Friday, October 17, 2014

Indian chicken with cucumber salad recipe


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

Serves 4
15mins to prepare and 45mins to cook
720 calories / serving
Ingredients

1 x 1·1kg pack chicken legs and drumsticks
1tbsp tomato purée
2tbsp Indian curry paste
1 garlic clove, crushed
100ml (3½fl oz) plain yogurt
2·5cm (1in) piece root ginger, grated
1tbsp white wine vinegar
coriander, to serve
lemon wedges, to serve

For the rice and salad
400g (13oz) basmati rice
1 cucumber, halved, deseeded and sliced
1⁄4 red onion, finely sliced
2tbsp plain yogurt
2tbsp olive oil
2tsp mint sauce
2tsp white wine vinegar

Score the chicken with a knife several times on each side, right to the bone. Mix the purée, curry paste, garlic, yogurt, ginger and vinegar in a large bowl. Add the chicken and toss to coat. Chill for 15 minutes, or up to 24 hours. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the chicken in a large, ovenproof roasting tin and spoon over the marinade. Cook for 35-40 minutes, until cooked through and the juices run clear. Meanwhile, cook the rice following the packet instructions and prepare the salad. Combine the cucumber and onion in a bowl and set aside. In another bowl, mix the yogurt, olive oil, mint sauce and white wine vinegar to make a runny dressing.

Serve the chicken with the rice and salad, with the dressing on the side to drizzle over. Garnish with the coriander and lemon wedges to squeeze over, if you like. 


From Tesco Real Food

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Chicken korma recipe
Chicken Tandoori Roll
Mexican Chicken & Bean Pizza
Chilli, Lemon and Garlic Butterflied Chicken
Pasta with Chicken & Roasted Red Pepper Pesto Sauce
Zesty Sun-Dried Tomato Pesto Chicken

Monday, October 13, 2014

Chicken korma recipe

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

 Serves 6
25 mins to prepare and 40 mins to cook
750 calories / serving
Freezable


Ingredients

4 skinless chicken breasts, diced
50ml sunflower oil
2 cloves garlic, minced
1 onion, finely chopped
1 inch piece of ginger, minced
1/2 teaspoon chilli powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground white pepper
250ml passata
4 tablespoons chicken stock
2 tablespoons ground almonds
4 tablespoons double cream
4 tablespoons plain yogurt
salt
pepper
parsley leaves, to garnish
poppadoms, to garnish

For the pilau rice
250g basmati rice, rinsed in several changes of cold water, then drained
500ml boiling water
1tbsp sunflower oil
1/2tsp turmeric
salt
pepper

Prepare the rice by heating the oil in a large saucepan over a medium-high heat. Add the rice, turmeric and seasoning and stir well. Cover with the boiling water and bring to the boil. Cover tightly with a lid, then lower to a simmer for 10-12 minutes.Remove from the heat and keep the lid on until ready to serve.

Sweat the onion, garlic and ginger in a large casserole dish over a medium heat for 5-6 minutes until soft, stirring occasionally. Add all the spices and continue to cook for 1-2 minutes, stirring occasionally. Add the passata and chicken stock and bring to a simmer.

Stir in the ground almonds and the chicken and simmer for 10-12 minutes until the chicken is cooked. Stir in the cream and yogurt and adjust the seasoning to taste. Spoon into a metal serving bowl and garnish with a parsley leaf. Re-heat the rice if necessary and serve in a bowl with the poppadoms alongside. 


From Tesco Real Food

More Chicken Recipes:

Chicken Tandoori Roll
Mexican Chicken & Bean Pizza 
Chilli, Lemon and Garlic Butterflied Chicken 
Pasta with Chicken & Roasted Red Pepper Pesto Sauce
Zesty Sun-Dried Tomato Pesto Chicken
Chicken Bolognese with Organic Tomato Pesto 

Saturday, September 13, 2014

Fragrant Asian-style chicken broth recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Fragrant Asian-style chicken broth recipe. Enjoy our collection of quick & easy recipes and learn how to make Fragrant Asian-style chicken broth.

