Chicken curry recipe and other easy alternatives
1. Chicken curry recipe
Ingredients:
30 ml oil
4 chicken joints
2 onions, peeled and chopped
5 ml curry powder
2.5 ml ginger
1 clove of garlic, peeled and chopped
250 ml water
1 chicken stock cube
15 ml maizena
15 ml mango chutney, or any other chutney
15 ml blackcurrent jelly, or apricot jam
salt and pepper to taste
30 g sultanas
1 apple, peeled, cored and chopped
Method:
Heat half the oil and fry the chicken joints on both sides, until golden brown.
Take them from the pan, and carefully remove the skin and bones.
Heat the rest of the oil and brown the onions.
Add the curry powder, ginger and garlic. Stir in and fry another minute.
Mix the maizena with a little of the water and set aside.
Add the rest of the water and the stock cube.
Bring to the boil and add the maizena mixture.
Stir until the sauce has thickened.
Add the chutney and jelly. Season with salt and pepper
Replace the chicken joints in the pan.
Cover and simmer for 20 min or until tender.
Add the apple and sultanas, and cook a further 5 min
2. Honey chicken recipe
Ingredients:
8 portions chicken
5 ml curry powder (mild)
5 ml salt
200 ml chutney
100 ml mayonaise
50 ml honey/syrup
Method:
Arrange the chicken portions in the bottom of a casserole.
Mix the rest of the ingredients and pour over the chicken, covering every piece.
Cover and bake at 180 degrees Celsius for 1 hour and 30 min.
Remove the lid and add either 1 tin drained peach slices or 4 boiled and sliced potatoes to the casserole. Spoon sauce over the vegetables/fruit.
Bake, uncovered, a further 30 min.
The next two recipes (no. 3 & 4) each require cooked, skinned and boned chicken breasts.
Cook 8 seasoned chicken breasts in one cup of water.
Reserve the stock.
3. Chicken casserole recipe
Ingredients:
4 cooked chicken breasts, skinned and boned
1 cup rice
1 tin sliced mushrooms
1-2 green peppers
1 tin evaporated milk
1 cup chicken stock (of the above)
30-45 ml maizena
seasoning to taste
Method:
Cook rice and green pepper. Remove green pepper from the pot and chop.
Cut the chicken into bite-sized pieces.
Make a very thick white sauce with the chicken stock, milk and maizena.
(First mix the maizena with a little milk.)
Pack into a large casserole: half the rice, half the chicken, half the vegetables.
Pour over half the sauce.
Repeat for a second layer.
Decorate with a few slices of mushrooms.
Bake at 180 degrees Celsius for 15-20 min, until nicely browned.
4. Sweetcorn chicken recipe
Ingredients:
4 cooked chicken breasts, skinned and boned
1 tin sweetcorn
250 ml mayonaise
1 small pkt of tomato-sauce flavoured chips
250 ml milk
125 ml grated cheese
15 ml maizena
15 ml Aromat
salt and pepper to taste.
Method:
Cut the chicken into bite-sized pieces and arrange in a layer on the bottom of a casserole.
Spread mayonaise over and sprinkle the Aromat on top.
Carefully spoon a layer of sweetcorn over that.
Make the cheese sauce by heating the milk and seasonings.
Mix the maizena with a little water and add to the milk, stirring to thicken.
Add the grated cheese.
Carefully pour the cheese sauce over the sweetcorn.
Crush the chips and sprinkle on top.
Bake at 180 degrees Celsius for 15 min, or heat through in the Microwave.
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(Read more posts by dim sum)
Posted in: Recipes by dim sum on November 8, 2010 @ 11:11 pm
Tags: chicken curry, chicken recipes, chicken wing recipes, easy chicken recipes