Thai Chicken Curry

Ingredients

2 large chicken breasts, thinly sliced
2 small to medium carrots
1 large bell pepper (any color), sliced
1 medium onion, halved and sliced
approximately 450ml. fresh chicken stock or coconut milk

For Curry Paste:

1 stalk fresh lemongrass, smashed and thinly sliced
2-3 cloves fresh garlic, thinly sliced (to taste)
1 tablespoon fresh ginger, thinly sliced
1 red and 1 green long chillies, thinly sliced with seeds
1 teaspoon coriander root or handful of coriander leaf
1 small teaspoon lime or lemon zest
1 tablespoon palm sugar
2-3 tablespoons fish sauce
good pinch of rock salt

Directions:

First prepare curry paste. Place all ingredients except fish sauce in a mortar and pestle then pound until you have a smooth paste. Add 2 tbs. fish sauce, mix well and taste. You should have an even balance of hot, sweet, sour and salty. Adjust seasonings until this is achieved. Set aside.

Into a very hot wok, place a little peanut oil and swirl to coat sides. When wok is smoking, add vegetables and stir-fry until just wilting, without allowing to gain any color.

Add curry paste and quickly stir fry for approximately 30 seconds, then add stock or coconut milk (coconut cream may also be used). Bring to boil, add chicken and reduce to a simmer.

Allow to cook for approximately 7-8 minutes if chicken is thinly sliced, or a little longer if it is a bit chunky.

Serve with steamed jasmine rice or steamed long grain rice in which a few pieces of lime or lemon peel have been embedded.

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Sweet and Hot Pepper Chicken

Ingredients

• 1 tablespoon soy sauce
• 1 1/2 teaspoons dark soy sauce
• 1 1/2 teaspoons cornstarch
• 1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes
• 1/2 cup ketchup
• 1/4 cup chicken stock
• 1 tablespoon chili garlic sauce
• 2 teaspoons sugar
• 4 teaspoons vegetable oil
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 2 teaspoons minced green onion bottoms
• 10 dried red chiles
• 1 jalapeno, stemmed, seeded and thinly sliced
• 1 red bell pepper, stemmed, seeded and thinly sliced
• 1 cup sliced yellow onion
• 2 teaspoons toasted sesame seeds
• 1 teaspoon sesame oil
• 1 tablespoon chopped fresh cilantro leaves

Directions

In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.

In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

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CHICKEN SOUP WITH TINY MEATBALLS

Ingredients

2 lb. stewing chicken
4 c. water
2 1/2 tsp. basil
1/2 lb. sm. onions
1 bay leaf
1 clove garlic
5 carrots, sliced
Parsley and celery leaves

Method

Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.

Ingredients for Meatballs

1 c. finely minced beef
1 egg
1 slice crumbly white bread
1/2 tsp. salt
Freshly ground black pepper

Method

Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.

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GOLDEN CHICKEN NUGGETS

Ingredients

4 whole chicken breasts, skinned & deboned
1/2 c. unseasoned fine bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. salt
1 tsp. thyme (or 1/4 tsp. powdered thyme)
1 tsp. basil
1/2 c. butter, melted

Method

Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.

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Curried Chicken Balls

Ingredients

1/2 pounds cream cheese softened
2 tablespoons mayonnaise
1 cup chicken breast cooked and chopped
1 cup pecans chopped
1 tablespoon chutney
1/2 teaspoon salt
1/4 teaspoon garlic salt
dash onion salt
dash white pepper
2 teaspoons curry powder
1/2 cup coconut grated

Method

Combine cheese and mayonnaise.
Add all other ingredients except coconut.
Chill mixture until firm.
Roll into appetizer size balls and roll each ball in coconut.
Cover and chill at least 2 hours.

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TERIYAKI CHICKEN WINGS

Ingredients

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings

Preparation

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish.

Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

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Honey-Sesame Grilled Chicken Wings

Ingredients

• 1/2 cup soy sauce
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 tablespoon Asian chili paste
• 2 pounds chicken wings, tips removed, cut apart at joint
• 1/2 cup honey
• 1 1/2 teaspoons hoisin sauce
• 2 tablespoons toasted sesame seeds
• 1 green onion, trimmed and chopped

Preparation

1. In a medium bowl, combine soy sauce, ginger, garlic, and chili paste. Add chicken and let marinate for 15 minutes, stirring often.

