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Massaman Chicken or Beef Curry

Massaman Chicken or Beef Curry - Zest Byron BayServes 4


175g Zest Massaman Blend
1kg chicken Marylands
2 tbs veg oil
400g potatoes, peeled, chunks
400ml coconut milk
2 tbs fish sauce (optional)
1tbs palm sugar (optional)
70g unsalted peanuts, roasted


Cut Marylands into two. In a heavy based pot, heat the oil and brown chicken pieces. Add Massaman Blend to the chicken and fry for 3 minutes. Add the remaining ingredients and simmer with the lid off for about 45 minutes, until the chicken is almost falling off the bone.

Serve with fresh coriander, rice and accompaniments.

Beef Variation

(pictured) Created by Sapna Mehta

A simple, easy and comforting Sunday night meal at the end of a busy and tiring week: Massaman beef curry made with a good quality readymade sauce/paste @zestbyronbay, Basmati rice and stir fried veggies. I use Basmati rice as it has a much lower glycemic index. As much as I love Jasmine rice, it has an incredibly high GI! You can substitute the beef with chicken or tofu and veggies. I pressure cooked the beef before adding the coconut milk, but you can use a slow cooker or cook it on the stove top for a few hours until the meat is soft & tender.

Traditionally, potatoes are added to Massaman curry, but combining starchy carbs is never a good idea so I have left them out.

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Sri Lankan Souvlaki Recipe

Servers 6-8
Sri Lankan Souvlaki - Zest Byron Bay


300g chicken thigh fillet skin-off
300g pork neck
2 tbs Zest Sri Lankan Spice Paste
Sliced onion
Chopped tomato
Flat bread
Tzatziki home-made or store bought


Cut meats into strips and marinate separately in 1 tbs of Sri Lankan Spice Paste. Thread onto skewers and refrigerate for an hour.

Turn on the BBQ and when ready, BBQ the skewers.

Grill the flat bread on the BBQ and fill with ingredients of your choice.

East Meets West
Created by: Zest Byron Bay

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Crusty Kerala Chicken Schnitzel Recipe

Crusty Kerala Chicken Schnitzel - Zest Byron BayServes 4


4 free-range chicken breasts
175g Zest Kerala Blend
1 cup Japanese (panko) breadcrumbs
4 tbs sunflower/peanut Oil
4 crusty bread rolls

1 cup finely shredded red cabbage
½ cup finely shredded white cabbage
½ cup finely shredded carrot
¼ cup flat-leafed parsley
2-3 tbs whole egg mayonnaise
½ lemon juiced
Salt and Pepper


To “butterfly” chicken: place breast on cutting board. With one hand lying flat on top of it and using a sharp knife in the other, slice to cut from the long side almost all of the way through, leaving a ‘hinge’. Open like a book and press down flat. Hammer with a meat mallet if you want a thinner schnitzel. Repeat with other 3 breasts.

In a bowl, marinate the chicken in Kerala Blend for at least 2 hours, covered, in the fridge.

Once marinated, put breadcrumbs into a large bowl. Drain excess marinade from each breast and then push well into breadcrumbs, turning to coat evenly.

Put on a plate in the fridge for 30 minutes for the crumb to set.

In a large frying pan, heat the oil to about 170°C and fry the schnitzels for about 5-8 minutes on each side or until golden and the chicken is cooked through. Drain on kitchen paper.

For Coleslaw: mix all of the ingredients in a large bowl and season to your liking.

Warm rolls if you like, cut open and fill with crispy schnitzel and crunchy coleslaw.

East Meets West
Created by: Zest Byron Bay

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Butter Chicken Mole Recipe

Butter Chicken Mole - Zest Byron BayServes 6-8


Pob’s Mole
175g Zest Butter Chicken
1 tbs macadamia oil
½ cup raw unsalted cashews
½ tsp ground cinnamon
¼ cup pepitas, toasted
½ cup raisins
50g 90% dark chocolate, melted in bowl over water
1 tomato
3 cloves garlic

4 chicken ‘Marylands’
Sesame seeds


Heat macadamia oil in small pan and colour the cashews.

Soak raisins in enough boiling water to cover.

Scorch tomato on an open flame and take out core.

Roast garlic in foil in the oven until soft.

Take all Mole ingredients and blend until very smooth.

Push through a strainer and cook slowly in a heavy based pot for a further 10 minutes.

