Allergy free chunky or creamy celery soup recipe

Ingredients

• 2 tbsps olive oil
• 1 garlic clove, chopped
• ½ white onion, chopped
• 4 stalks celery, chopped
• 1L hot chicken stock made from a vegetarian chicken Massel ultracube
• Approx. ½ cup lactose free milk
• Pepper, to taste

Method

• Heat the olive oil in a saucepan.
• Saute the garlic, onion and celery over a low heat for five minutes until softened.
• Pour in the chicken stock and simmer for 10-12 minutes.
• Either transfer the soup to a blender and liquidize or leave chunky.
• Just before serving, pour a dash of milk into each bowl and stir through.
• Season to taste with pepper.

Allergy free creamy mixed berry ice cream recipe

Ingredients

• 300-500g berries, fresh or frozen, to taste
• ½ tsp vanilla essence
• 250mls lactose free milk
• ¼-½ cup sugar, to taste (optional)
• 2 tsps guar gum
• 2 tbsps glucose syrup, warmed over hot water
• 500mls lactose free cream, chilled

Method

• Put the berries, vanilla, sugar, guar gum and milk into a food processor and mix for 40-50 seconds until smooth.
• Pour the mixture into a pan and stir in the cream and glucose syrup.
• Open the ice cream machine and pour in mixture.
• Turn on the machine and allow it to stir until the desired consistency is reached.
• Spoon the ice cream from the machine into an air tight container and freeze.
• If you don’t have a machine, blend until smooth and freeze. While freezing whip the mixture every hour to break up any large crystals until the mixture is nearly frozen through. Then leave to freeze completely.

Allergy free hearty chicken soup recipe

Ingredients
Soup stock base

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2cm fresh ginger, peeled, finely grated
• Tips of 5 sprigs fresh rosemary, finely chopped
• 1 celery stick, chopped
• 8 cups cold water
• ¾ tsp chilli powder, to taste (optional)
• 1 double chicken breast, trimmed

Extras

• 2 potatoes, cubed
• 1 carrot, chopped
• 1 corn, kernels removed
• 1 leek, halved and sliced
• 1-2 cups water (optional)
• 2 tsps allergy free soy sauce replacer

• Salt and pepper, to taste

Method

• Heat the oil in a large saucepan over a medium-low heat.
• Cook the onion, garlic, ginger and rosemary until the onion is soft.
• Add the celery, water and chilli powder, stirring to combine.
• Then carefully drop in the chicken.
• Bring the mixture to the boil.
• Then reduce the heat to low, cover, and simmer the mixture for 1 hour.
• Allow the mixture to cool and remove and discard any unwanted fat from surface.
• Remove the chicken, shred and return it to the pot.
• Bring the stock to the boil over a high heat.
• Reduce the heat to medium.
• Stir in the potato, corn, carrot and leek.
• If there isn’t enough stock to cook the vegetables, add 1-2 cups water.
• Simmer for 10 minutes or until the vegetables are tender.
• Stir in the soy sauce replacer.
• Season to taste with salt and pepper.

Allergy free chicken with garlic stir-fry recipe

Ingredients

• 2 large garlic cloves, minced
• 
¼ cup allergy free soy sauce replacer

• ¼ cup water plus a dash more
• 
¼ cup honey
• 
2 tbsps olive oil, divided

• 1 tbsp corn flour
• 
¼ tsp pepper, to taste

• ¼ tsp chilli flakes, to taste

• 1 double chicken breast, sliced

• ½ cup broccoli florets
• ½ red capsicum, sliced
• 1 carrot, finely sliced
• 1-2 shallots, finely sliced, garnish



Method

• Combine the garlic, soy sauce replacer, water, honey, ½ the oil, corn flour, pepper and chilli in a large bowl.
• Stir the sliced chicken into the marinade and mix to coat.
• Cover the chicken and refrigerate at least 2 hours.
• 
In a wok, heat the remaining oil over a medium-high heat.
• 
Add the chicken and stir-fry until just cooked through.
• Using a slotted spoon, remove the chicken from the wok to a plate.
• Add the broccoli and a dash of water to the wok and stir fry until bright green.
• Add the capsicum and carrot to the wok and stir fry for 2 minutes more.
• Add the reserved marinade and continue to cook, stirring, for about 30 seconds until the marinade has thickened.
• Quickly return the chicken to the wok and stir through.
• Serve immediately with a garnish of shallots.

