One that doesn't require alot of work ;)Does anyone know a good recipe for curry chicken?
SUPER EASY CHICKEN CURRY
1 1/2 tbsp green curry paste
1 can coconut milk
2 cups water
1 cube chicken base
1 small can bamboo shoots
8 fresh basil leaves (torn in half length ways)
2 large chicken breasts (cooked and thinly sliced)
4-5 Thai eggplant (cut in fourths)
salt, to taste (about 1/2 tsp)
Begin by boiling coconut milk and curry paste in a large sauce pan for 5 minutes. Add water, chicken base, and basil.
Bring back to a boil and cook until basil is tender (3-5 minutes). Add bamboo shoots and eggplant.
Lower heat and simmer until eggplant is tender (12 minutes). Add cooked chicken. Cook until chicken is heated through (2 minutes), then serve with rice or rice vermicelli.
Serves 4 large portions or 6 smaller portions.
GRANDMA'S EASY CHICKEN CURRY
4 to 6 boneless chicken breasts
1/2 c. honey
1/2 c. Dijon mustard
1 tbsp. curry powder
2 tbsp. soy sauce
Salt %26amp; pepper to taste
1. Place chicken snugly in a baking dish.
2. Mix the honey, mustard, curry powder and soy sauce. Pour this mixture over the chicken breasts and refrigerate for 8 hours.
3. Preheat oven to 350 degrees. Turn the chicken over in the baking dish. Cover and bake for 1 hour. Baste well, then continue to bake uncovered for 15 minutes. Spoon sauce over chicken and serve. Serves 4 to 6.Does anyone know a good recipe for curry chicken?
Take the chicken parts and season them. I use Paula's house seasoning and adobo. Season chicken parts with curry powder (Blue Mountain) and marinate in fridge
Brown chicken in a little oil with onions and green peppers. Once chicken is browned add enough water and chicken stock (about 2 cups to cover the chicken)
Add potatoes or dumplings and simmer for 1 hour. Serve with rice
American Chicken Curry
1 Durkee Chicken Roasting Bag With Gravy
1 Cut up chicken or parts of your choice
1 Can cream of chicken soup
Curry to taste about 4 tablespoons
Put chicken parts in roasting bag. Put cream of chicken soup in a bowl and mix with some milk so it has the thickness of gravy, mix in the packet of gravy mix, curry, blend well. Pour this mixture over the chicken and bake according to directions on the roasting bag. Serve over rice, with your favorite vegetable or salad.
Coconut Curry Thai Chicken
Coconut Curry Sauce:
1(13.5-ounce) can light coconut milk
1 tablespoon Thai curry paste
2 tablespoons curry powder
2 teaspoons minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Kosher salt and freshly ground black pepper
Chicken:
8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)
Olive oil cooking spray
1 onion, chopped
1 pound boneless skinless chicken breast, fat removed, cut into small pieces
Kosher salt and freshly ground black pepper
2 tablespoons curry powder
2 tablespoons peanut butter
1 cup thinly sliced roasted red peppers
1 cup thinly sliced water chestnuts
1 cup scallions, white and green parts, thinly sliced
Chopped fresh mint and cilantro leaves, for garnish
Lime wedges, for serving
For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until they are completely combined
For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!
GRANDMA'S EASY CHICKEN CURRY
4 to 6 boneless chicken breasts
1/2 c. honey
1/2 c. Dijon mustard
1 tbsp. curry powder
2 tbsp. soy sauce
Salt %26amp; pepper to taste
1. Place chicken snugly in a baking dish.
2. Mix the honey, mustard, curry powder and soy sauce. Pour this mixture over the chicken breasts and refrigerate for 8 hours.
3. Preheat oven to 350 degrees. Turn the chicken over in the baking dish. Cover and bake for 1 hour. Baste well, then continue to bake uncovered for 15 minutes. Spoon sauce over chicken and serve. Serves 4 to 6.
Friday, January 8, 2010
Do you know a good recipe fro marinating chicken?
i wanna make a marinating sauce but i dont know wat to do for it plz give suggestions.first answer that sounds good win 10!Do you know a good recipe fro marinating chicken?
take some soy sauce, some orange juice and garlic with some ginger. The OJ makes the chicken tender and the garlic and ginger gives it a kick. let it marinate for about a hour or two. it also depends on how you are going to cook it. email me if you have any questionsDo you know a good recipe fro marinating chicken?
i normally soak it in italian dressing
It also works well with pork. Prep time does not include marinating time.
4 tablespoons olive oil or canola oil
4 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon brown sugar
2 minced garlic cloves
1 tablespoon thyme or basil
3 whole cloves
4 boneless skinless chicken breasts
4 servings
40 minutes 10 mins prep
1. Mix first seven ingredients together in a Ziploc bag or container with lid.
2. Clean chicken and pound to flatten if the breasts are thick. Place in marinade.
3. Let marinate for at least two hours. You can put meat in marinade in the morning and cook for supper without fear of over-marinating.
