Category: Chicken

Aug 16

Home-style chicken curry

SERVES: 4

Ingredients

  • 1 large onion
  • 6 garlic cloves, roughly chopped
  • 50g ginger, roughly chopped
  • 4 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 5cm cinnamon stick
  • 1 tsp chilli flakes
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp caster sugar
  • 400g can chopped tomatoes
  • 8 chicken thighs, skinned, boneless (about 800g)
  • 250ml hot chicken stock
  • 2 tbsp chopped coriander

 

Method

  • STEP 1

    Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water – process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

  • STEP 2

    Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

  • STEP 3

    Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.

  • STEP 4

    Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

  • STEP 5

    Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden – this should take about 7-8 mins.

  • STEP 6

    Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

  • STEP 7

    Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

  • STEP 8

    Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

  • STEP 9

    Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

  • STEP 10

    Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

  • STEP 11

    Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

  • STEP 12

    Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

     

https://www.bbcgoodfood.com/recipes/home-style-chicken-curry

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Apr 29

Red Curry with Chicken

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Apr 29

Chicken with Cashew Nuts

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Oct 24

Stovetop Chicken & Broccoli Casserole

SERVES: 6

Ingredients

 

Directions
  • Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles.
  • Whisk milk, mayonnaise, flour, dry mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli.
  • Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, 15 to 18 minutes.
  • Meanwhile, position rack in upper third of oven; preheat broiler.
  • When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes.

 

http://www.eatingwell.com/recipe/250459/stovetop-chicken-broccoli-casserole/

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Oct 24

Garlic Cashew Chicken Casserole

 

SERVES: 6

Ingredients
Directions
  • Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray. Set aside.
  • For sauce, in a medium bowl whisk together broth, hoisin sauce, ginger, cornstarch, crushed red pepper and black pepper; set aside.
  • Lightly coat an extra-large skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; cook until lightly browned. Remove from skillet. Add onion wedges, bok choy, celery, carrots and sweet pepper to the skillet. Cook for 3 to 4 minutes or until vegetables start to soften. Add garlic; cook for 30 seconds more. Stir in the sauce. Cook and stir about 3 minutes or until sauce is thickened and bubbly. Stir in cooked rice and browned chicken.
  • Spoon chicken-rice mixture into the prepared baking dish. Cover with foil and bake about 20 minutes or until casserole is bubbly and chicken is no longer pink (165 degrees F). Sprinkle chow-mein noodles and cashews over. Bake, uncovered, for 4 to 5 minutes more or until noodles and cashews are golden brown. Sprinkle with green onions.

 

 

http://www.eatingwell.com/recipe/263004/garlic-cashew-chicken-casserole/

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Oct 24

Chicken Enchilada Casserole

 

SERVES: 6

 

Ingredients

Ingredients

Directions

Directions
  • Preheat oven to 350 degrees F. For chicken filling: In a medium saucepan, combine the water, onion, bouillon granules, garlic and black pepper. Bring to boiling; reduce heat. Cover and simmer about 3 minutes or until onion is tender. Do not drain. In a small bowl, combine sour cream, nonfat dry milk powder and flour; add to onion mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in chicken. Set filling aside.
  • In another small bowl, combine tomato sauce, chile peppers and snipped cilantro. Set aside.
  • Coat a 2-quart baking dish with nonstick cooking spray. Arrange tortilla strips in the baking dish. Top with chicken filling. Top with beans. Top with tomato sauce mixture.
  • Bake for 25 to 30 minutes or until heated through. Sprinkle with cheese. If desired, garnish with cilantro leaves. Let stand for 5 minutes before serving.

