Posts Tagged ‘chicken recipe’

African Chicken Curry

Tuesday, September 8th, 2009

Ingredients:
2 Tbsp. peanut oil
4 (6-ounce) skinless chicken breast halves, with ribs
1 1/2 cups finely chopped onion
3 garlic cloves, smashed
2 tsp. ground turmeric
1/8 tsp. ground cloves
4 tomatoes, diced, 4-5 cups
6 sprigs fresh thyme or 2 teaspoons dried
1 tsp. salt
1/8 tsp. ground black pepper
1 cup fat-free reduced sodium chicken broth
1/2 tsp. sugar, optional
1/4 cup chopped flat-leaf parsley
3 cups cooked brown basmati rice

Method of preparation:
1. In a deep, medium skillet heat oil over medium-high heat. Add chicken and brown pieces on all sides, 8-10 minutes, using tongs to turn as needed. Remove to plate. Add onions, garlic, turmeric, and cloves and cook until fragrant, 1-2 minutes.

2. Add broth, tomatoes, thyme, pepper salt and chicken. Simmer, turning chicken three times, until it is white all the way through when cut with a knife, about 20 minutes. The tomatoes should be soft and moist. If the sauce is too acid, mix in sugar. Stir in parsley.

3. To serve, divide chicken and sauce between four wide, shallow plates. Add rice.

serves:4

Tags: ,
Posted in Non Veg recipe, chicken recipe | No Comments »

Easy to cook, Non-spicy Chicken with Rice!!!

Tuesday, September 8th, 2009

Ingredients:
boneless chicken breasts
1 cup rice
1 can, cream of mushroom soup
1 cup milk
1 tsp. salt
1 tsp. pepper
Sauteed onions

Method of preparation:
1. Pan fry chicken breasts.
2. Mix soup, milk, salt and pepper together. Boil rice.
3. After rice is done, mix with the soup mixture. Add sauteed onions. Pour into casserole dish. Add chicken on top.
4. Bake in oven at 350 degrees for about 10 or 12 minutes.

Tags: ,
Posted in Non Veg recipe, chicken recipe | No Comments »

Some more Malvani delight - spicy chicken curry!!

Saturday, August 29th, 2009

Chicken (called kombdi in the Malvan region of Western India) cooked with roasted coconut and spices. A big hit with spicy food lovers.

Ingredients:
8 medium sized pieces (about 800 grams) of chicken
1 coconut(s) grated
4 onions chopped
1 teaspoon(s) red chilli powder
½ teaspoon(s) turmeric powder
2 teaspoon(s) hot spice mix (garam masala) powder
8 green chillies chopped
2 tablespoon(s) each of ginger and garlic pastes
2 tablespoon(s) oil
salt to taste
finely chopped coriander leaves for garnishing

Method of preparation:
1.Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes. Make cuts on the chicken pieces, rub this mixture on to them well and marinate for about an hour at least.

2.Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste.

3.Heat oil in a heavy-bottomed pan and saute the onions on medium level for about 2 minutes or till they are light brown in color.

4.Add the remaining chopped green chillies, spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or till they are lightly browned.

5.Add the paste, salt and mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minute(s) or till the chicken pieces are tender and fully cooked.

6.Garnish with finely chopped coriander leaves.

Tags: , ,
Posted in Malvani recipe, Non Veg recipe, chicken recipe | No Comments »

chicken chilly stir fry

Saturday, June 27th, 2009

Ingredients:
700 g - chicken, cut into cubes
2 - chicken stock cubes
2 - large onions
5 - green chilies, chopped lengthwise
5 cloves - garlic, cut into long thin strips
3 tbsp - oil
2 tbsp - butter
2 tsp - curry masala powder (readily available in market)
1 cup - water
1 tsp - red chili powder
1 - tomato, thinly slices
1 tbsp - tomato sauce
1 - lemon juice
2 tbsp - coriander leaves, chopped
salt to taste

Method of Preparation:
1.Heat oil in a wok.
2.Stir-fry chicken until it is sealed.
3.Remove from oil and put in a pan.
4.In a wok, heat the butter and fry the garlic, ginger and red chili powder for 1 min.
5.Add onions and fry till well browned.
6.Add 1 tsp. of the curry powder masala and stir well.
7.Add the chicken pieces and salt and sauté for 10 minutes.
8.Add the fried onions, stock cubes and water to the chicken.
9.Mix well. Cook till done and dry.
10.Add the green chilies, tomato slices and the remaining curry masala powder and sauté for 3 minutes.
11.Serve garnished with coriander and a squeeze of lemon juice.

Tags: ,
Posted in Uncategorized | No Comments »