4. Be sure to remove the cloves before cooking.
5. Grill or bake chicken until done.
Such a simple marinade with no fuss
Lemon Rosemary Chicken Marinade
1/3 cup lemon juice
1/4 cup olive oil
1 tbsp. dry rosemary
2 tbsp. fresh rosemary
2 tbsp. Dijon mustard
2 tbsp. honey
2 cloves garlic, minced
1 dash Pepper
Mix ingredients. Marinate chicken overnight.
Grilled Chicken Marinade
1 cup soy sauce
2 tbsp. brown sugar
1 clove garlic, chopped fine
1 sm. onion, sliced
2 cups water
Mix all ingredients together. Marinade chicken for 1 hour before grilling. Use marinade to baste while cooking. The onions can also be grilled if they stay in rings.
'Don't Kiss Me' Garlic Chicken Marinade
1 cup apple cider vinegar
1 cup vegetable oil
1/2 head garlic, crushed
2 tsp. red pepper flakes
1 tbsp. sugar
Mix ingredients and marinate chicken for a minimum of 15 minutes (1-2 hours in fridge is best) Hold back some of the marinade and boil (at a medium-high temperature) until the garlic turns slightly brown. Serve over chicken. Boiling the marinade imparts a wonderful nutty and zesty flavor to the maranade.
or
Marinade
1 packet zesty Italian salad dressing mix
1/4 cup red wine vinegar
1/4 cup soy sauce
Red Wine Chicken Marinade
2 cups dry red wine
1 bunch scallions, sliced
1 clove garlic, minced
1/2 cup olive oil
1/4 cup soy or teriyaki sauce
2 tablespoons dark brown sugar
1 teaspoon grated fresh ginger
1 tablespoon Worcestershire sauce
Mix together, Use as is for marinade or boil for 10 minutes and use as a basting sauce.
take some soy sauce, some orange juice and garlic with some ginger. The OJ makes the chicken tender and the garlic and ginger gives it a kick. let it marinate for about a hour or two. it also depends on how you are going to cook it. email me if you have any questionsDo you know a good recipe fro marinating chicken?
i normally soak it in italian dressing
It also works well with pork. Prep time does not include marinating time.
4 tablespoons olive oil or canola oil
4 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon brown sugar
2 minced garlic cloves
1 tablespoon thyme or basil
3 whole cloves
4 boneless skinless chicken breasts
4 servings
40 minutes 10 mins prep
1. Mix first seven ingredients together in a Ziploc bag or container with lid.
2. Clean chicken and pound to flatten if the breasts are thick. Place in marinade.
3. Let marinate for at least two hours. You can put meat in marinade in the morning and cook for supper without fear of over-marinating.
4. Be sure to remove the cloves before cooking.
5. Grill or bake chicken until done.
Such a simple marinade with no fuss
Lemon Rosemary Chicken Marinade
1/3 cup lemon juice
1/4 cup olive oil
1 tbsp. dry rosemary
2 tbsp. fresh rosemary
2 tbsp. Dijon mustard
2 tbsp. honey
2 cloves garlic, minced
1 dash Pepper
Mix ingredients. Marinate chicken overnight.
Grilled Chicken Marinade
1 cup soy sauce
2 tbsp. brown sugar
1 clove garlic, chopped fine
1 sm. onion, sliced
2 cups water
Mix all ingredients together. Marinade chicken for 1 hour before grilling. Use marinade to baste while cooking. The onions can also be grilled if they stay in rings.
'Don't Kiss Me' Garlic Chicken Marinade
1 cup apple cider vinegar
1 cup vegetable oil
1/2 head garlic, crushed
2 tsp. red pepper flakes
1 tbsp. sugar
Mix ingredients and marinate chicken for a minimum of 15 minutes (1-2 hours in fridge is best) Hold back some of the marinade and boil (at a medium-high temperature) until the garlic turns slightly brown. Serve over chicken. Boiling the marinade imparts a wonderful nutty and zesty flavor to the maranade.
or
Marinade
1 packet zesty Italian salad dressing mix
1/4 cup red wine vinegar
1/4 cup soy sauce
Red Wine Chicken Marinade
2 cups dry red wine
1 bunch scallions, sliced
1 clove garlic, minced
1/2 cup olive oil
1/4 cup soy or teriyaki sauce
2 tablespoons dark brown sugar
1 teaspoon grated fresh ginger
1 tablespoon Worcestershire sauce
Mix together, Use as is for marinade or boil for 10 minutes and use as a basting sauce.
Does anyone have a good recipe for butter chicken?
It's a yummy Indian dish.Does anyone have a good recipe for butter chicken?
Here is my dads friends award winning recipe
Cooking time (approx.): 42 minutes
Style: North Indian Non-Vegetarian
For Marination
800 grams of chicken cut into pieces (preferably boneless)
1 tablespoon(s) slightly sour yoghurt (optional)
1 tablespoon(s) vinegar or lemon juice
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 onion chopped and made into a paste (optional)
2 teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)
For the Gravy
4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing
Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results.
Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
TIP:
For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2... fry it along with the spice powders and then proceed as above.
WOW!!!! I typed a lot! (like you care!) LOLDoes anyone have a good recipe for butter chicken?
jus make chicken n apply butter over it. lol!
This is my family's favourite butter chicken recipe - it came about after my youngest son stayed at a friends house and they bought Indian take-away. Youngest says this is just like the one he had at his friend's. This is one of favourite dishes. Although quite often thought to be an Indian dish this recipe was actually developed in the UK.
2 tablespoons peanut oil
1 kg boneless skinless chicken breasts, cut in large chunks
50 g butter
2 teaspoons garam masala
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 tablespoon grated fresh green ginger
1/2 teaspoon chili powder (more or less to taste)
1 cinnamon stick
6 cardamom pods, bruised
1 (400 g) can tomato puree
1 tablespoon sugar
1/4 cup plain yogurt
1/2 cup cream
1 tablespoon lemon juice
Heat a wok until really hot, add 1 Tbsp oil. Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour. Remove to plate.
Add extra oil and cook remaining chicken.
Remove from wok.
Reduce heat and add the butter.
When melted add all of the spices and stir-fry until fragrant- about 1 minute.
Return chicken to wok and stir to coat with the spices.
Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
Serve over rice.
try this blog i think they have what your looking for
http://cookcity.blogspot.com
This is a really simple recipe
Marinate 1kg chicken cubes in half a cup of yoghurt to which you have added the following (whip til all integrates) for an hour
a drop of yellow food colouring
5 teaspoons red chilli powder
2 tablespoons crushed garlic
1 tablespoon crushed ginger
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
salt to taste
finely slice two large onions
heat a stir fry pan/ wok
add abt 1/2 a cup of unsalted butter, the onions, 4 green chillies thinly sliced,a small sprig of curry leaves and 1/2 teaspoon of cumin seeds
allow the onion to cook until there is no water left and they are golden (do no let under no account the onions brown)
add the marinating chicken an lower the heat til the chicken is fully cooked
Increase heat and add a tub of double cream and allow the sauce to thicken
It is ready to serve
Serve hot with parathas or butter naan
Here is my dads friends award winning recipe
Cooking time (approx.): 42 minutes
Style: North Indian Non-Vegetarian
For Marination
800 grams of chicken cut into pieces (preferably boneless)
1 tablespoon(s) slightly sour yoghurt (optional)
1 tablespoon(s) vinegar or lemon juice
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 onion chopped and made into a paste (optional)
2 teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)
For the Gravy
4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing
Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results.
Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
TIP:
For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2... fry it along with the spice powders and then proceed as above.
WOW!!!! I typed a lot! (like you care!) LOLDoes anyone have a good recipe for butter chicken?
jus make chicken n apply butter over it. lol!
This is my family's favourite butter chicken recipe - it came about after my youngest son stayed at a friends house and they bought Indian take-away. Youngest says this is just like the one he had at his friend's. This is one of favourite dishes. Although quite often thought to be an Indian dish this recipe was actually developed in the UK.
2 tablespoons peanut oil
1 kg boneless skinless chicken breasts, cut in large chunks
50 g butter
2 teaspoons garam masala
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 tablespoon grated fresh green ginger
1/2 teaspoon chili powder (more or less to taste)
1 cinnamon stick
6 cardamom pods, bruised
1 (400 g) can tomato puree
1 tablespoon sugar
1/4 cup plain yogurt
1/2 cup cream
1 tablespoon lemon juice
Heat a wok until really hot, add 1 Tbsp oil. Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour. Remove to plate.
Add extra oil and cook remaining chicken.
Remove from wok.
Reduce heat and add the butter.
When melted add all of the spices and stir-fry until fragrant- about 1 minute.
Return chicken to wok and stir to coat with the spices.
Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
Serve over rice.
try this blog i think they have what your looking for
http://cookcity.blogspot.com
This is a really simple recipe
Marinate 1kg chicken cubes in half a cup of yoghurt to which you have added the following (whip til all integrates) for an hour
a drop of yellow food colouring
5 teaspoons red chilli powder
2 tablespoons crushed garlic
1 tablespoon crushed ginger
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
salt to taste
finely slice two large onions
heat a stir fry pan/ wok
add abt 1/2 a cup of unsalted butter, the onions, 4 green chillies thinly sliced,a small sprig of curry leaves and 1/2 teaspoon of cumin seeds
allow the onion to cook until there is no water left and they are golden (do no let under no account the onions brown)
add the marinating chicken an lower the heat til the chicken is fully cooked
Increase heat and add a tub of double cream and allow the sauce to thicken
It is ready to serve
Serve hot with parathas or butter naan
Need a simple gravy recipe for chicken and?
a sweet and sour sauce recipe for dipping chicken in.
While your at it if you have a fried chicken recipe thats spicy. I really would appreciate any and all your helpNeed a simple gravy recipe for chicken and?
