The best damn salad ever!!!Where can I get the recipe for the Sonoma Chicken and Apple Salad served at Disneyland's California Adventure?
Sonoma Chicken %26amp; Apple Salad
Ingredients:
***Dressing***
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
sea salt and fresh ground white pepper to taste
***Salad***
2 pounds chicken breasts, boneless and skinless
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
2 medium apples diced (granny smith or honeycrisp)
3 stalks celery, thinly sliced
Directions:
Prepare the dressing by thoroughly mixing together all dressing ingredients in a bowl. Refrigerate until ready to dress the salad. (Can be prepared up to 2 days ahead.)
Preheat oven to 375掳F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through.
Remove cooked chicken breasts from baking pan, cool at room temperature for 10 minutes, then cover and refrigerate. When the breasts are completely chilled (at least 2 hours refrigerated), dice into bite-sized pieces and transfer to a large bowl.
Stir in pecans, grapes, apples, celery and dressing.Where can I get the recipe for the Sonoma Chicken and Apple Salad served at Disneyland's California Adventure?
try foodnetwork.com
You might check out www.recipegoldmine.com It lists recipes for many restaurants.
Monday, November 21, 2011
Simple 1-hour baked chicken recipe?
got any recipes for 1-hour baked chicken? preferably with ranch, cheese, or garlic powder!Simple 1-hour baked chicken recipe?
EASY EASY BAKED PEPPER CHICKEN
6 uncooked chicken breasts
2 cups onions and peppers (thinly sliced)
2 tsp pepper
2 tsp basil seasoning
1/4 cup olive oil, separated in 1/8 cups
Preheat the oven to 350 degrees. Line a deep baking pan (9x13) with foil (this will reduce clean-up time) and seal the heat. Drizzle the foil layer with olive oil to avoid sticking Sprinkle foil with some of the pepper and basil Lay the chicken breasts on the oil-seasoning mixture, spread out, and drizzle lightly with olive oil. Use a brush or spoon to distribute the oil evenly on top of the chicken Sprinkle the chicken with remaining seasoning, to taste Sprinkle the chicken with the onions and peppers.
Important: Cover the pan with another layer of foil, and seal the sides. Bake for 30-45 minutes, or until the center of the chicken is no longer pink.
It'll be the juiciest, most tender baked chicken you've ever had - no need for a knife. Best over rice and sauteed vegetables.
OR
BAKED SALSA CHICKEN
1 small chicken cut up, bone-in, skin removed
1 jar (any kind) salsa (Newman's pineapple is a good)
Preheat oven to 350.
Newman's Pineapple Salsa is a good choice for this recipe.
Arrange cut-up chicken in a baking dish. Pour salsa over the chicken to cover, as much as you want. Cover with foil.
Bake for about 1 hour, removing foil during the last 10 minutes
JMSimple 1-hour baked chicken recipe?
******Ranch Chicken Breasts Recipes
1/2 cup ranch salad dressing
1 tablespoon flour
4 boneless skinless chicken breast halves
1/4 cup shredded sharp cheddar cheese
1/4 cup grated parmesan cheese
Combine dressing with flour in a shallow bowl. Coat each chicken breast with dressing mixture. Place on ungreased baking pan. Combine Cheddar and Parmesan cheeses; sprinkle on chicken. Bake at 375掳F. for 25 minutes or until chicken is no longer pink in center and juices run clear.
cook at 400
salting the hell of the outside=super crispy skin
bake breast side up for 45-minute to an hour
simple enough ?
EASY EASY BAKED PEPPER CHICKEN
6 uncooked chicken breasts
2 cups onions and peppers (thinly sliced)
2 tsp pepper
2 tsp basil seasoning
1/4 cup olive oil, separated in 1/8 cups
Preheat the oven to 350 degrees. Line a deep baking pan (9x13) with foil (this will reduce clean-up time) and seal the heat. Drizzle the foil layer with olive oil to avoid sticking Sprinkle foil with some of the pepper and basil Lay the chicken breasts on the oil-seasoning mixture, spread out, and drizzle lightly with olive oil. Use a brush or spoon to distribute the oil evenly on top of the chicken Sprinkle the chicken with remaining seasoning, to taste Sprinkle the chicken with the onions and peppers.
