Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Wednesday, May 21, 2014
Cooking recipes of chicken wings recipe for chicken wings you can prepare at home
Who can be a big bowl of chicken wings? Spicy, crunchy and delicious, they are simply irresistible.
If you want 4 below are as much as I, chicken wings chicken wing recipe s to prepare at home:
1. Cajun Chicken wings
Ingredients:
Removed-12 chicken wings - tips
-2 Bay leaves - crumbled in bits
3 / 4 Teaspoon cumin
-1 / 2 To 3 / 4 teaspoon cayenne pepper
3 / 4 Teaspoon of ground cumin
3 / 4 Teaspoon of ground coriander
-4 Garlic cloves of garlic - finely
-1 1 / 2 Teaspoon dry mustard
-2 Teaspoons paprika - preferably
3 / 4 Teaspoon thyme dried leaves
-1 / 2 Teaspoons salt
-2 Tablespoons brandy
-2 Tbsp fresh lemon or lime juice juice
Directions:
-De fat the chicken wings by cooking you in boiling water for 10 minutes.
-Abtropfen let and set aside to cool.
-Wärmen you oven to 375 degrees.
Use a large mortar and pestle, grind together the Laurel bits, cumin, cayenne pepper, coriander, cumin, garlic, mustard, pepper, thyme and salt for about 10 minutes.
-Fügen powdered herbs juice, brandy and lemon or lime juice and stir into a thick paste.
-With a pastry brush cover both sides of each wing with the herb paste.
-If no longer remains in the mortar, press the last few drops of the brush.
-Ordnen you the chicken wings on a baking sheet.
-Backen up the skin turns deep brown and is quite sharp about 30 minutes.
Takes about an hour to prepare.
2. African chicken wings
Ingredients:
For the wings
-4 Garlic cloves
-2 Shallots
-1 1 / 2 Teaspoon salt
-1 Tablespoon Chinese 5 spice
-2 Teaspoons paprika
-1 Teaspoon crumbled dried Rosemary-
-1 / 2 Teaspoon Cayenne - or to taste
-2 Tablespoons vegetable oil
-4 Pound chicken wings-- 20-24
Tips removed
For the sauce
-1 / 3 Cup peanut butter natural style
-1 / 4 Cup canned cream of coconut - well stirred
-2 Garlic cloves - minced
-1 / 4 Cup water
-1 / 4 Cup red bell pepper - hacked
-1 / 8 Teaspoon dried hot red pepper flakes or to taste
-1 Tsp soy sauce
-Koriander sprigs
Directions:
The wing:
-Bereiten you the chicken wings: mince and pulp, garlic and shallots to a paste with salt.
-In a large bowl stir the Paste together with the 5 spice powder, cayenne pepper, Rosemary and oil. Mix well.
-Fügen you the chicken wings.
-Werfen you and stir until you are completely covered with the marinade.
-Lassen you marinate, covered and refrigerated, for 4 hours or overnight.
-Ordnen the wing skin page, on the shelf a slide big broiler pan lined and you bake a preheated 425F in the upper third of oven 25 to 30 minutes or until golden.
The wings can prepared a day ahead, covered kept and chilled and before serving then be warmed up.
The sauce:
-In a blender mix the peanut butter, Coconut cream, garlic, paprika, red pepper flakes and the soy sauce, until the mixture is smooth, season that sauce to taste with salt.
The presentation:
Alcatel sauce in a bowl place on a plate.
-Ordnen you the wings to the bowl and garnish the plate with the cilantro.
3. Barbecue wing dings
Ingredients:
-3 Pounds chicken wings
-3 El brown sugar
-3 Drops Worcestershire sauce
-4 Cups ketchup
-1 Onion
Directions:
-Cut you that little piece chicken wings and the bony part so you have only the fleshy part off.
Merge you the ketchup, onion (cut up), brown sugar and sauce together. DIP wings into the sauce.
-Setzen on cookie sheet.
-Backen you at 350 degrees about 1 1/2 hour. If you extra sauce, boil in the pot until thick.
4. Grilled chicken wings
Ingredients:
Removed-35-31 of chicken wings - tips
-1 Stick butter
-1 Cup of brown sugar
-1 / 2 El sauce
-1 / 2 Cup dry red wine
-2 Tsp dry mustard
-2 large cloves of garlic - crushed
-1 / 4 Cup fresh lemon juice and freshly ground pepper to taste
Directions
Requires time to marinate and Cook, but its easy.