Allergy free Japanese ginger chicken recipe

Ingredients

• 1 double chicken breast or 1kg chicken thighs, deboned
• 2 tbsps allergy free soy sauce replacer
• 2 tbsps sake or dry sherry
• 2 tbsps honey
• 2cm fresh ginger, peeled and finely grated
• 1 tsp olive oil
• 2 tbsps water
• 1-2 shallots, sliced
• Sesame seeds (optional)

Method

• Cut the chicken up into bite-sized pieces.
• In a large bowl, whisk the soy sauce replacer, sake, honey and ginger together.
• Add the chicken and marinate for at least 30 minutes.
• Heat a wok over a medium heat until hot.
• Add the oil then swirl to coat.
• Fry the chicken in batches of only one layer until the chicken chunks form nice brown crusts.
• When the chicken has browned on one side, flip it over and brown the other side. Transfer the chicken to a plate.
• Once all the chicken is browned, wipe up any extra oil in the wok with a paper towel.
• Add the remaining marinade to the wok along with the water.
• Bring the mixture to a boil over a medium-high heat.
• Return all the chicken to the pan.
• Stir, until the liquid has mostly evaporated and the chicken has a shiny coating of sauce.
• Serve with rice and garnish with shallots and sesame seeds.

Allergy free basic chicken bolognaise recipe

Ingredients

• 2 tbsps olive oil
• 1 large onion, finely chopped
• 1-2 sticks celery, finely chopped or diced
• 2 cloves garlic, minced
• 500g chicken mince
• 3 tomatoes, chopped and pureed
• 4 tbsps tomato paste.
• 2 tbsps white wine
• Dried basil, oregano and/or marjoram, small pinches recommended, to taste
• Salt and pepper, to taste

Method

• In a saucepan over a medium-high heat, cook the onion, celery and garlic in the olive oil until the onion has softened.
• Add the chicken mince and cook until broken up and cooked through.
• Stir through the pureed tomato, tomato paste and white wine.
• Season to taste with herbs and salt and pepper.
• Simmer on medium for 10 minutes or until reduced and thick.
• Serve on Orgran spaghetti or noodles with some grated lactose free cheese, if desired.

Allergy free Malaysian spicy honey chicken recipe

Ingredients

• 2-3 potatoes, peeled and diced
• 1 double chicken breast, cut into large chunks

• 1 tsp turmeric
• 1-2 tsps curry powder 
• ¾ tsp salt

• 5 tsps water

• Up to 1 cup live oil for frying
• 3 cloves garlic, minced
• 
2½ cms fresh ginger, finely grated

• ½ tsp curry powder

• 1 tsp chilli paste
• 
3 tbsps tomato sauce or paste

• 1¼ tbsps honey
• 
4-5 tbsps water

• 3 tbsps lime juice (optional)

• 1 large onion, sliced into rings

Method

• Pre-cook the potatoes until almost tender then drain and reserve them, keeping them hot.
• Combine the turmeric, curry powder and salt with the water to mix into thick slurry.
• Evenly coat the chicken pieces with the spice. 
• Over a medium to high heat, fry the chicken pieces in a wok until cooked through and golden brown.
• Remove the chicken and allow it to rest on a plate.
• Discard all but 2-3 tablespoons of oil from the wok or pan.
• Sauté the garlic and ginger in the remaining oil until fragrant.
• Stir through the tomato sauce, chilli paste, curry powder and honey.
• Add the water to loosen up the mixture.
• Season to taste with salt.
• Return the chicken and stir so that the chicken is well coated with the sauce.
• Add the onion rings and reserved potatoes.
• Let the sauce simmer for about 5-10 minutes or until the onion rings soften and the chicken pieces have absorbed some of the sauce.
• Stir through the lime juice.

Allergy free creamy Indian chicken tikka masala recipe

Ingredients

• 4 chicken breasts, cubed
• 3cm piece fresh root ginger, peeled and chopped
• 2 cloves garlic, chopped
• 3 tbsps lime juice
• 1-2 tsp chilli powder
• 1 tbsp ground coriander seeds
• 1 tsp fenugreek seeds
• 1 tbsp garam masala
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 2 tbsp olive oil
• 1 onion, chopped
• 1 tsp turmeric
• 250ml lactose free cream
• 2 cups tomatoes, finely chopped
• 2-3 potatoes, chopped
• 2 tbsps lemon juice

