Curry mayo is a yummy twist to the classic potato and chicken salad recipe. We used marble potatoes, but you may use regular potatoes if desired. Pickle relish, carrots and celery are also great additions to this delectable dish.

Serves 5

Ingredients:

1/2 kilo marble potatoes, washed and scrubbed

1 cup roasted chicken, cubed

1/2 cup mayonnaise

1 teaspoon curry powder

1/2 teaspoon cumin powder

Salt and ground white pepper to taste

Fresh spring onions, chopped

Place the potatoes in a pot and then fill it with cold water. Add some salt and put it over high heat. Bring it to a boil. Reduce the heat and cook the potatoes for ten to fifteen minutes or until they are cooked. Drain and let them cool completely. Slice the potatoes in half and transfer them to a large salad bowl.  Add the chicken.

Combine the mayonnaise, cumin powder and curry powder in a small bowl. Mix well. Season it with salt and pepper. Add the mixture to the potatoes and chicken. Toss to combine until the potatoes are coated in mayo. Adjust the taste by adding more salt and pepper as needed. Cover and refrigerate for at least thirty minutes. Sprinkle with spring onions before serving.

Photo Courtesy Of: stu_spivack

Here is a delectable chicken curry recipe with a Filipino twist. Here we used fish sauce to flavor it, but feel free to use salt if you want. Frying the vegetables makes them crispy on the outside, yet soft in the inside. I prefer this, but if you do not have time, you can simply put all the ingredients together in a pot and cook them altogether.

Serves 6

Ingredients:

1 kilo chicken cut to pieces

3 medium sized potatoes, cut into large cubes

3 pieces carrots, cut into large cubes

1 big red bell, seeded and sliced

1 big green bell pepper, seeded and sliced

2 medium sized onions, chopped

1 garlic bulb, minced

1 inch piece of ginger, pounded then sliced

2 cups coconut milk

3 tablespoons of curry powder

1 teaspoon chili powder or 2 fresh red chili

4 tablespoons cooking oil

Fish sauce to taste

Heat half of the oil in a large frying pan over medium heat. Fry the potatoes and carrots for 4-6 minutes until they are light brown. Transfer them to a plate lined with paper towels to train the excess oil.

Next, place the chicken in the frying pan. Add 2 tablespoons of fish sauce. Cover and allow the liquid to evaporate. Fry the chicken until it is light brown. Transfer it to a plate.

Heat the remaining oil in a large saucepan over medium heat. Sauté the garlic, ginger and onions for 2-3 minutes or until fragrant and lightly browned. Return the chicken in the pan and pour in the coconut milk. Stir in the curry powder and chili powder. Let it simmer for 10 minutes.

Place the red and green bell peppers, potatoes and carrots in the saucepan. Set the heat to high and bring it to a boil. Season it with fish sauce to taste. Remove from heat. Transfer it to a serving bowl or individual bowls. Serve immediately with rice.

Photo Courtesy Of: PetLvr

Stir-fried chicken and udon noodle stir-fry is a delicious meal you can prepare in minutes. You may also replace the carrots and broccoli with other vegetables if desired. If you are serving the dish to guests serve the chili on the side instead of adding it onto the dish, so that they can adjust the spiciness according to their taste.

Serves 4

Ingredients:

2 x 440g packs udon noodles

2 tablespoons peanut oil

1kg chicken breast fillets, thinly sliced

1 broccoli head, cut into florets

5 garlic cloves, crushed

2 fresh long red chili, seeded and sliced thinly

1 tablespoon finely grated fresh ginger

1 medium sized carrot, peeled and sliced into strips

1/3 cup kecap manis

2 tablespoons water

1/2 cup fresh Thai basil leaves

Cook the udon noodles in a pot of boiling water or according to package instructions. Drain and set aside.

