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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian chicken & butternut pie Recipe. Enjoy our collection of quick & easy recipes and learn how to make Italian chicken & butternut pie.

Taste the Mediterranean in this warming, no pastry pie from Silvana Franco

Easy
Serves 6
Prep 30 - 45 mins
Cook 50 - 1 hr
Freezable

Ingredients

3 tbsp olive oil
large skinless chicken thigh fillets, quartered
130g packet cubed pancetta
large butternut squash (about 900g/2lb), peeled, seeded and cut into 2.5cm/1in cubes
large onion , thinly sliced
garlic clove , thinly sliced
1 tsp dried marjoram
200ml Italian red wine (see Goes well with...)
level tsp plain flour
2 x 400g cans Italian plum tomatoes
2 tbsp 2 tbsp redcurrants or cranberry jelly
loaf garlic and herb or plain ciabatta
3 tbsp freshly grated parmesan

Method

Heat 2 tbsp of the oil in a large flameproof casserole and cook the chicken over a medium to high heat until lightly browned. Lift out on to a plate with a slotted spoon. Tip the pancetta, squash and onion into the pan and cook over a high heat for about 8 minutes, stirring occasionally until beginning to brown. Return the chicken to the pan, add the garlic and marjoram and cook for 1 minute. Keep back 2 tbsp of the wine then pour the rest into the pan and let it bubble for 5 minutes.

Blend the flour with the reserved wine until smooth. Stir this into the pan with the tomatoes and their juice, the jelly and some salt and pepper. Lower the heat, half-cover with a lid and simmer gently for 30-40 minutes until the squash is just tender. (To prepare ahead, cool then chill at this point up to a day before. You can also freeze it for up to a month. To serve, heat through in the casserole, then continue with step 3.)

Preheat the oven to 220C/gas 7/fan 200C. Cut the ciabatta into very thin slices and arrange on top of the casserole, so they casually overlap. Drizzle the last tablespoon of olive oil over the ciabatta and sprinkle with the parmesan and a good grinding of black pepper. Bake uncovered for 15 minutes or until golden brown. Serve straight from the casserole.

Nutrition per serving

491 kcalories, protein 41g, carbohydrate 42g, fat 16 g, saturated fat 5g, fibre 4g, sugar 2g, salt 2.17 g

Recipe from Good Food magazine, November 2002. 
Recipe by Silvana Franco 

 More Chicken Recipes:            

Italian chicken with ham, basil & beans
Creamy masala chicken
West Indian chicken curry
Chicken tikka kebabs with Indian salad
Indian spice box chicken
Honey mustard chicken pot with parsnips

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian chicken with ham, basil & beans Recipe. Enjoy our collection of quick & easy recipes and learn how to make Italian chicken with ham, basil & beans.

A great recipe for the end of the summer, using sweet roasted tomatoes and garlic. Serve with the best crusty bread you can get you hands on

Easy
Serves 4
Prep 10 mins
Cook 1 hr 15 mins
Freezable

Ingredients

8 skinless chicken thighs , bone in
8 slices prosciutto or other dry-cured ham
2 tbsp olive oil
2 whole heads garlic
800g tomatoes (a mix of smaller yellow and red tomatoes looks good)
175ml dry white wine
400g can cannellini beans or other white beans, rinsed and drained
large bunch basil

Method

Season the chicken thighs all over with salt and freshly ground black pepper. Pinch off 8 sprigs from the basil (about 3 leaves each per sprig) and lay one on top of each chicken thigh. Wrap each thigh in a piece of ham, with the ends tucked underneath.

Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large roasting tin over two of the burners on the hob. Add the chicken and fry for about 4 mins or until the ham is just crisped and the chicken is lightly golden. Turn and repeat.

Meanwhile, cut the garlic bulbs in half around the middle and halve the tomatoes if small, quarter them if they're big. Pick the leaves from the rest of the basil. Once the chicken has browned on both sides, add all of the tomatoes, half of the basil and the wine. Season then cover with foil and leave to cook slowly in the oven for 40 mins.

Take out of the oven and turn the heat up to 220C/fan 200C/gas 7. Remove the foil from the pan and stir the beans into the tomatoey juices. Return to the oven, uncovered, for 30 mins until the tomatoes, chicken and garlic are starting to crisp around the edges and the chicken is very tender. Just before serving, tear the remaining basil roughly then stir through or scatter over the pan.

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Wine

The quality of the wine makes all the difference in this recipe, so only use one you'd be happy to drink.