Method

• Put the chicken, ginger, garlic, chilli powder, coriander, lime juice, ground coriander seeds, ground fenugreek seeds, garam masala, smoked paprika, salt, tomato paste and olive oil in a large bowl.
• Stir until the chicken is covered with marinade and set aside.
• Heat a large shallow pan or wok over a medium-high heat.
• Pour in the chicken and marinade.
• Fry for about 6-8 minutes, stirring occasionally to prevent burning.
• Meanwhile, heat the olive oil in a separate pan over a medium-high heat.
• Fry the onion for 3-4 minutes until just soft.
• Add the turmeric and stir-fry for 1 minute.
• Turn the heat to low, pour in the cream and simmer for 2-3 minutes.
• Add the onion mixture to the chicken mixture and stir to combine.
• Stir through the tomatoes and potatoes.
• Reduce the heat to low.
• Simmer, covered, for 10-15 minutes or until the potato is tender.
• Season to taste and stir in the lemon juice.

Allergy free chicken sausage stew recipe

Ingredients

• 6 chicken sausages, herbed or plain
• 2 tbsps olive oil
• 1 onion, chopped
• 2 sticks celery, chopped
• 2 cloves garlic, finely chopped
• 2-3 heaped tbsps Orgran all purpose flour
• 1 tbsp white wine (optional)
• 5 sprigs fresh thyme, leaves picked
• 1 tsp dried oregano
• 750ml chicken stock made from 2 Massel vegetarian chicken ultracubes
• 400g chopped tomatoes
• 1 carrot, chopped
• 2 potatoes, chopped
• Salt and freshly ground black pepper, to taste

Method

• Pour the olive oil into a large saucepan and heat over a medium-high heat.
• Add the sausages and cook them until they are brown on all sides.
• Remove the sausages and carefully cut them into bite-sized chunks.
• Add the onion and celery to the remaining oil and cook on a medium heat, stirring occasionally, until softened.
• Stir in the garlic and fry for another minute or two.
• Stir in the flour, white wine, thyme and oregano.
• After a couple of minutes return the sausages to the saucepan and stir through.
• Add the chicken stock and tomatoes.
• Add the carrot and potatoes and stir to cover them with tomato.
• Season to taste with salt and pepper.
• Bring to the boil then reduce the heat to medium-low.
• Simmer the stew for 15 minutes, stirring to prevent burning, or until thick gravy forms and the potatoes are cooked through.

Allergy free chorizo chicken mince recipe

Ingredients

• 2 cloves garlic, chopped
• 1 onion, diced fine
• 100ml cider vinegar or white wine
• 3 tsps smoked paprika
• 2 tsps paprika
• Up to 3-4 tsps chilli flakes, to taste
• 1 Massel vegetarian chicken stock ultracube
• 1 tsp salt
• 80ml water
• 2 tbsps olive oil
• 500kg chicken mince

Method

• In a blender, combine the garlic, onion, cider vinegar, paprika, chilli, chicken stock, salt and water.
• Blend until smooth.
• Heat the oil in a wok over a medium-high heat.
• Cook the chicken mince and blended mixture together in the wok until the chicken is cooked through and the sauce has reduced.
• Refrigerate or freeze for future use.
• Serve on pasta, rice, potatoes or sprinkle on pizza.

Allergy free spicy Moroccan chicken mince recipe

Ingredients

• 2 tsps olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 500g chicken mince
• 2 tbsps Moroccan spice mix
• 2 medium tomatoes, finely chopped
• ¼ cup currants
• 2 tbsps lemon juice
• ¼ cup chicken stock from a Massel chicken salt-reduced ultracube or powder
• 2 tbsps fresh flat-leaf parsley, finely chopped (optional)

Method

• Heat oil in a wok over a medium heat.
• Add the onion and garlic.
• Cook for 3-4 minutes or until the onion has softened.
• Increase the heat to medium-high.
• Add the chicken mince and cook, stirring with a wooden spoon to break up mince.
• Cook until it is completely cooked through.
• Add the Moroccan spice mix and cook, stirring, for 1 minute or until fragrant.
• Add the tomato, currants, lemon juice and chicken stock.
• Bring the mixture to the boil then reduce heat to medium-low.
• Simmer for 10 minutes or until the sauce has thickened.
• Stir through the parsley.
• Serve with allergy free bread.

