Heat oil, add carrots, capsicum, cabbage, green onions, boiled chicken, salt, Chinese salt, black pepper

Boil chicken with salt and pepper till tender, leaving four cups of stock. Heat oil, add chopped garlic

Cut the top of each capsicum. Remove seeds and keep shells intact. Boil the capsicum for three minutes.

Preheat the oven to 350 degrees F. Place pizza crust on a baking tray and spread the crust with barbecue

Place the 2 cups berries, chopped mango, frozen yogurt, and milk in a blender

Soak the tamarind overnight in water. Strain it and save the liquid. Put tamarind, tomato paste, icing

Heat oil in a pan and add onions. Cook on medium-low heat until golden brown. Remove onions and add

Clean and wash the chicken thoroughly and pat dry with a kitchen towel. Make small cuts on the chicken

Grind cinnamon, one clove and a cardamom together. Mix with some salt and rub this on the meat. Set aside

Pre-heat pan and fry coriander, cumin, cloves, cardamom and black pepper until they turn a shade darker

Heat oil in a large casserole and fry the meat in batches. Remove from heat and set aside in a bowl.

Remove bones and skin from chicken breast. Cut into small pieces. Toss together chicken cornstarch