Chicken Macaroni

Ingredients

Chicken 1 kg 20 pieces boiled in 2 cups water

Milk 1 cup

Stock 2 cups

Cream 1 packet

Soya sauce 2 tbsp

Wooster sauce 1 tbsp

Salt 1 tsp

Black pepper 1 tsp

Butter 2 ounces

Oil ¼ cup

Capsicum 2 cut into tiny cubes

Tomatoes 2 cut into cubes seeds removed

Sweet corn 1 cup

Boiled macaroni 2 cups

Cashew nuts grinded 15

Corn flour grinded 2 cup heaped

Chili garlic sauce

Sugar 2 tsp

Cheddar cheese grated 1 cup

Egg 1 beaten

Method




Heat butter and oil sauté capsicum for 2 minutes, add in tomatoes, fry for a minute and remove both, keep aside. In the same pan add corn flour, with stock, milk, all the seasonings, cook till thick, fold in cashew nut powder, cream, macaroni, boiled chicken and vegetables, mix well, remove in Pyrex dish spread top with beaten egg, lastly sprinkle cheese, bake on 180 degree C for 30 minutes.

BACK TO PAGE

Tweet

CHICKEN LEGS IN CURRIED BUTTER

INGREDIENTS 

Chicken legs  12 nos.

Onion halved and unpeeled

Marjoram  ½ tsp.

Parsley  2 sprigs

Thyme  1 sprig

Lemon halved  1 no.

Peppercorn  6 nos.

Butter  125 gms.

Cardamon ground  ½ tsp.

Cummin seed crushed  ½ tsp.

Ginger powder  ½ tsp.

Turmeric powder  ¼ tsp.

Chilli powder  ¼ tsp.

Coriander powder  ½ tsp.

Mustard powder  1 tsp.

Garam masala  ½ tsp.

Worcestershire sauce  2 tsp.

Lime juice  ½ tsp.

Pepper to taste

Salt to taste

METHOD:




1. In a saucepan, add the chickenlegs, onion,
marjoram, parsley, thyme, lemon and
peppercorns. Pour 1 litre of water and bring to boil, then lower the heat for 25min. Remove
the chicken legs without any liquid and transfer
them to a plate. Let them cool.
2.Cream the butter in a bowl. Add the
remaining ingredients and thoroughly beat
them into the butter.
3.Using a knife spread the curried butter on
each leg. Refridge them preferably overnight
but for a minimum time of 6 hrs.
4.Remove the chicken legs from the fridge.
5.Place it in pan and fry till golden brown.
Serve hot.

BACK TO PAGE

Tweet

Chicken Jambalaya

6.5 lbs chicken breast-raw, bone & skin removed 

Ingredients 

4 cups brown rice, uncooked 

1 ¼ cups green peppers, diced 

1 cup olives, black, sliced 

1 ¼ cups onions, chopped 

4 cups chicken broth, low sodium 

½ cup vegetable oil 

4 cups canned whole tomatoes, low sodium 

2 tsp garlic powder 

 1.  Preheat oven to 350°F.  

Directions





2.  Bake chicken, about 30 minutes (until juices run clear)
and cut into cubes.
3.  Prepare brown rice according to directions. Set aside.
4.  Heat vegetable oil in large skillet over high heat. Add green peppers, onion, and garlic powder to
skillet. Stir occasionally until vegetables are tender (about 3-5 minutes).
5.  Add cubed chicken, vegetable mixture, tomatoes (with liquid), olives, chicken broth and rice in
large pot over medium heat. Mix thoroughly and break up tomatoes into pieces.
6.  Cover and cook for an additional 20-23 minutes over low heat. If mixture becomes dry add water
as needed.

BACK TO PAGE

Tweet

Chicken Haryali

Ingredients

Chicken 1 kg 16 pieces

Garlic paste 1 tbsp

Coriander 1 cup with stems

Mint leaves 10

Coconut milk powder 2 tbsp

Green chilies 8

Lemon juice 2 tbsp

Yogurt 1 cup

Oil ½ cup

Black pepper 1 tsp

Cumin seeds 1 tsp

Crushed roasted cumin 1 tsp

Coriander powder 1 tsp heaped

Onion 2 chopped

Allspice ½ tsp

Green chilies 3 cut length wise

Fresh cream 2 to 3 tbsp

Method





Blend together, coriander, mint, green chilies, lemon juice, yogurt, coconut milk powder, garlic paste in a blender, marinate chicken with the blended ingredients for 30 minutes, heat oil, add cumin seeds with chopped onion, fry till light golden, add chicken with black pepper, roasted and crushed cumin, coriander powder, cover and cook till chicken tender and oil comes on top, lastly add cream and allspice, green chilies, leave it on dum.

BACK TO PAGE

Tweet