Gravy- 1 T pepper,2 tsp salt,1/2 c flour, 1 cup cream-- whisk in a pan on medium heat until warm and at the thickness you want. Add more flour and cream as needed.
Sweet and sour sauce- Try going to www.foodnetwork.com and searching up Sweet and Sour Sauce.
Spicy Fried chicken- fry chicken like normal but in the mix add a tsp of tabasco, a tsp of red pepper flakes, and a pinch of salt. or for something else you can search Spicy Fried Chicken at www.foodnetwork.com
Hope i helped!Need a simple gravy recipe for chicken and?
TRADITIONAL GRAVY:
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/2 teaspoon crumbled dried thyme
4 teaspoons fresh lemon juice
1 whole chicken breast (about 3/4 pound), halved
1/3 tablespoon vegetable oil
1/2 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
3/4 cup low-salt chicken broth
1 teaspoon minced fresh parsley leaves
In a shallow bowl stir together garlic paste, thyme, and 3 teaspoons lemon juice. Add chicken, turning to coat, and marinates, covered, 15 minutes. Pat chicken dry. In a 9-inch heavy skillet heat oil and butter over moderately high heat until foam subsides and saute chicken, skin side down, until golden, about 3 minutes on each side. Transfer chicken with tongs to a plate. Add flour to skillet and cook roux over moderately low heat, whisking, 3 minutes. Whisk in broth and remaining teaspoon lemon juice in a stream, whisking until gravy is smooth. Return chicken to skillet with any juices accumulated on plates and simmer, covered, 15 minutes, or until springy to the touch and just cooked through. Accompaniment: cooked rice. Stir in parsley and serve over rice.
SWEET%26amp;SOUR
Cook Time: 5 minutes
Ingredients:
* 1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
* 4 tablespoons brown sugar
* 1 tablespoon ketchup
* 1 teaspoon soy sauce
* 2 teaspoons cornstarch mixed with 4 teaspoons water
Preparation:
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)
-you may and may not like this one; please do not put excessive amounts of vinegar
OTHER COMMON Swt%26amp;Sour Ingredients:
-1 small can pineapple
-soy sauce
-mustard
-catup
-hot sauce
-vinegar
-brown sugar
-cornstarch
-garlic
-ginger (one piece about 1 inch)
^ sometimes you have to experiment with these variables.
You might would like to try La Choy Sweet %26amp; Sour Sauce, or other pre-made sauces if you don't get the results you want. Good additives for the gravy would be cream of mushroom, and other ';cream of...'; products. Half and Half and Heavy cream has also been used instead. You will do excellent! :]
Spicy Oven Fried Chicken - Serves 4
Ingredients:
1 cup buttermilk
1/4 cup hot pepper sauce
4 boneless, skinless chicken breast halves
1 cup dry bread crumbs
1/2 cup all-purpose flour
2 teaspoons onion powder
1 teaspoon cornstarch
1 teaspoon white sugar
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
Directions:
1. In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours or overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a separate medium bowl, mix dry bread crumbs, flour, onion powder, cornstarch, white sugar, garlic salt, salt, pepper, paprika, and cayenne pepper. Thoroughly coat the chicken in the bread crumb mixture.
4. Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned.
5. Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.
Hope it helps you! =)
A really simple and tasty ';gravy'; for chicken can be made with cream of mushroom soup, drippings from the chicken, and a bit of milk. Whether it be for fried or roasted chicken, it is delicious and easy to make. If you have pan fried pieces of chicken, simply take the chicken out of the pan, stir in the soup, and add milk to thin it out. Put the chicken pieces back in (I find that this adds more flavour) and let simmer for 5 or 10 minutes. If you have roasted a chicken, drain off the juices into a sauce pan and follow the same instructions as above.
If you want to get fancy, slice some brown button mushrooms and dice some onions. Put the mushrooms and onion in a pan with a bit of oil and gently saute until the onion is clear. You can then add some dill and half-and-half cream to the pan. Heat until boling and then add the chicken juices and cream of mushroom soup. This is very delicious, and nobody ever realizes that the base is just cheap old mushroom soup! Of course, this is fattening and you only want to make this version once in a while.
If that doesn't float your boat, you can just add some flour or cornstarch to the chicken juices. If it's lumpy, put it in the blender for a few seconds. Add seasonings to taste. This works well and is fast and easy.
I can't help you out with the sweet and sour sauce or the spicy chicken. Good luck!!
Gravy:
1/4 c. butter
1/4 c. flour
Melt the butter and add the flour (makes a nice, thick paste).
2 c. chicken broth
Heat the chicken broth. Add the flour/butter mixture and WHISK until it thickens. If it's too thick, add more broth. You can add salt, and whatever seasonings you like for flavor (I add poultry seasoning and onion powder).
Just remember to always use equal parts butter and flour.
Marinate Chicken in Curd, Lemon Juice, salt[accordingly] red chilly powdered, ginger garlic paste and bit turmeric....
marinate it fa 1 hour....
then fry the chicken with all the spices u used for marination.... and then add a glass of water and wait till its cooked fully....
