Burmese chicken curry

May 1, 2008 | Posted by Lorena as Yummy Can't Say No Chicken Recipes, Recipe at 6:06 pm | (2) Comments »

Ingredients
1/4 cup vegetable oil
8 shallots, thinly sliced
1 pound skinless, boneless chicken meat, cut into large pieces
2 tablespoons red curry paste
1 tablespoon curry powder
1/2 cup coconut milk
1/4 cup pureed tomato
2 tablespoons fish sauce
1 tablespoon palm sugar
2 medium tomatoes, cut into wedges
1 bunch cilantro, chopped

What’s next

Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside. Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.

Smoked Chicken Salad Croissant Sandwich Recipe

August 29, 2007 | Posted by Allison as Yummy Can't Say No Chicken Recipes at 7:23 am | Comments »

There’s nothing like a rainy Wednesday after dry, grass-crunching weather to get you in a good mood. It feels like the heat monster may have finally abated, thanks to those falling cats & dogs last night.

Today we’re doing a salad croissant, which is one of my favorite ways to spend a lunch. Enjoy this Smoked Chicken Salad Croissant Sandwich Recipe as I enjoy eating one right now, though it’s a little early yet!

Ingredients:

1 chicken breast or leg quarter, boneless, skinless
Salt and pepper, to taste
a few drops Liquid Smoke
1 tablespoon butter
2 tablespoons celery, finely chopped
4 tablespoon green onion, thinly sliced
4 tablespoons mayonnaise
Zest from one lemon
2 teaspoons fresh lemon juice
Salt to taste
1/8 teaspoon freshly ground black pepper
2 tablespoons almonds, chopped and toasted
4 large croissants
mayonnaise for croissant sandwich buns
curly leaf lettuce or arugula

What’s Next:

Season chicken with salt, pepper and Liquid Smoke; saute with butter in a skillet until thoroughly cooked; cool and dice finely; combine in a small bowl with celery, onion, mayonnaise, lemon zest, lemon juice, salt, pepper and almonds.

Cut croissants in half horizontally, spread mayonnaise on each half. Divide smoked chicken mixture between each sandwich; add leaf lettuce or arugula and serve.

Eat well & Laugh often!

Chicken Pot Pie Recipe

August 2, 2007 | Posted by Allison as Yummy Can't Say No Chicken Recipes at 6:44 am | Comments »

Morning, all. I’m in a rather comfort food kind of mood today & I don’t think anything will fill the spot unless it’s bready & hot.

That’s why I’ve chosen this delicious Chicken Pot Pie recipe to sink my teeth into. This is going to hit the spot quite nicely. Lemme know what you think & enjoy!

Ingredients:

1 10 oz. pkg frozen, mixed vegetables
1/2 c. chopped onion
1/2 c. sliced mushrooms
1/4 margarine
1/3 c. flour
1/2 tsp. salt
1/2 tsp. ground sage
1/8 tsp. pepper
2 c. milk
1 Tbsp. instant chicken granules
3 c. cubed, cooked chicken

What’s Next:

Cook frozen vegetables according to package and drain. In a saucepan, cook onion and mushrooms in margarine until onion is tender. Stir in flour, salt, sage and pepper.

Add water, milk and chicken bouillon all at once. Cook and stir until bubbly. Stir in cooked vegetables and chicken. Heat through. Turn in to a 9 x 13 pan or large casserole dish. Top with pie dough, crimp edges and bake in a 450 degree oven until crust is golden brown, about 15 minutes.

For Pie Crust:

1 1/4 c. flour
1/2 tsp. salt
1/3 c. shortening
3 - 4 Tbsp. cold water

Combine flour and salt. Cut in shortening until crumbly. Stir in cold water until just combined.

Eat well & Laugh often!

Fantastic Chicken Tikka Masala Recipe

January 22, 2007 | Posted by Allison as Yummy Can't Say No Chicken Recipes at 8:25 am | (6) Comments »

Good morning, folks! Let me start by saying that I love Chicken Tikka Masala, especially with some garlic naan. Ooo, it’s just delicious, thought sometimes a little too rich.