Allergy free Japanese chicken and celery stir fry recipe

Ingredients

• 1 double chicken breast fillet, sliced
• 1 tsp rice wine or pale dry sherry
• ¼ tsp salt
• ¼ tsp bicarb soda
• 2 tbsps cornflour
• Up to 1 cup olive oil, for frying
• 1 clove garlic, chopped fine
• 1 cm fresh ginger, grated fine
• Pinch of salt
• 200g celery, sliced
• 1 carrot, sliced (optional)
• 110g unsalted roasted cashew nuts (optional)
• 2 tbsps rice wine or pale dry sherry
• ¼ tsp salt
• ¼ tsp instant dashi (seaweed stock) or a Massel vegetable stock ultracube
• ¼ tsp chilli paste

Method

• In a bowl, sprinkle the rice wine and salt over the sliced chicken.
• In a small bowl, mix the bicarb soda and cornflour together.
• Massage the cornflour mixture it into the chicken.
• Over a medium to high heat, add enough olive oil to a wok to fry the chicken.
• When the oil is hot, quickly fry the chicken in batches until crispy and golden.
• Remove the chicken with a slotted spoon and drain it on paper towels.
• Remove all but 2 tbsps of oil from the wok, strain and store.
• Add the chopped garlic and ginger and a pinch of salt to the wok.
• When the garlic becomes fragrant, add the celery, carrot and cashews and fry for 2-3 minutes.
• Return the chicken to the wok andOnce mixed, serve on steamed rice.

Allergy free lemon chicken lovely legs with roast vegetables recipe

Ingredients

• 4 chicken lovely legs
• ½ cup Orgran all purpose flour, to coat
• 1 tsps paprika
• ¼ cup lemon juice
• ¼ cup allergy free soy sauce replacer
• Desiree potatoes, cut into 1cm pieces
• 1 carrot, sliced thick
• 1 red onion, sliced into wedges
• 2 tbsps oil
• Salt and pepper, to taste

Method

• Preheat the oven to 180°C.
• Toss the vegetables with oil and season to taste.
• Spread the vegetables over a baking tray and place in the oven while preparing the chicken.
• In a bowl, combine the flour and paprika.
• Coat chicken lovely legs in the flour mixture and place them in a greased baking tray.
• In a separate bowl, combine the lemon juice and soy sauce replacer.
• Pour the lemon mixture over the chicken.
• Cover the tray with aluminium foil and cook in the oven for 10 minutes.
• Turn the chicken over, baste and remove the foil.
• Turn over the vegetables.
• Cook for a further 20-30 minutes or until cooked through.
• Serve the chicken and roast vegetables with any remaining juice poured over the top.

Allergy free chicken diane with roast potatoes recipe

Ingredients

• 2 tbsps olive oil
• Pontiac or desiree potatoes, peeled, cut into 1.5cm cubes
• Salt and pepper, to taste
• 30g Nuttlex
• 700g chicken breast fillets, preferably with skin
• 3 shallots, finely chopped
• 2 garlic cloves, finely chopped
• ½ cup chicken stock made from a Massel vegetarian chicken ultracube
• 2 tsps dijon mustard
• ½ tsp salt
• ½ tsp tamarind paste
• 1 tsp molasses
• ½ tsp vinegar
• ½ tsp garlic powder
• ¼ tsp chilli powder
• Pinch of ground cloves
• ½ tsp sugar
• ¼ cup brandy
• ½ cup Liddells lactose free thickened cream
• 2 tbsps flat-leaf parsley, finely chopped
• 2 tsps lemon juice

Method

• Preheat oven to 180°C.
• Spread the potato on a baking tray, drizzle with 1 tbsp of olive oil and toss with salt and pepper.
• Roast the potatoes while cooking the chicken.
• Heat the Nuttlex and remaining 1 tbsp of olive oil in a frying pan over a medium heat.
• Season the chicken and then cook for 2-3 minutes on each side until golden.
• Place the chicken skin-side up on an oven tray, turn the potatoes, and roast both for a further 5 minutes, or until cooked and golden.
• Return the chicken to the frying pan over a medium heat.
• Add the shallots and soften for 1 minute while stirring.
• Add the garlic and cook for 30 seconds.
• Stir in the chicken stock, mustard, salt, tamarind paste, molasses, vinegar, garlic powder, chilli powder and ground cloves, brandy and cream.
• Bring the mixture to the boil then simmer on medium heat for 2-3 minutes until the sauce has reduced by half.
• Stir in the parsley and lemon juice.
• Season to taste with salt and pepper.
• Serve the chicken with the sauce and baked potato.