I always make gravy out of the grease of whatever I'm cooking. Take pork chops for example. I'll fry up the chops, then I'll use a TINY bit of the grease, some milk, and some cornstarch mixed with cold water and make a gravy out of that. It's damn good.
Mamma's Sweet %26amp; Sour Dipping Sauce
1 cp white vinegar
1 cp white sugar
1/2 cp frozen pineapple juice
1/2 cp ketchup
3-4 t soy sauce
1 t garlic powder
1/4 cp water
2 teaspoons cornstarch
My favorite places to get recipes:
fodtv.com
epicurious.com
Good luck.
look at mash patoes boxs they have someblackheads
While your at it if you have a fried chicken recipe thats spicy. I really would appreciate any and all your helpNeed a simple gravy recipe for chicken and?
Gravy- 1 T pepper,2 tsp salt,1/2 c flour, 1 cup cream-- whisk in a pan on medium heat until warm and at the thickness you want. Add more flour and cream as needed.
Sweet and sour sauce- Try going to www.foodnetwork.com and searching up Sweet and Sour Sauce.
Spicy Fried chicken- fry chicken like normal but in the mix add a tsp of tabasco, a tsp of red pepper flakes, and a pinch of salt. or for something else you can search Spicy Fried Chicken at www.foodnetwork.com
Hope i helped!Need a simple gravy recipe for chicken and?
TRADITIONAL GRAVY:
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/2 teaspoon crumbled dried thyme
4 teaspoons fresh lemon juice
1 whole chicken breast (about 3/4 pound), halved
1/3 tablespoon vegetable oil
1/2 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
3/4 cup low-salt chicken broth
1 teaspoon minced fresh parsley leaves
In a shallow bowl stir together garlic paste, thyme, and 3 teaspoons lemon juice. Add chicken, turning to coat, and marinates, covered, 15 minutes. Pat chicken dry. In a 9-inch heavy skillet heat oil and butter over moderately high heat until foam subsides and saute chicken, skin side down, until golden, about 3 minutes on each side. Transfer chicken with tongs to a plate. Add flour to skillet and cook roux over moderately low heat, whisking, 3 minutes. Whisk in broth and remaining teaspoon lemon juice in a stream, whisking until gravy is smooth. Return chicken to skillet with any juices accumulated on plates and simmer, covered, 15 minutes, or until springy to the touch and just cooked through. Accompaniment: cooked rice. Stir in parsley and serve over rice.
SWEET%26amp;SOUR
Cook Time: 5 minutes
Ingredients:
* 1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
* 4 tablespoons brown sugar
* 1 tablespoon ketchup
* 1 teaspoon soy sauce
* 2 teaspoons cornstarch mixed with 4 teaspoons water
Preparation:
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)
-you may and may not like this one; please do not put excessive amounts of vinegar
OTHER COMMON Swt%26amp;Sour Ingredients:
-1 small can pineapple
-soy sauce
-mustard
-catup
-hot sauce
-vinegar
-brown sugar
-cornstarch
-garlic
-ginger (one piece about 1 inch)
^ sometimes you have to experiment with these variables.
You might would like to try La Choy Sweet %26amp; Sour Sauce, or other pre-made sauces if you don't get the results you want. Good additives for the gravy would be cream of mushroom, and other ';cream of...'; products. Half and Half and Heavy cream has also been used instead. You will do excellent! :]
Spicy Oven Fried Chicken - Serves 4
Ingredients:
1 cup buttermilk
1/4 cup hot pepper sauce
4 boneless, skinless chicken breast halves
1 cup dry bread crumbs
1/2 cup all-purpose flour
2 teaspoons onion powder
1 teaspoon cornstarch
1 teaspoon white sugar
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
Directions:
1. In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours or overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a separate medium bowl, mix dry bread crumbs, flour, onion powder, cornstarch, white sugar, garlic salt, salt, pepper, paprika, and cayenne pepper. Thoroughly coat the chicken in the bread crumb mixture.
4. Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned.
5. Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.
Hope it helps you! =)
A really simple and tasty ';gravy'; for chicken can be made with cream of mushroom soup, drippings from the chicken, and a bit of milk. Whether it be for fried or roasted chicken, it is delicious and easy to make. If you have pan fried pieces of chicken, simply take the chicken out of the pan, stir in the soup, and add milk to thin it out. Put the chicken pieces back in (I find that this adds more flavour) and let simmer for 5 or 10 minutes. If you have roasted a chicken, drain off the juices into a sauce pan and follow the same instructions as above.
If you want to get fancy, slice some brown button mushrooms and dice some onions. Put the mushrooms and onion in a pan with a bit of oil and gently saute until the onion is clear. You can then add some dill and half-and-half cream to the pan. Heat until boling and then add the chicken juices and cream of mushroom soup. This is very delicious, and nobody ever realizes that the base is just cheap old mushroom soup! Of course, this is fattening and you only want to make this version once in a while.
