Green Curry chicken with jasmice rice

Green Curry chicken with jasmice rice

Ingredient for green curry paste
Onion 60 gms
Garlic 40 gms
Galangal 60 gms
Green chilli 25 gms
Big green chilli 30 gms
Kaffir lime leaves 20 gms
Lemon grass 30 gms
Coriander root 20 gms
Coriander 20 gms
Coriander seeds 20 gms
Cumin seeds 20 gms

Thai green curry chicken
Curry paste 70 gms
Coconut milk 100 ml
White eggplant (diced) 50 gms
Pea aubergines 50 gm
Thai chilli diamond 10 gm
Sweet basil 15 gms
Chicken 200 gms
Light soy sauce 10 ml

Jasmine rice
Ingredients
Jasmine rice 100 gms
Water 2 times of rice

Method
Boil together onion, garlic and galangal. Blanch green chilli and keep aside. Blend the ingredients to a fine paste. In a heavy bottom pan, add oil, saute paste, coconut milk and stock. Keep cooking till curry starts leaving oil. In a seperate pan, add curry and pea aubergine, white eggplant and boil the curry. Add chicken and cook. Finish with thai chilli and sweet basil and light soy sauce. Serve hot with jasmine rice

Jasmine rice
Method
Wash drain jasmine rice. In a rice cooker, placed drained rice and add two times the water and cook till rice gets done

Sweet and Sour Chicken

Sweet and Sour Chicken

2 egg yolks
2 tbsp cornstarch
salt and ground black pepper
4 skinless, boneless chicken breast halves, cubed
vegetable oil

sweet and sour sauce:
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbsp cornstarch
2 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp white wine vinegar
handful of fresh cilantro leaves, to garnish
Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.
Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels.
Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.
Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.
Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.
Scatter the cilantro on top and serve.

Angel Chicken Pasta

Bake chicken breasts in a delectably rich sauce made of butter, dry Italian salad dressing mix, wine, golden mushroom soup and cream cheese with chives. Serve over angel hair pasta for a dish that is fit for your most elegant dinner parties.

Angel Chicken Pasta

Ingredients for Angel Chicken Pasta
6 skinless, boneless chicken breast halves 1/4 cup butter 1 (.7 ounce) package dry Italian-style salad dressing mix 1/2 cup white wine 1 (10.75 ounce) can condensed golden mushroom soup 4 ounces cream cheese with chives 1 pound angel hair pasta
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Saute Lemon chicken breast

Saute Lemon chicken breast

Ingredients for Saute Lemon chicken breast

4 tbsp butter
4 boneless chicken breast cleaned
1 ½ tbsp flour
1 tbsp lime or lemon juice
½ sugar or to taste
½ tsp chilli powder
2 spring onions chopped white part only
2 large cloves garlic finely minced
1 tsp lime or lemon rind
¾ cup hot chicken stock
Salt and pepper season

Garnish Round slices of lemon juice and ½ tsp julienne

Method for Saute Lemon chicken breast

Dust the chicken breast with flour and season well with salt and pepper. Heat 3 tbsp butter and sauté chicken breast lightly on both sides. Remove with a slotted spoon and set aside. Add remaining butter to the pan, add garlic and spring onions and sauté for 2 min. Add hot chicken stock, chilli powder, lime juice and sugar. Mix well and bring to a boil. Replace chicken breast. Spoon the sauce over them, sprinkle with lime rind, cover the pan with a lid, lower heat and simmer for 7-10 min or until done and the sauce has thickened. Place in a dish and garnish with julienne peppers and lime slices.

Roasted soya drumstick

Roasted soya drumstick

Ingredients for Roasted soya drumstick
20 chicken drumsticks

Marinade:
5 tbsp soya sauce
1 tbsp oil
4 spring onions, finely chopped
2 ½ tbsp sherry
1 tsp freshly ground black pepper
½ tsp sugar
1 tsp finely chopped ginger
1 tsp finely chopped garlic


Method: Slash each drumstick in several places with sharp knife on both sides. In a bowl, mix together marinade ingredients. Place drumstick in dish, pour the marinade and mix well over the drumstick. Marinade overnight in the fridge, turning them several times during this period. Place drumsticks in a baking tray in a single layer, cover with foil and cook in the over at 350 deg F for 15-20 min. Remove foil brush with remaining marinade and cook uncovered for another 5-10 min. Serve hot or cold