Important: Cover the pan with another layer of foil, and seal the sides. Bake for 30-45 minutes, or until the center of the chicken is no longer pink.
It'll be the juiciest, most tender baked chicken you've ever had - no need for a knife. Best over rice and sauteed vegetables.
OR
BAKED SALSA CHICKEN
1 small chicken cut up, bone-in, skin removed
1 jar (any kind) salsa (Newman's pineapple is a good)
Preheat oven to 350.
Newman's Pineapple Salsa is a good choice for this recipe.
Arrange cut-up chicken in a baking dish. Pour salsa over the chicken to cover, as much as you want. Cover with foil.
Bake for about 1 hour, removing foil during the last 10 minutes
JMSimple 1-hour baked chicken recipe?
******Ranch Chicken Breasts Recipes
1/2 cup ranch salad dressing
1 tablespoon flour
4 boneless skinless chicken breast halves
1/4 cup shredded sharp cheddar cheese
1/4 cup grated parmesan cheese
Combine dressing with flour in a shallow bowl. Coat each chicken breast with dressing mixture. Place on ungreased baking pan. Combine Cheddar and Parmesan cheeses; sprinkle on chicken. Bake at 375掳F. for 25 minutes or until chicken is no longer pink in center and juices run clear.
cook at 400
salting the hell of the outside=super crispy skin
bake breast side up for 45-minute to an hour
simple enough ?
Looking for a recipe for a chicken casserole with rotel tomatoes Doritos peas?
CHICKEN ROTEL
1/2 chicken, cooked and cut up
1 c. Rotel tomatoes
Corn chips or Doritos
1 1/2 c. juice off of chicken
1 can cream of mushroom soup
1 can cream of chicken soup
Cheese
Mix together cream of mushroom, cream of chicken, juice, and Rotel. Layer chips, chicken, cheese, as much as you desire, and above mixture of cream of mushroom chicken, juice, and Rotel. Cook until done, about 30 minutes.Looking for a recipe for a chicken casserole with rotel tomatoes Doritos peas?
Chicken and Cheese Casserole
2 cups cut-up cooked chicken
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 can (10 3/4 ounces) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese (8 ounces)
2 1/4 cups Original Bisquick庐 mix
2/3 cup milk
1. Heat oven to 375潞F. Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches.
2. Stir Bisquick mix and milk until soft dough forms. Turn dough onto surface dusted with Bisquick mix. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place biscuits on chicken mixture.
3. Bake 20 to 25 minutes or until biscuits are golden brownLooking for a recipe for a chicken casserole with rotel tomatoes Doritos peas?
CHICKEN ROTEL
1/2 chicken, cooked and cut up
1 c. Rotel tomatoes
Corn chips or Doritos
1 1/2 c. juice off of chicken
1 can cream of mushroom soup
1 can cream of chicken soup
Cheese
Mix together cream of mushroom, cream of chicken, juice, and Rotel. Layer chips, chicken, cheese, as much as you desire, and above mixture of cream of mushroom chicken, juice, and Rotel. Cook until done, about 30 minutes.
1/2 chicken, cooked and cut up
1 c. Rotel tomatoes
Corn chips or Doritos
1 1/2 c. juice off of chicken
1 can cream of mushroom soup
1 can cream of chicken soup
Cheese
Mix together cream of mushroom, cream of chicken, juice, and Rotel. Layer chips, chicken, cheese, as much as you desire, and above mixture of cream of mushroom chicken, juice, and Rotel. Cook until done, about 30 minutes.Looking for a recipe for a chicken casserole with rotel tomatoes Doritos peas?
Chicken and Cheese Casserole
2 cups cut-up cooked chicken
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 can (10 3/4 ounces) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese (8 ounces)
2 1/4 cups Original Bisquick庐 mix
2/3 cup milk
1. Heat oven to 375潞F. Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches.
2. Stir Bisquick mix and milk until soft dough forms. Turn dough onto surface dusted with Bisquick mix. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place biscuits on chicken mixture.
3. Bake 20 to 25 minutes or until biscuits are golden brownLooking for a recipe for a chicken casserole with rotel tomatoes Doritos peas?
