Okay, so no, you probably don’t have a super hot tandoor oven in your backyard to make authentic tandoori chicken. You can use well trimmed boneless skinless chicken thighs in this recipe which I most often do because I think they have more flavor but of course you can also boneless, skinless chicken breasts to keep the fat content in this recipe quite low.
All the Pancake recipes you could wish for, basic, sweet, savoury, chocolate - even gluten free! Pancakes are really easy and something that the whole family can get involved with from making the batter to adding the fillings, and kids love them, especially the flipping! The most important thing is the temperature of the frying pan and the preparation of the batter. Our basic pancake batter will make 10 pancakes which you can either enjoy on their own with a twist of lime (an additional ½ cal per tsp) or why not try one of our delicious fillings.
A bit of a twist on the normal batter mix, try this yummy recipe for chocolate flavoured pancakes.

If you fancy something savoury try our tasty Tex-Mex or Avocado and Tomato or Salmon and Cream Cheese fillings - tasted and approved by the WLR tasting team! You have the proper consistency when you take a spoon of it and it just falls lightly of it. Remember to leave the mixture for 20 minutes so that flour has the time to absorb into the milk. Serve pancake hot with some sugar and lemon, or take a look at the suggestions below for some more unusual ways to enjoy your pancakes. Easily calculate the calories in your own home-cooked recipes using our extensive UK food database, or get ideas and inspiration for calorie counted meals from the searchable WLR recipe database.
The only suggestion for using chicken breasts would be not to simmer the cooked chicken in the sauce quite so long or you may risk drying out the meat too much. From how to work out your calorie needs, to how to count exercise calories, to full nutrition information for over 22,000 UK brands and basic foods .

You are far more likely to have a charcoal or gas grill out there which can add some of that traditional smoky flavor to the chicken used in this delicious spicy curry dish. I would categorize this recipe as a medium hot but as with any curry recipe, you can increase or decrease any of the spices to suit your own taste. The red curry powder is the hottest of the spices here so you can decrease that to make it milder if you like.
Add the puree to a large pot and slowly cook the onion mixture until softened, about 5 minutes, then add all the remaining ingredients except the yogurt. Add the yogurt and cooked chicken and simmer for an additional 15-20 minutes or so before serving.

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