Ginger Tomato Chicken Recipes

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ISLAND FRY CHICKEN WITH GINGER GRAVY



Island Fry Chicken with Ginger Gravy image

Provided by Food Network

Categories     main-dish

Time P1DT1h30m

Yield 4 servings

Number Of Ingredients 24

2 teaspoons cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
One 3-pound whole chicken, cut into quarters
Oil, for frying
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 pound fresh ginger
3 tablespoons olive oil
3 cloves garlic
1 onion, sliced
16 ounces stewed tomatoes
2 cups chicken stock
3 sprigs fresh thyme
1 bay leaf
1 Scotch bonnet pepper
1/4 cup all-purpose flour
3 tablespoons butter
Serving suggestions: rice and peas

Steps:

  • For the all-purpose seasoning blend: Stir together the cayenne, garlic powder, onion powder, salt, pepper, rosemary and thyme in a bowl.
  • For the chicken: Season chicken with 2 tablespoons all-purpose seasoning and allow to marinate, refrigerated, for 24 hours.
  • For the dredge: Bring oil to 350 degrees F in a deep-fryer.
  • Stir together the flour, salt and pepper in a bowl and dip the chicken in the mixture to coat. Fry until golden brown, about 20 minutes. Set aside and keep warm.
  • For the gravy: Blend the ginger in a blender with 1/2 cup water. Set aside.
  • Add olive oil, garlic and onions to a saucepan on medium heat and saute until translucent and soft. Add stewed tomatoes and continue to cook for 5 minutes. Add chicken stock, 1 1/2 tablespoons all-purpose seasoning blend, thyme, bay leaf, Scotch bonnet pepper and 1 cup blended ginger (save the remainder for another use) and simmer for 30 minutes.
  • Blend the flour with 1/4 cup water in a small bowl. Strain the gravy, then add flour mixture to thicken. Finish gravy with butter over low heat. Plate chicken with rice and peas, then spoon gravy over chicken and rice. Enjoy!

GINGER-SPICED CHICKEN TIKKA SANDWICH WITH CUMIN-TOMATO MAYO



Ginger-Spiced Chicken Tikka Sandwich with Cumin-Tomato Mayo image

The yogurt in this sensational sandwich almost pickles and cures the marinated chicken, while the tandoori crust keeps everything juicy inside. The bright yellow roasted peppers add crunch to the creaminess of the earthy, spicy tomato mayo, and the garam masala makes it magic. Refrain from devouring every bite on sight and savor this over a glass of cold wine or a beer.

Provided by Jeffrey Saad

Categories     main-dish

Yield Serves 4

Number Of Ingredients 15

3 teaspoons ghee
1 tablespoon garam masala
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
1/3 cup plain yogurt
3 tablespoons tomato puree
1 pound skinless, boneless chicken breasts
Kosher salt
1/2 cup mayonnaise
1 teaspoon cumin seed, ground
1 red bell pepper, thinly sliced
1 cup thinly sliced yellow onions
1 teaspoon ground turmeric
4 naan or pita breads
1 cup fresh cilantro, roughly chopped

Steps:

  • 1. In a small pan over medium-high heat, add 1 teaspoon of the ghee. Add the garam masala, ginger, and garlic and cook for 30 seconds (this will bring out the flavorful oils of the spices). Transfer to a medium bowl large enough for the chicken. Stir in the yogurt and 2 tablespoons of the tomato puree.
  • 2. Slice each chicken breast horizontally into 3 to 4 slices. Place in the yogurt mixture and coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
  • 3. Wipe the marinade off the chicken. Discard the marinade. Season the chicken with salt. In a large nonstick skillet over medium-high heat, add 1 teaspoon of the remaining ghee. Once the ghee is hot, saute the chicken until golden on both sides, about 2 minutes per side. Set aside.
  • 4. In a small bowl, mix together the mayonnaise, the remaining 1 tablespoon tomato puree, and the cumin. Set aside.
  • 5. In a medium nonstick skillet over medium-high heat, add the remaining 1 teaspoon ghee. Once the ghee is hot, add the red bell pepper, onions, and turmeric. Sprinkle with salt. Saute until golden, about 3 minutes. Remove from the heat.
  • 6. Spread the bread with the mayonnaise mixture (if using pita, split it open). Add the chicken, then the peppers and onions mixture. Garnish with the cilantro. Serve immediately.