Roast seasoned Chicken Marylands in the oven at 175°C for 25-30 minutes or until cooked.

Spoon over the Mole and sprinkle with sesame seeds.

Serve with a “dirty” rice (eg, add finely chopped coriander and black sesame seeds) and corn tortillas.

East Meets West
Created by: Zest Byron Bay

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Zesty Indian Chicken Bites Recipe

Zesty Indian Chicken Bites and Sweet Potato Salad with Sri Lankan Mayo - Zest Byron BayServes: 4-8
Prep Time: 5-10 mins
Cook Time: 40 mins


2kg Chicken wings/bites/pieces
110g Zest Indian Spice Paste
1 tbspn oil
1 tbspn honey


Preheat oven to 190°C.

In a prepared oven tray, coat the chicken wings in the oil and Indian Spice Paste.

Roast for 30mins, turning once half way through the cooking time. Drizzle the honey over the top of each chicken piece and return to the oven for a further 10mins.

Serve hot or cold for lunch with salad.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Spiced Crispy Chicken Strips Recipe

Spiced Crispy Chicken Strips : Zest Byron BayServes: 5
Prep Time: 40 minutes
Cook Time: 1 hour


80g fresh breadcrumbs
vegetable oil for frying
zest of 1 lemon
fresh coriander sprigs
lemon wedges
salt and pepper
2 chicken breasts cut into strips
2 tbs Zest Moroccan Spice Paste
50g plain flour
1 egg
160g macadamia crumbs finely chopped


Marinate the strips in Zest Morrocan Spice Paste for 1 hour. Take 3 bowls. Into the first, add seasoned flour. In the second, add egg and whisk. Into the third, lightly combine the macadamias and breadcrumbs.

Lightly flour the chicken strips, dip in the egg and then coat with macadamia mix. Refrigerate for 30 minutes. In a non-stick frying pan, heat oil on medium heat. Add chicken and cook on both sides until golden. Serve with a simple salsa, coriander sprigs and a wedge of lemon.

Byron Bay Chef Collection
Created by : Simon Ruffell
Eat Drink Catering, Byron Bay
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Indian Braised Chicken Recipe

Indian Braised Chicken - Zest Byron BayServes: 4
Prep Time: 30 minutes
Cook Time: 1 hour


1kg organic chicken pieces
1 jar Zest Indian Spice Paste
4 cups water
1 onion diced
2 carrots peeled & diced
1 knob ginger washed & sliced
12 kaffir lime leaves
4 coriander roots washed & crushed
6 cloves of garlic crushed with
½ cup vegetable oil


Mix Zest Indian Spice Paste with water and rub marinade into chicken pieces, set aside for 30 minutes. In a large pot heat oil, fry onion, garlic and all other ingredients until fragrant. Add marinated chicken pieces with liquid. Braise over medium heat for 1 hour.

Serve over rice. Garnish with coriander and fresh chilli.

Byron Bay Chef Collection
Created by : Tippy Heng
Orient Express, Byron Bay
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Kijay’s BBQ Chicken Pieces Recipe

Serves: 4
Prep time: 5 – 10 minutes
Cook Time: 10 -15 mins


1 jar of Zest Spice Paste any flavour
1/2 cup oil
2-3 garlic knobs chopped
1 tsp salt
1 tsp sugar
handful fresh chopped herbs – eg basil, parsley, garlic chives
6 – 8 chicken thigh meat


Cut chicken thighs into bite size chunks. Mix remaining ingredients together and massage into chicken. Let sit for as long as convenient. BBQ until cooked and enjoy.

Created by: Kijay, Wilsons Creek

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Di’s Chicken Biryani Recipe

Serves: 4
Prep time: 10 minutes
Cook Time: 15 mins


1 tsp of Zest Indian Spice Paste
150g long grain rice
2 cups water approx
1/2 onion diced
lge clove garlic diced
sml nob ginger diced
200g chicken thigh meat diced
50g cashews
15g currants
3 cardamon pods optional


Heat some oil in saucepan, saute onion, garlic and ginger lightly. Add chicken and brown quickly. Add rice and spice. Lower the heat and stir for about a minute or two, add approx 2 cups water to rice and all other ingredients. Cook on Low gas for around 10 – 15 mins with lid on then turn off and leave to sit for as long as you like. garnish with spring onions cut oriental style.

Yum yum!

Created by: Dianne Vickery, Byron Bay