-Platzieren you chicken wings, disjointed, large flat pan.
-Other ingredients and pour over chicken.
-Lassen are available for at least 2 hours or overnight.
-Werden sure that all wings are coated with marinade.
-Platzieren you pan 350 oven and reduce heat to 250.
-Backen 4-5 hours, rotate wings on a regular basis.
If not taken up all marinade, casting off and dry wings out a bit longer in the oven (but not too much) before serving.
Want more recipes? Welcome visit our website: the recipes package and affordable pasta salad recipes for more delicious recipes.
Thursday, May 8, 2014
Cardamom Butter Chicken
Cardamom Butter Chicken
Ingredients:
- 1 kg chicken boneless
- 2 tbsp ginger garlic chopped
- 2 chopped green chilies
- 1 small bunch of coriander
- ½ cup oil
- 2 chopped onion
- 1 tsp turmeric
- 1 tsp fenugreek
- 4 cloves
- 6-7 cardamoms
- 1 piece of cinnamon
- 2 cups tomato puree
- 1 cup yogurt
- ½ cup cream
- 1 tsp red chili powder
- Chapatti for serving
Method:
- Chop ginger garlic, green chilies and coriander leaves till it turns into a paste.Heat the oil and cook onion till golden brown.Add the paste in it and cook.Add turmeric, fenugreek, cloves, cardamom and cinnamon and cook for two minutes.Now put the mixture somewhere.Now cook the chicken in oil.Now take the chicken out of the pan.
- Add the tomato puree in the same pan and add tomato puree, yogurt and cook.When the mixture gets ready add chicken, cream and mix well.Garnish it with little bit of coriander and serve with chapattis.
Tuesday, April 29, 2014
Chicken roly poly sandwich
Chicken roly poly sandwich
Ingredients for tortillas wrap
- Flour 2 cups
- Wheat flour ½ cup
- Salt ½ tsp
- Baking powder ½ tsp
- Oil 3 tbsp
- Warm water to knead
Method
- Sieve both the flour with salt and baking powder, add in oil mix well, knead with warm water and make into a medium dough, leave covered for 30 minutes, make into balls, roll into dinner plate size roti, cook on a heated tawa.
Ingredients for filling
- Chicken boneless breast 3 cut in strips
- Salt 1 tsp
- Chili powder 1 tsp
- Roasted and crushed cumin 1 tsp
- Curry powder 1 tsp
- Ginger garlic paste 1 tsp
- Pinch of orange color
- Lemon juice 2 tbsp
- Ice berg lettuce as required
- Cucumber cut into tiny cubes 3 to 4 tbsp
- Capsicum cut into tiny cubes 2 to 3 tbsp
- Jerkins sliced 4
- Cream cheese 2+ 2 tbsp
- Mayonnaise 2 to 3 tbsp
- Mango chatni 2 to 3 tbsp
Method
- Marinate chicken strips with salt, chili powder, curry powder, roasted and crushed cumin, ginger garlic paste, orange color and lemon juice, pan fry in 2 tbsp oil till tender, spread tortillas on a table, spread with cream cheese, add in vegetables, prepared chicken mixture, top with mayonnaise, mango chatni, roll tightly, secure with tooth pick and serve immediately.
Schezwan crispy chicken
Schezwan crispy chicken
Ingredients
- Chicken 1 kg cut into 16 pieces
- Soya sauce 2 tbsp
- Water 6 cups
- Salt ½ tsp
Ingredients for batter
- Flour 1 cup heaped
- Baking powder 1 tsp
- Oil ¼ cup
- Salt ½ tsp
- Black pepper ½ tsp
- Anis star grounded ½ tsp
- Chill water to make batter
- Boil water add soya sauce, salt, add chicken, remove from fire, cover pan, leave it for 30 minutes, then take out chicken pieces from water and towel dry.
- In a bowl add flour and baking powder add ¼ cup oil with salty, pepper, anis star grounded, make batter with ice water, just before frying add baking powder to batter, dip chicken in batter and deep fry till golden brown and crisp, serve immediately.
