Indian Summer Chicken Food
INDIAN SUMMER CHICKEN
Provided by Marian Burros
Categories dinner, one pot, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Chop whole onions and saute in hot canola oil in nonstick skillet large enough to hold all the ingredients.
- Mince garlic and coarsely grate ginger. Add to onion along with cumin, coriander, cinnamon, turmeric and hot chili flakes. Stir well and continue cooking over medium heat.
- Wash and trim tomatoes and cut into medium chunks; stir into onion and continue cooking.
- Wash and dry chicken and cut into thin strips; cut strips in half and add to skillet.
- Scrape kernels off corn and add to skillet.
- Stir a little yogurt into cornstarch until smooth, and blend with remaining yogurt. Stir into skillet, and cook until mixture thickens, just a couple of minutes. Season with salt and pepper and serve over rice.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 13 grams, Carbohydrate 48 grams, Fat 17 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 286 milligrams, Sugar 22 grams, TransFat 0 grams
25 EASY INDIAN CHICKEN RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chicken recipe in 30 minutes or less!
Nutrition Facts :
ZESTY SUMMER CHICKEN
This easy-to-make chicken dish is full of Asian flavors!
Provided by simpson
Categories World Cuisine Recipes Asian
Time 2h40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
- Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.
Nutrition Facts : Calories 296 calories, Carbohydrate 7.7 g, Cholesterol 95.7 mg, Fat 13.6 g, Fiber 0.5 g, Protein 34.2 g, SaturatedFat 3 g, Sodium 984 mg, Sugar 4.7 g
MASALA CHICKEN
Another of my Indian cooking class tutor's recipes. I have a grinder so grind the seeds to make powder as stated, otherwise using store-brought powder is fine. With the chicken, you can easily substitute boneless.
Provided by LilKiwiChicken
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pan and saute garlic, onion, ginger and cumin seeds for about 2 or 3 minutes, taking care that nothing burns.
- Add chicken, mix well and fry for 5-6 minutes.
- Add coriander powder, cumin powder, turmeric and chili powder (if using) and saute for about 3 minutes. Cover and leave for 5 minutes.
- Add in the curry powder and fry for 5 minutes.
- Add water if needed. This depends on how much gravy you want. Cover and let the chicken cook, stirring occasionally.
- When done, stir in chopped coriander leaves and serve with rice or naan.
SIMPLE SUMMER CHICKEN
This is best made with organic chicken....the only chicken I serve to my family. The ones I buy are usually on the small side and cook more quickly than those plump monsters that are bought sealed in plastic. This is my classic kind of recipe - simple and tasty....the chicken is marinated AFTER cooking, rather than before. This is good served with steamed new potatoes, cole slaw and ice cold beer. Source is Chicago Tribune Magazine.
Provided by Hey Jude
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix lime juice, olive oil, ginger, sugar and garlic in a large bowl; set aside.
- Rinse chicken pieces and pat dry; season with salt and pepper.
- Grill the chicken directly over a medium-hot fire on a gas or charcoal grill for about five minutes on each side; shift to indirect heat and continue cooking until done but moist, about another 10 minutes per side.
- Remove chicken from grill and place into bowl of marinade; let the grilled chicken absorb the fragrant juice for about 5 minutes, then serve.
Nutrition Facts : Calories 714.2, Fat 58.3, SaturatedFat 12.7, Cholesterol 155.2, Sodium 147, Carbohydrate 8.4, Fiber 0.4, Sugar 4, Protein 38.9
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