A perfect family soup recipe that should be a hit with both kids and adults. Feel free to increase half and half or heavy cream for a more rich taste. You can also add a second chicken breast if your family prefers chunkier curry.
Total time to cook:
50 minutes
Serves:
6
Category:
Coconut , non-veg , fruits
Ingredients:
1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro
Step Wise Instructions:
Preheat the oven to 350 degrees F.
Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
Add the remaining 1 tablespoon of oil to the skillet and heat until smoking.
Add the mustard seeds and cook for about 1 minute, or until they stop popping.
Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
Stir in the coconut milk and bring to a boil.
Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes.
Stir in the peas and cook for 1 minute.
Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.
My cookbook collection is growing out of hand. In an effort to justify my addiction, I thought I would share my collection with everyone by actually trying more new recipes. This one ‘Chicken and Rice Bake’ is my recently prepared recipe, I found it superb. You all just try and comment.
Total time to cook:
50 minutes
Serves:
6 to 8
Category:
Dinner, non veg, side dish
Ingredients:
4 boned and skinned chicken breast halves
1 1/2 cups uncooked white rice
1 can condense cream of celery soup
1 can condense cream of chicken soup
2 soup cans of water
1 package Onion Soup Mix
Step Wise Instructions:
Spread rice evenly over the bottom of a 9″ X 9″ X 2″ baking dish.
Combine condensed soups and water; pour 1/2 of this mixture over the rice.
Arrange the chicken breasts in the pan, making sure not to overlap.
A wonderful recipe for the entire family. This is a simple and healthy chicken, tomato recipe.
Total time to cook:
50 minutes
Serves:
5
Category:
Snacks, rice , chicken , healthy recipe
Ingredients:
1 tablespoon olive oil
4 chicken thighs
4 chicken drumsticks
2 tsp salt
1/2 tsp fresh-ground black pepper
2 ounces smoked ham, cut into 1/4-inch dice
1 small onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 3/4 cups canned tomatoes, drained and chopped
1 tbsp tomato paste
2 cups canned low-sodium chicken broth or homemade stock
1 cup rice, preferably long-grain
2 tbsp chopped fresh parsley
Step Wise Instructions:
In a large, deep frying pan, heat the oil over moderately high heat.
Season the chicken with 1/4 teaspoon each of the salt and pepper.
Cook the chicken, turning, until well browned, about 8 minutes in all. Remove.
Pour off all but 2 tablespoons of the fat from the pan.
Reduce the heat to moderately low.
Add the ham, onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes.
Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.
Add the tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer.
Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes.