Saturday, April 26, 2014
Chicken Noodles Vegetable Sauce
Chicken Noodles Vegetable Sauce
Ingredients
- Chicken breast 2
- Capsicum 1
- Carrot 1
- Spring onion 1
- Onion 1
- Celery stick 1
- Green chilies 2 – 3
- Black mushrooms 3 – 4
- Cabbage ¼ piece
- Egg noodles boiled ½ packet
- Garlic paste 1 tbsp
- Black pepper powder ½ tsp
- Worchester sauce 2 tbsp
- Chili garlic sauce 2 tbsp
- Oyster sauce 2 tbsp
- Oil 2 tbsp
- Oil 2 tbsp
- Salt to taste
Method
- Cut 2 chicken breast into juliennes, boil ½ packet egg noodles and keep aside.In chopper put together 1 capsicum, 1 medium carrot, 1 spring onion, 2 – 3 green chilies, ¼ piece of cabbage, 3 – 4 black mushrooms and 1celery stick. Chopeprize well and remove in a bowl.Heat 2 tbsp oil in a wok, add ½ tbsp ginger garlic paste, fry for few minutes.
- Then add chopperized vegetables, 2 tbsp Worchester sauce, 2 tbsp oyster sauce, 2 tbsp chili garlic sauce and a little sauce. Mix well and simmer on low flame.Heat 2 tbsp oil in a wok, add ½ tbsp ginger garlic paste and fry for few seconds.
- Then add chicken and fry well till chicken is tender.Now add boiled noodles, ½ tsp black pepper and a little salt. Mix well and remove in a platter.Fry vegetable mixture on high flame. Spread on top of noodles and serve hot.
Friday, April 18, 2014
SANDRAS MOROCCAN CHICKEN with SAFFRON and PITA TRIANGLES
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| A ethnic dish that has a complexity of flavors, spices, and textures that compliment each other, which you are simply going to love... |
Prep: Marinade 2 hrs. |
Cook: 1 Hr. - 15 Mins.
Posted by Sandra
INGREDIENTS
4 bone-in, skinless chicken breasts
***Marinade
½ teaspoon ground pepper
½ teaspoon cinnamon
2 garlic cloves, quartered
1 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 tablespoons olive oil
***Sauce
1 tablespoon butter
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, minced
½ teaspoon cinnamon
½ teaspoon fresh ginger, grated
½ teaspoon kosher salt
½ teaspoon ground pepper
1 (15 oz. can) diced fire-roasted tomatoes, drained
¼ cup calamata olives, quartered lengthwise
1 cup low-sodium chicken broth
Pinch saffron threads (soaked in ¼ cup hot tap water)
2 tablespoons honey (for recipe, click here: Sandras Homemade Alaska Fireweed Honey)
1 tablespoon fresh lemon juice
***Garnish & Serving Options:
2 tablespoons slivered almonds, toasted (for garnish)
2 tablespoons fresh cilantro, chopped (for garnish)
2 to 4 slices of pita bread, each cut into quarters, forming triangles for serving
METHOD
Combine the chicken with the marinade ingredients in a shallow non-reactive baking dish, covered, and leave in refrigerator to marinate for two hours.
Drain the chicken, and pat dry with paper towels, and remove all the garlic pieces (or else they will burn during the following searing process.) Melt the butter and olive oil in a dutch oven over medium-high heat, and add the chicken and sauté, until golden brown on all sides, about 5 to 7 minutes. Remove the chicken to a plate and cover with foil, and set aside.
Meanwhile, place the saffron threads into 1/4 cup of hot tap water, and set aside to let soak for 20 minutes (reserving both liquid and threads). In a small dry and nonstick skillet, toast the pine nuts over low heat, just until fragrant, and set aside to cool.
After chicken is seared, reduce the heat under dutch oven to low, and add the onion to caramelize by slowly cooking, stirring often, until onions are golden brown, about 20 minutes. Add the garlic, cinnamon, ginger, kosher salt, and pepper and cook 1 minute. Add the tomatoes, and cook for 5 minutes. Add the black olives, chicken broth, saffron with soaking water, honey, lemon juice, and the reserved chicken (including any juices the chicken has given off on the plate), and bring to a boil, then reduce heat to a simmer and cover the dutch oven for 20 minutes. Remove the cover and continue simmering to reduce the sauce for another 15 minutes. Taste sauce for seasonings, adding kosher salt and ground pepper, if need be.
