new chicken recipes

My New Chicken Tikka Masala Recipe

Author: Dan Toombs

Recipe Type: Main

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 4

 

Ingredients

• 4 chicken breasts cut into bite-sized pieces
• 2 tablespoons ghee or vegetable oil
• 3 onions very finely chopped
• 250ml chopped tomatoes
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1 tablespoon cumin
• 1 teaspoon turmeric
• 1 tablespoon coriander powder
• 1 tablespoon dried fenugreek leaves
• 1 tablespoon CURRY GUY smoked curry Powder
• 2 tablespoons tomato puree
• 1 – 3 tablespoon red chili powder
• 250ml (1 cup) single cream
• a few drops of red food dye (optional)
• 2 tablespoons butter
• 1 small bunch of chopped fresh coriander
• salt and pepper to taste
• juice of one lemon
• 1 tablespoon CURRY GUY smoked garam masala
• CURRY GUY smoked spicy salt

Instructions

1. Heat the ghee or oil in a large pan.
2. When hot, add the chopped onions and fry slowly over medium heat for about 20 minutes until translucent and lightly browned.
3. Add the garlic and ginger pastes and fry for a further minute.
4. Now pour in the tomatoes and the chicken pieces.
5. Add the cumin, turmeric, coriander powder, fenugreek, curry powder and tomato puree and stir to combine.
6. Add just enough water to cover the chicken and allow to simmer slowly for about 20 minutes until the sauce is quite smooth and the chicken is cooked through.
7. Carefully add the chili powder to taste followed by the cream and food dye if using.
8. Just before serving, throw in the chopped coriander, the butter, lemon juice and garam masala.
9. Stir well and then season with the spiced salt to taste.

http://www.greatcurryrecipes.net

Chicken Duets Served with Herbed New Potatoes

Serves 2

Ingredients

1 pack Ingham Chicken Duets, Broccoli & Cheese
6 baby new potatoes
1 Tbsp butter
1 tsp lemon thyme leaves, chopped
1 tsp chives, chopped
1 tsp parsley, chopped
Salt, to taste

Method

1. Cook Ingham Chicken Duets, Broccoli & Cheese as per pack instructions.
2. Cook the potatoes in boiling water until just tender. Drain well and return potatoes to pan.
3. Add butter, herbs and salt, toss to combine and cook for a further 1-2 minutes.
4. Serve Duets with potatoes, steamed julienned snow peas and carrots.

http://inghams.com.au

Restaurant Style Chicken Vindaloo – Well Almost

Restaurant Style Chicken Vindaloo – Well Almost

Author: Dan Toombs

Recipe Type: Main

Prep time:  20 mins

Cook time:  1 hour

Total time:  1 hour 20 mins

Serves: 4

 

Ingredients

• 4 chicken breast cut into bite-sized pieces
• 5 tablespoons olive oil or ghee
• 3 onions sliced and diced
• 3 tomatoes – diced
• 6 cloves garlic – finely chopped
• 1″ ginger – finely chopped
• 1 tablespoon hot red chilli powder
• 1 teaspoon turmeric
• 1 tablespoon curry powder
• 1 tablespoon garam masala
• 1 tablespoon cumin powder
• 2 large potatoes – boiled until cooked through and then diced
• 150ml tamarind water or vinegar
• 1 tablespoon brown sugar (optional)
• 4 fresh green chillies – finely chopped
• salt and pepper to taste

Instructions

1. Heat the butter/olive oil in a large saucepan.
2. Add the onions and fry slowly over medium high heat for about 20 minutes until the onions are translucent and lightly browned.
3. Now add a pinch of salt which will help release some of the water from the onions and continue stirring for about 30 seconds.
4. Add the ginger and garlic followed by the tomatoes and allow to simmer for about ten minutes.
5. Pour in the chicken and stir to combine.
6. Add the tamarind water/vinegar, sugar (if using) the fresh green chillies and all of the other spices.
7. Add the potatoes and cover to simmer for about 40 minutes until the chicken is cooked through. Check the curry regularly and add water if the sauce becomes too thick.
8. Just before serving, sprinkle with salt and black pepper.

Notes

Some people prefer their vindaloo with a smooth sauce. If that is you, blend the sauce before adding the meat.

