Thinly slice the lemongrass and then chop it up
Set aside.
Spicy Lemongrass Chicken: Season the chicken thighs with sea salt
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!
ill or food processor, pulse lemongrass a few times until it
Brown chicken breasts in a
n oil.
Put in chicken legs and toss in curry
min, until fragrant. Add lemongrass and chili and stir-fry
at from chicken.
Remove the outer leaves from the lemongrass, cut
In a shallow dish, combine chicken, fish sauce, sugar, lime juice, lemongrass and garlic. Cover and chill for at least 20 mins.
Heat peanut oil in a wok or large frying pan over high heat. Working in batches, stir-fry chicken for 2-3 mins, until browned. Add onion and marinade. Stir-fry for 1-2 mins. Add stock, cover and simmer for 1 min. Add broccoli and noodles. Stir-fry for 1-2 mins.
Serve topped with Vietnamese mint, if using.
Mix the water, curry powder, lemongrass powder, oil, and fish sauce with a fork to form a paste. Reserve.
Heat the coconut milk on low heat 5-6 minutes. Add the curry paste.
Add chicken, then add green beans. Simmer, covered, for about 30 minutes. Stir or shake pan occasionally, but try to make sure chicken stays at the bottom of the mix (green beans are less likely to have salmonella, so their cooking isn't as critical).
Curry is done when chicken is tender. Serve over rice.
Mince chicken thigh with cleaver, and set
Heat 1 tbsp oil in a wok or large frying pan over high heat. Stir-fry chicken for 3-4 mins per batch, until browned. Set aside. Add remaining oil. Stir-fry lemongrass for 30 seconds. Add bok choy and corn. Stir-fry for 1 min. Add chili sauce, oyster sauce, rice vinegar and sugar. Simmer for 1-2 mins, until corn is tender. Return chicken to wok along with 1/2 of the Thai basil and cashews.
Serve over a bed of steamed rice. Top with remaining basil and cashews.
Combine oil, lemongrass, garlic, spring onion, chili, sugar, fish sauce, lime leaves and ground chicken. Form into 8 patties. Set aside.
For the avocado salad, combine avocado, cucumber, cilantro, lime juice and olive oil. Set aside.
Heat a frying pan over medium-high heat. Cook chicken patties for 3-4 mins per side. Arrange on bottom burger buns with lettuce leaves and avocado salsa. Sandwich with top buns. Serve with hot pepper sauce and mayonnaise on the side.
Wash and dry the chicken and trim off any fat
x13 baking pan.
Pat chicken dry and place in the
ll marinade ingredients together, except chicken, to a food processor and