£10 MEALS FOR UNDER

JEERA CHICKEN A few years ago, Farida Khan from Carluke wrote an Indian cookbook which raised more than £30,000 for charity.

Now 76-year-old Farida has written another book, Curry In A Hurry. It’s packed with mouth-watering recipes that you can cook and prepare in a flash. Proceeds will go to the Ummah Welfare Trust, which helps give access to clean water to people in developing countries.

You can buy the book from the Ummah Welfare Trust in Pollokshields and Specsavers in Lanark.

You’ll need:

● 680g of mini chicken breast fillets ● 2 cups of chopped onions

● 1 tsp of whole jeera (cumin seeds) ● Oil

● 1 tbsp of ginger and garlic paste ● 2 tsp of ground black pepper

● 1 cup of natural yoghurt

● 4 medium tomatoes, chopped

● 1 tsp of paprika

● 1 tsp of salt, or to taste

Method:

1. Cut the chicken into cubes.

2. Fry the onions and the whole jeera in the oil until the onions are almost brown.

3. Add the chicken and ginger and garlic paste.

4. Sauté for a few minutes, add the rest of the ingredients and cook for 15 minutes until the oil starts to seperate.

5. Cover the pan if you wish as the steam generated will help to cook the dish quicker.

6. Serve with rice, naan bread and poppadoms.