Serve the Moroccan Chicken on a rimmed platter, and garnish with toasted almonds and cilantro, including placing pita triangles along the perimeter for sopping up the sauce (BTW: This dish is meant to be eaten with clean fingers and pita bread as your utensils. – Enjoy!
~~~~~~~~~~~~~~~~~~
Tips: For an even heartier meal, you might also wish to serve this dish with couscous, orzo, or steamed rice.
Also, most moroccan recipes call for raisins to be added at the end of the cooking process, although I do not particularly care for them, but feel free if you choose to do so ;-)
Thursday, April 17, 2014
Baked chicken spaghetti
Baked chicken spaghetti
Ingredients
- Boneless chicken ½ kg Julian
- Ginger garlic paste ½ tsp
- Crushed red pepper 1 tsp
- Crushed black pepper ½ tsp
- Allspice ½ tsp
- Crushed cumin 1 tsp
- Salt 1 tsp
- Wooster sauce 1 tbsp
- Lemon juice 1 tbsp
- Butter 1 tbsp
- Mushrooms 4 sliced
- Spaghetti boiled ½ packet
- Cheddar cheese grated 1 cup
- Onion chopped 4 tbsp
- Capsicum 1 chopped
- Green chilies 4 chopped
- Coriander leaves chopped 2 tbsp
- Baking powder 1 tsp
- Oil ¼ cup
- Eggs 2 beaten
- Flour 2 tbsp
- Garlic paste 1 tsp
- Cream 1 cup
- Milk ¼ cup
- Salt ½ tsp
- Black pepper ½ tsp
- Mustard powder ½ tsp
- Crushed red pepper ½ tsp
Method
- Marinate chicken with Ginger garlic paste ½ tsp, Crushed red pepper 1 tsp, Crushed black pepper ½ tsp, Allspice ½ tsp, Crushed cumin 1 tsp, Salt 1 tsp, Wooster sauce 1 tbsp and Lemon juice 1 tbsp for 30 minutes, melt butter in a wok, stir fry marinated chicken for 5 minutes, add mushrooms and cook for 5 minutes, in another bowl add cheese, onion chopped, capsicum chopped, chopped coriander and green chilies, baking powder, add your chicken to this mixture and toss together, place chicken mixture in a large Pyrex dish.
- Mix all ingredients together in a bowl for topping beat till light and fluffy, pour over chicken mixture, bake for 30 minutes on 180 degree C till topping set.
Monday, April 14, 2014
KHARA MASALA CHICKEN
KHARA MASALA CHICKEN
Ingredients:
- Chicken (12 pieces) 1
- Yogurt ½ cup
- Chopped onion 2
- Fennel seeds 1 tsp
- Coriander seeds 1 tsp
- Big cardamom 3
- Black peppercorns 6
- Red chilies 8
- Garlic 8 cloves
- Chopped ginger 2 tbsp
- Turmeric 1 tsp
- Salt to taste
- Green chilies 4
- Oil 1 cup
Method:
- Take oil in small pan and add in chopped onion and fry it till it is golden brown. Take out the onion from the pan and add in chicken pieces along with 1 tsp turmeric and salt. Cook it. When the water in the chicken dries add in ½ cup yogurt, 8 red chilies, 1 tsp fennel seeds, 1 tbsp coriander seeds, 3 big cardamom, 6 black pepper corn , 8 garlic cloves and 2 tbsp chopped ginger. Cook everything. When the oil start separating add in 1 ½ cup water. Cook it on a low flame. Dish it out and serve.
Saturday, April 12, 2014
Grilled pepper chicken
Grilled pepper chicken
Ingredients
- Chicken 1 kg cut into 4 pieces
- Yogurt ½ cup
- Onion 1 grinded
- Green chilies 4 grinded
- Coriander leaves 2 tbsp grinded
- Ginger garlic paste 1 tbsp
- Mustard powder 1 tsp
- Allspice ½ tsp
- Soya sauce 1 tbsp
- Black pepper crushed 1 ½ tsp
- Mashed potatoes to serve
Method
- Grind together onion, green chilies and coriander and marinate chicken with all the given ingredients for 1 hour, heat oil, and fry chicken pieces for 10 minutes add ½ cup water, cover and cook till chicken done, serve with mashed potatoes.
