Thai Green Chicken Curry : Heat the ODAANA Rice Bran Oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 2 mins or until onion softens. Add the curry paste. Cook, stirring, for 2 mins or until fragrant. Add the coconut milk and stock. Bring to a simmer. Add the chicken, capsicum and snow peas, if desired, and cook for 2-3 mins or until chicken is cooked through. Chop half the coriander leaves and add to the curry. Stir in the fish sauce, sugar and half the bean sprouts, if desired. Squeeze over half the lime wedges. Taste and add more fish sauce, sugar and lime juice, if desired.
Chicken Tikka Masala : Heat the ODAANA rice bran oil in a large deep frying pan over medium-high heat. Add the onion, chicken and potato and cook, stirring occasionally, for 5 mins. or until chicken is lightly browned. Add any Tike Masala,Simmer Sauce and 1/4 cup (60ml) water. Bring to a simmer. Reduce heat to medium-low. Simmer, stirring often, for 15 mins. or until the chicken is cooked thorough.