GINGER CHICKEN
This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
- Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
- Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.
Nutrition Facts : Calories 310 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.29 milligram of sodium
GINGER CHICKEN CHOWDER
Make and share this Ginger Chicken Chowder recipe from Food.com.
Provided by Derf2440
Categories Chowders
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a large Dutch oven, add onions and saute until softened.
- Add chicken broth, grated zucchini, sweet corn, sweet red pepper, finely grated ginger, salt and cayenne pepper.
- Bring to boil, simmer covered 10 minutes.
- Add fresh milk, evaporated milk, cream, thyme leaves and finely grated potatoes, bring to boil, simmer uncovered 15 minutes or until thickened.
- Add cooked chicken strips, heat through.
- Serve garnished with parsley and a pinch of fresh grated ginger.
Nutrition Facts : Calories 192.9, Fat 8.6, SaturatedFat 4.6, Cholesterol 40.5, Sodium 398.1, Carbohydrate 17.6, Fiber 2.2, Sugar 7.1, Protein 12.3
CHICKEN AND CORN CHOWDER
In-season corn is so sweet, it's the perfect ingredient for a creamy summer chowder. Make sure to use the back of your knife to scrape off all the starchy liquid from the cobs to get the most flavor of the naturally sweet corn in your chowder.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
- Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
- Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
- Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
- Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.
Nutrition Facts : Calories 570, Fat 37 grams, SaturatedFat 18 grams, Cholesterol 97 milligrams, Sodium 968 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams, Sugar 10 grams
CHUNKY CHICKEN CHOWDER
Provided by Sunny Anderson
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
- Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
- Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.
CHICKEN CHOWDER
"This is wonderful served over tortilla chips or with corn bread as a side." Packed with chicken (or turkey) and veggies, this chunky chowder makes a nutritious meal. Heather Hamilton - Bunker Hill, WV
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.
Nutrition Facts : Calories 293 calories, Fat 13g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1287mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.
GINGER CHICKEN
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
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
More about "ginger chicken chowder food"
GINGER CHICKEN SOUP WITH VEGETABLES RECIPE - REAL SIMPLE
From realsimple.com
Ratings 355Category Dinner, LunchAuthor Kay ChunCalories 325 per serving
- Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger and cook, stirring, until fragrant, 1 to 2 minutes.
- Add the broth. Stir in the parsnips, carrots, celery, turnip, and ½ teaspoons salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.
- Meanwhile, using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
- Add the chicken, peas, and scallions to the saucepan and cook until heated through, 3 to 4 minutes. Serve with the biscuits, if using.
GINGER CHICKEN - AUTHENTIC CHINESE IN 30 MINUTES! - THE …
From thewoksoflife.com
5/5 (44)Calories 206 per servingCategory Chicken
- Using a cleaver, lightly smash the white parts of the scallions, the garlic, and the ginger (use a firmer hand on the ginger). This releases the flavors of the aromatics for a more flavorful dish.
- Spread the canola oil around the perimeter of the wok, and heat it until it just starts smoking. Add the smashed ginger slices, and fry for 15 seconds.
- Spread the chicken pieces in a single layer in the wok. Sear for 45 seconds. Flip them and fry the other side for another 30 seconds.
- Add in the white parts of the scallions, garlic, and shallots. Continue to stir-fry over high heat, mixing everything together for another 30 seconds.
GARLIC-GINGER CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (78)Estimated Reading Time 6 minsServings 4
- Mix garlic, lemon juice, ginger, 3 Tbsp. oil, 1 Tbsp. cilantro, and 1 Tbsp. mint in a medium bowl to form a paste.
- Mix coriander, amchur, turmeric, salt, and chili powder in a small bowl. Add spice mixture to garlic-ginger paste and stir well to combine. Transfer marinade to a large resealable bag.
- Place chicken breasts in marinade and seal bag tightly. Using your hands, gently massage marinade onto chicken, making sure to evenly coat each breast. Chill 2 hours.
- Heat a large skillet over medium-high. Once pan is quite hot, add remaining 1 tsp. oil, swirling pan to coat the entire surface. Reduce heat to medium. Remove chicken from marinade and cook, undisturbed, until lightly golden on one side, 1–2 minutes. Flip chicken and continue to cook until golden brown on the other side, 1–2 more minutes. Reduce heat to low, cover, and cook (without peeking!) 10 minutes. Remove pan from heat and let chicken sit, covered, 10–15 minutes, depending on thickness of the breasts. Don’t uncover, or you’ll release the hot steam that cooks the chicken.
GINGER CHICKEN - JO COOKS
From jocooks.com
EASY STICKY GINGER CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
4.5/5 (22)Total Time 25 minsCategory DinnerPublished Sep 28, 2021
CORN AND CHICKEN CHOWDER - FAKE GINGER
From fakeginger.com
30 BEST CHOWDER RECIPES TO FILL YOU UP AND WARM YOUR SOUL
From insanelygoodrecipes.com
HONEY GINGER CHICKEN - BAKING MISCHIEF
From bakingmischief.com
HOW TO MAKE THE BEST CHOWDERS - ALLRECIPES
From allrecipes.com
EASY CHICKEN CHOWDER | BBC GOOD FOOD
From bbcgoodfood.com
GINGER CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
YEMENITE CHICKEN SOUP
From more.ctv.ca
CHOWDER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN AND CORN CHOWDER - THE PIONEER WOMAN
From thepioneerwoman.com
SEATTLE FOOD GUIDE (A LOCAL’S 33 BEST DISHES & EXPERIENCES)
From travellemming.com
TEXAS CHICKEN CHOWDER - THE PIONEER WOMAN
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love