2. Set up a gas or charcoal grill for medium heat (350° to 400°; you can hold your hand 5 in. above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.

3. In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.

4. Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.

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Crispy Oriental Chicken Wings Recipe

Ingredients:-

Chicken wings, disjointed (1 1/2 lbs.)
Corn flakes (2 c finely crushed)
Egg (1 med.)
Soy sauce (1/2 c.)
Onion, finely diced (1 med.)
Garlic powder (2 tbsp.)
Ginger powder (1/4 tsp.)

Method Of Preparation:-

Firstly beat the egg in the bowl and mix soy sauce, ginger powder, garlic powder and egg. Set them aside and on a wax paper, mix the crushed corn flakes and diced onions. Now dip the each wing in the soy sauce and then roll them on onion and corn flakes mixture. Now take a glass baking dish and cover and cook the wings on the high for 20 minutes or until cooked.

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Roast Lemon Chicken And Potato Wedges

Ingredients

• 6 boneless chicken breasts, with skins
• 1 small red onion, cut into 8 wedges
• 500g floury potatoes, scrubbed and cut into wedges
• 1 large lemon
• 6 cloves garlic
• 2 tsp clear honey
• 1½ tbsp olive oil
• Salt and pepper
• 1 tsp fresh thyme
• 6 sprigs fresh rosemary

Method

1. Using a non-stick frying pan, dry fry the chicken breasts, skin side down for 2-3 minutes until browned. Place in a large roasting tin with the onion and potato wedges.
2. Remove the zest from the lemon and cut in half. Cut one half into wedges and add to the pan with 4 whole cloves of garlic. Squeeze the juice from the other half of lemon and mix with the zest, honey, oil and remaining crushed garlic. Pour over the chicken, season well and add the herbs.
3. Bake (Oven Temperature: 200 C, Gas Mark 6) for 1 hour or until the potato wedges are tender and the chicken is cooked throughout. Serve immediately from the roasting tin.

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Chicken Stew with Vegetables

Ingredients:

• 1 chicken breast, skinless, boneless, cut in small, thin stripes (the smaller, the better, because the faster it will get cooked)
• 1 big onion, finely chopped
• 2-3 green onions, cut small
• 1 medium sized celery root, peeled, diced small
• 1 medium size potato, diced small
• 1/2 can diced tomatoes in tomato sauce
• 2 garlic cloves, peeled
• 1 teaspoon olive oil
• Red hot chili pepper powder (or freshly ground red chili flakes)
• Salt, pepper

Cooking method:

Take a large pan or a wok, heat the oil, then stir fry the onion with a little bit of added water, so the oil doesn’t get too hot.

Stir fry the onions for 4-8 minutes When the onion gets soft and almost transparent add the potatoes and the celery root pieces and cook everything together for 5 minutes.

Add the chicken breast chunks and continue cooking, stirring quite frequently in the first two minutes, then cover the pan and let the food simmer for about 10 minutes.

Now add the tomatoes in sauce, the green onion, garlic, chili, salt and the pepper, stir well and continue cooking for another 10 minutes with the pan covered.

Serve hot, with a sprinkle of freshly ground pepper on top.

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Chicken Divan Casserole

Ingredients: 10 oz. pkg. frozen rice medley 10 oz. pkg. frozen broccoli in butter sauce 1 cup prepared Alfredo sauce 2 cups cooked cubed chicken 1/2 cup grated Parmesan cheese Preparation: Preheat oven to 350 degrees. Cook rice and broccoli as directed on packages. Spread rice in bottom of 1-1/2 quart glass casserole dish. Top with broccoli in sauce and chicken. Spoon alfredo sauce over casserole and sprinkle with cheese. Bake at 350 degrees for 25-30 minutes until casserole bubbles around the edge and food is thoroughly heated.

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Pepper Chicken Curry

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Ingredients

Chicken - ½ kg
Garlic pods - 1 no
Cloves - 1 no
Bay leaves - 1 no
Cinnamon - 2 nos
Cardamom - 2 nos (optional)
Onions - 200 gm
Tomatoes - 200 gm
Lemon - 1 no
Turmeric powder - ½ tsp
Pepper corns - 5 tsp
Ginger- garlic paste - 1 tsp
Green chilly - 2 nos
Salt - As reqd
Oil - 2 tbsp

Preparation

1)Chop the onions and tomatoes, slit the green chillies and crush the peppercorns. Keep them aside.

