For the panang curry paste, place chilies in a
In a large bowl, combine chicken and curry powder. Cover and marinate for
nd yoghurt.
Add the chicken, turn to coat in marinade
Heat peanut oil in a wok or large frying pan over high heat. Stir-fry onion and carrot for 2-3 mins, until tender. Add spices and cook for 1 min. Add chicken and stir-fry for 3-4 mins, until browned.
Meanwhile, whisk together coconut milk, peanut butter and chili sauce until smooth. Add to wok. Simmer, stirring often, for 15-20 mins, until thickened slightly.
Serve curry with steamed rice and baby bok choy. Sprinkle with peanuts.
ombine curry paste and olive oil in a small bowl. Rinse chicken
Heat 1 tbsp of oil in wok or pan.
Stirfry chicken with curry paste until the chicken is browned.
Add the Coconut Milk and brown sugar.
Add vegetables (if desired).
Simmer for 20 minutes or until the vegetables are cooked and the chicken is tender.
Garnish with fresh coriander then serve with rice.
Whisk together tandoori paste and yogurt. Add chicken thigh fillets and mix to coat in yogurt mixture. Cover and chill for at least 1 hour, or overnight.
Heat oil in a large nonstick frying pan. Cook chicken over medium heat for 4-5 mins per side, or until browned and cooked through. Remove from heat and slice.
Meanwhile, combine spinach, cucumber, tomatoes, green onions and mint. Set aside.
To make the dressing, whisk together all ingredients. Season then drizzle over salad. Top with chicken and serve with naan.
Bring chicken to a boil with salt,
br>Flatten/thin out one chicken thigh and place one 1/2
Combine butter, chili flakes, tomatoes and pine nuts in a small bowl. Place on a piece of plastic wrap and shape into a rectangular block. Wrap tightly and freeze.
Cook chicken thigh fillets in a heated, oiled frying pan until browned on both sides and cooked through. Slice butter and serve on chicken.
asparagus halves. Wrap 1 chicken thigh around the cheese. Wrap 1
nd seasoning salt.
Roll chicken in flour mixture until well
Place rice, water, sesame oil, chicken bouillon, olive oil, green onion, garlic and ginger in a rice cooker. Stir, and then place chicken thigh on top. Turn on rice cooker.
When the rice is done, mix the rice so that the oil will be evenly mixed with the rice. Serve.
Mix curry sauce - mayonnaise, cream of chicken soup, curry powder and lemon juice.
Brown diced chicken breasts with chopped onions.
Layer all ingredients in a casserole dish.
Layer 1 - chicken and onions.
Layer 2 - broccoli.
Layer 3 - water chestnuts.
Layer 4 - curry sauce.
Bake in oven for 30 minutes at 350 degrees F with lid on.
Add layer of grated cheese.
Cover with croutons.
Bake for additional 10 minutes (no lid).
Put oil into a saucepan over high heat and add chopped brown onion and sliced garlic clove and cook for 1-2 minutes.
Add the chicken thigh fillets, chicken stock and water and cook for 20 minutes.
Remove the chicken and shred and set aside.
Add the risoni to the pan and cook for 6-8 minutes and then add the shredded chicken with finaly grated lemon rind, lemon juice and parsley leaves.
Divide between bowls and sprinkle with grated parmesan.
Single layer chicken in baking dish and pour liquid over the top. Bake at 350\u00b0 for 1 hour. Turn once and baste often. For a large amount of chicken, double the recipe. The liquid should cover the chicken. There is no need to marinate. Serve over rice with lots of juice.
r grill the chicken.
Slice the chicken breasts (or chicken thigh fillets) thinly
nd chicken and saute for 7 minutes.
Add carrots, ginger, curry
Add cooked shrimp and chicken to curry, heat thoroughly and serve
45 mL) curry paste and cinnamon; then add quartered chicken thighs and