Serves 4
10 mins to prepare and 30 mins to cook
212 calories / serving


Ingredients

1·2 ltr (2pts) chicken stock
2 x Everyday Value chicken breasts
thumb-sized piece ginger, thinly sliced
2 garlic cloves, crushed
1 red chilli, deseeded and chopped
1 x 125g pack baby corn, halved
2 green peppers, deseeded and cut into chunks
150g (5oz) oyster mushrooms
2 tsp fish sauce
1 lime, juiced
bunch spring onions, finely sliced
small bunch coriander leaves

Pour the stock into a large pan and add the (skinless) chicken, ginger, garlic and half the chilli. Bring to the boil, then reduce the heat and partially cover. Simmer for 15-20 minutes until the chicken is cooked. Remove the chicken and shred.

Add the corn and peppers to the broth and simmer for 3 minutes before adding the mushrooms and shredded chicken. Stir in the fish sauce and the lime juice. Ladle into bowls and top each with a handful of spring onions, a little of the remaining chilli and some coriander leaves. 


From Tesco Real Food 

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Spring roasted chicken with tarragon
Griddled chicken and asparagus with white bean salad
Peanut chicken drumsticks with rice and cabbage recipe Chicken & Sun-Dried Tomato Fettuccine Recipe
Grilled chicken with harissa and cumin recipe  
Grilled Chicken and Pesto Farfalle Recipe

Spring roasted chicken with tarragon recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spring roasted chicken with tarragon recipe. Enjoy our collection of quick & easy recipes and learn how to make Spring roasted chicken with tarragon.

 Serves 4
5 mins to prepare and 1 hr 20 mins to cook
980 calories / serving
Freezable
Ingredients

1 Everyday Value whole chicken, about 1.3kg (2.9lb)
25g (1oz) Everyday Value unsalted butter, softened
1 x 30g pack fresh tarragon
a sprig of fresh thyme
200ml (7floz) Everyday Value white wine
1 x 300g bag shallots, peeled
1 bulb of Everyday Value garlic
175g Everyday Value unsmoked back bacon rashers, chopped
150g (5oz) Everyday Value peas, defrosted if frozen or blanched if fresh
Everyday Value new potatoes, to serve
Everyday Value mixed vegetables, to serve

Preheat the oven Gas 5, 190°C, 375°F. Put the chicken in a roasting tray. Smear the butter all over and season well. Put a large sprig of the tarragon and the thyme into the cavity and pour the wine around, adding a splash of water as well.

Roast for 30mins, then add the whole shallots, bacon and garlic to the tin. Roast for another 40mins, adding a splash more water if the juices in the roasting tray dry up. Lift the chicken with some tongs so the juices run from the cavity. The chicken is cooked if the juices are clear - if they're still slightly pink, cook for a further 10mins.

Stir the peas into the juices around the bird and scatter with some fresh tarragon. Allow to sit for 10mins, then remove from the roasting tin and carve.

Reduce the juices a little to make some gravy and serve with new potatoes and vegetables or salad.

Cooking tip

If you've got leftover chicken, turn it into a tasty and quick chicken salad. Shred the meat and toss it together with boiled baby new potatoes and mixed salad leaves. Just before serving, dress it with extra virgin olive oil and lemon juice or balsamic vinegar.
 

From Tesco Real Food 

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Griddled chicken and asparagus with white bean salad
Peanut chicken drumsticks with rice and cabbage recipe
Chicken & Sun-Dried Tomato Fettuccine Recipe
Grilled chicken with harissa and cumin recipe  
Grilled Chicken and Pesto Farfalle Recipe
Nutty Fried Chicken with Milk Gravy Recipe

Tuesday, September 9, 2014

Griddled chicken and asparagus with white bean salad recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Griddled chicken and asparagus with white bean salad recipe. Enjoy our collection of quick & easy recipes and learn how to make Griddled chicken and asparagus with white bean salad.

Tuck into a plate of mouthwatering chicken sat on a bed of creamy butter and cannellini beans, fresh parsley, juicy cherry tomatoes and delicate flavoured asparagus. We just can't get enough of this simple, wholesome dish - the perfect midweek meal.