SPICY TOMATO COCONUT CHICKEN RECIPE BY TASTY



Spicy Tomato Coconut Chicken Recipe by Tasty image

Here's what you need: chicken, salt, pepper, olive oil, garlic, ginger, jalapeñoes, onion, tomato puree, coconut milk, chicken stock, fresh cilantro

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

3 lb chicken, quartered
salt, to taste
pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon ginger
3 jalapeñoes, deseeded and diced
1 onion, chopped
1 ¼ cups tomato puree
1 cup coconut milk, unsweetened
1 cup chicken stock
fresh cilantro, or parsley, for garnish, chopped

Steps:

  • Salt and pepper chicken.
  • In a large pot, brown chicken in olive oil. Remove chicken and set aside.
  • In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
  • Pour in the tomato puree, unsweetened coconut milk and chicken broth.
  • Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
  • Serve with rice. Garnish with cilantro or parsley.
  • Enjoy!

GINGER CHICKEN



Ginger Chicken image

Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. -Ben Haen, Baldwin, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 18

1 egg white, lightly beaten
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
SAUCE:
1/2 teaspoon cornstarch
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
STIR-FRY:
1 tablespoon plus 2 teaspoons peanut oil, divided
1 medium green pepper, julienned
3 green onions, cut into 1-inch lengths
1/2 cup canned bamboo shoots, finely chopped
2 to 3 teaspoons minced fresh gingerroot
1/4 cup slivered almonds, toasted
Hot cooked rice, optional

Steps:

  • In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.

Nutrition Facts : Calories 248 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 748mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

TOMATO CHICKEN



Tomato Chicken image

This is a delicious recipe. I have been enjoying this for a long time.

Provided by sandradxb

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h5m

Yield 4

Number Of Ingredients 8

8 chicken thighs
4 tomatoes, quartered
8 cloves garlic, minced
4 teaspoons minced fresh ginger root
1 teaspoon chili powder
1 pinch ground turmeric
1 teaspoon salt
½ teaspoon coconut oil

Steps:

  • Combine the chicken, tomatoes, garlic, ginger, chili powder, turmeric, and salt in a large, heavy pot over high heat; cook and stir until the chicken begins to brown; reduce heat to medium-low and allow mixture to simmer until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. Sprinkle with coconut oil to serve.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 5.4 g, Cholesterol 105.6 mg, Fat 19.8 g, Fiber 0.8 g, Protein 30.2 g, SaturatedFat 5.8 g, Sodium 769.7 mg, Sugar 0.1 g

CHICKEN WITH GINGER



Chicken with Ginger image

You can also serve this Asian dish over Chinese noodles or steamed rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 9

1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons sugar
1/2 cup sliced scallions

Steps:

  • Soak ginger in cold water 10 minutes; drain.
  • Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
  • In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g

ONE-POT BRAISED CHICKEN WITH COCONUT MILK, TOMATO AND GINGER



One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger image

Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.

Provided by Colu Henry

Categories     dinner, weeknight, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 1/2 to 2 pounds bone-in, skin-on chicken thighs, at room temperature
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
1 medium red onion, thinly sliced
3 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon red-pepper flakes
1 (14-ounce) can cherry or diced tomatoes with their juices
1 (13-ounce) can full-fat coconut milk
Steamed white rice, for serving (optional)
3 tablespoons roughly chopped cilantro
1 lime, quartered, for serving (optional)

Steps:

  • Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
  • Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
  • Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
  • Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.

ZESTY GINGER TOMATO CHICKEN - SLOW COOKER



Zesty Ginger Tomato Chicken - Slow Cooker image

Make and share this Zesty Ginger Tomato Chicken - Slow Cooker recipe from Food.com.

Provided by SkinnyMinnie

Categories     Chicken Thigh & Leg

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs skinless chicken drumsticks
2 (14 1/2 ounce) cans diced tomatoes
2 tablespoons quick-cooking tapioca
1 tablespoon fresh ginger, grated
1 tablespoon fresh parsley, chopped
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
3 cups hot cooked brown rice

Steps:

  • Place chicken in a 4 quart slow cooker.
  • Drain ONE of the cans of diced tomatoes.
  • In a medium bowl, combine the drained and undrained tomatoes, the tapioca, ginger, parsley, garlic, red pepper and salt. Pour mixture over chicken in the slow cooker.
  • Cover and cook on low setting for 6-7 hours or on high setting for 3-3 1/2 hours.
  • Skim off fat. Serve in shallow bowls on a bed of hot brown rice.

SOY-GINGER CHICKEN



Soy-Ginger Chicken image

Bone-in chicken becomes moist and tender when cooked with sliced carrots and green onions in a rich ginger-soy sauce that's brightened with brown sugar, balsamic vinegar and coriander. -Kael Harvey, Brooklyn, New York

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 4 servings.