If that doesn't float your boat, you can just add some flour or cornstarch to the chicken juices. If it's lumpy, put it in the blender for a few seconds. Add seasonings to taste. This works well and is fast and easy.
I can't help you out with the sweet and sour sauce or the spicy chicken. Good luck!!
Gravy:
1/4 c. butter
1/4 c. flour
Melt the butter and add the flour (makes a nice, thick paste).
2 c. chicken broth
Heat the chicken broth. Add the flour/butter mixture and WHISK until it thickens. If it's too thick, add more broth. You can add salt, and whatever seasonings you like for flavor (I add poultry seasoning and onion powder).
Just remember to always use equal parts butter and flour.
Marinate Chicken in Curd, Lemon Juice, salt[accordingly] red chilly powdered, ginger garlic paste and bit turmeric....
marinate it fa 1 hour....
then fry the chicken with all the spices u used for marination.... and then add a glass of water and wait till its cooked fully....
I always make gravy out of the grease of whatever I'm cooking. Take pork chops for example. I'll fry up the chops, then I'll use a TINY bit of the grease, some milk, and some cornstarch mixed with cold water and make a gravy out of that. It's damn good.
Mamma's Sweet %26amp; Sour Dipping Sauce
1 cp white vinegar
1 cp white sugar
1/2 cp frozen pineapple juice
1/2 cp ketchup
3-4 t soy sauce
1 t garlic powder
1/4 cp water
2 teaspoons cornstarch
My favorite places to get recipes:
fodtv.com
epicurious.com
Good luck.
look at mash patoes boxs they have some
Anyone got a good recipe for chicken and bacon pasta salad....?
a mayo based sauce would be good, and am in u.k, so cant get ranch, or miracle whip.... :(Anyone got a good recipe for chicken and bacon pasta salad....?
BOW TIE CHICKEN SALAD
1 box bow tie pasta
1 jar Byerly's Creamy Parmesan dressing
1 cup sunflower seeds, shelled
8 slices crispy bacon (we usually put more in)
green onions (about 8-10)
4 chicken breast cooked and cubed
1 cup of shredded Parmesan cheese
Be sure to prepare a few hours before serving! Boil noodles while cooking chicken and frying bacon. Chop onions, bacon,and chicken and put into a large bowl. Drain noodles and add to bowl. Let ingredients cool a little before adding the dressing.
Stir the ingredients together and refrigerate until serving.Anyone got a good recipe for chicken and bacon pasta salad....?
Chicken Pasta Salad
Dressing
1/3 cup mayonnaise
1/4 cup water
1 tablespoon chili sauce or barbecue sauce
1 1/2 teaspoons white vinegar
1/4 teaspoon ground black pepper
Salad
12 to 16 ounces boneless chicken breast halves
8 ounces pasta twists
4 slices bacon
3 cups bite-size pieces of romaine or iceberg lettuce
1 large tomato, chopped
Mix all dressing ingredients in a large serving bowl until blended.
Place chicken in a Dutch oven with just enough water to cover. Bring to a boil, reduce heat, and simmer (uncovered) for 10 minutes, or until chicken is done and no longer pink in center. Remove chicken to cutting board to cool.
Add enough water to the pot to cook the pasta twists. Bring to a boil, add pasta, and cook 8 to 10 minutes or until just tender but still somewhat firm. Drain well.
While pasta is cooking, fry bacon until crisp. Drain on paper towels then cut or crumble in small pieces. Add hot pasta to dressing in the bowl and toss to mix and coat thoroughly. Tear chicken in bite-size pieces and add to the salad with bacon, lettuce pieces and chopped tomato. Toss gently to mix.
I hope this was helpful,Take Care!!! :)
~~~~~ Italian Ravioli ~~~~~
陆 lb. nouille paste
陆 pt. tomato sauce
Brown breadcrumbs
Butter
Filling
4 oz. cooked chicken
1 oz cooked ham
2 陆 oz. grated Parmesan cheese
1 egg yolk
1 tbs. thick cream
陆 tsp. finely-chopped parsley
Salt and pepper
Nutmeg
Mince the chicken and ham finely, pound with the other filling ingredients until smooth,
Seasoning to taste, then rub through a fine sieve. Roll out the nouille paste as thinly as possible, cut out some rounds of about 1陆 in. diameter. Place a small tspfull of the filling in the centre of half of the rounds, wet the edges. Cover with the remaining rounds, and press the edges well together. Put into rapidly-boiling salted water, boil for about 20 min, from the time the water re-boils, then drain well. Place in layers in a well-buttered dish, coating each layer with tomato sauce and a good sprinkling of cheese. Cover the top layer thickly with sauce, Sprinkle well with brown breadcrumbs, and add a few small pieces of butter. Bake in a hot over (425dig F., Gas 7) or put under the grill for about 10 min., then serve hot.
