It’s the UK’s favourite meat and if you and the people you cook for love chicken, you can never have too many recipes. The five new ideas here all bring new and memorable flavours to your midweek table

MIDWEEK LIFE SAVERS

EXOTIC NO-FUSS DINNER

RECIPES AND FOOD STYLING KATY MCCLELLAND

PHOTOGRAPHS STUART WEST

STYLING MORAG FARQUHAR

make it every day.

Zesty lime, coriander and coconut chicken curry

SERVES 4. HANDS-ON TIME 30 MIN

FOOD TEAM’S TIP

This is a mild curry that’s light, aromatic in flavour and only uses one chilli, so it’s great for people who don’t like overly spicy food.

• 1 tbsp vegetable oil

• 8 free-range chicken thighs, preferably on the bone and skin-on

• 1 large onion, halved and finely sliced

• 2 tsp cumin seeds

• 250g basmati rice

• 100g watercress

• 50g bunch fresh coriander

• 1 green chilli, deseeded and chopped

• Pared zest and juice 2 limes

• 400ml tin light coconut milk

• 8-10 dried curry leaves (from the spice section of large supermarkets)

1 Heat the oil in a shallow casserole with a lid over a medium heat, then brown the chicken thighs in 2 batches until golden on both sides. Set aside.

2 Turn the heat down slightly, then cook the onion in the chicken fat in the casserole for 5 minutes until softened and starting to colour. Add the cumin seeds, mix well and cook for 1 minute. Return the chicken to the casserole along with 200ml water, then bring to the boil. Cover with the lid, turn down the heat and allow to simmer gently for 15 minutes.