Posts Tagged ‘chicken stir fry’

Chicken Francaise

Chicken Francaise

Ingredients:
=> 2 cups all-purpose flour
salt and ground black pepper to taste
1 pound thin-sliced chicken breast cutlets
2 eggs, beaten
1/2 cup vegetable oil
1/2 cup butter
1/4 cup lemon juice
2 cups chicken broth
2 tablespoons all-purpose flour
4 sprigs fresh parsley
1 lemon, cut into wedges
chicken francaise
Directions:

=> 2 cups flour with salt and pepper. covering chicken cutlets in experienced flour, shaking off more, then dipping in egg.
=> Then Reflect vegetable oil in a large pan over middle heat. fry chicken up to golden brown to both sides, 5 to 7 minutes; transport to a plate.
=> Thaw butter in the same pan; cook and shake outstanding 2 tbspn flour in butter for 5 record, then add chicken broth and lemon juice. boil up to thickened, about 10 minutes. Return chicken to the pan. Continue simmering up to chicken is no longer pink in the middle, about 15 more minutes.
=> Serve hot with lemon wedges and rosemary sprigs.

French Chicken

Chicken Patties

Ingredients

-> 4-6 Tegel Skinless Chicken Thigh Cutlets
-> 1 onion, peeled and finely sliced
-> 1 tsp crushed garlic
-> 2-3 stalks celery, sliced
-> 1-2 smoked chorizo sausages, sliced
-> 420g can Wattie’s Condensed Creamy Chicken Soup
-> ½ cup dry white wine or water
-> 2 Tbsp freshly chopped thyme or 2 tsp dried
-> 400g can Craig’s Cannellini Beans, drained
-> ½ cup lite sour cream, optional
French Chicken
Method

-> Heat a dash of oil in a frying pan and brown the chicken thigh cutlets evenly, turning once. Set aside.
-> Gently cook the onion, garlic, celery and chorizo in residue oil until tender, but not brown. Stir in Wattie’s Condensed Creamy Chicken Soup with wine or water and thyme.
-> Return browned chicken to the sauce. Cover and simmer gently for 20 minutes or until the chicken is tender and cooked through.
-> Stir in Craig’s Cannellini Beans and lite sour cream, season if wished and heat gently.

-> Serve hot with mashed or baked potatoes and seasonal green vegetables.

-> Crockpot/Slowcooker Instructions:
-> Place ingredients from step 1&2 into a slow cooker, cover and cook on LOW for approx. 8 hours (refer to your user manual). Follow step 4 to serve.

Chicken Omelette with Sauteed Mushrooms

Chicken Omelette with Sauteed Mushrooms

Omelette made with egg whites and stuffed with a yummy chicken filling. Served with some sauteed mushrooms. A high protein breakfast!
Ingredients :
For chicken stuffing:
=> 2 tsp olive oil
=> 1/2 tsp garlic
=> 1 tsp chopped onion
=> 3/4 tsp chopped celery
=> 80 gm chopped chicken
=> 3/4 tsp green chilly
=> 3/4 vegetable stock
=> 2 tsp soya sauce

For sauteed mushrooms:
=> 1 tsp butter
=> 1 tsp garlic
=> 1/2 cup mushroom
=> 3/4 glass vegetable stock
=> 1 tsp basil
=> Pinch of salt
=> Pepper powder

For egg white omelette:
=> 1 tsp oil
=> 3 egg whites
Chicken Omelette with Sauteed Mushrooms
Method

For the chicken filling:

=> Saute garlic, onion and celery in olive oil.

=> Add small pieces of chicken, green chilly and pour vegetable stock for flavor and saute them all together for 10 minutes.

=> Add soya sauce and avoid using salt. Saute them all together till it gets dry.

For sauteed mushrooms:

=> Saute butter and garlic in the pan.

=> Add mushroom and vegetable stock for flavor. Saute them all together.

=> Add basil and pinch of salt for taste.

=> Add little pepper for punch and saute them all together till it gets ready to eat.

Presentation:

=> Pour olive oil in the pan and put the egg white in it.

=> Let it cook for sometime and then put the chicken filling on top of it and roll it from both the side.

