Ingredients -
Serves 6-8
• 600g skinless and boneless chicken thigh fillets
• 1 x 400g tinned tomatoes
• 2 tsp ground cumin
• 2 tsp hot chilli powder
• 2 tsp salt
• 400ml chicken stock
• 200g brown rice
• 150g fresh sweetcorn sliced from the cob
• 1 x can black eye beans, drained
• 2 tbsp. chopped fresh coriander
To serve: Tortilla wraps, salsa, grated cheese, chopped fresh coriander, guacamole.
Method
1. Add the chicken fillets, canned tomatoes, ground cumin, chilli powder, salt and 300ml
chicken stock, stir to combine. Select the STEW function. The timer should read 4
hours.
2. One hour before the end of cooking time add in the rice, sweetcorn, beans and the
remaining stock and stir to combine. Replace the lid and leave to cook for a further
hour.
3. When the cooking time has finished, shred the chicken using two forks add the
chopped coriander and give it a stir.
4. To serve place a big bowl of the Chicken Burrito mix in the middle of the table and fill
tortilla wraps with the chicken mixture and top with a variety of delicious toppings, roll
up to serve.
South Indian Vegetable Curry with Paneer
This curry is lightly spiced and lovely and fragrant, the addition of Paneer gives the curry
more body, serve it with warm naan bread to soak up the sauce.
Ingredients -
Serves 4-5
• 2 tbsp. vegetable oil
• 1 large onion sliced
• 2 tsp peeled and grated ginger
• 2 garlic cloves, crushed
• 2 tsp black mustard seeds
• 12-15 curry leaves (fresh if possible)
• 1 tsp ground cumin
• 2 tsp garam masala
• 1 tsp. turmeric
• ¼ tsp cracked black pepper
• 2 finger green chilli, finely chopped
• 400ml coconut milk
• 150ml vegetable stock
• 2 carrots, peeled cut into batons
• 350g cauliflower, broken into florets
• 2 courgettes, chopped into chunky pieces
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