Spicy Saucy Chicken Recipe | Food Diaries | Zarnak Sidhwa | Continental Food

Method:
Marinate chicken with salt and ground pepper. Sprinkle with corn flour and toss to evenly coat the chicken. Heat the oil and add the chicken, tossing regularly, until chicken is cooked through and evenly golden. Meanwhile, combine all the sauce ingredients in a small bowl and set aside. Pour sauce into pan and stir to combine. Allow to simmer, tossing occasionally, until sauce thickens and coats the chicken. Garnish with green onion and sprinkle sesame seeds on top and serve.

METHOD:
Mix the flour, ground almonds, salt and ground cardamom. Beat the butter. Add the sugar and the flour and ground almond mixture and egg. Add the flour mixture. When the dough starts to hold together, gather it into a ball. Cover with cling and refrigerate. Roll the dough, little at a time, between two sheets of greaseproof paper. Roll and cut with a cookie cutter. Insert one half almond into each cookie. Place the cookies onto the lined baking sheets and bake at 180 degrees C in a preheated oven for 15 minutes or so until the cookies are golden around the edges. Cool for a few minutes and serve.

METHOD:
Beat the cream cheese, cream, icing sugar, egg yolks and vanilla until well combined. Dip half the sponge fingers into the orange juice and layer in the base of a dish. Spread with one-third of the cream cheese mixture, and top with half the mango slices. Repeat the process, then top with the remaining cream cheese mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm. Meanwhile for the sauce, place the sugar and 2 tablespoons water in a pan, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. To serve, decorate with the reserved mango, then serve with berry sauce.