Yellow Chicken Food

THAI YELLOW CHICKEN CURRY

Steps:

• Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
• Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
• Stir fish sauce into chicken curry mixture just before serving.

EASY YELLOW CHICKEN CURRY

Steps:

• Before cooking: tenderize and cube chicken, chop onion and mince garlic (I combine the two ingredients in a food processor), and combine curry powder, cinnamon, paprika, ginger root, and sugar in a small cereal-sized bowl.
• Heat olive oil in a large pan on medium heat.
• Once oil is hot, add onion and garlic.
• Saute onion and garlic until onion is browned.
• Add curry spices to the pan (add olive oil if need be--use your better judgement).
• Saute combination until the spices have soaked up all of the remaining olive oil.
• Add coconut milk, tomato paste, and chicken.
• Simmer for 20-25 minutes.
• Remove bay leaf.
• Add lemon juice.
• Simmer for 5 more minutes.
• Serve over white rice (or fancier rice, if you prefer).
• Allow guests to add sriracha sauce to their tastes.

YELLOW CHICKEN CURRY

Steps:

• In a stir fry pan mix 1 can coconut milk and the amount of curry you desire (start w/ half if you are unsure).
• Then add other can of milk and heat till boiling.
• Add the meat and continue to cook.
• When the meat is about 1/2 way done add the carrots and water and cook till carrots are tender.
• Add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes.
• Serve over rice, and garnish with chopped cashews if you desire.

YELLOW CHICKEN CURRY

Steps:

• Prepare curry paste: combine chile peppers, shallot, lemon grass, garlic, oil, sugar, ginger, coriander seeds, caraway seeds, curry powder, mustard, salt, and cinnamon in the bowl of a food processor. Process until smooth. Refrigerate in a glass jar until needed.
• Prepare chicken: rinse and pat chicken dry. Thinly slice chicken into 2-inch strips.
• Heat oil and 1 teaspoon curry paste in a saucepan over high heat, stirring frequently, until curry bubbles. Reduce heat and add chicken, potatoes, chile peppers, coconut milk, fish sauce, and brown sugar. Stir well and cook until chicken is no longer pink in the centers and juices run clear and potatoes are tender, 15 to 20 minutes.

YELLOW CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the olive oil, Worcestershire sauce, turmeric, mustard, and garlic.
• Arrange the chicken breast halves in a medium baking dish, and top each with 2 halves bacon. Brush with the glaze.
• Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

YELLOW CURRY CHICKEN WITH JASMINE RICE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
• Stir chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.

YELLOW CHICKEN ADOBO

Steps:

• Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Toast turmeric in a dry small skillet over medium-low heat, stirring often, just until fragrant (be careful not to let it brown), about 3 minutes. Transfer to a plate.
• Cook coconut in same skillet over medium-high heat, stirring occasionally, until burnt (not browned: burnt), about 3 minutes. Grind in a spice mill or with a mortar and pestle or finely chop. Transfer to another plate.
• Heat oven to 375°F. Toss cauliflower and squash on a large rimmed baking sheet with 1 Tbsp. oil to coat; season with salt and pepper. Roast vegetables, tossing occasionally, until browned and tender, 30-40 minutes.
• Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, shallots, garlic, and ginger and cook, stirring often, until golden brown and very fragrant, 8-10 minutes. Add red pepper flakes and cook, stirring often, just until fragrant, about 1 minute. Stir in toasted turmeric, coconut milk, and 3/4 cup vinegar. Bring to a boil and cook until liquid is reduced by about one-third, 20-30 minutes.
• Meanwhile, prepare a grill for medium-high heat (or heat a grill pan over medium-high). Season chicken with salt and pepper and grill, turning occasionally, just until skin is charred (chicken will not be cooked through at this point), 8-10 minutes.
• Add chicken and reserved sachet to turmeric sauce. Cook, partially covered, until chicken is tender, 60-80 minutes. Stir honey and remaining 1/4 cup vinegar in a small bowl until honey is dissolved; add to braise, then add roasted cauliflower and squash. Taste and season with more salt or honey as needed.
• Divide adobo among bowls and top with burnt coconut, pumpkin seeds, chiles, and scallion.
• Do Ahead:
• Adobo can be made 3 days ahead. Let cool; cover and chill. Reheat gently before serving.

YELLOW CHICKEN CURRY

Steps:

• Dredge chicken in flour mixture and set aside.
• Heat oil to med-high temp; add onion and garlic and reduce heat to medium.
• Cook for 5 minutes; add chicken; cook until chicken is lightly browned, stirring frequently.
• Deglaze pan (off heat) with wine; return to med/low heat until liquid is reduced.
• Add potatoes and carrots.
• Stir in spices until well combined. Add peanut butter; stir until melted.
• Add chicken broth and coconut milk; bring mixture to a boil.
• Reduce heat to med low; add cornstarch slurry and simmer 20 minutes, or until potatoes and carrots are cooked through.
• Garnish with cilantro, if desired, and serve with jasmine or basmati rice.

YELLOW CHICKEN CURRY WITH COCONUT MILK

Steps:

• Bring 3 1/2 cups water to a boil in a medium saucepan. Stir in rice, cover, and reduce heat to low. Simmer until all of the water has been absorbed, about 15 minutes. Taste the rice; if it is still too firm, add a few more tablespoons of water. Remove from the heat, cover, and set aside.
• While the rice is cooking, heat oil in a large wok over medium-high heat. Add chicken, potatoes, 1 teaspoon salt, and 1 teaspoon pepper; cook and stir until chicken is firm and no longer translucent, 5 to 7 minutes.
• Stir in coconut milk. Add garlic, 4 tablespoons curry powder, soy sauce, 1 1/2 tablespoons sugar, garlic powder, cumin, ginger, and red pepper flakes; stir with a wooden spoon until well mixed. Bring to a boil. Cover, reduce heat to low, and simmer until potatoes are very soft and curry aroma is strong, 15 to 20 minutes.
• Uncover the curry and turn off heat. Taste and adjust curry powder, sugar, salt, and pepper as needed. Let sit for 5 minutes before serving over the cooked rice.

YELLOW CHICKEN SOUP

Steps:

• Boil chicken in water until tender and remove from bone. Add chicken back to water and cook 45 minutes. Add onions, celery, bay leaf, bouillon cubes, butter, rice and seasonings. Cook 45 minutes on low heat. Soup will be thick; add additional water for thinner soup.

YELLOW CHICKEN SALAD

Steps:

• Cut the apple into bite sized pieces.
• put shredded chicken into a bowl with the apple and add raisins.
• add mayonnaise.
• add curry to taste (I put in enough to make the salad a very light yellow).
• top with a bit of black pepper.