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KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

KUNG PAO CHICKEN Ingredients (makes 1 large/2 medium servings) Ingredients 250 grams boneless chicken cubes/paneer/cooked baby potato 1 tbsp Chopped garlic Roughly chopped dry red chilli 1 tbsp 1 tbsp Peanuts 1 Diced onion 1 Diced capsicum 1 tbsp Olive oil 2 tbsp Coconut milk Salt to taste For the Kung Pao sauce, mix the following ingredients together 2 tsp Soy sauce 1 tsp Oyster sauce 1 tsp White vinegar 2 tbsp Tomato purée/paste 1 tsp Honey 1 Chicken stock cube powder (optional) Method Method: Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes. Add in the chicken and salt and cook for a few minutes. Next pour in the Kung Pao sauce and cover and cook for another 5 minutes. Finish with coconut milk and serve hot. ❤️ (Note – You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)

CREAMY METHI MALAI MIX VEG Ingredients (makes 1 large/2 medium servings) Ingredients 1 cup Broccoli florets 50 grams Cubed paneer 50 grams Haricot beans – cut or whole olive oil 1 tbsp 4-5 tbsp Dry roasted and crushed peanuts 1-2 tbsp Minced garlic (entirely up to you) 1-3 tbsp Minced green chilli (again, based on how spicy the chilli is and also how spicy you like it) 1 tsp Cumin seeds Salt to taste Method Method: Steam your veg and paneer for 1-2 minutes. I microwaved everything with a sprinkling of water and some salt. Into a hot pan, add the oil and cumin seeds. Once the cumin seeds splutter, add in the minced garlic and green chilli. Sauté until the raw flavour goes (you might want to wear a mask or switch on the exhaust 😜). Once the cumin seeds splutter, add in the minced garlic and green chilli. Sauté until the raw flavour goes (you might want to wear a mask or switch on the exhaust 😜). Add in the veg and paneer, mix well and sauté for a few minutes, only add salt if necessary. So yum guys, you can just have one bowl of this by itself for dinner. 😋