Mix together the curry paste, tomato paste, yogurt and mayonnaise. Add the diced chicken and sultanas. Chill overnight.
Serve on a bed of mixed salad greens topped with the toasted almond flakes. This also makes great Chicken Salad Sandwiches.
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!
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
a bowl. Many Vietnamese Chicken recipes usually require a short time
Brown chicken breasts in a
in a heavy saucepan, open all cans and mix together. Add onion and white chicken chili mix to taste. Stir well.
Simmer for 45 minutes, stirring frequently.
Sprinkle cheese on the top when serving.
f 275\u00b0F.
Place chicken breasts under plastic wrap and
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.)
Place chicken in crock-pot.
Spoon soup over chicken. Sprinkle garlic on top. Cook on low setting.
Serve over rice. Great for working people!
easonings and sprinkle all over chicken.
Chop or slice onion
Prep chicken wings. Rinse in cold water,
bowl, mix the shredded chicken and spices (cumin, paprika, red
auce makes a great dipping sauce!
Stir chicken broth into peanut
hili flakes and ginger) Add chicken drumsticks, then stir to coat
utchery, but it's easy. Place chicken skin side down on a
Drain and rinse the beans. Drain the chicken.
Dump the first seven ingredients into a crockpot. Set to High and cook for two hours, stirring occasionally.
Add masa and stir - turn off crock and let set for five minutes.
Stir again and salt to taste.
Stir in cheese.
I like to serve in bowls topped with fresh diced onion, crushed tortilla chips, jalapenos, and some hot sauce.
Combine dressing and soy sauce in 8 inch square dish.
Add chicken and veggies and stir to coat.
Cover tighly and chill for 1 - 5 hours.
Grill over hot coals, basting 2-4 times with marinade to desired doneness.
For fajitas, slice into strips after done grilling.
Optional:
If you don't want to grill the veggies:
Reserve 1/4 cup marinade and don't add veggies to chicken marinade.
Instead saute them in the reserved marinade over medium-high heat until desired doneness.
Place cooked chopped chicken in bottom of lightly greased 2 quart baking dish.
place frozen vegetables over chicken.
Prepare soup using 2/3 cup chicken broth and 2/3 cup milk
Pour over vegetables.
Melt butter, mix in flour and baking powder. Add 3/4 cup milk and mix well.
Pour over top of vegetables - will appear thin but will thicken as it cooks.
Bake at 350 for 40-45 minutes.
Preheat oven to 400 degrees.
Spray a light coating of olive oil over bottom of 9x13 baking pan.
Skin chicken leg quarters and cut into legs and thighs.
Place chicken pieces in 9 x 13 baking pan.
In a medium bowl, mix together remaining ingredients.
Pour mixture over chicken.
Bake uncovered 30 minutes, or until chicken is cooked through.
Place skinned chicken in a large pan.
Add water and cook a few minutes.
Add rice and cover; cook on low for 2 to 3 minutes. Add chopped onions and peppers.
Cook a few minutes; then add chopped tomatoes and spices.
I use salt, pepper, minced garlic and soul food spices.
A great, quick, one-pot meal.
A good way to make use of your extra peppers and tomatoes.
You may need to add a little water.