 

 

http://www.eatingwell.com/recipe/267484/chicken-enchilada-casserole/

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Oct 24

Chicken, Quinoa & Sweet Potato Casserole

 

SERVES: 8

 

Ingredients

 

Directions
  • Preheat oven to 400 degrees F.
  • Place sweet potatoes and water in a microwave-safe bowl. Cover with plastic wrap; pierce a few holes in the top with a fork. Microwave on High for 4 minutes.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, 4 to 5 minutes per side. Transfer the chicken to a clean cutting board and let stand 5 minutes. Cut into 1-inch strips.
  • Add poblanos, shallots and garlic to the pan and cook over medium-high, stirring occasionally, until the shallots are lightly browned, about 2 minutes. Add broth, quinoa, wine, salt, cumin, cinnamon and cayenne. Bring to a boil. Remove from heat and stir in the sweet potatoes and chicken.
  • Spoon the mixture into a 7-by-11-inch (or similar-size) broiler-proof baking dish. Cover with foil. Bake for 20 minutes.
  • Remove from oven; increase oven temperature to broil. Uncover the casserole and sprinkle with cheese. Broil 8 inches from the heat source until golden brown, about 5 minutes. Sprinkle with cilantro. Let cool for 5 minutes before serving.

 

http://www.eatingwell.com/recipe/269815/chicken-quinoa-sweet-potato-casserole/

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Oct 24

Chicken & Broccoli Casserole

 

SERVES: 8

Ingredients
Directions
  • Preheat oven to 400 degrees F.
  • Heat oil in a large ovenproof skillet over high heat. Add chicken and cook until well browned, about 4 minutes per side. Transfer to a clean cutting board and let stand for 5 minutes. Cut into 1-inch cubes.
  • Whisk flour and 2/3 cup milk in a small bowl. Add the remaining 3 1/3 cups milk to the pan; bring to a boil over medium-high heat. Gradually whisk in the flour-milk mixture. Return to a boil and cook, stirring often, until thickened, 2 to 3 minutes. Stir in rice and broccoli; return to a boil and cook until the broccoli is tender, about 2 minutes. Stir in the chicken, cheese, salt and pepper. Sprinkle onions on top.
  • Transfer the pan to the oven. Bake until the casserole is browned and bubbling, 10 to 12 minutes. Let cool for 5 minutes before serving.

 

 

http://www.eatingwell.com/recipe/269816/chicken-broccoli-casserole/

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Oct 24

Skillet Green Chile-Chicken Enchilada Casserole

SERVES: 2

 

Ingredients
Directions
  • Coat a large nonstick skillet with cooking spray; add oil and heat over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from the skillet; cover and keep warm.
  • Cook onion in the same skillet about 5 minutes or until tender. Add tomatoes, tomatillos, green chile peppers, garlic, cumin, oregano, and salt. Simmer, uncovered, 10 to 12 minutes or until most of the liquid has evaporated and the tomatillos are tender; stir occasionally. Stir in the cooked chicken; heat through.
  • Cut tortillas into quarters; layer over top of the chicken mixture. Sprinkle with grated cheese. Cover and let stand 1 to 2 minutes or until the cheese melts.
  • To serve, top with shredded lettuce, cilantro, and Greek yogurt. If desired, garnish with jalapeño pepper slices, sliced scallion, and/or chopped fresh tomato.

http://www.eatingwell.com/recipe/270012/skillet-green-chile-chicken-enchilada-casserole/

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Oct 24

Chicken Parmesan Casserole

SERVES: 6

Ingredients

 

Directions
  • Preheat oven to 400 degrees F. Lightly coat an 8-inch-square baking dish with cooking spray.
  • Bring a large saucepan of water to a boil. Add rotini and cook according to package directions. Drain.
  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add tomatoes, garlic powder, basil, oregano, salt and crushed red pepper; bring to a simmer. Cook, stirring, until thickened, about 5 minutes. Stir in chicken and the cooked rotini. Transfer to the prepared baking dish and top with mozzarella.
  • Stir panko, Parmesan, parsley and the remaining 2 tablespoons oil together in a small bowl. Sprinkle over the casserole. Bake until hot and the topping is golden, 25 to 30 minutes.

 

http://www.eatingwell.com/recipe/281599/chicken-parmesan-casserole/

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