Add the chicken and stir to coat in the spices, breaking up the mince as you stir. Add the passata, sugar, salt and about ½ a cup of water. Bring to a simmer and simmer covered for 20 minutes.

Blend to a smooth purée. Add the chicken and fry for about 5 minutes until the chicken starts to brown. Pour the onion puree over the chicken, stir to combine and bring to a simmer. Simmer for ...

Tick. Crowd-pleasing? Tick. Budget friendly? Tick, tickety tick. This new classic has all-time chicken dinner winner written all over it. Put the potatoes in a large saucepan and cover with water.

Texas chicken cutlets If you’re new to cooking chicken cutlets, try a clever trick from Adam Liaw’s home kitchen: make cuts along both sides of the cutlet bone, separating the flesh from the bone.

Season 2 of The Cook Up with Adam Liaw is back and do we have a treat for you our first episode back! Comedian and TV presenter Julia Zemiro and chef Morgan McGlone are in the kitchen cooking up ...

Nori and spring onion keep flavours bright. A summer donburi remix: ripe tomato wedges melt into the oyakodon broth, lending sweetness and brightness that cut through rich chicken and egg.