Chicken, Egg and Rice in Japanese way

Chicken, Egg and Rice in Japanese way

Ingredients for Chicken, Egg and Rice in Japanese way

900 gm chicken with skin cut into small pieces
6 chicken liver halved then sliced into three pieces each
½ cup flour
½ cup oil
¼ cup finely julienne ginger
4-5 spring onions green included and finely chopped
1 tbsp soya sauce
1 tbsp dry sherry or sake
1 tsp sugar
3 cups hot cooked rice
6 eggs
5 cups hot chicken stock
Salt and pepper to season

Method: Season chicken pieces with salt and pepper. Dredge the chicken liver in flour, which has been seasoned with salt pepper. Heat oil in a pan, fry the chicken pieces lightly o both sided, remove with a slotted spoon and drain on kitchen paper and set aside. Fry the chicken liver until well browned on both sides, remove drain and set aside. In a saucepan, bring chicken stock to a boil, add chicken pieces, stir in soya sauce, sugar, sherry or sake and season with salt and pepper. Simmer until the chicken is cooked through. Stir in rice and simmer for a few more minutes. Remove and place equal portions of chicken liver into each bowl. Sprinkle with spring onion and ginger. Break an egg into each bowl and place under the grill until the eggs set, or microwave for 2 min. Serve immediately

Baked Pesto Chicken

Baked Pesto Chicken

INGREDIENTS for Baked Pesto Chicken

• 4 boneless, skinless chicken breast halves (about 5 oz. each)
• 1/2 cup BUITONI® Refrigerated Pesto with Basil
• 2 plum tomatoes, sliced (optional)
• 3/4 cup shredded mozzarella cheese

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Chicken Recipe - Chicken breast, ham and bamboo shoots in milk

Chicken breast, ham and bamboo shoots in milk

Ingredients for Chicken breast, ham and bamboo shoots in milk

• 500 gm boneless chicken breast, cleaned and cut into pieces
• 2tsp ginger sauce
• 1 egg white part lightly beaten
• 2tbsp cornflour
• 150 gm ham, rind removed and finely chopped
• 1 large green chilli or capsicum cored and finely chopped
• 1 cup finely sliced bamboo shoots
• 250gm washed and sliced button mushrooms
• 1 cup chicken stock
• 1 cup milk
• 3-4 spring onion, cut diagonally
• 1 tsp finely chopped ginger
• 1 tsp cornflour mixed with 1 tbsp water
• 5 tbsp oil
• 1 tsp white pepper
• 1 ½ tsp salt to taste
• ½ tsp sugar to taste

Method for Chicken breast, ham and bamboo shoots in milk

In a bowl, place ginger juice, ½ tsp salt, pepper and egg white. Mix well and coat the chicken strips in this mixture. Then dust with cornflour and set aside. Heat oil in a pan until lightly brown on both sides. Remove with a slotted spoon and drain on kitchen paper. Leave about ½ tbsp oil in the pan and remove the rest. When hot, sauté capsicum, mushrooms for 2 min, add bamboo shoots and ham and sauté for about 3-4 min. Stir in chicken stock, milk , remaining salt and sugar and simmer uncovered, without boiling for 2-3 min. Add chicken strips , mix well and simmer for about 2-3 min or until the chicken is cooked. Stir in cornflour and water mixture, keep stirring until it thickens. Check seasoning. Remove and place in a serving dish, sprinkle with shredded ginger and spring onion. Serve with rice

Italian Recipe-Chicken, Mushrooms and Parmesan with Orzo

Ingredients for Chicken, Mushrooms and Parmesan with Orzo
1 tbsp olive oil
1/2 cup yellow onions, chopped
2 cloves of garlic, minced
1/2 tsp dried thyme
8 oz button mushrooms, sliced
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Chicken Recipe - Chicken Pepper Fry

Chicken Pepper Fry

Ingredients Chicken Pepper Fry

200 gm of boneless chicken
50 gm onion
30 ml refined oil
1 tsp turmeric powder
1 tsp chilli powder
2 tsp coriander powder
½ tsp garam masala powder
½ tsp black pepper powder
10-12 fresh curry leaves
2 green chilli
2 tsp ginger & garlic paste
5 tsp fresh coriander
Salt as per taste

Tempering
4 cloves of garlic
3 green cardamom
½ tsp kalapsi
1” cinnamon stick
½ tsp fennel (saunaf)

DIRECTION FOR CHICKEN PEPPER FRY:
Cut the boneless chicken into small pieces and wash with flowing water for a while. Wash the curry leaves. Chop the fresh coriander and onion finely. Heat oil in a pan and add the cloves, green cardamom, cinnamon and fennel. Sauté and then add the kalapsi. Stir it for sometime and add the ginger-garlic paste. Add the chopped onion and cook until evenly golden brown. Now let pour in the chicken and cook then until half done. Add salt and turmeric and after a couple of min put in red chilli powder, coriander powder and green chilli powder. While the masala is cooked add the garam masala and black pepper powder. Then add the fresh curry leaves and cook the chicken. Garnish with freshly chopped coriander

