Wash the deboned Chicken legs, cut into 3x3cm, mix with Teriyaki sauce, marinade for 10'. Cook 1. 5 cups washed Basmati arice in Rice Cooker.

In a wok, warm 1cup cooking oil, stir fry the onion for 2' then add 1 garlic, ginger and stir-fry for 1' then put the Chicken Legs pieces, stir fry for 3' then, add the 2 tbs Teriyaki Sauce and sprinkle of salt, tossing around and cook for another 5'. Taste the salt. Turn off, remove, transfer to a serving dish, sprinkle on top 1 tbs Sesame seeds.

How to make a quick and simple Butter Chicken. Slice in half the Chicken Breast, then cut the Chicken Breast into 3cm x 3cm marinade with lemon juice for 10'.

Heat 1 cup oil in a wok, add the onions, stir fry for 2', then add 2 garlic cloves & ginger, stir fry 1' then add the Chicken Breast pieces, salt, grinded black pepper add the Butter Chicken paste, lemon leaves & the Tamarind paste and stir-fry for 3'
Cook until well coated and tender then lastly add 1 cup double Cream and just keep stirring for another 1 minute, taste the salt then when the chicken has cooked, turn off the fire, remove. Transfer to a serving dish.

In a wok put I tbs oil, heat add 2 tbs chopped onions then stir fry for 2 minutes then add 1 garlic
the frozen Green Beans, pinch of salt 1 cup water and grated Black Pepper.
Let it boil, simmer for 10 minutes until the veges are just cook, and crunchy. Turn off the fire. Then transfer them into a serving dish.

In a wok put 1 tbs chopped onion, fry in 1 tbs Oil, then add the Swiss Chart vegetable, salt and 1 the water. Stir fry for 2 minutes, half cooked then quickly turn off the fire. Transfer to a serving dish

To assemble, to serve on the table:
Scoop out the fluffy warm rice onto individual plate. Put a few Butter Chicken Cream Masala with the gravy on top of Rice as bed. On side put Chicken Teriyaki pieces, the cooked veges Green Beans and Swiss Chard/Silverbeets.

Enjoy your meal.