2)In a pan, heat the oil and sauté the spices followed by the onions.

3)When they are soft, add the ginger garlic paste, garlic flakes, tomato, turmeric powder and mix them well.

4)Add little water till the onions and tomato cook well.

5)Add chicken and water.

6)Add the crushed pepper and salt, stir well and cook till the chicken is cooked.

7)Finally, add green chillies.

8)When the gravy thickens, remove from fire.

:- Pepper Chicken Curry is ready.

:- Serve hot with any flavored rice.

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Garlic Roasted Chicken Leg Quarters

Serves 4

Ingredients:

• 4 cloves garlic, finely minced
• 1 teaspoon dried leaf oregano
• 1/2 teaspoon salt
• 1 teaspoon chili powder
• 1/4 teaspoon ground cumin
• dash freshly ground black pepper
• 2 tablespoons olive oil
• 4 chicken leg quarters
• 1/2 cup chicken broth (part dry white wine, if desired)

Preparation:

Heat oven to 425°.

Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.

Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter. Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish. Bake for 40 to 50 minutes, or until juices run clear.

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Chicken with pasta and spinach

Ingredients

80g pasta (uncooked weight) of your choice
85g boneless, skinless chicken breast, thinly sliced
½tbsp olive oil
½ to 1 clove garlic, finely chopped
100g fresh spinach, washed drained and roughly chopped
55g sliced mushrooms
50ml chicken broth (fresh or canned)
Salt and pepper to taste

Preparation

Cook the pasta according to the directions on the packet. While the pasta is cooking, heat the oil in a large pan and sauté the chicken for 30 seconds. Add the garlic and mushrooms and stir well. Cook for around five minutes. Pour in the chicken broth and bring the mix to a simmer. Add the spinach and stir until it wilts. Add the cooked pasta to the mix and toss well over a heat for two minutes. Season to taste.

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Vegetable Fried Rice

Ingredients:

1/4 cup chopped french beans
1/4 cup chopped carrots
3 tbsp shelled green peas
2 cups rice
2 tbsp oil
1 tsp chopped ginger
1 tbsp soy sauce
1 tbsp vinegar
1 tsp chilli sauce
1 tsp salt
1 tsp freshly ground black pepper
3 spring onions, chopped

Method:

1. Blanch the french beans, carrots and green peas separately in boiling salted water.
2. Boil the rice and spread on a flat tray until cool.
3. Heat the oil in a pan and saute the ginger
4. Add the blanced vegetables and toss
5. Sprinkle in the soy sauce, vinegar, chilli sauce, salt and pepper and mix well.
6. Reserve a little of the spring onion greens for garnish and stir the rest into the pan along with the rice.
7. Serve hot garnished with reserved spring onion greens.

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Chicken 65

Ingredients:

1 lb of chicken (boneless and skinless), cut into 1.5 inch pieces
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely minced
1 tsp black mustard seeds
3-4 small Thai green chilies, finely minced
5-6 fresh curry leaves (optional)
1 tsp ground cumin
1/2 tsp red chili powder
1/2 tsp turmeric (haldi)
2 tsp sambhar powder (or try rasam powder or chaat masala)
salt to taste
2 tbsp soy sauce juice of 1 lemon (or lime)
2 tbsp cornstarch oil (vegetable or canola) for pan frying
wedges of lemon (or lime) for garnish

Preparation:

In a large mixing bowl, combine the ginger, garlic, soy sauce, lemon juice and the spices (ground cumin, red chili powder, turmeric, sambhar powder and salt). Add the cornstarch and mix well to combine. Add the chicken pieces and mix to coat well. Cover, refrigerate and let marinate for at least 1 hour (the longer the better). Remember to remove the chicken from the refrigerator 15-20 minutes before pan frying to allow it to come to room temperature.

In a large wok or deep skillet on medium high heat, add 3-4 tbsp of oil. When hot, very carefully add the black mustard seeds. When the splattering subsides, add the green chilies and fresh curry leaves. Then carefully add the chicken pieces and fry until cooked through. They should be golden brown and crispy on all sides. Drain well. You may need to do this in small batches.