   

http://www.greatcurryrecipes.net/

Sweet and Sticky Chicken Drumsticks

Sweet and Sticky Chicken Drumsticks

1/2 c. balsamic vinegar
1/2 c. honey
1/2 c. light brown sugar, packed
1/4 c. soy sauce
5 fresh rosemary sprigs
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tbsp. toasted sesame seeds
1/4 c. chopped fresh flat-leaf parsley leaves

1. Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves in a large, resealableplastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal, squeezing out as much air from the bag as possible. Marinate in the refrigerator for two hours.
2. Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil.
3. Remove the chicken drumsticks from the bag, reserving the marinade, and arrange them on the prepared baking sheet. Bake until the skin is caramelized and very dark in spots, 30 to 35 minutes.
4. Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.
5. Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Serves 4 to 6.

I promise the sauce is good enough to eat with a spoon. I’m not afraid to admit that we’ve been known to go as far as licking the plate over here. Enjoy!

http://buffalofoodie.com/

Orange Chicken in a sauce (Chinese New Year recipe)

ngredients:
3 medium chicken breasts, cut into bite-size cubes
2-3 dried red chillies
1 tbsp grated orange zest (obtained from the oranges used for orange juice)
1 inch ginger, grated
cornstarch
1/2 tbsp flour
1 egg
salt
1 stalk of shallots, chopped

ORANGE SAUCE(the amount below can be modified to suit your taste, eg, if you want a sweeter taste):
orange juice from 3 medium oranges
lemon juice from 1/2 lemon
1 1/2 tbsp light soy sauce
1/2 teaspoon sesame oil
1 tbsp brown sugar
2 tbsp honey
1 tsp chicken bouillon powder
4 tbsp water

Steps:
1. Mix the chicken with salt, 1 tablespoon cornstarch, flour, salt and egg. Mix all well, coating the chicken pieces well with the batter.
2. Heat oil in a deep-frying pan. When oil is hot, carefully drop the coated chicken pieces to fry. Use a pair of chopsticks to separate the pieces. Fry untilgolden-brown. Drain on kitchen paper and keep.
3. Heat oil in pan. Break the dried chillies into two and add. Add grated ginger and fry until fragrant.
4. Add the orange zest and stir for 1-2 minutes.
5. Add the orange sauce and let boil for 3-4 minutes. You can get the wonderful smell of the oranges by then. Check for salt or sugar.
6. Add constarch mixture(1 tbsp cornstarch+3 tbsp water) to the sauce. Mix to thicken the sauce.
7. Add the fried chicken pieces and stir to coat them with the sauce. Continue to simmer until the sauce is thick to your desired taste.
8. Serve with chopped shallots on top. Enjoy the delicious flavour of the orange sauce coating the fried chicken!

http://www.mijorecipes.com/

LEMON AND HERB ROAST CHICKEN WITH NEW POTATOES

INGREDIENTS

• 250 g new potatoes
• 8 chicken thighs, with bone
• 2 unwaxed lemons, each cut into 8 wedges
• 1 bulbs garlic, cloves separated, unpeeled
• 2 large sprig of rosemary
• 2 small bay leaves
• A generous glug of olive oil
• 200 g cherry tomatoes
• green salad

METHOD

1. Heat the oven to 180C/160C fan/gas 4.

2. Cook the potatoes in boiling salted water until tender. Drain and leave until cool enough to handle then squish them slightly using your thumb.

3. Put the chicken thighs in a roasting tin big enough to fit all the ingredients in one layer. Tuck in the lemon wedges, garlic cloves, rosemary and bay leaves and pour over a good glug of olive oil. Season and toss everything together.

4. Cook in the oven for about 15 minutes before adding the tomatoes and potatoes.

5. Spoon over any juices. Return to the oven and continue cooking for another 15 minutes or so until the potatoes are golden brown, the tomatoes have burst and the chicken is tender.