Soup - Cabbage Soup

Cabbage Soup

Ingredients for Cabbage Soup

500 gm cabbage, Shredded
1 small onion, finely chopped
1 tsp garlic
1 tsp ginger
½ tsp chilli powder
½ tsp mango ginger
2 tsp coriander seeds (grounded coarsely)
2 tbsp oil
100 gm bean sprouts
2 tbsp fish sauce
1 lemon grass root, finely chopped
6 cup chicken stock
1 tbsp coriander leaves, finely chopped
Salt and pepper to season

DIRECTION FOR CABBAGE SOUP:

Heat oil in a pan, sauté onions, garlic and ginger for 2 min. Stir in mango ginger, ground coriander seeds, lemon grass and chilli powder and sauté for another couple of min. Pour fish stock and soya sauce and let it boil, lower the flame, add cabbage, mix well and simmer for about 10-15 min. Season with salt and pepper. Stir in mushrooms and cook for 3-4 min, add bean sprouts and cook for 1-2 min. Take out from fire, pour in a bowl. Garnish with coriander leaves and serve hot

Bengali Chicken Recipe - Chicken with Capsicum and Tomatoes Sauce

Chicken with Capsicum and Tomatoes Sauce



Ingredients for Chicken with Capsicum and Tomatoes Sauce
1/2 kg of Chicken with Bone
2 nos of Capsicum cut into square pieces

1 Tsp of Salt and Pepper
1 tsp of Garlic paste
2-3 Tbsp of oil for cooking the chicken.

Grind together:
1cup of Tomatoes Puree or Tomatoes
2-3 Cloves of Garlic
1 Tsp of Red Chilly paste.

DIRECTION:

• Heat the oil in kadai,add the capsicum fry it for 2 minutes

• Add the chicken in it with the salt and fry it for 5 minutes

• Add the tomatoes puree in it and slow the flame

• Add the chilly paste also keep it on slow flame till the chicken gets boiled with covered lid

• Add pepper in it and simmer for sometime.

• Serve it with rice.

Chicken Recipe - Sweet & Sour Chicken

2 egg yolks
2 tbsp cornstarch
salt and ground black pepper
4 skinless, boneless chicken breast halves, cubed
vegetable oil

For the sweet and sour sauce:
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbsp cornstarch
2 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp white wine vinegar
handful of fresh cilantro leaves, to garnish

Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.
Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels.
Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.
Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.
Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.
Scatter the cilantro on top and serve. Enjoy!

Chicken Recipe - Cheese Chicken Drumstick

Ingredients for Cheese Chicken Drumstick
4 large chicken drumsticks, skinned
2 oz fresh breadcrumbs
2 oz cheese, grated
1 tbsp plain flour
1 egg, beaten
Salt and pepper to taste

Method:
1. Mix the breadcrumbs and cheese.
2. Season the flour with salt and pepper.
3. Coat the drumsticks with flour and dip in the beaten egg.
4. Then roll in the breadcrumb mixture and press it well.
5. Make sure the pieces are well coated.
6. Chill in the refrigerator for about half an hour.
7. Grill the drumsticks for about 30 minutes or till cooked, turning frequently until tender.

Chicken Recipe - Chicken Noodle Soup

Chicken Noodle Soup


Ingredients for Chicken Noodle Soup

1 Package Ramen Noodles, Chicken Flavored, Broken

1 Package Frozen Green Peas, Thawed

1 Small Jar Sliced Mushrooms, Drained

3 Cups Cubed Or Shredded Cooked Chicken

2 1/4 Cups Water

Salt and Pepper To Taste


Information:

Serving Size 4

190 Calories Per Serving

8 Grams Of Fat


DIRECTIONS:

In a large saucepan bring all water to a boil. Add ramen noodles and seasoning packet and thawed peas. heat to a boiling, reduce heat to medium and cook for 5-7 minutes. Stir in mushrooms and chicken and continue cooking over low heat until all ingredients are hot.