Sprinkle the chicken pieces with a pinch of salt when still hot, garnish with wedges of lemon and/or lime and serve with your favorite chutneys and sauces. You can also use the chicken pieces in naans or rotis to make delicious Indian wraps. Just add some lettuce, tomatoes and red onions and then top with your favorite chutneys and sauces.

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Chilli Chicken

Ingredients

Boneless chicken cut into small cubes(1 whole chicken)
1 tablespoon tomato sauce,
1 tablespoon chili sauce,
2 tablespoons Soya sauce,
2 tablespoons vinegar Salt to taste,
6 green chilies 4 big onions (chopped),
1 heaped tablespoon corn flour,
2 eggs,
1 teaspoon ajinamoto,
Refined cooking oil

Preparation

Wash the chicken pieces and dry them.
Marinate the pieces with 1 tablespoon Soya sauce, 1 tablespoon vinegar, 1/2 tablespoon tomato sauce, 1/2 table spoon chili sauce and enough salt.
Beat the eggs and pour them on the chicken pieces.
Add half a tablespoon corn flour and mix well the whole mixture. Allow it to stand for 2 hours. Drain excess liquid and store in a container.
Heat oil in a pan and fry the chicken pieces.
Keep the fried pieces in a separate container.
In the left over oil fry the green chilies and chopped onion slightly.
Pour the excess liquid stored earlier. Stir continuously.
Add the chicken pieces. Pour the rest of the sauces and a pinch of salt.
Mix the 1/2 tablespoon corn flour with a little of water and pour in the pan.
Add the ajinamoto.
Stir well and serve hot.

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Karaikudi Chicken Curry

Ingredients:

• Chicken- 1/2 kg
• Chopped Onion-1
• Chopped Tomato-1
• Turmeric powder- 1/2 tspn
• Chill powder- 1/2 tspn
• Coriander powder- 1/2 tspn
• Mustard seeds-1/2 tspn
• Cumin seeds- 1/2 tspn
• Fennel seeds- 1/2 tspn
• Oil and Salt- as required

Roast and Make a paste of:

• Red Chillies- 5
• Coriander seeds-2 spoon
• Ginger- 1 inch
• Garlic- 7 (small)
• Cinnamon- 2 inch
• Cardamom- 2
• Peppercorns- 1 tspn
• Cloves- 5
• Grated coconut- 4 spoon
• Curry leaves- few

Recipe:

1. Marinate the Chicken in Turmeric powder and Salt keep aside for five minutes.
2. Roast the Red chillies, Coriander seeds, Ginger, Garlic, Cinnamon,Cardamom, Peppercorns, Cloves, Curry leaves and Grated coconut in a pan with a little Oil. Wet grind to a fine paste.
3. Heat Oil in a pan. Add Mustard seeds, Cumin seeds and Fennel seeds. Once it splutters add Onion and fry till it becomes golden brown in color.
4. Add tomatoes and fry till it becomes soft.
5. Add Coriander powder, Turmeric powder, Chill powder and fry for 3 to 5 minutes.
6. Add the finely ground paste and fry for 2 to 3 minutes.
   
7. Finally add the marinated Chicken, Salt and water.
8. Cover the pan with a lid and cook for about 20 minutes or till the chicken pieces are cooked.
9. Garnish with fired Curry leaves and Coriander leaves.

Goes well with: Rice or Roti.

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Chicken Alfredo Pizza

Serves: 8

Ingredients

• SAUCE
• 4 tablespoons butter
• 1/4 teaspoon salt
• 1 dash ground black pepper
• 4 tablespoons all-purpose flour
• 1 cup milk
• 3/4 cup grated Romano cheese
• GARLIC BUTTER
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 pinch dried rosemary
• 1 pinch salt
• DOUGH
• 1 cup warm water
• 1 (.25 ounce) package instant yeast
• 2 tablespoons vegetable oil
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon garlic powder
• 3 cups all-purpose flour
• 2 boneless chicken breast halves, roasted
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt

Directions

1. To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
2. To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
3. To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.
4. Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
5. To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
6. Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.

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Parmesan Chicken

Serves: 4-6

Ingredients

1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

Preparation

1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

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