 Serves 4 | 10 mins to prepare and 20 mins to cook | 286 calories / serving


Ingredients

2 large chicken breasts, halved horizontally, or 4 small chicken breasts
30ml (2tbsp) olive olive
400g (13oz) tin butter beans, drained
400g (13oz) tin cannellini beans, drained
1 red onion, finely sliced
2tbsp fresh parsley, chopped
165g (5 1/2oz) cherry tomatoes, halved
1 lemon, juiced and zested
300g (10oz) asparagus, trimmed

Place a griddle pan over a medium heat. Brush the chicken with 1 tbsp olive oil and season. Cook the chicken for 5-6 minutes on each side until cooked through and no pink meat remains.

Remove from the pan, cover with foil and leave to rest.

Meanwhile, in a medium saucepan, combine the butter beans, cannellini beans, red onion, parsley, cherry tomatoes and lemon juice and zest.

Cook over a medium heat for 3-4 minutes until heated through.

Return the pan to a medium-high heat. Toss the asparagus in the remaining oil and cook for 2-3 minutes. Serve with the chicken and white bean salad.

From Tesco Real Food 


More Chicken Recipes:


Peanut chicken drumsticks with rice and cabbage recipe
Chicken & Sun-Dried Tomato Fettuccine Recipe
Grilled chicken with harissa and cumin recipe  
Grilled Chicken and Pesto Farfalle Recipe
Nutty Fried Chicken with Milk Gravy Recipe
Pan Fried Chicken Recipe

Peanut chicken drumsticks with rice and cabbage recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Peanut chicken drumsticks with rice and cabbage recipe. Enjoy our collection of quick & easy recipes and learn how to make Peanut chicken drumsticks with rice and cabbage recipe.

Serves 4 | 10 mins to prepare and 40 mins to cook | 739 calories / serving

Ingredients

120g (4oz) satay sauce
30ml (2tbsp) sesame oil
1 lime, juiced
1kg (2lb) chicken drumsticks
400g (13oz) long grain rice
1 medium cabbage, cored and finely shredded
2 cloves garlic, sliced

The perfect meal to make for those chilly autumn evenings - satay chicken served with a bowl of fluffy rice and cabbage.

Preheat the oven to gas 4, 180°C, fan 160°C. In a large bowl, mix together the satay sauce, 1 tbsp sesame oil and half the lime juice. Season, then add the drumsticks and coat in the sauce. Arrange on a foil-lined baking tray and cook for 30-40 minutes until cooked through and the juices run clear when a skewer is inserted.

Meanwhile cook the rice. Rinse it under running water, swishing until water runs clear. Drain and place in a pan with 750ml (1 1⁄4pts) water and 1⁄2 tsp salt. Bring to the boil and cook, uncovered, until water level drops below surface of the rice and small holes form, about 4-5 minutes. Turn heat to low, cover and cook for 15 minutes until the rice is tender and water absorbed.

Heat the remaining oil in a wok over a high heat and stir fry the cabbage and garlic with a splash of water until wilted. Serve with the chicken and rice, sprinkling over the remaining lime juice, if you like.


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Chicken & Sun-Dried Tomato Fettuccine Recipe
Grilled chicken with harissa and cumin recipe
Grilled Chicken and Pesto Farfalle Recipe
Nutty Fried Chicken with Milk Gravy Recipe
Pan Fried Chicken Recipe
Chicken Goujons with Chilli Dip Recipe

Monday, August 11, 2014

Chicken & Sun-Dried Tomato Fettuccine Recipe


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

Recipe serves:4 | Prep Time:15 min | Cook Time:10 min

Ingredients

1 lb. (500 g) boneless, skinless chicken breasts
3 Tbsp. (45 mL) prepared basil pesto
1 cup (250 mL) sliced mushrooms
1 cup (250 mL) cherry tomatoes
1/4 cup (50 mL) sun-dried tomatoes
1 package Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish, prepared according to package directions

Directions

Toss chicken with pesto in medium bowl. Cook chicken mixture in large nonstick skillet over medium-high heat, stirring frequently, until chicken is almost cooked, about 5 minutes. Stir in mushrooms and tomatoes. Cook, stirring occasionally, 5 minutes or until chicken is thoroughly cooked. Toss with Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish.
 

From Knorr  

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Grilled chicken with harissa and cumin recipe 
Grilled Chicken and Pesto Farfalle Recipe
Nutty Fried Chicken with Milk Gravy Recipe
Pan Fried Chicken Recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
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