This recipe is one of many designed for family meals that include youngsters (not infants), and each will serve about 3-6 people. They have been given a ‘thumbs up’ based on feedback from parents who have attended Maggie’s ‘Easy meals for busy Mums and Dads’ cooking classes. Enjoy!



  • 450 grams chicken fillets
  • 1 dessertspoon ground coriander
  • 1 dessertspoon ground cumin
  • 1/4 teaspoon turmeric
  • Small pinch cayenne pepper
  • ½ teaspoon sugar
  • 1 small teaspoon salt
  • 50 grams diced onion
  • 1 cm piece of ginger, finely grated
  • 2 cloves garlic, finely chopped
  • 25 grams ground almonds
  • 250 grams diced red pepper
  • 220 mls chicken stock
  • 1 tablespoons sunflower oil
  • 1 tablespoon lemon juice
  • 20 grams fresh coriander, chopped.



  1. Cut chicken into strips. Set aside
  2. Mix all ingredients (apart from chicken, lemon and fresh coriander) in a bowl. Blend either in a Magimix (best) or with a hand blender until a sauce is formed.
  3. Heat sauce in a saucepan and in the meantime lightly ‘seal’ the chicken in a wok or pan using just a little oil. Transfer chicken to sauce and simmmer for about 10 minutes or until chicken is cooked.
  4. Add lemon and coriander. Taste and season as required.
  5. Serve with brown basmati rice, quinoa, naan bread; or cold in wholemeal pitta bread.