Spring poached chicken

Spring poached chicken

Ingredients :
=> ps or radishes
=> 1 bulb fennel, quartered, herby tops removed and reserved
=> horseradish, freshly grated
=> 1 jar hot creamed horseradish, optional
=> 285 ml crème fraîche
=> 2 handfuls fresh peas
=> 2 handfuls broad beans
=> 1 colanderful spinach or Swiss chard
=> olive oil
=> 1 small handful inner celery leaves
Spring poached chicken
Method

=> To be honest, I think this has got to be one of my favorite meals, but at the same time not any of my friends would even think about having poached chicken for dinner. But do you know what; this is one of the most truly luminous meals. People I’ve fed it to include been gob smacked and I’m sure you will be too. So please, trust me, I won’t stitch you up. Have a go!

=> You will need a large casserole or stock pot to fit your chicken in so that you can plaster it with water by about 2.5cm. Stuff the chicken with the rosemary and bay leaves, then add your chicken to the pot, cover with water and add a good teaspoon of salt. Scatter in the potatoes, bring to the boil, then turn down, place a lid on top and seethe for about 20 minutes. At this point you can add your baby carrot, turnips or radishes and fennel. Carry on simmer for 30 to 40 minutes.

=> When you can effortlessly pull the leg bone away from the chicken, you know that it’s cooked to faultlessness. By that time the other veg will certainly be cooked, but don’t shatter them up. Now… while this is all cooking, you can practice your horseradish cream – the most joyous thing to have with the chicken. In your superstore you will be able to find creamed or hot grated horseradish in a jar, which is OK to use, but if you’re actually lucky you’ll be able to get hold of some fresh horseradish which you can simply peel and grate, period with salt and mix with the crème fraise.

=> All you have to do now is carefully eliminate the chicken to a bowl and add the peas, broad beans and spinach to the consommé. Allow them to cook for one minute, and then season carefully to taste. You can get all your guests to help themselves if that’s easier, but if you want to serve it up, divide a nice mixture of veg stuck between 6 bowls, put some shredded chicken on top, and then ladle over some of the wonderful, comforting broth. Shake over over some of the chopped reserved fennel tops or some celery leaves, with a healthy spoonful of horseradish crème fraîche on top and a drizzle of nice peppery olive oil – it will look and taste sparkling.

Chicken Crumble

Chicken Crumble

Tender chicken mingled with a creamy coconut sauce and topped with breadcrumbs. Chicken Crumble is the perfect supper recipe!
Ingredients :
=> 4 chicken breasts
=> 1 red pepper, cored, skinned and roughly chopped
=> 2 Spring onions, roughly chopped
=> 2 garlic clove, finely chopped
=> 2 cm knob of fresh ginger root, peeled
=> 1/2 red chili, seeded and chopped
=> 1 stalk of Lemon grass, bruised and roughly chopped
=> 225 gms breadcrumbs
=> 1 lemon, zest and juice
=> 400 ml coconut cream
=> 1 tsp corn flour
=> 3 Tbsp Olive oil

Method :

=> Set the oven to 200°C/gas 6. Place the red pepper, onions, garlic, ginger chili and lemon grass into a food processor and blitz into a smooth paste.

=> Divide the paste into 2 (half for the crumble and half for the sauce).

For the Crumble:

=> Add the breadcrumbs and zest of lemon, to form a dry crumb.

Chicken Crumble
For the Sauce:

=> Place the remaining paste into a saucepan, add the coconut milk and bring to the simmer.

=> Mix in the dissolved corn flour and stir until the sauce thickens.

=> Place the chicken into an ovenproof dish and drizzle over the olive oil and lemon juice.

=> Scatter the crumble mixture over the chicken and then transfer to the oven. Cook for 20 minutes.

=> Serve the Chicken Crumble with Pan Haggerty.

