Chicken Tikka

What you need:
1 Whole Chicken with bone, cut into medium sized pieces
Ginger-Garlic paste                   1 Tablespoon
Greek Yoghurt                          2 Tablespoons
Turmeric                                    ½ teaspoon
Red Chili powder                      ½ teaspoon
Coriander powder                     ½ teaspoon
Black pepper powder coarse     ½ teaspoon
Five spice powder                     1 teaspoon
Salt                                            ½ teaspoon
Coriander leaves                       some for marinate and some for garnishing
Vegetable Oil                            1 Tablespoon

Mix chicken with ginger-garlic paste, spices, salt and coriander leaves. Let it sit in the refrigerator for 3 to 4 hours
Heat oven to 180 C.  Mix marinated chicken with oil (optional), if you want a healthier version you could skip the oil
Place the chicken pieces on a tray, and bake for about 20 to 25 minutes.Serve warm with chopped coriander leaves !

Five Spice Fish Curry

The key to cooking Asian curries the right way is to discard all those spice packets that you have from the supermarkets, and make your own spice paste at home. It is super easy to prepare and makes the curry taste a lot better and much more fragrant.

What you need:

For the five spice paste(will make about 2 teaspoon of paste):
1 inch Cinnamon stick
2 cardamoms
2 cloves
1 dried red chilli(optional)
8 black peppercorns
1 teaspoon olive oil
1 inch ginger (peeled)
3 cloves of garlic(peeled)

For the curry:
Fish(12 cubes)           cut into cubes and marinated for 15 minutes with half a teaspoon of turmeric powder and half a teaspoon of coriander powder
green chilli                1
bay leaf                     1
Onion Chopped        1 medium
Sugar                        1 pinch
Salt                           1/2 teaspoon
Chopped Coriander  1 table spoon
Five spice paste        2 tablespoon
Olive Oil                   2 tablespoon
Water                        1 cup

How to Cook:
1.Put all the ingredients in the five space paste into a mixer blender, and grind to a fine paste. Alternatively you can use mortar and pestle to make the paste. This is your five spice paste.
2.Pan fry the marinated fish about 1 minute each side, and set aside in a plate.
3.Add the chopped onions to the oil. Then add the five spice powder, bay leaf, sugar to the oil and sauté for 2 to 3 minutes, till the onion has turned brown.
4. Add green chilli, salt and water, and simmer for 2 to 3 minutes over high heat. Then add the pan fried fish to the boiling curry , and let it simmer over low heat for 3 to 5 minutes.
5. Turn off the heat. Garnish with Chopped Coriander and serve hot with white rice.