Nutrition Per serving

455 kcalories, protein 55g, carbohydrate 22g, fat 16 g, saturated fat 4g, fibre 6g, sugar 10g, salt 1.79 g

Recipe from Good Food magazine, October 2007. 

More Chicken Recipes:            

Creamy masala chicken
West Indian chicken curry
Chicken tikka kebabs with Indian salad
Indian spice box chicken
Honey mustard chicken pot with parsnips
Chicken bhuna

Save and Share Italian chicken with ham, basil & beans recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian spice box chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian spice box chicken. 

Serve this exquisitely flavoured chicken dish with mounds of fluffy rice

Easy
Serves 4
Prep 25 - 30 mins
Cook 1 hr 5 mins - 1 hr 10 mins

Ingredients

50g fat green mild chillies (about 3 large ones)
3 large garlic cloves
5cm piece of fresh root ginger
a bunch of fresh coriander
200g carton of full-fat Greek yogurt
2 medium onions
8 medium bone-in chicken thighs (total weight about 800g-1kg/1lb 12oz-2lb 4oz)
2 tbsp groundnut or corn oil
2 tsp fennel seeds
1 tsp cumin seeds
a good knob of butter
Chilli-ginger garnish , to serve (see below)

Method

Make the Chilli-ginger garnish (see right), before you start the chicken.
 
Cut down the length of the green chillies, then remove the seeds by scraping them out with a teaspoon. You may want to wear rubber gloves for this job - fiery seeds can give the fingers a real chilli sting. Cut off the stalk ends, chop the chillies into rough pieces and put them in a blender or food processor. Peel and roughly chop the garlic and add to the chillies. Do the same with the ginger.
 
Pick the leaves off the coriander and drop them into the blender as you go (reserve the stems for the garnish). Tip in the yogurt and blitz everything to a puree. This can take a few minutes and you may have to stop the blender a few times to scrape all the gunge down from the sides - a rubber spatula will make this job much easier.
 
Peel, halve and thinly slice the onions. Pull the skin off the chicken, using kitchen paper to help you get a good grip. Heat the oil in a saute pan over a medium heat until hot - when you drop in a spice seed or two it should sizzle. Toss in the fennel and cumin seeds and let them crackle and pop for 10-20 seconds, stirring all the time so they don't burn. They're ready when you get a lovely whiff of warm nuts. If the oil starts to smoke, remove pan from the heat.
 
Plop in the butter and let it melt, then throw in the sliced onions and turn the heat down a tad. Stir to mix the onions and spice seeds, then cook for about 10 minutes until the onions are meltingly soft and tinged golden brown. Give them a vigorous stir now and then, but don't stir them too often or they won't take on any colour.
 
Push the onions to one side of the pan, then add the chicken thighs, smooth side down. Increase the heat to between medium and high and fry the chicken until it's golden brown on both sides. This should take about 15-20 minutes and you will need to turn the pieces over halfway (a pair of tongs are good for this). Watch carefully in case the onions start to brown too much - if they do, pile them up on top of the chicken.
 
Stir in some of the yogurt mixture and cook until it disappears - repeat a dollop at a time. Whizz 150ml/¼ pint cold water in the blender to use the last bits of the mixture and add to the pan with a pinch of salt. Stir until bubbling, scraping up any crispy bits. Reduce the heat to its lowest and cover the pan tightly. Simmer for 30-35 minutes or until the chicken is tender when pierced, stirring and turning halfway and adding a splash of hot water if the sauce is too dry. Serve sprinkled with finely chopped coriander stems and a little chilli garnish (put the rest in a bowl on the table).

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Getting ahead

If you have time, make this dish a few hours before you need it (or even the day before), to give those tart, tangy chillies a chance to mingle with the toasted spice flavours.

Nutrition Per serving:

706 kcalories, protein 50g, carbohydrate 8g, fat 53 g, saturated fat 17g, fibre 1g, salt 0.67 g

Recipe from Good Food magazine, November 2002.


More Chicken Recipes:           

Honey mustard chicken pot with parsnips
Chicken bhuna
Chicken with mushroom soup
Basil pesto chicken
Chicken and ginger broth  Chilli and lime chicken fillets

Save and Share Indian spice box chicken recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Honey mustard chicken pot with parsnips Recipe. Enjoy our collection of quick & easy recipes and learn how to make Honey mustard chicken pot with parsnips. 