Saturday, April 5, 2014
Chicken and Cheese Buns
Chicken and Cheese Buns
Ingredients for bun
- Flour 1 kg
- Sugar 3 tbsp
- Eggs 2
- Salt 1 tsp
- Butter 3 ounces
- Instant yeast 2 tbsp
- Water to knead
Ingredients for filling
- Chicken boneless tiny cubes 1 cup
- Onion chopped 2 tbsp
- Flour 1 tbsp
- Salt ¼ tsp
- Black pepper ¼ tsp
- Milk ½ cup
- Butter 1 ounce
- Egg 1
- Coriander leaves 1 tbsp
- Green chilies chopped 2
- Cheddar Cheese 4 tbsp
- Heat butter fry onion add chicken cubes with flour, salt, pepper, cheddar cheese then add milk, cook till thick, remove and add coriander leaves and green chilies,In a bowl add flour 1 kg, Sugar 3 tbsp, Eggs 2, Salt 1 tsp, Butter 3 ounces, Instant yeast 2 tbsp and knead to smooth soft dough with Luke warm water as required.Leave to rise for 45 minutes then make into desired shapes as demonstrated, fill with prepared chicken filling, cover and let them rise again, brush with beaten egg, bake in a preheated oven for 20 minutes on 200 degree C.
Thursday, April 3, 2014
Baked chicken and corn
Baked chicken and corn
Ingredients
- Chicken boneless ½ kg thinly sliced
- Salt 1 tsp
- White pepper ½ tsp
- Mustard ½ tsp heaped
- Black pepper ½ tsp
- Flour 2 ounces
- Butter 3 ounces
- Milk 1 ½ cup
- Water ½ cup
- Sweet corn 1 cup
- Cheddar cheese grated 4 tbsp
- Egg 1 beaten
- Oil 2 tbsp
Method
- Heat oil add chicken fry for 5 minutes add flour, butter, seasonings, cook for 5 minutes, add milk and water, cook till chicken tender and thick, add sweet corn, remove mixture in a greased pie dish, sprinkle grated cheese on top, beaten egg, bake on 180 degree C for 15 to 20 minutes, serve hot.
Sunday, March 30, 2014
Crock Pot Chicken Pasta
Slow Cooked Chicken Pasta
In Slow Cooker combine and put on low for 6-8 hours:
2 frozen chicken breast (about 3 lbs.)
1 pkg. Italian season
1 can cream of mushroom
Once chicken is cooked, shred chicken in slow cooker. Mix in:
1 8oz pkg. Of cream cheese
Serve over rice or noodles (I like noodles best)
Posted by Christen Sundberg
Read More..
In Slow Cooker combine and put on low for 6-8 hours:
2 frozen chicken breast (about 3 lbs.)
1 pkg. Italian season
1 can cream of mushroom
Once chicken is cooked, shred chicken in slow cooker. Mix in:
1 8oz pkg. Of cream cheese
Serve over rice or noodles (I like noodles best)
Posted by Christen Sundberg
Sunday, March 2, 2014
Summers Lighter Version of Chicken Parmesan
Chicken Parmesan is a standard at most Italian Restaurants and a favorite among diners of all ages. It also is quick to rack up the calories particularly after the initially healthy boneless skinless chicken breast is breaded, pan fried and covered in cheese. If you are like me, however, and are perpetually watching the scale tick, tick, tick ever higher and constantly fighting to keep the pounds at bay, this version provides all the flavor with much less guilt.
The place to start is with an easy homemade marinara sauce. Just a few ingredients will result in deliciousness without much effort at all. If, however, you are short on time, have a favorite jarred brand or just simply dont want to make homemade sauce for whatever reason, you are off the hook with me. Grab your favorite standby and skip on to the next step. For those who wish, here goes...
Easy Marinara Sauce
1/4 cup extra virgin olive oil (the good stuff in absolutely necessary, feel free to sub. reg. olive oil)
1 large garlic clove, minced
1/4 teaspoon red pepper flakes (optional)
1 large can whole Italian tomatoes (San Marzano variety is my fav. pick but any will do the job)
1 teaspoon kosher or sea salt
2 teaspoons sugar
1 teaspoon dried oregano
bunch basil leaves, torn
splash (or two, or...) of red wine (optional)
In a large saucepan, add olive oil, garlic and red pepper flakes. Turn on burner heat to low and let the oil come slowly up to temperature until garlic becomes fragrant and begins to sizzle. Do not allow garlic to brown, however. Next, add the can of whole tomatoes, salt, sugar, oregano and wine if using. Stir together and allow to gently simmer for about 15 minutes. Once tomatoes begin to soften and break down after approx. 15 min. mash with a potato masher for a chunkier sauce or use an emmersion blender to a smooth sauce. Let simmer until thickened, approximately 10 min. more. Add torn basil, taste and adjust seasonings and remove from heat.
