Pritikin Style Malaysian Chicken Recipes

MALAYSIAN CHICKEN CURRY

Steps:

• Combine shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons peanut oil in a food processor; pulse into a smooth paste. Measure out 1 cup of paste into a large bowl. Add chicken thighs and mix until thoroughly coated.
• Heat 1 tablespoon peanut oil in a large, deep skillet over medium heat. Pan-fry chicken in batches until cooked through and no longer pink in the center, about 5 minutes. Transfer to a large plate using a slotted spoon; set aside.
• Place onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot in the same skillet. Cook and stir until softened, about 5 minutes. Add snow peas; cook and stir until slightly softened but still crisp, about 1 minute.
• Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.

PRITIKIN STYLE MALAYSIAN CHICKEN

Steps:

• Place chicken pieces in a large bowl or pan. Place all the remaining ingredients, except yogurt, in a blender, and blend.
• Pour the mixture over the chicken, turning to coat well. Cover and marinate over night in the refrigerator.
• About 1 hour before serving, transfer chicken and marinade to a baking dish. Cover and bake at 350 degrees for 50 minutes, or until chicken is nearly done.
• Remove from oven and spoon some of the chicken sauce into a small bowl. Allow sauce to cool slightly, then add the yogurt to the bowl and mix with the sauce.
• Pour mixture over the chicken. Cover and return to the oven for 20 minutes, or until the chicken is tender.
• The sauce may curdle slightly, but this will not affect the taste or quality of the dish.
• Garnish with orange slices and parsley.
• You can also sprinkle 1 1/2 cups of cooked peas over the chicken breast just before serving.

SLOW-COOKER MALAYSIAN CHICKEN

Steps:

• In a bowl, whisk together the first 9 ingredients; stir in tomatoes. Place sweet potatoes in a 5- or 6-qt. slow cooker; top with chicken. Pour tomato mixture over top. Cook, covered, on low until chicken is tender and a thermometer reads 170°, 5-6 hours. , Remove chicken and sweet potatoes; keep warm. Transfer cooking juices to a saucepan. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve sauce with chicken and potatoes.

MOROCCAN CHICKEN - PRITIKIN STYLE

Steps:

• Place chicken, onions, capsicum, carrots, potatoes, tomatoes, sultanas and all seasonings.
• Add enough water or stock to just cover ingredients.
• Bring to the boil, reduce heat and simmer 40 mins.
• Add chickpeas and zucchini and cook a further 20 minutes.
• Stir in green peas then turn off heat.
• Cook couscous by boiling 2 cups water, then add couscous, cover and let stand 5 minutes.
• Use a fork to separate grains and fluff up.

PRITIKIN STYLE POACHED FISH

Steps:

• Combine all ingredients other than the fish in a large pot and bring to a simmer.
• Lower the fish into the hot liquid, cover and continue o simmer over low heat.
• Cook 8-10 minutes, or until the fish flakes when tested with a fork. Lift the fish fillet carefully from the liquid with a large spatula.
• Serve hot, with or without a sauce, or chilled and flaked for use on salads, sandwiches, and appetizers.
• To use the poaching liquid as a flavorful base for a sauce, boil it down to half volume.
• It using super delicate fish, wrap in cheesecloth or lettuce when poaching.

SIMPLE MALAYSIAN FRIED CHICKEN

Steps:

• To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
• In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.