CHICKEN CURRY (FROM JOY OF COOKING)
Provided by Global Cookbook
Number Of Ingredients 11
Steps:
- Cut the chicken into roughly 1 inch cubes. Rinse and pat dry. In a large heavy skillet (cast iron works well), heat the oil over medium high heat till "shimmery." Add in and cook, stirring occasionally till golden (7 to 10 min) the onion. Once onion is cooked, add in garlic, ginger, curry pwdr and turmeric, stirring for about 30 seconds. If turmeric is not available, increase curry pwdr to 2 to 2 1/2 tsp.. Add in the chicken and cook stirring, till the chicken loses its raw color, 2 to 3 min. Stir in the yogurt. Cook, stirring occasionally over high heat till the liquid has reduced and thickened and the oil separates and pools, 3 to 5 min. Stir in water and salt (if you like). Reduce the heat so which the liquid bubbles gently, cover and cook till the meat juices run clear, 30-40 min (may be less). About 5 min before meat is done, add in currants (or possibly raisins) or possibly any other fruit desired. Remove the chicken to a platter or possibly wide bowl and cover to keep hot. If the sauce is thin and runny, uncover the pot and boil over high heat to reduce and thicken it. Pour over the chicken. Serve over warm cooked rice.
Nutrition Facts : ServingSize 456 g, Calories 658, Fat 37.41 g, TransFat 0.38 g, SaturatedFat 10.09 g, Cholesterol 207 g, Sodium 655 g, Carbohydrate 9.06 g, Fiber 1.4 g, Sugar 5.22 g, Protein 68.1 g
JOY PHILBIN'S CHICKEN PICCATA
Easy, quick and elegant--the first recipe their daughter asked for when she was getting married - for everyday dinners or for company, too
Provided by carrie sheridan
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken cutlets between 2 sheets of brown paper (or wax paper or saran wrap) and pound until 1/4 inch thick.
- Season with salt and freshly ground pepper and dredge in flour, shaking off the excess flour.
- In a large skillet, heat the olive oil, add the butter and sauté the cutlets for 3 minutes per side, until nicely browned.
- Remove cutlets to drain on paper towels and keep them warm.
- Add white wine to deglaze the pan.
- Then add lemon juice.
- Then add chicken broth and bring to a boil.
- Add some flour, 1/2 teaspoon at a time, if desired, to thicken the sauce.
- Add capers (you can add more capers if you like them - or leave them out if you don't).
- Spoon sauce over chicken cutlets arranged on a place.
- Garnish with chopped parsley and twists of sliced lemon on top.
Nutrition Facts : Calories 158.8, Fat 10, SaturatedFat 2.8, Cholesterol 7.6, Sodium 199.8, Carbohydrate 14.6, Fiber 3.1, Sugar 0.6, Protein 2.1
CHICKEN CACCIATORE OR HUNTER'S CHICKEN
Modified from The Joy of Cooking. Great tasty,low-fat meal. The system is picky about wording. The brandy is listed as optional, but I think its adds a lot to the flavor. You can add it or not.
Provided by Gravelgertie
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Skin chicken pieces and brown in hot olive oil.
- Remove chicken.
- Saute onion, green pepper, optional mushrooms, and garlic.
- Add all remaining ingredients. Stir to combine.
- Simmer, covered, about 1 hour.
- Serve over hot cooked pasta.
Nutrition Facts : Calories 1126.6, Fat 76, SaturatedFat 20.8, Cholesterol 340.2, Sodium 1535.2, Carbohydrate 12.3, Fiber 2.6, Sugar 6.5, Protein 89
ROASTED CHICKEN
This recipe is from the Joy Of Cooking Cookbook. It is the easiest, and simplest chicken recipe out there, and it's flawless everytime. It goes with everything, and it's totally comfort food.
Provided by crazycookinmama
Categories Whole Chicken
Time 1h20m
Yield 1 4-7 lb chicken
Number Of Ingredients 3
Steps:
- Position a rack in the center of the oven. Preheat the oven to 400°F Lightly oil a shallow roasting pan or baking sheet.
- Remove the neck and giblets from, then rinse at pat dry 1 whole chicken.
- Generously rub the body and neck cavities and sprinkle the skin with salt.
- Arrange the chicken breast side up in the pan. Brush the breast and legs with melted butter.
- Put the chicken in the oven and roast. If you prize moist breast meat, consider the chicken done when the thickest part of the thigh exudes clear juices when pricked deeply with a fork and registers 170°to 175°F on an instant-read meat thermometer.
- If you like the dark meat falling off the bone and are willing to risk a dry breast, roast until the thigh registers 180°F
- The total roasting time for a 4-pound bird will be 55 to 65 minutes.
- For larger birds, figure 1 hour for the first 4 pounds, plus about 8 minutes for each additional pound.
- Remove the chicken to a platter and let stand for 10 to 15 minutes.
- Carve and serve.
Nutrition Facts : Calories 2181.6, Fat 161.6, SaturatedFat 54.2, Cholesterol 751.1, Sodium 14799.7, Protein 171.4
COUNTRY CAPTAIN ( EAST INDIA CHICKEN CURRY)
The original recipes comes from an old edition of Joy of Cooking. Over the years I've modified the recipe using only white meat and updating the cooking method. Serve over steamed white or brown rice. This is a recipe that can easily be adjusted to serve two! UPDATE 8/30/07: I've made some further adjustments to this recipe to give it more depth and 'kick it up a notch'. If using the Hot Madras Curry Powder suggest that you taste test after addition of the first teaspoon.
Provided by Galley Wench
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.
- Salt & pepper the chicken breast coat them in the flour or bread crumbs.
- Heat oil in frying pan or dutch oven and saute chicken to a golden brown.
- Remove, drain and place in a casserole.
- Saute the onions and green peppers in the pan with the drippings, adding more oil if necessary, stirring, until lightly browned, about 3 minutes.
- Add the garlic-ginger paste, bay leaf, curry powder,Garma Masalas, smoked paprika and jalapeno;cook, stirring, until lightly browned and fragrant, about 1 minute.
- Add tomatoes and simmer until the pan is deglazed.
- Pour sauce over the chicken and bake at 350 degrees for about 35-40 minutes or until chicken breast are tender. (I usually cover for the first 15 minutes and then uncover.).
- During the last 5 minutes of cooking add the currants.
- Serve over steamed rice garnished with toasted slivered almonds.
Nutrition Facts : Calories 570, Fat 31.1, SaturatedFat 6.1, Cholesterol 92.8, Sodium 1107.8, Carbohydrate 38.8, Fiber 6.2, Sugar 15.9, Protein 36.2
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