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| Marinara Sauce |
Spend $500 or more on All-Clad and receive free gifts valued at $170 from Williams-Sonoma!
Next step is to preheat your grill. You should feel free to use whatever grill you prefer whether that is an indoor grill pan, an outdoor charcoal grill (just set it up for indirect heat cooking) or a gas grill set to a med. to med. high temperature.
Take your boneless skinless chicken breasts and pound them out, between two pieces of plastic, until they are of a uniform thickness so they will cook evenly. Season them liberally with salt, pepper and a good glug of olive oil. Grill them (time will depend on the method you use) until they are almost cook through.
Place the chicken breasts on a plate on "stand by" while you get set up to assemble the remaining ingredients. Be sure to preheat the oven to about 375 degrees. Place several spoonfulls of the marinara of your choice in the bottom on a casserole pan large enough to comfortably fit your chicken breasts without over crowding. Most likely a 9x12 should do the trick. Then, place the grilled chicken breasts atop the sauce and cover with a bit more sauce. Top each chicken breast with a cheese blend of your choice. This is the perfect time to use some lowfat Italian cheese blend, or perhaps even some fresh mozzerella, your choice. You will want to top it with shaving of Parmesan cheese (or I guess it wouldnt be chicken parmesan). Bake in the oven for approximately 15-20min. or until the cheese it melted, the sauce is bubbly and the chicken it cooked through (165 degrees).
Serve remaining sauce with side of pasta and a green salad for a delicious, healthful, easy and budget minded meal.
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| Time to eat |
Friday, February 28, 2014
Dry zeera chicken
Dry zeera chicken
Ingredients
- Green cardamoms 4-5
- Chicken drumsticks 1/2kg
- Yogurt 125g
- Finely chopped ginger 1 piece
- Finely chopped green chilies 3-4
- Minced garlic 3-4 cloves
- Red chili powder 1tsp
- Cumin powder 1tsp
- Coriander powder 1tsp
- Garam masala powder 1tsp
- Turmeric 1/2tsp
- Crushed black pepper 1/2tbsp
- Finely c hopped coriander leaves 2tbsp
- Whole Cumin 3tbsp
- Oil 3tbsp
- Salt as required
Method:-
- Roast 1 tbsp of whole cumin seeds on a griddle.Heat 3tbps of oil in a pan and sauté the remaining whole cumin seeds,1/2tbsp crushed black pepper and 4-5 green cardamoms.Now add 3-4 cloves of minced garlic, finely chopped ginger and 3-4 finely chopped green chilies. Fry for 1-2 minutes.
- Add ½ kg chicken along with 1tsp cumin powder, 1tsp coriander powder,1/2tsp turmeric,1tsp garam masala powder,1tsp red chili powder and 125g of yogurt. Fry for 1-2 minutes or until the oil forms a separate layer on top.
- Add ½ cup water, cover and simmer for 8-10 minutes.Uncover and cook until the water completely evaporates. Crush the roasted cumin seeds and sprinkle on the gravy.Garnish with chopped coriander leaves and serve.
Tamilnadu Chicken Curry Masala Kozhi
Preparation time-10mins
Cooking time-20mins
Serves-4 to 5
Ingredients
Chicken-500gms
Onions large-2( finely chopped)
Ginger and Garlic paste-3tbsp
Tomato large-1 ( finely chopped)
Red chilly powder-2tbsp
Turmeric powder-1tsp
Salt to taste
Cinnamon-1"
Cloves-5
Green cardamon-2
Curry leaves-few
Oil required
Grind the following together to a smooth paste
Grated coconut-1/4cup
Aniseed/Saunf-1tbsp
Method
Pressure cook chicken along with onions, tomato, ginger and garlic paste, red chilly powder, turmeric powder and little water for 10 mins. Heat enough oil in a pan, add cinnamon, cloves, cardamon and curry leaves. When aroma rises add the cooked chicken along with the gravy and add the ground coconut paste. Season with enough salt. Stir fry the chicken masala till dry and oil separates. Serve hot with Rice or Chapati.