Ingredients

1 tbsp olive oil
8 bone-in chicken thighs , skin removed
2 onions , finely chopped
350g parsnips , cut into sticks
300ml vegetable stock
2 tbsp wholegrain mustard
2 tbsp clear honey
few thyme sprigs
flat-leaf parsley , to serve (optional)

Method

Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

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Tip

If you've got time, this casserole will gently bubble away for up to 90 minutes. The meat will be very tender and fall away from the bones.

Nutrition Per Serving:

326 kcalories, protein 39g, carbohydrate 23g, fat 10 g, saturated fat 2g, fibre 6g, sugar 15g, salt 0.82 g

Recipe from Good Food magazine, March 2009.

More Chicken Recipes:           

Chicken bhuna 
Chicken with mushroom soup 
Basil pesto chicken
Chicken and ginger broth  Chilli and lime chicken fillets  Chicken, butternut squash & pear bake

Save and Share Honey mustard chicken pot with parsnips recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Carolina-Style Barbecue Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Carolina-Style Barbecue Chicken.

Total Time: 40 min
Prep 10 min
Cook 30 min

Yield: 4 servings
Level: Easy

Ingredients

1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 tablespoons mustard powder
2 teaspoons hot sauce
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
Vegetable oil, for brushing
1 large tomato, sliced
Prepared macaroni salad, for serving (optional)

Directions

Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.

Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.

Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.

Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

Per serving: Calories 425; Fat 25 g (Saturated 9 g); Cholesterol 127 mg; Sodium 866 mg; Carbohydrate 16 g; Fiber 0 g; Protein 31 g

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine

More Chicken Recipes:

BBQ Chicken
Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo
Chicken-Zucchini Alfredo
Chicken Tetrazzini
Chicken Pot Pie

Save and Share Carolina-Style Barbecue Chicken Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make Oven-Fried Chicken Milanese with Tomato-Onion Salad.

Total Time: 1 hr 10 min
Prep 10 min
Cook 1 hr 0 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

5 to 6 bone-in, skinless* chicken drumsticks (about 1 1/2 pounds total)
4 to 5 bone-in, skinless* chicken thighs (about 1 1/2 pounds total)
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 cups panko breadcrumbs
2/3 cup finely chopped fresh parsley leaves
1/4 cup olive oil
2 teaspoons lemon zest
5 large eggs, beaten thoroughly
2/3 cup finely grated Parmesan
1/2 medium red onion, halved lengthwise and sliced paper thin
1 pound grape, cherry, or sweet 100 tomatoes, halved (about 2 1/2 cups)
2 tablespoons freshly squeezed lemon juice

Directions

Heat the oven to 425F and arrange rack in the upper third. Set a rack on a foil lined baking sheet; set aside.

Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.

To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken.

Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes. Meanwhile, combine remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, remaining 1/3 cup of the parsley, 1 tablespoon of the olive oil, all the red onion, all the tomatoes, and the lemon juice in a non-reactive bowl and toss to combine. Serve chicken topped with a bit of the tomato mixture.

*If you can't find skinless, bone-in chicken, by it with skin on and pull it off. To get a better grip, grasp skin with a paper towel and pull!

Recipe courtesy Aida Mollenkamp

More Chicken Recipes:

Crispy Baked 'Fried' Chicken
Buttermilk Baked Chicken
Carolina-Style Barbecue Chicken
BBQ Chicken
Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo

Save and Share Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe

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Chicken fajitas
Gingered chicken noodles
BBQ chicken and chorizo salad

Save and share chicken cacciatore recipe
 
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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try CATALINA Cranberry Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make CATALINA Cranberry Chicken.

total time 1 hr
prep 10 min
servings 8 servings

Ingredients

4 lb. bone-in chicken pieces (breast halves and/or thighs)
1 can  (16 oz.) whole berry cranberry sauce
1 bottle (8 oz.) KRAFT CATALINA Dressing
1 env.  onion soup mix

Preparation

HEAT oven to 350°F.

PLACE chicken in 2 (13x9-inch) baking dishes.

MIX remaining ingredients; pour over chicken.

BAKE 50 min. or until chicken is done (165°F).

Kraft Kitchens Tips

Note
Mix and match recipe using the chicken pieces you have on hand or what is on sale. Use all breasts, all thighs or a combination of both. Each breast half is one serving, while two thighs are a serving.

How to Safely Handle Raw Chicken
Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.   

From Kraft Foods  

More Chicken Recipes:  
Chicken fajitas
Gingered chicken noodles

Save and share CATALINA Cranberry Chicken recipe
 
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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try one-pot chicken chasseur Recipe. Enjoy our collection of quick & easy recipes and learn how to make One-pot chicken chasseur.