Heat half of the oil in a wok over high heat until it is very hot. Stir-fry the chicken in batches for 2-3 minutes or until it is light brown. Reduce the heat as needed so that the chicken will not get burned. Transfer to a plate lined with paper towels to drain the excess oil.

Place the remaining oil in the wok and set the heat to high. Sauté the garlic, chili and ginger for thirty seconds or until it becomes fragrant. Add the broccoli and stir-fry it for 2-3 minutes until tender, but crisp.

Return the chicken to the wok. Add the noodles, choy sum, kecap manis and water. Maintain the heat at high and bring it to a boil. After, reduce the heat and stir-fry the chicken and noodle mixture for one minute or until the choy sum wilts. Season it with salt and pepper to adjust the taste. Divide the chicken and udon stir-fry into individual bowls. Top them with basil leaves. Serve immediately.

Photo Courtesy Of: dinemag

Easy chicken parmigiana is a delicious dish that people of all ages will enjoy. The soft and tasty chicken smothered in sauce and topped with yummy mozzarella cheese is surely worth all the calories. Enjoy it with other sides or even pasta if you wish.

Serves 4

Ingredients:

3 medium sized potatoes, peeled and cut into 1 inch pieces

1 medium sized orange sweet potato, peeled and cut into 1 inch pieces

1/4 cup rice bran oil

4 chicken breast fillets

2/3 cup tomato based pasta sauce

2/3 cup grated mozzarella cheese

1/4 cup fresh basil, chopped

Salt and ground pepper to taste

Preheat the oven at 220C and line a large baking tray with baking paper and another one with foil.

Place the sweet potato and potato in a bowl. Add 1 tablespoon of oil and season it with salt and pepper. Toss until the potatoes and sweet potatoes are coated in oil and seasoned. Place it on the lined baking tray and bake them for 25-30 minutes or until they are golden brown and crisp.

While waiting for the potatoes and sweet potatoes to cook, heat the remaining oil in a large frying pan over medium heat. Fry the chicken in batches for 2-3 minutes per side or until they are soft and golden brown. Add more oil if needed. Transfer the chicken to the baking tray lined with foil.

Spread 3 tablespoons of pasta sauce over the chicken and top it with cheese. Bake it in the oven for 2-3 minutes or until the cheese is melted. Place the cooked chicken parmigiana in individual plates and Top them with the chopped basil. Serve immediately with the baked potatoes and sweet potatoes.

Image from avlxyz

Apple and prosciutto chicken is a stylish dish. It’s creamy and fruity taste will definitely impress anyone who tastes it. Prepare it for guests or when you simply feel like making something special.

Serves 4

Ingredients:

1 whole chicken, quartered

Salt & freshly ground black pepper

4 thin slices of prosciutto, sliced in half

1 red apple, peeled, cored and thinly sliced

2 tablespoons olive oil

1 tablespoon calvados liqueur

1/4 cup creme fraiche

2 tablespoons cream

2 teaspoons wholegrain mustard

1/2 bunch watercress, washed, leaves picked and dried

1 radicchio, washed, leaves picked and dried

With a small sharp knife, slit the side of each chicken breast to create a pocket. Do not cut it all the way through. Season the chicken with salt and pepper.

Put two pieces of prosciutto in each pocket and one fourth of the apple slices. Secure it with a toothpick to enclose the filling.

Next heat the oil in a large frying pan over medium heat. Fry the chicken skin-side down and cook it for 8-10 minutes or until the skin is brown and crisp. Turn it over and cook it for another 8-10 minutes or until it is cooked. Transfer it to a plate and cover it loosely with foil.

Set the heat to high and then put the calvados in the pan. Shake the pan as you cook it for a minute or until it is slightly reduced. Add the crème fraiche, mustard and cream. Cook it for another minute or until it thickens.

Place the watercress and radicchio on individual serving plates. Remove the toothpicks on the chicken pockets and then arrange them over the vegetables. Drizzle with sauce before serving.

Photo Courtesy Of: ElvertBarnes