Burmese chicken curry
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
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.
Chicken Pot Pie Recipe
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.
Fantastic Chicken Tikka Masala Recipe
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.
Kung Pao Chicken Recipe
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.
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