CHICKEN ROTEL
1/2 chicken, cooked and cut up
1 c. Rotel tomatoes
Corn chips or Doritos
1 1/2 c. juice off of chicken
1 can cream of mushroom soup
1 can cream of chicken soup
Cheese
Mix together cream of mushroom, cream of chicken, juice, and Rotel. Layer chips, chicken, cheese, as much as you desire, and above mixture of cream of mushroom chicken, juice, and Rotel. Cook until done, about 30 minutes.
What is best recipe for a chicken madras,restaurant style?
i am really good at this
get chicken and cut into pieces
get 1 tin of pataks madras sauce
pour sauce over chicken
cook
cooking time approx.30mins job doneWhat is best recipe for a chicken madras,restaurant style?
Chicken Madras (restaurant style)
Ingredients
2 tablespoons vegetable oil or ghee
2 chicken breasts, skinned and cut into 1 inch cubes
6 (more for a vindaloo) whole small dried chillies (Bird's Eye or Thai Hots)
half teaspoon hot chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
half a batch of Basic Curry Sauce
salt to taste
1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then left moist for at least 10 minutes.
half teaspoon garam masala
Method
Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside.
Heat the rest of the oil in a heavy saucepan over a moderate heat.
Add the whole dried chillies and fry until they start to swell.
Turn the heat to low, add 1 tablespoon of the Basic Curry Sauce and stir round. Then add the chilli powder, cumin, coriander and paprika and fry gently, stirring all the time, for a minute. Take care not to burn the spices or the curry will lack flavour and taste bitter.
Add the rest of the Basic Curry Sauce, the chicken pieces and salt and simmer for 20-30 minutes or until the chicken is done. Stir from time to time and add a little hot water if the sauce starts to catch on the bottom of the pan.
10 minutes from the end add the garam masala and fenugreek leaves.
Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.
Before you ask!
Basic curry sauce
Ingredients
3 tablespoons vegetable oil or ghee (clarified butter)
1 medium onion - finely chopped
4 cloves garlic - peeled and sliced
1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
(optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
half teaspoon turmeric powder
half teaspoon ground cumin seed
half teaspoon ground coriander seed
5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = pur茅e) or 1 tablespoon concentrated tomato pur茅e (US = paste) mixed with 4 tablespoons water
Method
Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.
Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.
Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.
Put the pur茅ed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently ';fry'; the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!What is best recipe for a chicken madras,restaurant style?
Definatley Pataks.
buy it at the restaurant.
get chicken and cut into pieces
get 1 tin of pataks madras sauce
pour sauce over chicken
cook
cooking time approx.30mins job doneWhat is best recipe for a chicken madras,restaurant style?
Chicken Madras (restaurant style)
Ingredients
2 tablespoons vegetable oil or ghee
2 chicken breasts, skinned and cut into 1 inch cubes
6 (more for a vindaloo) whole small dried chillies (Bird's Eye or Thai Hots)
half teaspoon hot chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
half a batch of Basic Curry Sauce
salt to taste
1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then left moist for at least 10 minutes.
half teaspoon garam masala
Method
Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside.
Heat the rest of the oil in a heavy saucepan over a moderate heat.
Add the whole dried chillies and fry until they start to swell.
Turn the heat to low, add 1 tablespoon of the Basic Curry Sauce and stir round. Then add the chilli powder, cumin, coriander and paprika and fry gently, stirring all the time, for a minute. Take care not to burn the spices or the curry will lack flavour and taste bitter.
Add the rest of the Basic Curry Sauce, the chicken pieces and salt and simmer for 20-30 minutes or until the chicken is done. Stir from time to time and add a little hot water if the sauce starts to catch on the bottom of the pan.
10 minutes from the end add the garam masala and fenugreek leaves.
Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.
Before you ask!
Basic curry sauce
Ingredients
3 tablespoons vegetable oil or ghee (clarified butter)
1 medium onion - finely chopped
4 cloves garlic - peeled and sliced
1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
(optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
half teaspoon turmeric powder
half teaspoon ground cumin seed
half teaspoon ground coriander seed
5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = pur茅e) or 1 tablespoon concentrated tomato pur茅e (US = paste) mixed with 4 tablespoons water
Method
Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.
Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.
Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.
Put the pur茅ed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently ';fry'; the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!What is best recipe for a chicken madras,restaurant style?
Definatley Pataks.
buy it at the restaurant.
