CHICKEN RECIPE: In a large bowl, combine
n a bowl. Many Vietnamese Chicken recipes usually require a short
killet with lid.
Add chicken breasts. Return broth to a
lso buy this in the Indian market, but it is much
Cut up the chicken in bite size pieces and
Beat egg with water in a small bowl.
Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
br>Prepare grill.
Remove chicken from bag and discard marinade
ll marinade ingredients together, except chicken, to a food processor and
Use Madra Curry Paste (Recipe #95907) or I would highly
ogether in a bag. Add chicken parts in a bag and
Take skin off of the chicken if desired.
Add all ingredients except chicken into ziploc bag and mix well. (This recipe makes a large amount of dry rub. It can be saved for another dinner).
In a separate ziploc bag place 5 Tablespoons of the mixture. Place about 4 chicken legs in the bag. Close bag and shake well. Place legs in Baking Pan.
Repeat step 3 with remaining chicken legs.
Bake chicken 45 minutes @375 or until cooked through.
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
Recipe passed on from Mother, Catherine W. McCullough.
If a recipe calls for ground cardamom, it is best to start with
Chop chicken into bit size stewing pieces.<
Combine the ingredients in a zip lock bag. Add chicken and marinate for up to 3 days.
Note: The recipe originally was double the amount. You could make up the full recipe and add half to the chicken and half to a pork tenderloin and freeze for a later date.
Season chicken cubes with salt and pepper.<
Set chicken pieces aside.
Combine ingredients
\tStart preparing by removing the crust from all sides of the bread.
\tNow slice the bread lengthwise into 3 equal parts.
\tMix all the dry ingredients together, i.e. gram flour (Besan), rice flour, asafoetida, cumin seeds, and salt. Rice flour adds to the crispness.
\tNow add the water slowly to make a smooth batter, a consistency that of Dosa batter.
\tNext, add the green chillies and cilantro and mix well.
\tNow heat oil in a frying pan on medium high heat. To check if the oil is ready, put a tiny drop of the batter in oil. ...
Toss chicken and cornstarch together. Brown chicken in skillet. Add remaining ingredients and simmer until carrots are tender. Serve over rice.