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!
x13 baking pan.
Pat chicken dry and place in the
Brown chicken breasts in a
cube chicken breast and marinate in your favorite curry paste (ideally over night).
broil or pan fry the chicken and let cool.
dice chicken, onion and pickles, add mayonnaise and blend in a kitchen blender or hand held blender stick until smooth.
add curry, salt and pepper to taste.
butter all slices of bread all the way to the edge.
spread curry chicken paste onto bread, top with another slice.
cut the crust off the sandwiches and cut into small triangles or slices.
Melt butter.
Add garlic to butter.
Place chicken in a single layer in a baking dish.
Mix cheese & seasonings.
Cover chicken with cheese mixture.
Pour garlic butter over the top.
Bake at 350 until chicken is no longer pink.
ntil aromatic, then add the chicken meat into the wok. Use
n a large bowl with chicken mince, chopped green onion, half
eat.
Set out chicken and cheese for quick access.
Butter
op bag, add the drained Quick Pickles and flour and shake
o combine.
Add the chicken and stir to coat with
nd cinnamon; then add quartered chicken thighs and stir-fry 2
ll marinade ingredients together, except chicken, to a food processor and
t diffeent times in this recipe. also crack eggs into bowl
Bake biscuits as directed.
Mix chicken, soup, vegetables, milk and seasonings in a microwave dish.
Microwave for 7 to 10 minutes.
Serve creamed chicken over the hot biscuits. Add a salad and you have a quick and easy supper!
Heat oil in large nonstick skillet over medium-high heat and cook chicken and chorizo, stirring frequently, 8 minutes or until chicken is almost done.
Stir in Recipe Ready Mixed Vegetables and taco seasoning and cook, stirring occasionally, 5 minutes or until vegetables are tender.*
Stir in prepared rice and chicken broth; heat through. Season, if desired, with salt and pepper.
Boil chicken in water.
Remove and cut up chicken in smaller pieces.
Return chicken to water and add butter, soup, salt and pepper.
Bring to a boil.
Cut up one package of flour tortillas in long strips.
Drop into boiling mixture.
Boil for 5 minutes. Thicken with mixture of 5 tablespoons flour and cup of water. Easy, quick dinner.
Serve with hot cornbread.