Easy
Serves 4
Prep 20 mins
Cook 1 hr 30 mins
Freezable

Ingredients

1 tsp olive oil
25g butter
4 chicken legs
1 onion , chopped
2 garlic cloves , crushed
200g pack small button or chestnut mushrooms
225ml red wine
2 tbsp tomato purée
2 thyme sprigs
500ml chicken stock

Method

Heat the oil and half the butter in a large lidded casserole. Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.

Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins until soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock. Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.

Remove the chicken from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated. Put the chicken legs back into the sauce and serve.

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Like this?

Try some of our other easy one-pot recipes, Chinese-style braised beef one-pot, Chilli chicken one-pot or One-pot mushroom & potato curry.

Nutrition per serving

439 kcalories, protein 35g, carbohydrate 7g, fat 28 g, saturated fat 10g, fibre 2g, sugar 6g, salt 1.11 g

Recipe from Good Food magazine, February 2009.

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Pan-fried chicken in mushroom sauce Recipe. Enjoy our collection of quick & easy recipes and learn how to make Pan-fried chicken in mushroom sauce.

Moderately easy
Serves 6
READY IN 1½ - 1¾ HRS
Freezable

Ingredients

2 tbsp sunflower oil
6 large, free-range chicken legs , halved at the joint so you have 6 thighs and 6 drumsticks
700ml/1¼ pts chicken stock (or water)
50g butter
1 onion , finely diced
400g mixed wild mushrooms
300ml/½ pt dry white wine
284ml pot double cream

Method

Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.

Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.

While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.

Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.

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Like this?

Try some of our other chicken dishes, Mustard-stuffed chicken, Chicken cacciatore or Parmesan spring chicken. 

Nutrition per serving

600 kcalories, protein 50g, carbohydrate 3g, fat 40 g, saturated fat 22g, fibre 1g, salt 0.8 g

Recipe from Good Food magazine, October 2004. 

More Chicken Recipes:      

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken with Currant & Almond Pilaf Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken with Currant & Almond Pilaf.

Take time out from a busy day - or a much-needed study break - and whip up this tasty curried chicken and rice dish.

Cooking Time 30 minutes

Ingredients (serves 4)

Olive oil spray
60ml (1/4 cup) natural yoghurt
60g (1/4 cup) tikka masala curry paste
4 (about 600g) chicken thigh cutlets (see note)
2 tsp olive oil
300g (1 1/2 cups) basmati rice
560ml (2 1/4 cups) chicken stock
2 tbs currants
2 tbs almond kernels, chopped
1/2 bunch chopped fresh coriander
1 Lebanese cucumber, coarsely chopped

Method

1. Preheat oven to 180°C. Spray a baking tray with olive oil spray to lightly grease. Combine the yoghurt and 2 tablespoons of curry paste in a bowl. Add the chicken and turn to coat.
  
2. Transfer the chicken to the prepared tray. Bake in oven for 25 minutes or until cooked through.
  
3. Meanwhile, heat the oil in a saucepan over low heat. Add the remaining curry paste and cook, stirring, for 1 minute or until aromatic. Stir in the rice. Increase heat to medium. Add the stock and bring to the boil. Cover with a tight-fitting lid. Reduce heat to low. Cook for 18 minutes or until the water is absorbed. Set aside, covered, for 6 minutes to stand. Use a fork to separate the grains.
  
4. Stir in the currants, almonds and half the coriander. Combine the cucumber and remaining coriander in a bowl.
  
5. Divide pilaf and chicken among serving plates. Top with cucumber salad to serve.

Notes
Lunch box tip: Turn leftovers into lunch. Remove the bones and shred chicken. Divide chicken, rice and salad among Lebanese bread. Roll up to enclose filling.

Cook's tip: If you prefer, you can use 6 small (about 600g) chicken drumsticks instead of the thigh cutlets. Increase the cooking time to 40 minutes in step 3.

If chicken thigh cutlets are unavailable, use chicken thigh fillets.

Source
Good Taste - March 2009, Page 51
Recipe by Cynthia Black   

More Chicken Recipes: 

Indian Chicken Curry with Chickpeas and Spinach
Indian Chicken Curry with Cashews
South Indian Chicken Curry
Indian Chicken Curry
Indian Chicken Burger
Indian Chicken with Raita

Save and Share Indian Chicken with Currant & Almond Pilaf Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken Curry with Chickpeas and Spinach Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken Curry with Chickpeas and Spinach.