Saffron Chicken

Saffron Chicken

The beautiful aroma of khada masalas, the vibrancy of saffron and the tenderness of the chicken makes this recipe a winner at the dining table. Serve this saffron chicken with hot rotis or rice.
Ingredients :
-> 1 kg chicken (broiler), cut into 6 pieces
-> 1/2 cup ghee
-> 2 tsp sonth (dry ginger powder)
-> Salt, to taste
-> 10 cloves (laung)
-> 1 tsp chilli powder or to taste
-> 1 stick cinnamon, broken into small pieces
-> 2 Tbsp saunf (fennel seeds)
-> 1 1/2 tsp saffron soaked in 2 Tbsp warm milk
Method :
-> Wash and wipe chicken dry.

-> Heat ghee and fry the chicken pieces over high heat till light brown.

-> Add sonth, laung, chilli powder, dalchini and saunf. Stir a few times and add 1/2 cup water.
Saffron Chicken
-> Bring to a boil, lower the heat and simmer till chicken is tender.

-> Add the kesar and cook till all the extra liquid dries up. Serve hot.

Orange Tofu Dumplings

Orange Tofu Dumplings

Winner of the weekly Guilt Free contest makes some innovative tofu and rava dumplings stuffed with spinach, mushrooms and walnuts. Dipped in a zesty orange sauce.
Ingredients :
For the dumplings:
=: 2 cups tofu, mashed
=: 2 Tbsp wheat rava
=: 1/4 tsp pepper powder
=: 1/2 tsp ginger garlic paste
=: 4 green chillies, chopped
=: 1/4 tsp green cardamon powder
=: Salt to taste

For the stuffing:
=: 1 bunch spinach, chopped
=: 25 gms mushrooms, chopped finely
=: 10 gms walnuts, sliced
=: 6 prunes, chopped

For the orange sauce:
=: 1 cup orange juice
=: 1 tsp garlic, chopped
=: 6 green chillies, chopped
=: 1/4 tsp jeera powder
=: 1 tsp corn flour
=: Coriander leaves, chopped, for garnishing
=: 1 tsp oil
Orange Tofu Dumplings
Method :
For the dumplings:

=: Cook the rava with water. Keep aside.

=: In a bowl mix all the ingredients for the dumplings and rava. Mix well. Keep aside.

For the stuffing:

=: In a kadhai heat 1/2 tsp oil. Saute mushroom, spinach, walnut and prunes. Keep aside.

=: Make the tofu dumplings by stuffing little mushroom filling in the centre and shallow fry them with oil. Keep aside.

For the orange sauce:

=: In a kadhai add 1/2 tsp oil, saute garlic and green chillies for 1 to 2 minutes. Add jeera powder and salt and pour the orange juice and cook for 2 minutes.

=: Add corn flour paste when little thick. Add the dumplings and cook until the sauce coats the dumplings.

=: Garnish with green coriander.

=: Serve hot.

Chicken Chettinad

Chicken Chettinad

Here is a spicy chicken recipe as made by Chettiars. Full of flavor and masalas this chicken chettinad recipe will wow your guests.

Ingredients :
-> 500 gm chicken
-> 75 ml oil
-> 150 gm onions
-> 100 gm tomatoes
-> 2 gm cinnamon sticks
-> 2 gm cloves
-> 2 gm cardamoms
-> 5 gm cumin
-> 2 gm curry leaves
-> 10 gm turmeric powder
-> Salt
-> 25 gm coriander leaves
Paste:
-> 100 gm onions
-> 50 gm ginger
-> 50 gm garlic
-> 50 gm fennel seeds
-> 20 gm cumin seeds
-> 25 gm peppercorns
-> 10 gm red chillies
-> 100 gm coconut

Method :

-> Grind the ingredients for the paste.
-> Clean and cut the chicken into 16 pieces. Marinate the chicken with the paste.
-> Chop the tomatoes, coriander leaves and the onions.
-> Heat oil and add the cinnamon, cardamom, cloves and cumin, Saute.
-> Add the chopped onions and the curry leaves. Saute until the onions are golden.
-> Add the tomatoes and saute for 5 minutes.
-> Add the marinated chicken and turmeric powder. Saute for 10 minutes, sprinkling water at intervals.
-> Add enough salt, cover with a lid and cook until done. Add more chilli or pepper if required.
-> Serve garnished with coriander leaves.