Thai Chicken Green Curry

Ingredients

• Green curry past
• 50 g green chillies,
• 50 g onion  diced
• 4  cloves garlic, minced
• 1  piece galangal
• 1    lemongrass 
• 1/2  tsp. ground coriander
• 1/2  tsp. ground cumin
• 30 g shrimp paste
• 1  cup fresh coriander
• 1/2 tsp. ground white pepper
• 3 Tbsp. fish sauce
• 1 tsp. brown sugar
• 2 Tbsp. lime juice
•  
• Curry preparation
• 500 g boneless chicken
• 75 ml cocnut milk
• 2 lime leafs
• 1 red bell pepper
•  handful fresh basil
• 2 Tbsp. coconut oil

Preparation:

1. Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
2. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
3. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
4. Stir-fry briefly to release the fragrance  then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.
5. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
6. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
7. Add the red bell pepper  plus the strips of lime leaf stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
8. Serve this curry in bowls with steamed basmati rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk

Sesme Chicken with tossed Garden greens

Ingredients:
200 g  boneless skinless chicken breasts
2 tsp  raw sesame seeds
2 green onions
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper
¼ teaspoon sugar
1 tsp red wine vemiger
Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
Sauce-
3 tablespoons honey
2 tablespoons sugar
Salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper

Method

1.       Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
2.  Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
3 Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown
4 In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
5.  In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.

Chicken Stew - Kerala style

I would like to give how to make chicken stew in Kerala style. And it is so easy prepaid. And you can find ingredient in the market very often. Recommended this as low cost recipe. By having several vegetables there, so no need of extra vegetable dasher’s to the meal. This you serve for Lunch or Dinner with Rice, Bread or roti….

Preparation time

10 minutes

Cooking time

12 minutes

Total Time

22 minutes

Serving 

200 g

Yield

4 to 5

 Ingredients

500g        Chicken
100g        Potatoes
50 g         Carrot (chopped)

50 g         Green peas (boiled)
50 ml       Oil  
100 g       Onion
25 g         Ginger - slices
40 g         Garlic
3  no        Green chillies
1  stick     Cinnamon
2              Cloves
2 pods      Cardamom
 25 g         Peppercorns
Curry leaves
30 ml        Vinegar
Salt - to taste
100 ml      Coconut milk 
50  ml       Coconut milk (Thick

Method

1)Cut the chicken into pieces. Wash and clean the pieces. 2)Peel and cut the potatoes into wedges. 3)Heat oil in pan and gently fry the ingredients onion, ginger, garlic, green chillies, cinnamon, cloves, cardamom, peppercorns and curry leaves until soft and golden. 5)Add the chicken pieces and fry gently. 6)Add vinegar, salt and thin coconut milk. 7)When the meat is half cooked, add the potato wedges, green peas, and carrot. 8)Cover the pan with a well-fitting lid and cook until the meat is tender. 9)When the gravy has reduced in quantity, add 1 cup of thick coconut milk and bring to boil. :- Chicken Stew - Kerala Style is ready!!! :- Serve the Kerala Style Chicken Stew hot with chappathi, bread

Chicken with Balsamic and mushrooms

According to the request of my fan, today I’m going to give you chicken with balsamic preparing to the Philippine style. And this recipe for 4 servings. Soon as you finish the dish serve to the table hot. And I like to give you Mash Potato is one of good Accompaniment.

Cooking Time

10 minutes

Total time

15 Minute

Serving sice

250 g

Ingredients

·         6           skinless, boneless chicken breasts

              salt and pepper to taste

 100 g     fresh mushrooms

·          30  g     all-purpose flour

·         4  tsp      olive oil

·         6            cloves garlic

·         150 ml    balsamic vinegar

·         300 ml    chicken broth

·         1            bay leaf

·         1 tsp       dried thyme

·         50 g        butter

Methods

1.    Season the chicken with salt and pepper.

2.    Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture.

3.     Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).

4.    Add the garlic. Turn the chicken breasts and scatter the mushrooms over them.

5.     Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.

Braised Quail with Mushroom

Ingredients

2  tbs               olive oil
2 no                 quail
1                      small onion, peeled and finely chopped
2 tbs                All purpose flour
200 ml             chicken stock
1                      large carrot, peeled and diced
1 cup               button or oyster  mushrooms, finely chopped
1 tsp                lemon juice
35 g                 chopped fresh parsley
Freshly ground black pepper and salt

method

Preheat to 180°C (350°F)

1. Heat the oil in a large, flameproof casserole and cook the quail in it over a high heat for about 5 minutes, turning them to brown all over. Remove from casserole and set aside.

2. Fry the onion Stir in the flour and then the stock, carrot. Bring to the boil, stirring continuously.

3. Add the mushrooms, lemon juice and 1 tablespoon of the parsley, and season with pepper.

4. Return the quail to the casserole, bring to the boil, cover and cook in the heated oven for about 15 minutes , or until the quail are tender. Sprinkle with the remaining parsley.


Sauteed beans  sprouts and potato slices blend well with the quail. Leave the diners to remove the skin from their quail and remind them to watch out for the small bones.