Dinner planning made easy

Grab a few pre-made items and whip up a delicious tortellini minestrone (above) or indulge in sweet chocolate sandwiches with our selection of delicious recipes.

SERVES 4 PREPARATION TIME: 10 MINUTES COOKING TIME: 1 HOUR 15 MINUTES

● 1 tbsp vegetable oil

● 8 chicken lovely legs

● 1 brown onion, sliced

● ½ cup massaman curry paste

● 1 star anise

● 400ml can coconut milk

● 1 chicken stock cube, crumbled

● 1 tbsp brown sugar

● 2 large carrots, thickly sliced diagonally

● 500g baby white potatoes, halved

● 2 tbsp roasted peanuts, chopped

● 1 long red chilli, sliced

● ¼ cup chopped fresh coriander leaves

● 2 tbsp fried shallots

● 4 cups steamed jasmine rice Lime wedges, to serve

METHOD

1. Heat oil in a large, deep frying pan over medium-high heat. Add chicken. Cook, turning, for 5 to 6 minutes or until browned all over. Transfer to a plate.

2. Add onion to pan. Cook, stirring, for 4 minutes or until starting to brown. Add curry paste and star anise. Cook for 1 minute or until fragrant. Reserve 2 tbsp coconut milk. Add remaining coconut milk, stock cube, sugar and ½ cup water to pan. Bring to a simmer.

3. Return chicken to pan with carrot and potato. Return to a simmer. Reduce heat to low. Cook, covered, for 45 minutes. Uncover. Cook for a further 15 minutes or until sauce thickens and chicken is tender.

4. Combine peanuts, chilli and coriander in a small bowl. Drizzle curry with reserved coconut milk. Sprinkle with nut mixture and fried shallots. Serve with rice and lime wedges.