This recipe I stumbled upon a few weeks ago & now swear by is the best Chicken Tikka Masala recipe I have found yet. I dare you to compare your fave recipe with this one. And if you find yourself wanting, please do share! Enjoy.

Ingredients:

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

What’s Next:

In a large bowl- combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat your grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat.

Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Eat well & Laugh often!

Kung Pao Chicken Recipe

October 19, 2006 | Posted by Allison as Yummy Can't Say No Chicken Recipes at 12:00 pm | Comments »

We can’t let the AIC’s have all the fun in the kitchen! Let’s take on a spicy little dish today, the Kung Pao Chicken. This recipe is delicious and it’s really quite easy to prepare. Trust me & enjoy!

Ingredients:

2 boneless skinless chicken breasts, halved and cut in 1/2″ cubes
1/3 cup peanut oil
4 -6 dry chilies, cut in half
2 T soy sauce
2 T dry sherry
4 T water
2 T cornstarch
2 T rice vinegar, or white vinegar
1 tsp sugar
2 garlic cloves, minced
6 scallions, sliced. You can julienne the greens for color.
1 inch ginger peeled, sliced thin
1/3 cup shelled unsalted or lightly salted roasted peanuts
Wok or large skillet, bowl for sauce.

What’s Next:

In a bowl- mix the soy sauce, water, vinegar, sherry, sugar, and 1 T cornstarch, set aside.

Toss the cubed chicken in 1 T cornstarch (you can put the cornstarch in a paper or plastic bag, add the chicken, shake).

Heat the oil in a wok or a deep large skillet.

Add the hot chilies and sauté till chilies begin to darken.

Remove chilies with a slotted spoon - save if you want to add them at the end (we do). Add cubed chicken.

Cook over high heat, stirring, until browned, about 4 minutes. Remove with a slotted spoon and set aside. Reduce heat to medium.

Pour off the oil, leave about 1 T in the pan. Add scallions, ginger and garlic, sauté for 1 - 2 minutes, stirring occasionally.

Reduce heat, stir in your soy sauce mixture, cook, stirring occasionally till sauce thickens; about 1 minute.

Add 1 - 2 T water, sherry or vinegar (or mix) if you want a more liquid dish.

Add chicken and peanuts (and chilies if you wish), heat through.

Then serve with white rice. Great with stir fried vegetable, broccoli, snow peas.

Eat well & Laugh often!

Emeril Lagasse Roast Chicken Recipe

August 4, 2006 | Posted by Allison as Celebrity Chefs, Yummy Can't Say No Chicken Recipes at 1:00 pm | (2) Comments »

This Emeril Lagasse Roast Chicken recipe is meant for this planet & is worlds better than freeze-dried anything. Spice up your weekend meal with this terrific dish. Enjoy & see you Monday!

Ingredients:

3 carrots, peeled and cut into thirds
3 ribs celery, peeled and cut into thirds
3 onions, peeled and cut into quarters
1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
1 1/2 tablespoons kosher salt
2 teaspoons cracked white pepper
1 lemon, halved
2 fresh bay leaves
6 cloves garlic, roughly chopped
4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
2 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature
1 cup chicken stock
2 tablespoons roasted garlic
1 cup dry white wine

Go ahead & preheat your oven to 500 F or 260 C.

In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity.

In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.

Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.

Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

Serve chicken with gravy on the side.

Eat well & Laugh often!

Thai Coconut Chicken Recipe

July 24, 2006 | Posted by Allison as Yummy Can't Say No Chicken Recipes at 1:00 pm | (1) Comment »

Thai Cocnut.jpg

One of the great things about Thai cooking is that you can throw just about anything in with your curry & it’s going to be great. And this Thai Coconut Chicken recipe is no exception. The asparagus mixed with the coconut flavor is delicious & worthy of praise. Enjoy!