6. Allow to rest for 5 minutes then serve straight from the roasting tin, drizzling the pan juices on top. GGESTIONS

To make this recipe autumnal, swap the tomatoes for butternut squash cut into 1cm cubes

http://uktv.co.uk/

 Chicken Vegetable Egg Rolls with Hoisin-Peanut Dip

ingredients:

chicken vegetable egg rolls ingredients

• 1 pound ground chicken ( chicken breast or thigh meat)
• 1 cup Cabbage, shredded thin
• 3 green onions, small chopped
• 1/2 cup Carrot, grated (about 1 medium carrot)
• 3 large cloves garlic, minced
• 1 large egg
• 1 Tablespoon Fish sauce ( soy sauce, for the wimps) :)
• freshly grated black pepper
• 1 package of Egg Roll Wrappers or sometimes called "spring roll" wrappers in the freezer section of market.
• oil for frying.
• fresh lettuce leaves (optional)

hoisin-peanut dip ingredients

• about 1 cup of hoisin ( if it's too thick, water it down to dipping consistency)
• 1/2 cup smooth peanut butter
• hot sauce or sriracha to taste (optional)

directions:

1. Make the chicken egg roll filling. In large bowl, combine chicken, cabbage, green onions, carrot, garlic, raw egg, fish sauce and black pepper. Mix together well, making sure all the chicken combines with the vegetables. Cover and allow to marinade for about 20 minutes.
2. Make the hoisin-peanut dip. In large bowl, combine all ingredients and whisk together well. If you are making a very large batch, you can use a blender by blending all the ingredients together. But make sure you add enough water because some brands of hoisin are very thick.
3. Using egg roll wrappers or skins, add about 2 Tablespoons of chicken filling to each wrapper. Please watch the video here to learn how to roll even and tight rolls.
4. Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 325 degrees.
5. Slowly add egg rolls to frying pan, but do not crowd them because they will stick together if placed too close.
6. Fry each side of egg roll for about 3 minutes or until crisp and brown. Flip over and cook other side till brown.
7. Blot on paper towel to remove excess oil. Serve warm with hoisin-peanut dip.
8. You can also wrap these chicken vegetable egg rolls in lettuce and them eat them as lettuce egg roll wraps!
9. http://whiteonricecouple.com/

10. Spicy & Sweet (Pan-) Fried Chicken [Versatile Chicken - Korean Way Series]

11. 
    
12. Ingredients
    Seasoning
    Salt, pepper and about 1 TBSP fresh grated ginger
    Sauce
    1/4 C gochujang, 1/4 C ketchup, 1 TBSP of sesame oil, 1 TBSP soy sauce, 2 cloves of grated garlic and 1/2 of a peeled, grated onion
    1/4 C corn syrup  (you can substitute with honey, but you will lose the shiny stickiness of corn syrup) 
    2 TBSP of toasted, chopped almonds (or any other nuts)
    Coating
    corn starch: sweet rice flour (찹쌀가루; chap ssal ga ru) = 1: 1 --> in this case, 1/4C and 1/4C would be enough.  Sift to mix completely.  You can also just use any starch powder alone.
    
    If frozen, defrost the chicken legs, thighs and wings slowly in the refrigerator overnight.  Cut off the top of the wings and discard.  Cut each thigh meat into 2-3 pieces, so you have 8-10 pieces total (2 legs, 2 wings and 4-6 pieces from thighs).  Pat dry with paper towel, then rub each piece with fresh grated ginger and its juice.  Season with salt and pepper and let them rest for 30 minutes to an hour.
    Make the sauce by mixing gochujang, ketchup, sesame oil, soy sauce, garlic and onion.  In order to bring out the sweet onion flavor and meld all the flavors together, cook over low heat, stirring once in a while.  You will see the sauce getting reduced and thicken slightly.  Remove from heat, add corn syrup and stir to combine.  Add toasted, chopped almonds (or any other nuts) and stir.  Set aside.
    Dredge the chicken pieces in corn starch and sweet rice flour mix, and place them on a hot pan with vegetable oil enough to cover the bottom of the pan.  Fill up the pan with all the chicken pieces if possible to minimize oil splattering.  Pan-fry over medium-low heat to cook through, without burning the skin of the meat.   Flip once to the other side when the bottom part turns golden.  Check for doneness when both sides are golden which should be about 10 minutes of cooking.   
    Coat the chicken pieces in the sauce and mix well.  Now it's ready as banchan (반찬; side dish accompanying rice) or as anju (안주; side dish accompanying alcoholic beverages) with beer or soju!
    Time to take out a container of chicken stock (4 cups) and a bag of chicken breast meat from the freezer and move them to the refrigerator - we'll be making some chilled chicken soup appropriate for the summer!

    KOREAN WORDS
    	garlic	마늘	(ma neul)
    	corn syrup	물엿	(mul yeot)
    	beer	맥주	(maek ju)

http://www.shinshine.com

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