Good luck %26amp; enjoy!..._;-)
BOW TIE CHICKEN SALAD
1 box bow tie pasta
1 jar Byerly's Creamy Parmesan dressing
1 cup sunflower seeds, shelled
8 slices crispy bacon (we usually put more in)
green onions (about 8-10)
4 chicken breast cooked and cubed
1 cup of shredded Parmesan cheese
Be sure to prepare a few hours before serving! Boil noodles while cooking chicken and frying bacon. Chop onions, bacon,and chicken and put into a large bowl. Drain noodles and add to bowl. Let ingredients cool a little before adding the dressing.
Stir the ingredients together and refrigerate until serving.Anyone got a good recipe for chicken and bacon pasta salad....?
Chicken Pasta Salad
Dressing
1/3 cup mayonnaise
1/4 cup water
1 tablespoon chili sauce or barbecue sauce
1 1/2 teaspoons white vinegar
1/4 teaspoon ground black pepper
Salad
12 to 16 ounces boneless chicken breast halves
8 ounces pasta twists
4 slices bacon
3 cups bite-size pieces of romaine or iceberg lettuce
1 large tomato, chopped
Mix all dressing ingredients in a large serving bowl until blended.
Place chicken in a Dutch oven with just enough water to cover. Bring to a boil, reduce heat, and simmer (uncovered) for 10 minutes, or until chicken is done and no longer pink in center. Remove chicken to cutting board to cool.
Add enough water to the pot to cook the pasta twists. Bring to a boil, add pasta, and cook 8 to 10 minutes or until just tender but still somewhat firm. Drain well.
While pasta is cooking, fry bacon until crisp. Drain on paper towels then cut or crumble in small pieces. Add hot pasta to dressing in the bowl and toss to mix and coat thoroughly. Tear chicken in bite-size pieces and add to the salad with bacon, lettuce pieces and chopped tomato. Toss gently to mix.
I hope this was helpful,Take Care!!! :)
~~~~~ Italian Ravioli ~~~~~
陆 lb. nouille paste
陆 pt. tomato sauce
Brown breadcrumbs
Butter
Filling
4 oz. cooked chicken
1 oz cooked ham
2 陆 oz. grated Parmesan cheese
1 egg yolk
1 tbs. thick cream
陆 tsp. finely-chopped parsley
Salt and pepper
Nutmeg
Mince the chicken and ham finely, pound with the other filling ingredients until smooth,
Seasoning to taste, then rub through a fine sieve. Roll out the nouille paste as thinly as possible, cut out some rounds of about 1陆 in. diameter. Place a small tspfull of the filling in the centre of half of the rounds, wet the edges. Cover with the remaining rounds, and press the edges well together. Put into rapidly-boiling salted water, boil for about 20 min, from the time the water re-boils, then drain well. Place in layers in a well-buttered dish, coating each layer with tomato sauce and a good sprinkling of cheese. Cover the top layer thickly with sauce, Sprinkle well with brown breadcrumbs, and add a few small pieces of butter. Bake in a hot over (425dig F., Gas 7) or put under the grill for about 10 min., then serve hot.
Good luck %26amp; enjoy!..._;-)
Chicken RECIPE?
I'm looking for a crock-pot chicken breast recipe that I can add tomato basil chutney and potatoes to...any ideas??Chicken RECIPE?
I am sure you can use crock pot for this- serve chutney on the side
INGREDIENTS
1 (4 pound) whole chicken
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon dried basil
1 (4 ounce) can canned green chile peppers, chopped
4 habanero peppers, seeded and minced
1 onion, chopped
2 cloves garlic, minced
5 carrots, chopped
5 stalks celery, chopped
1 (14.5 ounce) can stewed tomatoes (optional)
3 potatoes, peeled and cubed
3 tablespoons all-purpose flour
salt and pepper to taste
DIRECTIONS
Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.Chicken RECIPE?
Chicken breasts, 2- cans cream of mushroom, 2 cans cream of celery, ( Campbells) Dash of Dry white wine. Add potatoes and other things the last hour of cooking. Don't forget celery!
My absolute favorite recipe...because its just as yummy as it is easy and my family loves it too is Easy Cheesy Chicken. You take 4-6 boneless skinnless chicken breasts and rinse them. Next you want to pat them dry like with a paper towel. Then sprinkle them with salt, pepper, and garlic powder and place them in a slow cooker. Mix 1 can Cambells Cheddar soup, Cream of Mushroom, and Cream of chicken together. Poor soups over chicken. Cook on low in crock pot for about 6 hours or until chicken is done. Just before serving add an 8oz container of sour cream and mix well. Serve with mashed potatoes because the soup makes a perfect gravy! It doesnt smell good...I was leary at first but it is sooooo good!
I am sure you can use crock pot for this- serve chutney on the side
INGREDIENTS
1 (4 pound) whole chicken
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon dried basil
1 (4 ounce) can canned green chile peppers, chopped
4 habanero peppers, seeded and minced
1 onion, chopped
2 cloves garlic, minced
5 carrots, chopped
5 stalks celery, chopped
1 (14.5 ounce) can stewed tomatoes (optional)
3 potatoes, peeled and cubed
3 tablespoons all-purpose flour
salt and pepper to taste
DIRECTIONS
Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.Chicken RECIPE?