Number Of Ingredients 14

4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
4 chicken drumsticks (about 1 pound), skin removed
2 medium carrots, sliced
4 green onions, thinly sliced
1/3 cup soy sauce
2 tablespoons brown sugar
1 piece fresh gingerroot (about 2 inches), peeled and thinly sliced
5 garlic cloves, minced
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon pepper
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice and minced fresh cilantro

Steps:

  • Place chicken, carrots and green onions in a 3-qt. slow cooker. Combine the soy sauce, brown sugar, ginger, garlic, vinegar, coriander and pepper in a small bowl. Pour over top. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Pour juices into a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken and rice; sprinkle servings with cilantro.

Nutrition Facts : Calories 346 calories, Fat 12g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 1362mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 40g protein.

INDIAN TOMATO CHICKEN



Indian Tomato Chicken image

Chicken pieces coated with many fragrant spices like turmeric, cardamom and cloves, then simmered in a tomato sauce. This dish is a family favorite. I have also taken it to potlucks and served it to guests in my home. Everyone asks for the recipe. It is a great slow cooker meal, too.

Provided by SHECOOKS2

Categories     World Cuisine Recipes     Asian     Indian

Time 2h15m

Yield 6

Number Of Ingredients 15

1 large onion, chopped
4 cloves garlic, chopped
1 slice fresh ginger root
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon ground cardamom
1 (1 inch) piece cinnamon stick
¼ teaspoon ground cloves
2 bay leaves
¼ teaspoon ground nutmeg
6 skinless chicken thighs
1 (14.5 ounce) can whole peeled tomatoes, crushed

Steps:

  • Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
  • Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
  • Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

Nutrition Facts : Calories 133.6 calories, Carbohydrate 6.9 g, Cholesterol 57.3 mg, Fat 5.4 g, Fiber 1.6 g, Protein 14.7 g, SaturatedFat 1.1 g, Sodium 546.9 mg, Sugar 2.8 g

ROAST CHICKEN WITH GINGER, MACARONI AND CARAMELIZED TOMATOES



Roast Chicken With Ginger, Macaroni and Caramelized Tomatoes image

Another Provencal recipe (Poulet Roti au Gingembre, Coudes au Jus) by way of Richard Olney. Cooking time includes an hour for draining/drying the tomatoes.

Provided by Chef Kate

Categories     Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

3 1/2 lbs roasting chickens
salt and pepper
1 tablespoon fresh ginger, grated
3 tablespoons olive oil
1 lemon, juice of
1/2 cup white wine
12 ounces elbow macaroni
2 garlic cloves, crushed, peeled, chopped
1 lb tomatoes, peeled, seeded, coarsely chopped
1/4 cup basil leaves, fresh

Steps:

  • Place the chopped tomatoes in a colander and salt them and let them sit, draining, for about an hour.
  • Preheat oven to 450°F.
  • Season the cavity of the chicken with salt and pepper and smear the cavity with the grated ginger.
  • Smear the outside of the bird with olive oil and season with salt and pepper.
  • Place the chicken on its side in an oval baking dish and place the dish in the oven.
  • When the bird begins to color (loght golden), turn it on its other side, then, when that side has begun to color, turn it on its back.
  • After 20 minutes, turn the oven down to 350°F, remove the excess fat from the pan and begin to baste with lemon juice.
  • Bring the wine to a simmer and reserve.
  • When there is no more lemon juice, pour the wine into the pan and continue basting.
  • Roast for about 45 minutes more, or until juice runs clear when the thigh is pricked above the drumstick joint.
  • When the chicken is done, remove from the oven, and let it rest while you drain any excess fat from the pan juices.
  • Meanwhile, cook the macaroni in generously salted, vigorously boiling water for about 12 minutes.
  • In a heavy frying over high heat, add the garlic to 2 tablespoons of olive oil.
  • As soon as the garlic begins to sizzle, add the tomatoes.
  • Shake the pan constantly, tossing the tomatoes repeatedly for about a mnute or so, until they are nearly dry and give off a caramelized scent.
  • Add the basil leaves, tearing them by hand, toss the tomato mixture again and remove from heat.
  • Drain the macaroni and place in a wide shallow serving dish which you have warmed (easiest to do this by placing dish in sink when you drain the pasta--the pasta water will warm the dish).
  • Add the tomatoes and the chicken's roasting juices to the macaroni and toss well.
  • Carve the chicken at the table and serve it with the macaroni.

