Heat oil in a large saucepan on medium heat. Saute onion for 2-3 mins until softened. Add chicken and curry paste and cook for 5 mins, stirring, until lightly browned.
Add stock and potatoes and bring to a boil. Reduce heat to low and simmer for 20 mins until potatoes are tender and chicken is cooked through.
Stir in chickpeas, coconut milk, beans and tomatoes. Simmer for 4-5 mins until vegetables are tender. Serve with cilantro sprigs, yogurt and steamed rice.
he curry powder, lemon juice and yoghurt.
Marinate the chicken in the
Mix soup, lemon juice and curry powder.
Place in a large greased 8 x 12-inch dish or pan.
Add a layer of broccoli, then chicken pieces and a layer of broccoli, and so on.
Spread soup over top, then the cheese.
Can cover with buttered breadcrumbs. Bake at 350\u00b0 for 25 or 30 minutes.
Cook broccoli according to package directions; drain.
Place in well greased casserole and sprinkle with chicken.
Combine soup, mayonnaise, lemon juice and curry; stir until well blended. Pour over the waiting casserole; top with bread crumbs, cheese and butter.
Bake at 350\u00b0 for 30 minutes.
umin seeds, red chillies,cloves and cinnamon over low heat for
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
1/2 tsp ground coriander and 1/4 cup water then
Preheat oven to 300 degrees.
Put rice in 13 x 9 inch pan. Pour milk over it.
Place chicken over rice.
Put all soups and butter and chicken broth in pan.
Heat till butter melts.
Pour over chicken and rice.
Bake 1 1/2 hours.
Cover with foil, while cooking.
Cook broccoli.
I sometimes boil the chicken and cut up into small pieces.
Sometimes I leave chicken uncooked and put on top of rice and broccoli in whole pieces.
Put rice in bottom of 9 x 13-inch pan.
Put cooked broccoli on top, then chicken.
Mix soup with water and spices.
Pour over mix.
Cook at 350\u00b0
until rice (and chicken) is done, 45 minutes to 1 hour.
move and discard chicken skin. In nonstick Dutch oven, place oil and heat
Boil chicken and remove from stock.
Mix together the flour and boiling chicken broth.
This makes wet dough.
Put 1 1/2 cups flour on bread board and as soon as the dough is cool enough to handle, work in the flour. Roll a little thicker than pie dough and cut into 1 or 2-inch strips. Turn them over and let dry for about 15 minutes.
Saute 1 diced onion in butter and add this to boiling broth. Drop in dumplings and cook 15 to 20 minutes.
In skillet, use 1 tablespoon oleo to cook chicken for 10 minutes or until browned.
Remove chicken and add other 1 tablespoon of oleo to cook broccoli and mushrooms until tender, stirring often.
Add soup, milk and mustard.
Heat to boiling and then add chicken again.
Cover and simmer for 5 minutes.
Goes good with noodles.
Cook's note:
Casserole freezes well.
Also, to save time, in the morning I put the chicken in a crock pot with the chicken and rice soup and add water as necessary.
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
To make the Chicken and Stock:
Place the chicken pieces in a LARGE
Prepare wild rice according to directions on the box.
Cut chicken in cubes; brown sausage, chicken and onion together. Drain the fat; mix all ingredients together.
Bake 1 hour at 350\u00b0 or until lightly browned.
Mix Bisquick, buttermilk, egg yolks, salt and sugar with beaters until well mixed.
In a separate bowl, beat egg whites with clean beaters until stiff.
Fold egg whites into batter.
Pour about 1/3 cup batter onto a preheated belgian waffle iron and top with 2 T smoked chicken and 2 T cheddar (add pecans if using) and bake.
You can hold the baked waffles in a 200* oven while finishing the remainder of the waffles.
Serve with warm maple syrup or honey and butter.
Place the chicken into a large pot. Cover with water and bring to
Cook chicken until well done in unsalted water.
Pick off bones.
Set aside.
Save broth.
Melt margarine.
Stir into dressing mix.
In a greased 13 x 9-inch dish, put layer of dressing crumbs, layer of chicken and layer of celery soup diluted with one can broth.
Place another layer of dressing crumbs, layer of chicken and can of chicken soup diluted with one can chicken broth. Top with dressing crumbs.
Bake at 350\u00b0 for 45 minutes to one hour.
Saute onion and celery in margarine. Heat broth and undiluted soups and pour over cornbread crumbs. Add onion and celery. Mix well. Season with salt and pepper. Pour half of dressing mixture in greased deep 3-quart casserole. Add chicken and top with rest of dressing. Bake at 350\u00b0 for 50 to 60 minutes. Serves 6.