Ingredients:

2 cups dry jasmine rice
3 cups water
1 1/2 pounds skinless, boneless chicken breast halves - cubed
1 tablespoon curry powder
2 cups 1 inch pieces asparagus
1 cup snow peas
1/2 cup shredded carrots
1 cup chopped green onions
1 (14 ounce) can coconut milk

What’s Next:

In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.

In a medium size bowl, combine the chicken and curry powder, and toss to coat.
Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes.

Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.

Eat well & Laugh often!

Thai Chicken Wings Recipe

July 24, 2006 | Posted by Allison as Yummy Can't Say No Chicken Recipes at 10:34 am | Comments »

Thai Chicken Wings.jpg

Hello again & I apologize I could not be with you Friday as I was throwing my servers over 20-ft buildings! Glad to be back & I thought we would kick in the week with Thai food recipes.

This Thai Chicken Wings recipe is a true savior for any last minute guests. Enjoy!

Ingredients:

5 pounds frozen chicken wings
1 cup chicken broth
1/2 cup white sugar
1/4 cup fish sauce
1/4 cup crushed garlic
1/4 cup finely chopped jalapeno chile peppers
2 tablespoons cornstarch
3 teaspoons paprika
1 tablespoon olive oil

What’s Next:

Go ahead & preheat your oven to 400 F or 200 C.

Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.

In a medium skillet saute garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings.

Eat well & Laugh often!

Spinach & Mushroom Stuffed Chicken Recipe

July 19, 2006 | Posted by Allison as Celebrity Chefs, Yummy Can't Say No Chicken Recipes at 9:40 am | Comments »

With Rachel Ray’s new talk show coming up, she’s on my mind. And what better way to celebrate her new endeavor than with one of her 30 Minute Meal Recipes?

I’ve got a lot of chicken tucked away in the recesses of my freezer, so I chose this Spinach & Mushroom Stuffed Chicken recipe. With only 30 minutes involved, you’ll love this chicken recipe, I promise!

Ingredients:

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil

Ingredients for the Sauce:

2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.

Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.

Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor.

Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.

Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes.

The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve.

Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

Eat well & Laugh often!

Gordon Ramsay Malaysian Chicken Curry Recipe

July 13, 2006 | Posted by Allison as Celebrity Chefs, Yummy Can't Say No Chicken Recipes at 1:54 pm | (5) Comments »

Chicken Malaysian Curry Recipe Gordon Ramsay.jpg Skip the ordinary chicken recipe (& possibly the rent) while you take on Gordon Ramsay himself with his Malaysian Chicken Curry recipe. I know it looks a bit difficult & trying, but believe me- you’ll know it was worth it in the first bite! Enjoy.

Ingredients for Curry Paste:

5 garlic cloves, peeled and roughly chopped
4-5 long red chilies, trimmed, deseeded and roughly chopped
3 lemon grass stalks, trimmed, outer leaves removed and thinly sliced
5cm piece fresh root ginger, peeled and chopped
4 large shallots, peeled and chopped
1 tsp ground turmeric
2-3 tbsp groundnut oil

Ingredients for Curry:

1kg chicken thighs
2 tbsp groundnut oil
2 onions, peeled and thinly sliced
sea salt and freshly ground black pepper
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400ml coconut milk
100ml chicken stock
1 tsp palm sugar (or soft brown sugar)
2 tbsp light soy sauce
2 tbsp fish sauce
400g green beans, trimmed and cut into 5cm lengths
handful of coriander leaves, roughly torn

Ingredients for Coconut Rice:

300g jasmine, Thai fragrant or other long grain rice
200ml coconut milk
5cm piece of fresh ginger, peeled
pinch of sea salt

Method, or What’s Next:

First make the curry paste. Put the garlic, chilies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).

To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.

Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30-40 minutes until the chicken is tender.

For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5-10 minutes. Fluff the rice with a fork and serve while still hot.

Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3-4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.

Eat well & Laugh often!

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