Chicken breasts, 2- cans cream of mushroom, 2 cans cream of celery, ( Campbells) Dash of Dry white wine. Add potatoes and other things the last hour of cooking. Don't forget celery!
My absolute favorite recipe...because its just as yummy as it is easy and my family loves it too is Easy Cheesy Chicken. You take 4-6 boneless skinnless chicken breasts and rinse them. Next you want to pat them dry like with a paper towel. Then sprinkle them with salt, pepper, and garlic powder and place them in a slow cooker. Mix 1 can Cambells Cheddar soup, Cream of Mushroom, and Cream of chicken together. Poor soups over chicken. Cook on low in crock pot for about 6 hours or until chicken is done. Just before serving add an 8oz container of sour cream and mix well. Serve with mashed potatoes because the soup makes a perfect gravy! It doesnt smell good...I was leary at first but it is sooooo good!
I need a recipe for chicken cutlets. I am at my boyfriends house and all he have are chicken cutlets and sala
salsa.. Typical bacherlors pad no food LOL. His flight is due at 7:30 pm what could I make him with that?I need a recipe for chicken cutlets. I am at my boyfriends house and all he have are chicken cutlets and sala
Well this is what I did for mine. first cut the cutlets in to strips. Put them in a freezer bag. Raid the fridge. Look for an italian or vinigrette type dressing. put 1-2 tablespoons in the bag with the chicken. Use one teaspoon of minced (the kind that is prepaged in oil) garlic, and add some pepper. Let the chicken sit in the fridge. Next pull out one of those ready made salad in a bag. Rinse and put in a big bowl. find some cheese in the fridge, cut a couple of slices in to bite size pieces. Set on top of the salad. find some tomates cut and do the same. after the chicken has marinated (or sat in the fridge) heat a medium size skillet. and cook the chicken strips until the juices run clear. Remove pan from heat go pick up the boyfriend. and well come him home to a nice salad. To make it more filling try using crutons or a cut up boiled egg. For desert get creative. The good thing about this if you need to run to the store to get something put the chicken to marinate first in the fridge before you go.I need a recipe for chicken cutlets. I am at my boyfriends house and all he have are chicken cutlets and sala
put the chicken in a pan and dump the jar of salsa over it. simmer it over low heat, the longer you cook it the more tender the chicken will be. when the chicken is cooked, use two forks to shred it. eat it on a tortilla with sour cream, cheese, avocado, etc. I even put in some cooked rice and it makes a Spanish rice sort of thing, It's dang yummy!!
You can put it in a fry pan over a low fire and let it cook through, Probably about ten minutes on each side. If you like you can pour some salsa over it the last ten minutes. Oh put some salt and pepper on it to cook it down first then the salsa.
Hopefully he has some green peppers and onions that you can cut up.
If so saute the green peppers, onions and chicken in a skillet or wok pan until they are are. this should take no longer than 30 minutes.
Dip them in a beaten egg, roll in seasoned bread crumbs and sautee in butter, mmmmm.
Well this is what I did for mine. first cut the cutlets in to strips. Put them in a freezer bag. Raid the fridge. Look for an italian or vinigrette type dressing. put 1-2 tablespoons in the bag with the chicken. Use one teaspoon of minced (the kind that is prepaged in oil) garlic, and add some pepper. Let the chicken sit in the fridge. Next pull out one of those ready made salad in a bag. Rinse and put in a big bowl. find some cheese in the fridge, cut a couple of slices in to bite size pieces. Set on top of the salad. find some tomates cut and do the same. after the chicken has marinated (or sat in the fridge) heat a medium size skillet. and cook the chicken strips until the juices run clear. Remove pan from heat go pick up the boyfriend. and well come him home to a nice salad. To make it more filling try using crutons or a cut up boiled egg. For desert get creative. The good thing about this if you need to run to the store to get something put the chicken to marinate first in the fridge before you go.I need a recipe for chicken cutlets. I am at my boyfriends house and all he have are chicken cutlets and sala
put the chicken in a pan and dump the jar of salsa over it. simmer it over low heat, the longer you cook it the more tender the chicken will be. when the chicken is cooked, use two forks to shred it. eat it on a tortilla with sour cream, cheese, avocado, etc. I even put in some cooked rice and it makes a Spanish rice sort of thing, It's dang yummy!!
You can put it in a fry pan over a low fire and let it cook through, Probably about ten minutes on each side. If you like you can pour some salsa over it the last ten minutes. Oh put some salt and pepper on it to cook it down first then the salsa.
Hopefully he has some green peppers and onions that you can cut up.
If so saute the green peppers, onions and chicken in a skillet or wok pan until they are are. this should take no longer than 30 minutes.
Dip them in a beaten egg, roll in seasoned bread crumbs and sautee in butter, mmmmm.
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