Quick, easy recipe for Chicken Enchilades? With no enchilade sauce.?
CHICKEN ENCHILADA
1 lg. onion, chopped
3 tbsp. butter
1- 13 oz. can evaporated milk
2 cans cream of chicken soup
2- 4 oz. cans green chilies, chopped
5 oz. cans boned chicken
12 corn tortillas
2 cups grated cheddar cheese
Saute onion in butter. Add evaporated milk and chicken soup. Stir until smooth. Add chilies and chicken. Stir all together.
Grease a 9x13 inch glass cake dish. Line dish with 6 tortillas, pour half of chicken mixture over them and sprinkle with half the grated cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.
Cover dish loosely with aluminum foil and bake for 45 minutes at 350 degrees F.
Makes 6 servings.Quick, easy recipe for Chicken Enchilades? With no enchilade sauce.?
CHICKEN ENCHILADAS
INGREDIENTS
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
EASY CHICKEN ENCHILADAS
INGREDIENTS
1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.eye makeup pictures
1 lg. onion, chopped
3 tbsp. butter
1- 13 oz. can evaporated milk
2 cans cream of chicken soup
2- 4 oz. cans green chilies, chopped
5 oz. cans boned chicken
12 corn tortillas
2 cups grated cheddar cheese
Saute onion in butter. Add evaporated milk and chicken soup. Stir until smooth. Add chilies and chicken. Stir all together.
Grease a 9x13 inch glass cake dish. Line dish with 6 tortillas, pour half of chicken mixture over them and sprinkle with half the grated cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.
Cover dish loosely with aluminum foil and bake for 45 minutes at 350 degrees F.
Makes 6 servings.Quick, easy recipe for Chicken Enchilades? With no enchilade sauce.?
CHICKEN ENCHILADAS
INGREDIENTS
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
EASY CHICKEN ENCHILADAS
INGREDIENTS
1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
I need a recipe for Curry Chicken like the ones from the hawker stalls in Singapore?
Please note that every good hawker has their own 'secret' recipe, so it's very unlikely you can perfectly recreate the same taste that delighted you from a particular hawker stall. Also note there are different styles of curry available in Singapore eg. Malay, Indian, Peranakan and those with some foreign influence eg. Indonesian, Thai etc.
As for some of the other replies, you certainly can't produce authentic curry with peanut butter %26amp; Singapore chicken curry has no tomatoes in it. Some Indian-style recipes have already been provided, so below is a Malay-style curry that relies more on fresh roots %26amp; herbs rather than dried spices (this may be more challenging for Western cooks if certain ingredients are not readily available):
Ayam Lemak (Chicken in Coconut Milk Gravy)
1 chicken (abt 1.5kg / 3 lbs), cut into pieces
* 10 shallots (small purple onions)
* 8 cloves garlic
* 5 red chillies (remove some seeds to moderate spiciness)
* 2.5cm fresh ginger root
* 2.5cm fresh turmeric, or 1 tsp turmeric powder
(* blend these into a paste, adding some oil if needed)
5 fragrant lime leaves
2 stalks lemon grass
2.5cm galangal, sliced
1 tsp coriander powder
2 cups water
3 cups coconut milk
salt %26amp; pepper to taste
5 green chillies, halved lengthwise
10 red or green bird's eye chillies (optional as very spicy)
Heat some oil in pan %26amp; saute blended paste with lime leaves, lemon grass, galangal %26amp; coriander powder for about 5 mins until fragrant. Add chicken pieces %26amp; fry for another few mins. Add water and simmer, uncovered, until chicken is half-cooked. Add coconut milk and continue simmering (never boil anything with coconut milk as it may curdle) until chicken is fully cooked %26amp; tender. In the last few minutes of cooking, add the green chillies %26amp; bird's eyes chillies.
Tip: Curries actually taste better after 1-2 days in the fridge. Serve curries with rice, pasta or dunk pieces of bread into the gravy.I need a recipe for Curry Chicken like the ones from the hawker stalls in Singapore?