Our Indian chicken curry with chickpeas and spinach is a no-fuss meal, cooked in one pan.

Ingredients (serves 2)

1 tablespoon vegetable oil
1 red onion, halved, thinly sliced
2 tablespoons madras curry paste
400g can diced tomatoes
400g can chickpeas, drained, rinsed
1 teaspoon caster sugar
250g chicken thigh fillets, trimmed, thinly sliced
1 bunch English spinach, washed, trimmed, roughly chopped
Warmed naan bread and plain yoghurt, to serve

Method

1. Heat oil in a medium frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until golden. Stir in curry paste. Cook for 1 minute or until fragrant. Add tomato, chickpeas, sugar and 1/4 cup cold water. Bring to the boil.
  
2. Add chicken. Stir to combine. Reduce heat to medium. Cook for 7 minutes or until chicken is cooked through. Add half the spinach. Cook for 1 to 2 minutes or until just wilted. Add remaining spinach. Cook for 1 minute or until just wilted. Season with salt and pepper. Serve with naan bread and yoghurt.

Notes
Note: Madras is a hot curry paste. For a milder curry, use korma or rogan josh pastes.

Budget tip: Use 100g baby spinach instead of English spinach and save a total of around $1.25.

Source
Super Food Ideas - July 2009, Page 42
Recipe by Lucy Nunes

More Chicken Recipes: 

Indian Chicken Curry with Cashews
South Indian Chicken Curry
Indian Chicken Curry
Indian Chicken Burger
Indian Chicken with Raita
Indian Chicken Curry Recipe 

Save and Share Indian Chicken Curry with Chickpeas and Spinach Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken Curry with Cashews Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken Curry with Cashews.

Ingredients (serves 4)

1 cup raw unsalted cashew nuts
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1 long red chilli, chopped
2 garlic cloves, chopped
200g plain yoghurt
700g chicken thigh fillets, trimmed, cut into 4cm pieces
2 tablespoons peanut oil
1 large brown onion, chopped
400g can crushed tomatoes
2/3 cup pure cream
Steamed basmati rice and fresh coriander leaves, to serve

Method

1. Heat a large, non-stick frying pan over medium heat. Add cashews. Cook, stirring, for 2 minutes or until golden. Add garam masala, cumin and ground coriander. Cook for 1 minute or until fragrant.
  
2. Process cashew mixture, chilli, garlic and yoghurt together until almost smooth. Transfer to a bowl. Add chicken. Toss to coat. Refrigerate for 1 hour.
  
3. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 3 to 4 minutes or until softened. Add chicken mixture. Cook, stirring, for 3 to 5 minutes or until chicken starts to brown.
  
4. Add tomato and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer for 25 minutes. Add cream. Simmer for 10 minutes or until sauce has thickened and chicken is cooked through. Serve with rice and coriander.

Notes
Super saver: Replace the cashews with unsalted peanuts and save around $2.33 in total.

Source
Super Food Ideas - March 2009, Page 50
Recipe by Cathie Lonnie

More Chicken Recipes: 

South Indian Chicken Curry
Indian Chicken Curry
Indian Chicken Burger
Indian Chicken with Raita
Indian Chicken Curry Recipe
Steamed Chinese Chicken with Ginger and Shiitakes

Save and Share Indian Chicken Curry with Cashews Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Glazed Chinese Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Glazed Chinese Chicken.

Ingredients (serves 8)

1 1/3 cups light soy sauce
2 tablespoons dark soy sauce
1/2 cup firmly packed brown sugar
5 star anise
2 cinnamon sticks
1/2 cup Chinese rice wine (or sherry)
4cm piece fresh ginger, peeled, cut into matchsticks
6 garlic cloves, roughly chopped
3kg chicken pieces on the bone (see note)

Method

1. Combine soy sauces, sugar, star anise, cinnamon, rice wine, ginger and garlic in a large ceramic bowl. Add chicken. Toss to coat. Cover and refrigerate overnight.
  
2. Preheat oven to 200°C. Line a baking dish with baking paper. Place chicken in a single layer in dish. Cook, basting often, for 50 to 60 minutes or until golden and cooked through. Serve.

Notes
We used a mixture of thighs, drumsticks and wings.

Source
Super Food Ideas - February 2008, Page 52
Recipe by Alison Adams

More Chicken Recipes:

Maple-Mustard Baked Chicken

Save and Share Glazed Chinese Chicken Recipe

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