Nutrition Facts : Calories 1031.4, Fat 52.4, SaturatedFat 13.3, Cholesterol 187.2, Sodium 187.9, Carbohydrate 74.6, Fiber 4.5, Sugar 6, Protein 57.1

TOMATO AND FRESH GINGER SALSA



Tomato and Fresh Ginger Salsa image

Provided by Phillippe Padovani

Categories     Condiment/Spread     Ginger     Tomato     No-Cook     Summer     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

2 large tomatoes (about 12 ounces), seeded, chopped
1/4 cup thinly sliced green onions
1/4 cup finely chopped sweet onion (such as Maui or Vidalia)
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon fish sauce (nam pla)*
Available at Asian markets and in the Asian section of many supermarkets.

Steps:

  • Combine all ingredients in medium bowl. Season salsa to taste with salt and pepper. Toss to blend. (Can be prepared 4 hours ahead. Cover and refrigerate.)

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT



Garlic-Ginger Chicken Breasts With Cilantro and Mint image

This chicken, which is the brainchild of my aunt Sonia, is legendary among our cousins. Until recently, though, no one knew what, exactly, went into it. Whenever my aunt would make it on a family vacation, she'd disappear for a half-hour and reemerge with a Ziploc bag filled with the marinade and the chicken breasts. No one (not even her only daughter, Isha) was allowed to know the contents. The marinating chicken would smell so good, I'd legitimately have thoughts about eating it raw, carpaccio-style (which is disgusting, I know!). Well, folks, I am here to tell you that, after much negotiation, I have finally pried that chicken recipe out of Sonia's hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.

Provided by Priya Krishna

Categories     dinner, easy, lunch, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 garlic cloves, minced
2 tablespoons minced fresh ginger
1 tablespoon finely chopped fresh mint leaves, plus more for garnish
1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish
3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons plus 1 teaspoon olive oil
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon amchur (dry mango powder), optional
1/2 teaspoon red chile powder, like ground cayenne
3/4 teaspoon kosher salt
4 boneless, skinless chicken breasts (1/2 to 3/4 pound each)

Steps:

  • Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
  • Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
  • Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
  • Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
  • Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 0 grams, TransFat 0 grams

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From cdkitchen.com


TASTY GINGER LIME CURRY CHICKEN PERFECT WITH ANY SIDE - ETALK
Directions. 1. In a large wok or pot on medium heat add oil and bay leaf, cloves, and cinnamon stick. Saute for 15 seconds, or until the cloves have puffed up. 2. Then add in onions and saute until softened, followed by the ginger and green chillies. Saute for an additional 15 seconds or until fragrant. 3. Add the tomatoes and season with salt ...
From more.ctv.ca


GINGER CHICKEN - DINNER AT THE ZOO
2020-04-29 Instructions. Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 3-4 minutes or until broccoli is tender. Add the ginger and garlic to the pan and cook for 30 seconds more. Remove the vegetables from the pan; place them on a plate and cover to keep warm.
From dinneratthezoo.com


THIS GINGER-GARLIC CHICKEN THIGH RECIPE DELIVERS BIG FLAVOR IN JUST 30 ...
2020-12-01 Step 1. In a large bowl, stir together the garlic, ginger and salt until combined. Add the chicken to the bowl and, using your hands, rub …
From washingtonpost.com


GINGER WITH TOMATO - 27 RECIPES - PETITCHEF
Ingredients: 1)Tomato Chicken: -1 kg chicken, cut into 8 pieces 500 g ripe, red tomatoes ( chopped ) 2 onions, chopped 1 medium sized onion, finely chopped 2 tea... Tomato vegetable soup (5 votes) , (19)
From en.petitchef.com


TOMATO-CURRY CHICKEN RECIPE | BON APPETIT
Meanwhile, while the chicken cooks, melt 1 tablespoon of the butter in a small saucepan, over medium-high. Add the rice, the ginger coins, and a large …
From bonappetit.com


GINGER-TOMATO CHICKEN CROCKPOT RECIPE | CDKITCHEN.COM
Place chicken pieces in a 3-1/2- or 4-quart slow cooker. Drain half of the tomatoes; chop all the tomatoes. Reserve the juice from the undrained half.
From cdkitchen.com


INDIAN TOMATO-CILANTRO CHICKEN RECIPE - THE WANDERLUST KITCHEN
2013-10-04 Published on October 4, 2013 / Last updated on March 31, 2022. Rate Jump to Recipe. This Indian Tomato Cilantro Chicken is full of flavor from tomatoes, cilantro, garlic, Serrano chilies, onion, ginger and several spices that will make your mouth water before you even taste this deliciousness! I need to ask you something.
From thewanderlustkitchen.com