Chicken Recipe - Roast Chicken with garlic lemon

Ingredients:

1.8kg chicken
1 preserved or fresh lemon
1 bunch basil
1 fresh bay leaf (or 3 dried)
2 garlic bulbs, sliced across the middle
3 tbsp extra-virgin olive oil , plus extra for drizzling, if you like
½ loaf ciabatta , sliced


DIRECTION:

• Heat oven to 200C/180C fan/gas 6. Stuff the chicken with the preserved lemon, basil, bay leaves and 1 of the garlic bulbs. Place in a roasting tin, season inside and out, then rub olive oil all over the skin. Roast in the oven for 1 hr, basting regularly.
• After 30 mins, nestle the other garlic bulb in the tin, then cook with the chicken for the final 30 mins. Test if the chicken is cooked by pushing a skewer into the thigh - if the juices run clear, it's done. Leave to rest somewhere warm for at least 15 mins, catching any resting juices.
• To make the toasts, grill or toast the sliced ciabatta. Take the softened garlic bulb that cooked alongside the chicken and squeeze the flesh onto the toasts, then roughly spread over with a knife. Remove the preserved lemon from the chicken cavity, roughly chop and scatter over the toasts. Drizzle with more olive oil, if you like, and serve alongside the chicken to mop up all the juices.

Recipe GRILLED CHICKEN BREASTS

STUFFED GRILLED CHICKEN BREASTS

INGREDIENTS

• 6 split chicken breasts
• 1/2 lb Italian sausage meat
• 3 cloves fresh garlic, minced
• 4 strips hickory or maple flavored bacon, chopped
• 1/4 lb fresh mushrooms, finely chopped
• 2 tablespoons butter
• 1 tablespoon fresh parsley, minced
• 1/4 teaspoon paprika
• 1/2 cup bread crumbs
• 1/8 teaspoon each onion and garlic powder
• 1 cup sherry
• 6 bacon strips
• salt and pepper, to taste
• wooden toothpicks or butcher's string

INSTRUCTIONS

Sauté the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and sauté the mushrooms over medium heat. Stir in bread crumbs and parsley.
Season with salt, pepper, onion powder, garlic powder and paprika.
Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350°F.

Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.

Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick.
Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325°F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).

When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.

During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.
This amazing grill chicken recipe is ready to serve....enjoy the feasts !

Kesar Murg Recipe

Ingredients for Kesar Murg recipe:

6 large pieces Boneless Chicken
1 cup Onion paste
1 tsp Ginger paste
1 1/2 tsp Garlic paste
1/2 tsp Kesar (Saffron)dissolved in a little milk
1 tsp Dhania powder
4 tsp Cashewnut paste
1 cup Curd
2 Bay leaves
1/2 tbsp whole Cloves and green Cardamoms
1/2 cup Oil
3/4 cup Cream
1 tsp White pepper
Chilli powder and Salt as per taste

Direction :

* Heat oil. Add bay leaves and whole garam masala. Add onion, ginger and garlic paste and fry on low heat till oil separates.
* Add dhania powder, cashewnut paste and stir further.
* Add boneless chicken, curd, salt, pepper, chilli powder and saffron.
* Bring to a boil, reduce heat and simmer till chicken is cooked.
* Whisk in cream. Serve kesar murg hot with tandoori rotis and parathas.

Chicken Recipe-Italian Stuffed Chicken Breasts

Ingredients for Italian Stuffed Chicken Breasts

• 6 boneless chicken breasts with skin
• 1/4 pound prosciutto
• 2 ounces fontina cheese
• 2 tablespoons parmesan cheese
• 6 sage leaves
• 1 tablespoon oil
• 1 cup Marsala Wine
• 1 cup chicken broth
• 1/4 cup heavy whipping cream
• salt & pepper to taste

Pound chicken breast thin. On each piece of chicken lay a piece of prosciutto, fontina cheese, some parmesan, and a sage leaf. Fold sides of chicken and roll. Secure with a toothpick or skewer. Season chicken.

In a saucepan on high heat, brown both sides of chicken rolls in oil. Add wine and broth, cover and lower heat until finished cooking. Serve chicken with sauce. Remove chicken and stir cream into sauce to warm. Pour over chicken

Chicken Recipe-Lemon Chicken And Rice

Ingedients for Lemon Chicken And Rice

• 4 boneless chicken breasts
• 1/4 cup chopped onions
• 1 stalk chopped celery
• 1 can chicken broth
• 2 can water
• 2 tablespoons lemon juice
• 1 1/2 cups instant rice
• salt and pepper

DIRECTION:

Place rice in oven proof dish, that will hold the chicken in single layer. Sprinkle onion and celery over rice. Place chicken over this. Pour broth, lemon juice and water over it, then salt and pepper. Cover with lid or foil and bake at 350 deg. until chicken is done and liquid is gone. Should be about 30 to 40 minutes.

I use the breast frozen. This way you can come home and have it in the oven in less than 15 minutes.

AUTHOR: Jerseygirl