Thursday, February 27, 2014
Chicken Kabobs
Chili-Lime Chicken Kabobs
submitted by Brittany ~ The Sister’s Cafe
2 large chicken breast halves (boneless, skinless), about 1.5 lbs
1 sweet red pepper
1 sweet onion
6 Tb olive oil
3 Tb red wine vinegar
2 limes, juiced (4 Tb)
1 1/2 tsp chili powder
1 tsp paprika
1 tsp onion salt
2 tsp minced garlic cloves
1/4 tsp cayenne pepper (more if you like it spicy)
1/2 tsp salt
1/2 tsp freshly ground black pepper
Cut chicken and pepper into 2 inch pieces. Peel onion and cut into quarters. Slice through each quarter to make 8 chunks. (When you pull apart the onion layers, the outer layers should now be in roughly 2 inch pieces) Set aside.
In a small bowl, whisk together the olive oil, vinegar, and lime juice. Stir in spices. Marinate chicken and vegetables for 4-6 hours or overnight. (You can place the chicken and vegetables in separate shallow containers. I make sure the chicken is covered with marinade first. Any leftover marinade, use for the vegetables.)
Preheat the grill to medium heat. Thread chicken, pepper, and onion onto metal skewers and discard the marinade. Grill skewers, turning occasionally, for 10-15 minutes, or until juices run clear.
We found this recipe at The Sisters Cafe blog... They have some yummy recipes that you should check out!
Chicken Rice
Chicken & Rice (dont have a creative name for it yet)
1 can cream of chicken soup
1 1/3 cup water
1 cup rice
1 packet Italian seasoning
chicken (You can use any kind of chicken, I use about 7-8 pieces of chicken tenderloins because thats what we usually have on hand)
3/4 cup cheese
Cook chicken with a little bit of the Italian seasoning and cut into bite-size pieces. Mix soup, water, seasoning, half of the cheese and rice in a baking dish. Stir in chicken pieces and top with the rest of the cheese. Bake at 350º for 30 minutes, longer if the cheese on top isnt melted.
Thanks so much! Im a new follower and love your blog!
Lindsay
artsy-fartsy mama
Read More..
1 can cream of chicken soup
1 1/3 cup water
1 cup rice
1 packet Italian seasoning
chicken (You can use any kind of chicken, I use about 7-8 pieces of chicken tenderloins because thats what we usually have on hand)
3/4 cup cheese
Cook chicken with a little bit of the Italian seasoning and cut into bite-size pieces. Mix soup, water, seasoning, half of the cheese and rice in a baking dish. Stir in chicken pieces and top with the rest of the cheese. Bake at 350º for 30 minutes, longer if the cheese on top isnt melted.
Thanks so much! Im a new follower and love your blog!
Lindsay
artsy-fartsy mama
Tuesday, February 25, 2014
Coconut Chicken Curry Recipe
Here is my coconut chicken curry recipe!
If you are vegetarian, then try reading my vegetable curry recipe
This chicken curry recipe is easy to cook and full of wonderful flavours, the taste of all the aromatic spices and coconut are so comforting to eat, it is thick and creamy in texture and very tasty, I use healthy olive oil in my recipe with no cream or dairy products.
The smell of this coconut chicken curry will make your mouth water as it is so very delicious.
