STUFFED CHICKEN IN CURRY SAUCE
This recipe is sufficient for 2 chickens, stuffed with a curried rice stuffing and cooked in a tasty curry sauce. This dish is even better when prepared a day ahead as the flavours mix together and will be even tastier heated up the next day.
Provided by Good Looking Cooking
Categories Curries
Time 3h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse chickens in cold water and dry with paper towel.
- Melt butter for curry sauce in a pot and braise onions for 5 minutes.
- Add curry powder and cook a further 5 minutes.
- Add the flour and then gradually add the chicken stock.
- Bring the mixture to the boil and add the sugar, chutney, salt and lemon juice.
- Cover and cook the sauce for half an hour on very low heat.
- Boil the rice for the filling for 5 minutes and drain.
- Braise the onions in the butter until soft, adding curry powder and rice, then salt.
- Put this filling into the chicken cavity, stuffing the neck cavity as well. Do not overstuff, as the rice will expand during cooking. Close up the cavity with toothpicks.
- Place the chickens in a casserole dish with a lid.
- Pour the curry sauce through a strainer or sieve over the chickens and cover.
- Bake in a 160 C oven for 3 to 4 hours. No need to pre- heat the oven. Baste the chickens with the sauce during cooking.
- Note: This is rustic food, perfect family meal on a cold winters day, served with extra white rice (as the stuffing is not alot, but worth making as the taste is beautiful)-
- I do not bother to strain the sauce, and serve extra sauce in a jug on the side.
- If I am in a hurry I do not make the rice stuffing - cook at 180 C for about 2 hours.
Nutrition Facts : Calories 1373.6, Fat 92.5, SaturatedFat 32.8, Cholesterol 380, Sodium 1507.3, Carbohydrate 46.8, Fiber 3.2, Sugar 9.4, Protein 84.5
CURRIED CHICKEN PARCELS
This is so easy to make, but everybody loves it. I found it in a magazine a few months ago and have made it quite a few times since. They are nice eaten hot or cold, so ideal to take on a picnic. If I make them for a picnic I usually make them half the size. The coriander in this recipe refers to fresh coriander leaves/cilantro.
Provided by -Sylvie-
Categories Savory Pies
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil and fry the onion, butternut squash and sweet potato for about 10 minutes.
- Add the chicken and fry until browned on the outside and nearly done.
- Add the curry paste and coconut milk and simmer for another 10 minutes.
- Take the pan of the heat and stir in the corriander.
- Roll out the pastry and cut out four 17 centimetre circles.
- Divide the filling between the pastry circles.
- Beat the egg and brush the edges of the pastry circles.
- Fold the pastry over to form a semi-circle and seal the edges by pressing them down with a fork.
- Brush the tops of the parcels with the rest off the beaten egg and sprinkle with the poppy seeds.
- Chill in the fridge for half an hour (I never really bother with this) and then bake in a pre-heated oven (200 C, 400 F or Gas Mark 6) for about 30 to 40 minutes until golden.
Nutrition Facts : Calories 1652.3, Fat 111.5, SaturatedFat 31.3, Cholesterol 78.5, Sodium 703.2, Carbohydrate 132.2, Fiber 8.5, Sugar 5.7, Protein 33.5
PECOCHOC COOKIES
A tasty pecan/chocolate cookie that I have been making for many years.
Provided by William Anatooskin
Categories Drop Cookies
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine baking soda, baking powder, salt, flour and instant coffee in a mixing bowl.
- Cream the butter with the brown and white sugar until fluffy. Beat in eggs, milk and vanilla extract. Gradually add flour mixture to the butter mixture and beat well. Stir in the chopped pecans and chocolate chips; mix well to blend. Drop cookies by tablespoon onto an ungreased cookie sheet.
- Bake for 15 minutes or until cookies are golden in color.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 19.9 g, Cholesterol 20.6 mg, Fat 7.2 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 97 mg, Sugar 13.4 g
CURRIED CHICKEN
This is a very easy and delicious chicken recipe that goes well served with rice.
Provided by FatManWhoCooks
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
- Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g
CHICKEN PARCELS
A really easy but impressive chicken dish that is good enough to serve at a dinner party (and can be made in advance).
Provided by micheleone
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 200C
- Make an incision lenghways across the chicken, making an envelope. Do not cut all the way through.
- In the incision, spread the chicken with a layer of the pesto.
- Slice the cheese and place into the incisions on top of the pesto
- Wrap the chicken with slices of parma ham, ensuring the whole chicken breast is covered. Season the chicken breasts
- Bake for around 30 minutes, ensuring the chicken in cooked through. Excellent served with cubed potatoes with rosemary and green beans.
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