ASIAN AROMATIC CHICKEN
Make and share this Asian Aromatic Chicken recipe from Food.com.
Provided by Borealis Beegirl
Categories Chicken Breast
Time 6h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
- Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.
- Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°F Transfer chicken to a platter.
- Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup; about 2 minutes. Serve sauce with chicken.
AROMATIC CHICKEN WITH SULTANAS
Fry this chicken with sultanas and spices and savour the wonderful aroma
Provided by Cathryn Evans
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Heat 1 tbsp oil in a large casserole dish with a lid. Add the chicken and cook for about 7-10 mins until golden all over, then remove from the pan. Fry the onion with the bay leaves and the spices in the remaining oil for about 5 mins, until soft and golden. Take off the heat and return the chicken to the pan.
- Mix the yogurt, coriander, curry paste and sultanas together, pour over the chicken and give it a stir. Cover with the lid and cook in the oven for 30 mins, or until the meat falls easily off the bone. Great served with warm naan bread.
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.68 milligram of sodium
AROMATIC CHICKEN CURRY
This chicken curry is not as spicy as the " normal" ones. Instead it has more fragrance. If you still think it's too hot, use only one chili pepper.
Provided by Chef Dudo
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fry the potato chunks in the oil until browned, drain them on paper towels.
- Add the shallots, lemon grass, and all of the spices to the pan.
- Fry for a few minutes.
- Add chicken and cook, stirring, for 5 minutes.
- Add potatoes, salt, coconut milk and chicken stock.
- Bring to a boil and then simmer gently for about 30 minutes, uncovered.
- Garnish with basil leaves before serving (over rice or couscous).
Nutrition Facts : Calories 682.6, Fat 44.2, SaturatedFat 22, Cholesterol 75.6, Sodium 861.8, Carbohydrate 42, Fiber 6, Sugar 10.1, Protein 33.1
AROMATIC CHICKEN WITH SULTANAS
Make and share this Aromatic Chicken With Sultanas recipe from Food.com.
Provided by Ppaperdoll
Categories Chicken Thigh & Leg
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 180 degrees C, gas mark 4.
- Heat oil in a large oven proof casserole with lid. Add chicken and cook 7-10 minutes until golden. Remove from pan. Fry onion, bay leaves and spices in remaining oil 5 minutes.
- Remove from heat and return chicken to pan.
- In medium bowl, mix yogurt, coriander, curry psate and sultanas together.
- Pour over chicken and stir through.
- Cover with lid and cook in oven 30 minutes or until meat falls easily from bone.
Nutrition Facts : Calories 197.8, Fat 9.8, SaturatedFat 1.6, Cholesterol 57.3, Sodium 107.6, Carbohydrate 13.8, Fiber 0.9, Sugar 9.2, Protein 14.3
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ASIAN AROMATIC CHICKEN RECIPE | MYRECIPES
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4/5 (3)カロリー 183 (1 人分)対象人数 4
- Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
- Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.
- Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°. Transfer chicken to a platter.
- Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup (about 2 minutes). Serve sauce with chicken.
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