Recipes: Chicken

This traditional Mexican dish showcases one of our favourite varieties of chilli - Chipotle Meco, which is a dry smoked Jalapeno. The dish is relatively straight forward to prepare and it captures perfectly the deep smokey flavour and aroma of the Chipotle chilli. A regularly eaten favourite of ours, we hope you enjoy it as much as we do!

The Vindaloo is probably one of the most widely known Indian curries. It originates from Goa, in west India and is very specific to the region. Vindaloo was actually brought to Goa by the Portugese during their 400 years of colonial rule. The name of the dish derives from  "Carne de Vinha d' Alhos", a Portugese dish of meat, usually pork, with wine and garlic. We have provided a pork Vindaloo recipe here however the meat can easily be substituted for chicken or beef as you prefer. Also known for it's extreme heat, this vindaloo recipe uses bhut jolokia chillies

Chicken Jalfrazi comes from Kolkatta (Calcutta) in West Bengal. Traditionally leftover meats would be stir fried with spices and other ingredients for the next day's meal. Renowned for it's fiery heat, this recipe incorporates the mighty bhut jolokia chilli.

Also known as taco de harina, Burrito translates as “little donkey”, because when wrapped properly they look similar to saddle bags. The Burrito has become a popular traditional Mexican dish coming out of the early 1900s street food culture and consists of a lighty toasted tortilla wrapped around a filling that in Mexico would usually consist of refried beans, mexican rice or meat. In practice the filling is very open to personal tastes and nowadays a wide variety is used. Many people add guacamole, salsas, sour cream etc to pack in as much flavour as possible.

Tostadas are great party food. Tortillas are fried until golden brown and then used to layer different ingredients into a stack of 3 or 4 high. Usually made from corn tortillas though in some areas wheat tortillas are used instead. They look great on the table and are perfect for sharing!

Chimichangas are deep fried Burritos and are a very popular snack in the North Western Mexican regions of Sinaloa and Sonora. They are often a little smaller than a standard Burrito. Various restaurants in Arizona have laid claim to the Chimichanga though as they are essentially a deep fried Burrito we prefer to think of them as a Mexican invention!

Words cannot describe how truly delicious Flautas are! They are assembled in a similar manner to Enchiladas though less filling is added and they are wrapped more tightly before being deep fried in corn oil to give a wonderful crisp finish! You can use different sauces in their preparation - see the ingredients section for links to the sauces.

Butter Chicken is a rich and indulgent dish from the northern Indian region of Punjab. Delhi can also be classed as the home of Murgh Makhani as it is otherwise known.

Chettinad is a town in Chennai, formerly known as Madras, where most of the curries are hot but deliciously flavoured with whole and ground spices.

I first heard about this dish when a Mexican friend came to my house one afternoon to hang out, cook & eat. We didn't actually make any but the name stayed in my head. The key ingredient in this recipe is the annatto powder - a wonderful spice that comes from the achiote tree native to southern Mexico. This dish can be enjoyed as a filling for corn tortillas or with rice or beans.

Fajitas have become a very popular Mexican dish loved and eaten by many. The Fajita began as a favourite of Mexican cattlemen working the Texan-Mexico border during the early 1900s. The dish gets it's name from the cut of meat traditionally used - skirt steak. This recipe is uses our special Fajita mix with delicious flavours of smokey chipotle chillies.