TANDOORI-SPICED CHICKEN WITH TOMATO-GINGER CHUTNEY RECIPE
2004-08-20 Shred the chicken and toss in a bowl with sliced celery, minced scallion & cilantro, and dress with a miixture of non-fat plain yogurt, low-fat mayo, lemon juice, s&p, and a bit of mustard seed ...
From epicurious.com


BRAISED CHICKEN LEGS AND THIGHS WITH GINGER AND TOMATO
2013-04-15 Transfer the chicken pieces to a large plate or baking sheet. Make the sauce: In the same skillet, strain off the oil and wipe out any burnt bits. Add the remaining 1 …
From parade.com


TOMATO AND GARLIC CHICKEN CURRY RECIPE - HUNGRY HEALTHY HAPPY
2018-08-21 Step by step. One: Heat oil in a large pan and then add the onion, garlic and ginger and cook on a medium heat for 3 minutes until softened. Two: Add the chicken and cook for a further 3 minutes until browned. Three: Once the chicken is browned, add the red chilli flakes, cumin, turmeric, cinnamon and coriander to the pan and mix well and cook ...
From hungryhealthyhappy.com


VILLAGE STYLE TOMATO CHICKEN CURRY RECIPE
Ingredients Chicken -1 kg Tomato-3 nos Ginger – 1 medium Garlic 6 or 7 nos Green chilli- 2 nos Coriander leaves – small amount Curry [...] Find this Pin and more on Kerala Food Videos by Village Cooking Kerala. Coriander Leaves. Curry Leaves. Kerala Food.
From pinterest.ca


10 BEST CHINESE TOMATO CHICKEN RECIPES | YUMMLY
chicken, fresh ginger, onion, honey, peppers, paprika, ground coriander and 10 more Roasted Tomato Chicken & Chipotle Soup Knorr olive oil, knorr reduc sodium chicken flavor bouillon cube, boneless skinless chicken thighs and 6 more
From yummly.com


GINGER-GARLIC CHICKEN WITH BLACK BEAN AND TOMATO SALSA
Add sesame oil to skillet; reduce heat to medium. Add yellow onion; cook and stir 1 to 2 minutes or until onion starts to brown. Add undrained tomatoes, the minced garlic and the remaining ginger. Cook 8 to 10 minutes or until three-fourths of the liquid has evaporated, stirring occasionally. Stir in beans, cilantro, the remaining green onions ...
From readyseteat.com


EASY INDIAN TOMATO CHICKEN RECIPE - DINNER, THEN DESSERT
2021-04-07 Slow Cooker Indian Tomato Chicken Curry. In a large skillet, melt butter and sauté onions over medium high heat until translucent. Stir in minced garlic and cook until fragrant, about 30 seconds. Add onion-garlic mixture to the slow cooker. Toast spices for 1 minute in hot skillet.
From dinnerthendessert.com


HONEY GINGER CHICKEN - YOUR HOMEBASED MOM
2018-03-16 Instructions. Place chicken in bottom of slow cooker. Combine next six ingredients and pour over chicken. Cook on high for 3-4 hours or low for 5-6 hours. Pour sauce over chicken to serve and garnish with sesame seeds and green onion.
From yourhomebasedmom.com


GINGER AND SPRING ONION CHICKEN - A SAUCY KITCHEN
Add the ginger and the garlic and cook another minute. Add the chicken back to the wok along with the green onions. Stir fry a minute to finish cooking the chicken. Add the combined sauce to the wok. Cook until the sauce turns into a thicker, saucy consistency. Remove from the heat and serve over rice or noodles and enjoy!
From asaucykitchen.com


10 BEST GARLIC CHILLI GINGER CHICKEN RECIPES | YUMMLY
2022-05-03 tomato sauce, ginger, chicken wings, chilli, gluten-free soy sauce and 2 more. Sticky Ginger Chicken Meatball Mini Bahn Mi The Healthy Hunter. shredded cabbage, Worcester sauce, coriander, chopped coriander and 21 more . Nomad Butter Chicken RenitaHenry-May. butter, garlic, diced tomatoes, vinegar, chilli, food colouring and 9 more. Vietnamese Spring …
From yummly.com


ORANGE-GINGER CHICKEN BOWLS | RECIPE | ORANGE GINGER CHICKEN, …
Oct 4, 2021 - Orange-ginger chicken gets a crunchy coating with the help of cornstarch. Serve over brown rice for a quick twist on a traditional stir-fry. Serve over brown rice for a quick twist on a traditional stir-fry.
From pinterest.ca


CHICKEN WITH TOMATOES AND GARLIC - TOP 10 WIKI
A throw-together pantry dish. Perfect if you have lots of chicken you need to cook!
From wikihow.tokyo


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