Check out our other articles on how to adapt our dishes!
Guide to toning down the heat -- Guide to making dishes lighter

Generally for curries, you can substitute the fish or prawns with diced chicken breast fillet and get the chicken cooking a little earlier in the dish. If you’re doing chicken thigh fillets, you’ll just need to cook them for a little bit longer. 

Check out the dish-specific instructions below. 

Ancho Glazed Salmon: 

  • Swap the salmon fillets for two chicken breast fillets. Get these marinated in the Ancho Glaze and put on a baking tray in the oven before you start preparing the rice. Cook the chicken for 20 mins in the oven or until cooked through.

Ca Kho To: 

  • Swap the fish for 200g chicken thigh fillet, this will be more tender than chicken breast fillet, but it’s up to you. Cut the chicken into bite sized pieces and cook at the same time as the recipe suggests to cook the cod. But in this case, you don’t need to remove the chicken from the pan. Just sear it for 2 mins, then add the shallot mixture and continue to cook as per the recipe. 

Cuban Prawn Pasta:

  • Replace the prawns with diced chicken breast fillet and add it to the pan first thing, at the same time as it says to add the prawns. Cook for 2-3 mins before adding the Mojo Seasoning to the pan. 

Dukkah Spiced Salmon: 

  • Heat the oven to 200C/Fan 180/gas 6. Swap the salmon fillets for 2 chicken breast fillets. Season the chicken fillets with the Dukkah Spice Mix along with some olive oil and bake in the oven for 20 mins, or until cooked through. Follow the rest of the instructions as per the recipe. 

Goan Fish Curry:

  • Replace the fish with 150-200g of prawns or do away with seafood all together and try this with chicken instead. 
  • Buy 200g diced chicken breast fillet and add it to the pan after you stir in the Goan Paste at the end of Step 2. Continue as per the recipe. 

Keralan Prawn Curry: 

  • Replace the prawns with 200g diced chicken breast fillet and add it to the pan at the same time as the sliced courgettes. Continue as per the recipe. 

King Prawn Jalfrezi: 

  • Replace the prawns with 200g diced chicken breast fillet. You can add it to the pan just after you have fried the green pepper pieces and ginger together for 2 mins, and just before you put in the Jalfrezi paste. 

Linguine with Prawns and Rocket: 

  • Replace the prawns with 1 courgette, sliced into small cubes. Fry them with the Citrus & Chilli Paste for a few mins before adding the halved cherry tomatoes. Continue as per the recipe. 

Moroccan Spiced Fish with Cassia: 

  • Swap the fish for some cauliflower florets. Toss them in the Moroccan Rub and a little olive oil on a baking tray and roast in the oven for 20 mins. Then top the stew with your roasted cauliflower. 

Moqueca de Peixe: 

  • This dish is technically a fish stew but we have a delicious vegetarian version or if you’re missing the meat this is lovely with chicken also. Replace the fish with 200g diced chicken breast fillet and add it to the curry after the tomatoes have had a chance to soften, and before you add the Brazilian Paste. 

Scandi Style Salmon: 

  • Swap the salmon fillets for fillet steak. If it’s a thick steak, slice it in half horizontally for two portions or buy two steaks. Pan fry the steaks in a hot pan with a little oil for 1-2 mins on each side, then put the steaks on a baking tray and sprinkle the Scandi Salmon Rub over the steaks. Covered both sides of the steaks with the seasoning. Get them cooking in the oven for a further 6 mins for medium rare, or longer if desired. Make sure to rest it loosely in foil for at least 5 mins. You should have more than 5 mins though while you’re waiting for the potatoes to be done. 

Seafood Risotto: 

  • The stock is a fish stock in this dish, but if you’re okay with that but you’d just prefer not to have the seafood, try this with chicken instead. Chicken will go very well with the celery and fennel flavours and creaminess of this dish. Buy 200g chicken breast fillet and chop it into small thin strips and put into a small oven-proof dish. Take some of your Citrus & Fennel spice mix and toss it with the chicken strips along with a little oil. Bake this in the oven for 15 mins or so at 180C. Then when the risotto is done, toss these pieces of chicken through the rice and serve immediately. 

Smoked Haddock Kedgeree:

  • To cook this dish without fish simply leave out the haddock, there’s no need to replace it with anything. If you’re happy to keep this a vegetarian dish, you could add half a tin of chickpeas to the dish. Add these in at the beginning when you add the frozen peas and rice and fry them in the spices. 
  • However if you’d like some extra protein, you could use some chicken breast fillets and cook them whole in the oven. Use some of the curry spices from this dish to marinate the chicken fillets then pop in the oven alongside the kedgeree as it cooks. When both are done, remove the chicken, slice it up and serve on top of the kedgeree rice. 

South Indian Salmon: 

  • Swap the salmon fillets for two chicken breast fillets. After you have prepared a baking tray for the cauliflower and potatoes in step one, put the chicken fillets on another baking tray and sprinkle the Nigella Seed Rub over the fillets and press it in. Drizzle with a little olive oil and then put into the oven along with the vegetables to cook for 20-25 mins. 

Soy & Honey Salmon: 

  • Swap the salmon fillets for sirloin or rump steaks. After you have put the potatoes on to boil, heat a frying pan over high heat, then when hot, add a drizzle of oil and add the steaks. Fry for 2-3 mins on each side (for medium rare, longer if desired) then put them in some foil or on a plate to rest. Drizzle the Soy & Honey sauce over the steaks and let them rest, covered loosely in the foil until you’re ready to eat. Continue with the rest of the recipe. You might be able to use the same pan for the Pak Choi that you did for the steaks.  

Spanish Cod & Chorizo Hash:

  • Swap the cod in this dish for 2 chicken breast fillets. Mix the Spanish Fish Rub with some melted butter and spread it onto the chicken fillets, on both sides. Put them on a baking tray and bake in the oven for 20 mins, or until cooked through. Then serve over the chorizo hash. 

Thai Red Prawn Curry: 

  • Replace the prawns with 200g diced chicken breast fillet and add it to the pan first thing - before you fry the peppers in step one. Stir fry the chicken pieces for 1 min before adding the peppers. Continue as per the recipe. 

Thai Yellow Fish Curry: 

  • Swap the fish in this curry for 200g diced chicken fillet or keep it just vegetables by adding in some par-boiled halved new potatoes close to the end. If doing this with chicken, fry the chicken pieces with the pepper in the early stages of the recipe. You only need to cook it for 2 mins as it will continue to cook throughout the next steps. Continue as per the recipe. 
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