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  Here's a hot and spicy chicken dish that's quick and easy to prepare, and will have you going back for more! This tastes even better the next day or two, so double the batch if you want to save some leftovers for a busy weeknight dinner. Spicy Chicken (Vindaloo) Ingredients 500g (1/2 lb) chicken thigh fillets, cubed Vegetable oil, for frying 3-4 medium-sized onions, peeled and sliced into rings 1/2 tsp mustard seeds, coarsely ground with mortar and pestle 3 cloves garlic, minced 1/2 inch ginger, grated 1 tsp cumin 2-3 tbsp chilli paste (made from ground dried chillies) 1/2 cup water 2 tsp sugar Salt to taste 2 tbsp vinegar (or to taste) Method Heat up 3 tbsp vegetable oil in a pan or wok. Fry the onions for 5-10 minutes until softened and slightly browned.  Remove the onions and transfer to a plate, leaving the remaining oil in the pan. In the same wok, add the mustard seeds and fry until they start to pop. Add the minced garlic and ginger, cumin and chilli paste. Fry f...

Mutter paneer is a popular North Indian dish consisting of paneer ( cottage cheese ) and peas (mutter) cooked in a spiced tomato-based gravy, and it tastes fantastic especially when eaten with boiled basmati rice. I enjoy the paneer for its "bitey" texture that can be described as almost "meaty", and all of this combined together makes a delicious meal that can be quite addictive. I must admit I wasn't really a fan of paneer nor vegetarian food right up till middle of last year when I had some friends visiting from India and we frequented a few Indian restaurants. What an eye-opener it was for me. Indian vegetarian cuisine wasn't just all about peas and lentils, but very much about spices, colours, textures and exotic flavours.   I first tried mutter paneer at Curry at the Rocks, and became an instant fan. I put it on my to-cook list immediately, and was thrilled at how my recipe for this turned out. It tasted really authentic (which Mr G ...