Restaurant penang chicken - 297 cals per serve
600 grams chicken breast
1 tbsp red curry paste
400 ml can of light & creamy evaporated milk - coconut flavour
2 tsp fish sauce
2 tbsp brown sugar
2 tbsp crunchy peanut butter
250 grams brocolli - cut into florets
150 grams snow peas
1 rice to serve
Heat non-stick frying pan over medium heat. Add curry paste and cook, stirring 1 minute. Add chicken and coat, then add coconut milk and cook stirring often for 2 minutes (don't let the mixture boil).
Add fish sauce, sugar & peanut butter, stir until smooth. Simmer gently for 5 minutes or until chicken is cooked. (don't allow to boil otherwise it will separate).
Steam brocolli and snow peas 1-2 minutes (still crunchy). Then add to curry and stir.
Serve over rice.
Clean your chicken and marinate it in buttermilk, paprika, chili, ginger, and some salt. Leave for 30 min -1 hour or even overnight. Boil your chicken in advance if you feel it is too tough then marinate. Coconut Chicken Served With Rice and Stir-Fry Vegetables
Take boneless chicken and cut into big cubes, marinate the pieces with red chilli powder/black pepper/salt/ghee and then get it dip fried you can make this presentation in two different types, which I have followed is as follows Coconut Chicken
Marinate the chicken pieces with turmeric powder, chilli powder, and salt. Leave it aside for 30 mins. In a heavy bottomed pan, heat ghee. Add half of the sliced onions and fry them until golden brown. Drain them on a paper towel and keep aside. Add the cashews and raisins and fry them. Drain them on paper towel and keep aside. Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani
In a large bowl, mix together all of the marinade ingredients apart from the chicken Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF
Marinate the chicken with curd ginger garlic paste and turmeric, red chilli powder salt and lime juice for 2 hours Awadhi chicken biryani
ENTILa) First cook together lemongrass coconut milk, bay leaves and salt to a boil while stirring occasionally. Add the rice, then cook until the rice becomes aron. Then turn off the stove. Pupuan Rice Cakes (ENTIL PUPUAN)
Preheat the Oven to 220. Oven grilled chicken, Coconut rice with vegies
In a mixing bowl, combine half of the following: peanut butter, soy sauce, brown sugar, curry powder, turmeric, and srirarcha. Add 1 cup of coconut milk and stir. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate for at least 1 hour. Thai pineapple chicken satay
Preheat oven to 375°F Cheesy Chicken and Rice With Spring Veggies
Put a pan of water on to heat. Peel and grate the ginger and chop the garlic cloves. Gently fry both with the sliced chile in a little oil Quickest tasty curry ever
Add ingredients together in large sauce pan Plantation Chicken Sauce.
Clean the chicken pieces with turmeric and strain. Leave it aside. Chettinad Chicken/Kozhi Biriyani
Clean and wash the mutton pieces. Allow them to drain. Marinate the mutton with turmeric powder, chilli powder, garam masala powder, and salt. Keep it aside for at least 2 hours. Vazhayilayil Oru Suriyani Biriyani / Kerala Suriyanese Style Biryani Wrapped in Banana Leaf
Heat the pressure cooker add oil, cinnamon, cardmom, green chilli, mint leaves and bay leaf fry it Tomato Briyani
In a large bowl, make marinade, mixing garam masala, ginger and garlic pastes, chili powder, tumeric, mint leaves, 1/2 of cilantro, lemon juice, yogurt and salt. Add chicken and coat evenly. Refrigerate for 30 minutes. Yummy Chicken and rice with tomato raita
Cut the mushroom and soak it for 5-10 min in hot water with turmeric powder and salt Mushroom briyani
In a medium sized frying pan on medium heat, warm up the oil. Add the onion and garlic and saute for a couple of minutes. Add the spices and stir them in, letting them sweat for about a minute. The air is gonna get full of spicy goodness, and your kids are gonna complain. Add the can of tomato paste, stir that around with the spices and onion/garlic mix. Pour in the coconut milk and whisk slowly until smooth and the color is a nice orangey-red. Mom's making Butter Chicken!!
Now I know this looks like a long list of ingredients but trust me its not that complicated! Chicken Biryani ~ South Indian style
Slice the chicken breast fillets into sizeable shape of your own Chicken breast stew served with rice
Marinate the chicken pieces in the biryani masala, little of the ginger and garlic paste for an hour and season with salt. Wash the rice and let it soak for 30mins Chicken Chettinad Biryani
Wash raw rice and Moong dall, grind together and keep aside. Ramadan Nombu kanji. (creamy rice porridge)
Wash the rice and then put it in the rice cooker. There's no need to soak the rice. Wash the pandan leaves and tie them in a knot. If they are dehydrated, then just put them in directly as is. Nasi Lemak (Rice Cooked in Coconut Milk)
Wash the rice in cold water and pour into a pot. Add some water, enough to cover the rice. Cover a d put on the heat Coconut rice with dry fish and chicken
Ki hada wayennan ingredients ki kwaba da ruwa Semo cincin and flour
Ki hada yeast da ruwa ki juya ki barshi yayi 5minutes. Ki zuba flour, butter,sugar ki juya kisa kwai ki juya sae ki juye yeast ki kwaba. ki rufe ya tashi. Fluffy Big Cincin
Dafarko zaki tankade flour seki saka bakin powder sannan butter kita murzawa harseyayi kamar bread crum wato (garin bread) Milk cincin
Per boil the rice, pour the sieved rice into a pot, add little groundnut oil and Salt to taste. Stirred white rice and chicken sauce
1. In a mixing bowl combine first 3 ing. using cake electric mixer blend well.Pour into your desire molding,put inside the fridge for 24 hrs. Pam's homemade icecream...