So lets now enter Jeenas Kitchen and lets get cooking....Simply follow my step-by- step photo tutorial guide below:
Ingredients for my Coconut Chicken Curry Recipe
5 Skinless Leg and Thigh Chicken Pieces
3 Small Onions (chopped)
3-4 Shallots (sliced)
1 Large Red Chilli (de-seeded diced)
1/4 Cup Dried Raw Shredded Coconut (ground down in blender)
Olive Oil
Fresh Coriander Leaves
For the Curry Base
3 Small Carrots (chopped)
1/4 Celeriac (peeled, chopped)
1/2 Leek (washed, chopped)
For the Spices
1 tsp Turmeric
1 tsp Cumin Powder
2 tsp Coriander Powder
1 tsp Garam Masala
6 Small Green Cardamon Pods
Pinch Fennel Seeds
Pinch Cumin Seeds
Pinch Coriander Seeds
3 Inch Fresh Ginger and 2 Garlic Cloves (Ground together with a little water into a paste)
Salt and Pepper (optional)
5 Skinless Leg and Thigh Chicken Pieces
3 Small Onions (chopped)
3-4 Shallots (sliced)
1 Large Red Chilli (de-seeded diced)
1/4 Cup Dried Raw Shredded Coconut (ground down in blender)
Olive Oil
Fresh Coriander Leaves
For the Curry Base
3 Small Carrots (chopped)
1/4 Celeriac (peeled, chopped)
1/2 Leek (washed, chopped)
For the Spices
1 tsp Turmeric
1 tsp Cumin Powder
2 tsp Coriander Powder
1 tsp Garam Masala
6 Small Green Cardamon Pods
Pinch Fennel Seeds
Pinch Cumin Seeds
Pinch Coriander Seeds
3 Inch Fresh Ginger and 2 Garlic Cloves (Ground together with a little water into a paste)
Salt and Pepper (optional)
Pinch Dried Methi/Fenugreek Leaves
Pinch Crushed Dried Curry Leaves
Pinch Crushed Dried Curry Leaves
Note...I use chicken on the bone because it gives the curry a lot more flavour, you can however use chicken breast pieces if you like.
Getting started on Jeenas Coconut Chicken Curry Recipe..
In a small pan boil you 3 small carrots, celeriac and leek until soft. Drain vegetables and keep the water you strain off them.
Blend the vegetables up in a food processor to form a very thick soup texture paste, add some of the water your saved if they need loosening up.
Leave to the side until later.
Blend the vegetables up in a food processor to form a very thick soup texture paste, add some of the water your saved if they need loosening up.
Leave to the side until later.
(As an alternative you can use some of my butternut squash soup recipe as a base, it works very well with this recipe)
Fry your 3 small onions in a large pan with some olive oil for a few minutes on a medium heat, be generous with the oil.
Add your skinless chicken peices to the onions and cook until they are white all over.
Add your fennel, cumin, coriander seeds and cardamon pods cook for a minute stiring the seeds around. Add your garlic and ginger paste, stir well.
Add your turmeric powder stir well then add your chillis.
If needed drizzle a little more oil in the pan.
If needed drizzle a little more oil in the pan.
Now add your blended vegetable base mix you cooked earlier. Add your coriander, and cumin powders.
Then add your dried curry leaves and dried methi/fenugreek leaves. Stir well cover with a lid then leave to simmer for 20 minutes.
Then add your dried curry leaves and dried methi/fenugreek leaves. Stir well cover with a lid then leave to simmer for 20 minutes.
After 20 minutes simmering add your garam masala with a little oil and stir well, leave for another 20 minutes simmering.
After 40 minutes your chicken should be cooked through (check if chicken is cooked by checking inside the bone with a fork, if it is still pink or bloody you need to return it too the pan to cook for longer).
Remove all the chicken from the pan onto a plate with two forks remove all the chicken meat off the bones.
Turn down the heat on your large pan now.
Remove all the chicken from the pan onto a plate with two forks remove all the chicken meat off the bones.
Turn down the heat on your large pan now.
Add a little salt and pepper here if you like.
In a small pan fry your shallots until golden brown.
Add your coconut and cook for a minute stiring always. Take off the heat and pour into your large pan of chicken curry sauce.
Add your coconut and cook for a minute stiring always. Take off the heat and pour into your large pan of chicken curry sauce.
Put your chicken back into the pan of coconut curry, stir well.
Sprinkle with fresh coriander leaves and cook for a minute or two.
Your coconut chicken curry recipe is now ready to eat.
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Feedback from a previous curry recipe post:
I have had "excellent feedback" on Jeenas curry
recipes in the past :
Take a look at rosie bakes food blog who
cooked my chicken korma recipe.
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With your coconut chicken curry why not try..
Serve with fresh rice, naan bread or buckwheat & mung bean dosa,
low fat healthy oven chips
For a light sweet afterwards...
Why not try my easy egg custard recipe or perfect sponge cake recipe
And to finish off....
A lovely warm refreshing drink that is good for you and great for digestion:
Jeenas fresh spiced tea recipe.
Or a cool refreshing mango lassi with some easy light cinnamon biscuits.
Also check out some of my other chicken curry recipes:
Aromatic chicken special recipe
Chicken korma recipe
Chicken madras recipe
Chicken curry recipe
Kerala chicken curry
Enjoy !
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