edium high heat.
Season chicken breast with paprika, lemon pepper
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).
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Heat oil and fry the chicken until golden brown.
Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
Add salt and pepper to taste.
Your easy peasy chicken curry is ready!
Wash and dry the chicken pieces.
Cut into 1
Brown chicken breasts in a
x13 baking pan.
Pat chicken dry and place in the
ll marinade ingredients together, except chicken, to a food processor and
t diffeent times in this recipe. also crack eggs into bowl
Dice chicken and coat lightly with flour
Put the chicken in a bowl with the
nto 3 strips.
Combine chilli, garlic, ginger, honey, soy sauce
laze by mixing together the chilli sauce, honey and oil.
cook the pasta according to directions on packet. drain and put aside.
in a large deep frypan, in a little oil, saute chicken till cooked through but not brown. drain and put aside.
using the same pan, saute the onion, capsicum, onion and garlic until capsicum is tender.
add the chicken back to the pan along with the chilli and cumin. stir to coat chicken.
add the cream and the cheese. stir until cheese is melted.
add in the pasta and stir till combined.
simmer until pasta is heated through.
serve.
Mix together the lime juice, fish sauce, sugar, ginger, chilli, garlic and shallots (or red onion).
Plunge the bean sprouts into boiling water for 10 seconds, drain them and rinse under cold water to stop them from cooking any further.
Mix the bean sprouts with the Chinese cabbage, Vietnamese mint and chicken.
Pour the dressing over the salad and toss all the ingredients together until they are well combined.
Serve as a light meal, or as a main dish over steamed rice.
Place chilli, ginger, water, soya sauce, vinegar and sugar in a deep frying pan, and simmer over medium heat.
Allow to simmer for 3 minutes.
Add chicken wings and cook covered for 35 minutes, turning occasionally.
Remove lid from pan and continue cooking for 25 minutes, turning the chicken pieces till it is cooked and well coated in the chilli sauce.
Stir through the coriander leaves and serve with steamed rice and greens.
Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.
Add basil and coriander toss until hot, serve immediately.
To serve: Serve over jasmine rice garnish with coriander leaf.
inegar, ketjap manis, garlic and chilli pepper sauce.
Please note
Wash chicken thoroughly; place in shallow baking pan. Sprinkle with garlic salt, then grated cheese, with paprika on top.
Bake, uncovered, in a 325\u00b0 oven for 45 minutes to an hour, depending on how fast your oven heats.
Not only is this easy, but it tastes good!
When family members visit, they always request my \"special\" chicken.
The pan drippings make a great gravy!
(This is the first time I've ever shared the recipe.)