French Chicken Liver And Green Bean Salad With Garam Masala Food

FRENCH CHICKEN LIVER AND GREEN BEAN SALAD WITH GARAM MASALA

Steps:

• For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl. Add a little salt and pepper, and whisk in the oil.
• Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside.
• Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
• Heat the butter or oil in a wide skillet over medium-high heat. Add the seasoned livers in one layer and let them brown, about 2 minutes. Turn them over and cook 1 minute more, leaving them pink at the center. Remove from heat.
• Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper. Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates. Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.

GARAM MASALA CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
• Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CURRIED CHICKEN SALAD WITH GARAM MASALA BISCUITS

Steps:

• Preheat the oven to 375°. In a medium bowl, whisk the 2 cups of flour with the sugar, garam masala, baking powder, salt and baking soda. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas. Add the ‚ cup of buttermilk and stir until a dough forms.
• Turn the dough out onto a lightly floured surface and knead it 2 or 3 times. Roll or pat the dough into a 6-by-12-inch rectangle, about ‚-inch thick. Using a floured knife, cut the dough into 8 square biscuits. Brush the tops with buttermilk and transfer the biscuits to a baking sheet. Bake for about 18 minutes, until risen and golden. Transfer to a wire rack to cool.
• Chicken.
• Fill a large pot with 3 quarts of water. Add the carrot, onion, peppercorns and bay leaf and bring to a simmer. Add the chicken and simmer over moderate heat until cooked through, about 30 minutes. Transfer the chicken to a plate and refrigerate until cool enough to handle. Reserve the broth for another use.
• Discard all of the chicken skin. Remove the meat from the bones and cut it into 1/2-inch pieces.
• In a medium bowl, mix the 1 cup of mayonnaise with the curry powder and lime juice. Stir in the chicken pieces, grapes, celery, cilantro and pistachios and season with salt and pepper. Serve the chicken salad with the Garam Masala Biscuits on the side. Alternatively, split the biscuits in half and spread them lightly with mayonnaise. Mound the chicken salad on the bottom halves and close the sandwiches. Serve right away.

BIHARI FRENCH CUT GREEN BEAN MASALA

Steps:

• Toast the almonds in the oil; remove.
• Add paprika, chili flakes, cumin, and coriander to the oil; cook.
• Add onion; cook until translucent, about 4 minutes.
• toss in garlic at last end with onions
• Toss in green beans and coat.
• Add coconut milk and lime juice; warm it.
• Plate; top with cilantro and almonds.

GREEN BEAN CHICKEN SALAD

Steps:

• In a large bowl, whisk the vinegar, basil, 1 tablespoon of oil, sugar and salt; set aside. In a nonstick skillet, saute chicken in remaining oil over medium heat until juices run clear. Add to vinaigrette and toss to coat., Place green beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-10 minutes or until crisp-tender. Add to chicken mixture. Add tomatoes and toss to coat. Cover and refrigerate for at least 1 hour. Toss before serving.

FRENCH CHICKEN SALAD WITH GREEN BEANS RECIPE - (4.6/5)

Steps:

• Blanch green beans in boiling water until tender but not mushy, about 2 to 3 minutes. Immediately immerse in an ice bath to stop the cooking and preserve their color. When beans are cool, drain and cut into 1-inch pieces on the diagonal. In a small bowl, combine mayo and mustard and mix well. In another bowl, combine chicken with green beans, chopped cornichons and capers. Add mayo-mustard mixture and combine well. Serve over greens.

WARM CHICKEN LIVER SALAD

Steps:

• Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through - they should still be a little pink in the centre.
• Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.