Allergy free Mexican fried rice with chicken recipe

Ingredients

• 500g chicken breast, diced
• 1 Massel vegetable ultracube mixed with 3 cups boiling water
• 2 cups long grain rice 
• 4 tbsps olive oil
• 2 cobs of fresh corn, kernels removed
• 1 red or green capsicum, diced
• 1 red onion, diced
• 1 red chilli, chopped
• 2 tsps ground coriander
• 1 tsp cayenne pepper 
• 400g red kidney beans, drained and rinsed
• 2 fresh tomatoes, diced
• 1 cup green peas or sliced beans
• 1-3 tbsps lime juice, to taste
• Salt and pepper, to taste

Method

• Rinse the rice under running water.
• Cook the rice with the vegetable stock for 12-15 minutes.
• Once the rice is ready, heat a frying pan or wok and add a further 2 tbsps of olive oil.
• Add the chicken and cook until beginning to brown.
• Add the capsicum, corn, onion, chilli, coriander and cayenne pepper and sauté until fragrant and the vegetables are starting to soften.
• Add the cooked rice, kidney beans, fresh tomato and peas or beans.
• Toss everything together and cook for two minutes.
• Turn off the heat and pour over the lime juice and toss to combine.
• Serve with salt and pepper to taste.

Allergy free black pepper chicken with honey stir-fry recipe

Ingredients

• 1 double chicken breast, sliced
• 2 tbsps cornflour
• ½ tsp black pepper, freshly ground
• ½ tsp turmeric
• ½ tsp salt
• 6 tbsps olive oil, for frying
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, peeled and minced or finely grated
• 2-5 dried chillies, to taste
• ½ cinnamon stick
• 2 shallots, sliced
• ½ red capsicum, sliced or diced
• 100g snow peas, sliced

Sauce

• 3 tbsps honey
• 1 tbsp allergy free soy sauce replacer
• 1 cup chicken stock made from a Massel vegetarian chicken ultracube
• 3 shallots, minced
• 1 tbsp tomato sauce
• 1 tbsp black pepper, freshly ground, to taste

Method

• Combine the chicken, cornflour, pepper, turmeric and salt in a bowl and set aside for half an hour.
• In a wok, heat the oil on medium-high.
• Flash fry the chicken until white yellow, for about 30 seconds a batch.
• Remove chicken from hot oil with a slotted spoon and set aside on a paper towel.
• Heat the leftover oil and add the garlic, garlic, chillies and cinnamon and stir fry until fragrant.
• Return the chicken to the wok along with the shallots, capsicum and snow peas.
• Pour over the sauce ingredients, cover and bring to a boil.
• Cook until the chicken pieces are cooked through and the sauce has thickened.

Allergy free Indian sweet potato curry recipe

Ingredients

• 500g sweet potato, peeled, cut into bite-size pieces
• 1 tbsp olive oil
• 700g chicken breast or thigh, each cut into large chunks
• 1 red onion, sliced into wedges
• 2 large tomatoes, roughly chopped
• 100ml boiling water
• 125g spinach leaves, chopped if necessary

Rogan Josh paste

• 1 clove garlic, chopped fine
• 1cm fresh ginger, peeled, chopped fine
• 35g roasted capsicum, chopped
• ½ tbsp paprika
• ½ tsp smoked paprika
• 1 tsp garam masala
• ½ tsp turmeric
• ¼ tsp salt
• 1 tbsp olive oil
• 1 tbsp tomato puree
• ½ fresh red chilli, seeded and chopped
• ½ small bunch fresh coriander, leaves and some stem picked
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp black peppercorns

Method

• Prepare all the paste ingredients then puree and/or crush until a paste has formed.
• Cook the sweet potato in boiling, salted water for 5-7 minutes or until just tender.
• Drain well then set aside.
• In a large frying pan or wok, heat the olive oil over a medium to high heat.
• Add the chicken and red onion.
• Cook until the chicken is browned and cooked through.
• Stir in the curry paste and cook for 1 minute until fragrant and evenly combined.
• Stir through the tomatoes and cook for another minute.
• Pour in 100ml boiling water and mix well
• Simmer for 5 minutes.
• Add the spinach leaves and cook for 2 minutes until wilted.
• Fold in the potatoes and heat through.

Allergy free lemon butter spread recipe

I like my lemon butter tangy (still sweet, of course) so if you want a sweeter version, drop to 3 juiced lemons and taste test for sugar. After taste testing, add more lemon juice if you'd like. Your lemon butter may not be as naturally yellow with less lemon rind though.