Singapore Curry:
Grind the following items into a fine chili paste:
1 cup dried chili (soaked in warm water to soften)
1 cup peeled shallots
To make curry:
1kg chunky meat pieces(chicken/beef/pork)
500ml thick coconut milk
1500ml water/stock
1/3 cup curry powder
Grinded chili paste
Salt %26amp; sugar to taste
3 stalks lemongrass (optional)
Place everything into a large pot, stir constantly and boil for 1 hour or until meat is cooked and tender.I need a recipe for Curry Chicken like the ones from the hawker stalls in Singapore?
if you get one that tastes the same as in Singapore please let me know. I've tried w/ the peanut butter and curry ( red curry )but it wasn't the same.
Thanks!
first of all build yourself a macan stall, find a curry paste seller, you will hear him coming when he beats 2 pieces of bamboo together to make that click clack sound, get your self a wok and a meat cleaver and some chicken legs. chop the legs into bits and toss them into your superheated wok add a little oil, curry paste, some stock, some bits of prawns some ingredients known only to macan stall owners. when cooked empty into a banana leaf with some boiled rice. hold the leaf in your left hand, squat at the side of the road and eat the curry with the right hand. not only can I smell it now I can taste it .
whatever and however you cook your curry foods it sure will stay and taste curry. I make my simple and easy recipe like this.1 whole chicken cut into 10 pieces or meat cut into strips or shrimps +3 tbsp of cooking oil+1 big sliced inion,+ginger+4 cloves grounded garlic+2tbsp of curry +2 bay leaves+2 big potatoes cut into 4 squares+2 green bell pepper cut into 4 strips if you want it to be more spicy + red hot pepper ans salt to taste.
this is the simplest to cook the curry from hawker stalls in singapore.
1st step:blend onions, garlic, ginger together.optional:lemongrass just an inch
2nd step:fry sliced onions, cinnamon stick, cardomum, anise seeds, and then add blended items.
3rd step; add 4-5 tablespoons of curry powder.(those premixed kind from supermarkets will do.)
4th step:add chicken , tomatoes,
5th: add coconut milk and water
cook gravy till chicken is cooked and gravy is nicely thickened
Ingredients
1C raw cashews
2t garam masala
2t ground coriander
3/4t chili powder
3 cloves garlic chopped coarsely
2t fresh ginger, grated
2T white vinegar
1/3C tomato paste
1/2C yogourt
1kg chicken thighs or breast cut into 1'; chunks
2T butter
1 onion, finely chopped
1 cinnamon stick
4 cardamom pods, bruised
1t paprika
1 small can crushed tomatoes (400g)
3/4C chicken stock
1C whipping cream
rice and naan to serve it with
Directions
Stir nuts, garam masala, coriander, and chili in a small lightly heated frying pan. Toss until nuts are lightly browned.
Put nut mixture in food processor, add garlic, ginger, vinegar, paste and yogourt. Process until smooth.
Put chicken into mixture and mix thoroughly. Allow chicken to marinate for at least a few hours or overnight in the refrigerator.
Melt butter in a large saucepan, cook onion with cinnamon and cardamom until browned. Add paprika, crushed tomatoes and stock. Bring to a boil, reduce heat and simmer uncovered for 45 minutes.
Remove cinnamon and cardamom (if you can find it). Stir in cream and simmer for another 5 minutes. Serve over basmati rice with naan.
As for some of the other replies, you certainly can't produce authentic curry with peanut butter %26amp; Singapore chicken curry has no tomatoes in it. Some Indian-style recipes have already been provided, so below is a Malay-style curry that relies more on fresh roots %26amp; herbs rather than dried spices (this may be more challenging for Western cooks if certain ingredients are not readily available):
Ayam Lemak (Chicken in Coconut Milk Gravy)
1 chicken (abt 1.5kg / 3 lbs), cut into pieces
* 10 shallots (small purple onions)
* 8 cloves garlic
* 5 red chillies (remove some seeds to moderate spiciness)
* 2.5cm fresh ginger root
* 2.5cm fresh turmeric, or 1 tsp turmeric powder
(* blend these into a paste, adding some oil if needed)
5 fragrant lime leaves
2 stalks lemon grass
2.5cm galangal, sliced
1 tsp coriander powder
2 cups water
3 cups coconut milk
salt %26amp; pepper to taste
5 green chillies, halved lengthwise
10 red or green bird's eye chillies (optional as very spicy)
Heat some oil in pan %26amp; saute blended paste with lime leaves, lemon grass, galangal %26amp; coriander powder for about 5 mins until fragrant. Add chicken pieces %26amp; fry for another few mins. Add water and simmer, uncovered, until chicken is half-cooked. Add coconut milk and continue simmering (never boil anything with coconut milk as it may curdle) until chicken is fully cooked %26amp; tender. In the last few minutes of cooking, add the green chillies %26amp; bird's eyes chillies.
