4 minutes until the chicken has turned a light white colour. Next pop in the milk, turn the heat up to
high until the mix is bubbling for 3 minutes, turn the temperature to low, pour in the coconut milk and
agitate all the ingredients. Cover and cook for 12 minutes and sprinkle in the sugar, simmering for a
further 2-3 minutes.

4. Blend the ginger, garlic and generous pinch of salt with the lemon juice with 3 tbs of water until
smooth. Slice the chicken into cubes and cover with the lemon ginger marinade and refrigerate for
an hour or more. Blitz the tomato, fresh fenugreek leaves, chillies, tomato purée, and 50ml water
into a paste.
Heat the oil in a pan over a high heat and fry the chicken, browning on all sides still covered in the
marinade, cooking for 10 minutes. Add in the fenugreek mix and cook for another 10 minutes, or
until the oil starts to separate around the edge of the pan. Gently pour in the yoghurt, stirring in to
make sure it’s assimilated. Cover and reduce the heat to low, sprinkle in the garam masala and
cook for a further 15 minutes, or until the chicken is springy and tender add water if it starts
sticking.

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