Ingredients

• 100g Nuttlex
• 4 tsps corn flour
• 2 tsps agar agar or gelatine
• 1½ cup caster sugar
• 5 lemons, juice and zest

Method

• Finely grate the lemon rind and then juice the lemons.
• Puree or grind the lemon rind until smooth.
• Mix the rind and juice together in a bowl.
• In a small saucepan, melt the Nuttlex over a low heat.
• Add the caster sugar and stir until evenly mixed.
• In a bowl or cup, mix together a ¼ cup lemon juice with the corn flour until smooth.
• Slowly pour the corn flour mixture into the saucepan, stirring all the while.
• Add the remaining grated lemon rind and juice mixture while continuing to stir.
• Pour over and whisk through the agar.
• When well mixed, bring the lemon butter to the boil.
• Simmer for approximately 5-10 minutes or until the mixture is similar in texture to hot glue.
• Remove from the heat and cool the lemon butter in the saucepan until touchable.
• Pour the lemon butter into a sterilised jar and allow it to sit until room temperature.
• Store in the refrigerator.

Allergy free Indian Mughlai chicken recipe

Ingredients

• 800g skinless boneless chicken breast or thigh, chopped to the desired size
• 2 large potatoes, peeled and chopped and pre-cooked
• 2 onions, chopped and pureed to a paste
• 2 cloves garlic, pureed to a paste
• 1 tsp fresh ginger, peeled and pureed to a paste
• 2-3cm stick of cinnamon
• 5 cardamom pods
• 1 tsp ground coriander seeds
• 1 tsp ground cumin seeds
• 1 tsp red chilli powder
• 2 tsps garam masala
• 1 tbsp Orgran all purpose flour, sifted
• ¼ cup half and half goat’s milk and goat’s cheese, beaten smooth
• 4 tbsps Nuttlex
• 1 cup chicken stock made from a Massel vegetarian chicken ultracude
• Salt, to taste

Method

• Puree the onions until smooth.
• Separately, puree or grind the garlic and ginger until smooth.
• Heat the Nuttlex in a pan over a medium-high heat.
• Fry the onion until it is translucent.
• Add the ginger, garlic, cinnamon and cardamom and fry for a minute or until fragrant.
• Add the coriander, cumin and red chilli powder and fry for a minute or until fragrant.
• Add the chicken and fry until the chicken turns white.
• Add the stock, precooked potato and salt.
• Bring the mixture to the boil then reduce the heat to low and simmer.
• Simmer until the chicken is cooked through and the potato heated.
• Beat the half and half and flour together and ensure there are no lumps.
• Add the half and half mixture to the chicken and stir well.
• Turn off the heat and sprinkle the garam masala over the chicken.
• Cover the dish immediately.
• Serve after a few minutes.

Allergy free Malaysian chicken curry recipe

Ingredients

• 2 tbsps olive oil
• 1 onion, cut into wedges
• 800g chicken thigh fillets, cut into 3cm pieces
• 2 large potatoes, peeled, cut into 3cm pieces
  
• 4 kaffir lime leaves
• 1 cinnamon stick
• 4 star anise
• 400ml coconut milk
• ½ cup chicken stock made from a Massel vegetarian chicken ultracube
• 2 tsps palm sugar, grated or 2 tsps brown sugar
• 2 tbsps fish sauce

Curry paste

• 4 cloves garlic, finely chopped
• 4 long fresh red chillies, seeded, finely chopped
• 2 stalks lemongrass, white part only, finely chopped
• 1 tbsp finely grated fresh ginger
• 4 purple Asian shallots, finely chopped
• 1½ tsps turmeric
• Salt and pepper, to taste

Method

• Place all the curry paste ingredients in a food processor and process until a smooth paste forms.
• Season to taste with salt and pepper.
• Heat the oil in a wok over medium-low heat.
• Add the onion and cook, stirring occasionally, until the onion softens.
• Add the curry paste and cook, stirring, until aromatic.
• Add the chicken, potato, lime leaves, cinnamon, star anise, coconut milk and stock.
• Bring the curry to a simmer.
• Reduce the heat to low and cook, covered and stirring occasionally, for 15 minutes.
• Uncover the wok and simmer for another 15 minutes or until the sauce thickens and the chicken is tender.
• Remove the wok from heat.
• Add the sugar and fish sauce, stirring to combine.
• Taste and season with sugar and fish sauce.