Tip: Curries actually taste better after 1-2 days in the fridge. Serve curries with rice, pasta or dunk pieces of bread into the gravy.I need a recipe for Curry Chicken like the ones from the hawker stalls in Singapore?
Singapore Curry:
Grind the following items into a fine chili paste:
1 cup dried chili (soaked in warm water to soften)
1 cup peeled shallots
To make curry:
1kg chunky meat pieces(chicken/beef/pork)
500ml thick coconut milk
1500ml water/stock
1/3 cup curry powder
Grinded chili paste
Salt %26amp; sugar to taste
3 stalks lemongrass (optional)
Place everything into a large pot, stir constantly and boil for 1 hour or until meat is cooked and tender.I need a recipe for Curry Chicken like the ones from the hawker stalls in Singapore?
if you get one that tastes the same as in Singapore please let me know. I've tried w/ the peanut butter and curry ( red curry )but it wasn't the same.
Thanks!
first of all build yourself a macan stall, find a curry paste seller, you will hear him coming when he beats 2 pieces of bamboo together to make that click clack sound, get your self a wok and a meat cleaver and some chicken legs. chop the legs into bits and toss them into your superheated wok add a little oil, curry paste, some stock, some bits of prawns some ingredients known only to macan stall owners. when cooked empty into a banana leaf with some boiled rice. hold the leaf in your left hand, squat at the side of the road and eat the curry with the right hand. not only can I smell it now I can taste it .
whatever and however you cook your curry foods it sure will stay and taste curry. I make my simple and easy recipe like this.1 whole chicken cut into 10 pieces or meat cut into strips or shrimps +3 tbsp of cooking oil+1 big sliced inion,+ginger+4 cloves grounded garlic+2tbsp of curry +2 bay leaves+2 big potatoes cut into 4 squares+2 green bell pepper cut into 4 strips if you want it to be more spicy + red hot pepper ans salt to taste.
this is the simplest to cook the curry from hawker stalls in singapore.
1st step:blend onions, garlic, ginger together.optional:lemongrass just an inch
2nd step:fry sliced onions, cinnamon stick, cardomum, anise seeds, and then add blended items.
3rd step; add 4-5 tablespoons of curry powder.(those premixed kind from supermarkets will do.)
4th step:add chicken , tomatoes,
5th: add coconut milk and water
cook gravy till chicken is cooked and gravy is nicely thickened
Ingredients
1C raw cashews
2t garam masala
2t ground coriander
3/4t chili powder
3 cloves garlic chopped coarsely
2t fresh ginger, grated
2T white vinegar
1/3C tomato paste
1/2C yogourt
1kg chicken thighs or breast cut into 1'; chunks
2T butter
1 onion, finely chopped
1 cinnamon stick
4 cardamom pods, bruised
1t paprika
1 small can crushed tomatoes (400g)
3/4C chicken stock
1C whipping cream
rice and naan to serve it with
Directions
Stir nuts, garam masala, coriander, and chili in a small lightly heated frying pan. Toss until nuts are lightly browned.
Put nut mixture in food processor, add garlic, ginger, vinegar, paste and yogourt. Process until smooth.
Put chicken into mixture and mix thoroughly. Allow chicken to marinate for at least a few hours or overnight in the refrigerator.
Melt butter in a large saucepan, cook onion with cinnamon and cardamom until browned. Add paprika, crushed tomatoes and stock. Bring to a boil, reduce heat and simmer uncovered for 45 minutes.
Remove cinnamon and cardamom (if you can find it). Stir in cream and simmer for another 5 minutes. Serve over basmati rice with naan.
Need Crockpot Recipe for Chicken Thighs?
Try this: put in the chicken meat ( actually any cut will do) add a jar of salsa ( you pick how spicy you like it) and add a can of ';mexican corn'; drained.....let it simmer untilt he chicken shreds ( cook it all day) remove the bones and shred the chicken. Serve it with tortillas and sour cream.... it makes awesome chicken tacos.Need Crockpot Recipe for Chicken Thighs?
Wrap chicken in dried beef and then wrap a piece of bacon around all and secure with toothpick. Mix lg Sour Cream and 1 can of Cream of Mushroom Soup and 1 can of water. Pour over chicken wraps and slow cook for several hours or overnight. Very good with rice or noodles.Need Crockpot Recipe for Chicken Thighs?
my favorite thing to do with them is to remove the skin, season with salt and pepper or cajun seasoning on each side, toss them into the crock pot with about 1/2 cup of water and a bottle of my favorite barbeque sauce and cook--i usually cook for around 4 hours on high--then i serve with rice---it is really good, something i came up with by just tossing together what i had in my house that day! now my husband wants me to make it all the time!
Slow Cooker Tangy Chicken Thighs
Chefs.com
Preparation Time: 15 minutes
Cooking Time: 6 hours
Serves: 6
Ingredients:
2 lbs. boneless skinless chicken thighs, fat trimmed, cut into 1-1/2 inch pieces
14 oz. canned diced tomatoes, undrained
6 oz. tomato paste
1 onion\cooked, chopped
2 cups carrots\cooked, diced
1 Tbsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme, crushed
1/2 tsp. rosemary, crumbled
2 cloves garlic, crushed
1/2 tsp. black pepper
1/2 cup fresh orange juice
1-1/2 tsps. sugar
2 Tbsps. orange peel, grated
2 Tbsps. lemon juice
4 slices cooked bacon, crumbled
Instructions:
Combine first 13 ingredients and half the orange zest
in an electric slow cooker on low heat. Mix thoroughly.
Cover and cook 6 to 61/2 hours, or until chicken is
cooked throughout. Stir in lemon juice and remaining
orange zest. Serve sprinkled with crumbled bacon.
Creamy Crock Pot Chicken (good for any cut of chicken)
1 can cream of mushroom soup
! can cream of celery soup
8 oz cream cheese at room temp
1 packet of Italian salad dressing
Combine these ingredients with a hand mixer and then pour over the chicken. Cook on low for 8 hours or high for 3 hours. This is great with rice or potatos.
Wrap chicken in dried beef and then wrap a piece of bacon around all and secure with toothpick. Mix lg Sour Cream and 1 can of Cream of Mushroom Soup and 1 can of water. Pour over chicken wraps and slow cook for several hours or overnight. Very good with rice or noodles.Need Crockpot Recipe for Chicken Thighs?
my favorite thing to do with them is to remove the skin, season with salt and pepper or cajun seasoning on each side, toss them into the crock pot with about 1/2 cup of water and a bottle of my favorite barbeque sauce and cook--i usually cook for around 4 hours on high--then i serve with rice---it is really good, something i came up with by just tossing together what i had in my house that day! now my husband wants me to make it all the time!
Slow Cooker Tangy Chicken Thighs
Chefs.com
Preparation Time: 15 minutes
Cooking Time: 6 hours
Serves: 6
Ingredients:
2 lbs. boneless skinless chicken thighs, fat trimmed, cut into 1-1/2 inch pieces
14 oz. canned diced tomatoes, undrained
6 oz. tomato paste
1 onion\cooked, chopped
2 cups carrots\cooked, diced
1 Tbsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme, crushed
1/2 tsp. rosemary, crumbled
2 cloves garlic, crushed
1/2 tsp. black pepper
1/2 cup fresh orange juice
1-1/2 tsps. sugar
2 Tbsps. orange peel, grated
2 Tbsps. lemon juice
4 slices cooked bacon, crumbled
Instructions:
Combine first 13 ingredients and half the orange zest
in an electric slow cooker on low heat. Mix thoroughly.
Cover and cook 6 to 61/2 hours, or until chicken is
cooked throughout. Stir in lemon juice and remaining
orange zest. Serve sprinkled with crumbled bacon.
Creamy Crock Pot Chicken (good for any cut of chicken)
1 can cream of mushroom soup
! can cream of celery soup
8 oz cream cheese at room temp
1 packet of Italian salad dressing
Combine these ingredients with a hand mixer and then pour over the chicken. Cook on low for 8 hours or high for 3 hours. This is great with rice or potatos.
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