CHICKEN MARSALA
A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g
EASY CHICKEN PHAAL
King of all curries! This wonderful dish is the final frontier for all you spicy food gourmands. This curry will make you sweat, but is still one of the most flavorful dishes you'll ever enjoy. If you can't find lal mirchi pepper, use cayenne pepper; if you can't find jwala peppers, substitute serrano chiles. Serve with basmati rice and raita.
Provided by Loving The Alien
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
Steps:
- Heat ghee in a large heavy skillet over medium heat and cook and stir red onion in the hot butter until starting to brown, about 8 minutes; stir in garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 more minute. Stir in chicken pieces and cook and stir until lightly golden brown, about 10 more minutes.
- Mix ground fennel, lal mirchi, cumin, coriander, ground ginger, fenugreek, turmeric, cardamom, cinnamon, cloves, and black pepper in a bowl with 1 to 2 tablespoons water or as needed to make a paste; stir into the chicken and fry spice paste for 2 minutes. Pour in remaining 1/4 cup water and fry the spices and chicken until the water has almost evaporated, 7 to 8 minutes, stirring constantly to prevent spices from burning.
- Mix in jwala chiles, habanero chiles, and tomatoes; cook, stirring often, until tomatoes are softened and start to break apart, about 10 minutes. If chicken is still slightly pink inside, stir in more water, a tablespoon at a time, and cook until water has evaporated and chicken is cooked through.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 10.9 g, Cholesterol 74.9 mg, Fat 9.6 g, Fiber 3.7 g, Protein 25.1 g, SaturatedFat 4.8 g, Sodium 59.9 mg, Sugar 2.2 g
CORNY HOTLINK BITES
Make and share this Corny Hotlink Bites recipe from Food.com.
Provided by sctdvdltl
Categories Lunch/Snacks
Time 20m
Yield 15 bites, 3 serving(s)
Number Of Ingredients 5
Steps:
- cut links into thirds.
- make cornbread batter following directions.
- add sugar to batter.
- dip links in batter.
- deep fry until golden brown.
- serve with mustard.
Nutrition Facts : Calories 2258.9, Fat 202.6, SaturatedFat 37.1, Cholesterol 90, Sodium 2637.4, Carbohydrate 86.7, Fiber 7.4, Sugar 27.3, Protein 26.1
CHICKEN PAKORAS
Make a batch of these crispy golden pakoras as a snack, or part of an Indian meal. Serve hot with sweet chilli sauce or green chutney
Provided by Afia Begom - Afelia's Kitchen
Categories Snack
Time 50m
Yield Serves 6 (makes around 30 pakoras)
Number Of Ingredients 13
Steps:
- Put the chicken in a large bowl, then use your hands to coat the pieces in the cornflour. Mix in the rice flour, followed by the gram flour. Add the chillies, spices, onion, coriander and 1 tsp salt. Mix well with your hands.
- Gradually add around 150ml water until the ingredients have become moist and ever-so-slightly wet. You may not need all the water (adding too much will stop the pakora mixture binding).
- Fill a deep pan no more than a third full with vegetable oil and heat to 180C. Squeeze a small amount of the pakora mixture together before carefully lowering into the hot oil with a spoon. Fry for 8-10 mins, turning regularly, until cooked through and browned all over. Set aside on a plate lined with kitchen paper while you repeat with the remaining mixture, frying in small batches. Serve hot with a sweet chilli sauce or green chutney.
Nutrition Facts : Calories 426 calories, Fat 17 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1.5 milligram of sodium
CHICKEN PHURAULA
Make and share this Chicken Phuraula recipe from Food.com.
Provided by Tulsi Regmi
Categories Chicken Breast
Time 1h30m
Yield 2-3 serving(s)
Number Of Ingredients 21
Steps:
- In a blender, combine all marinating ingredients to yield a smooth paste.
- In a large bowl, combine all batter ingredients to form smooth batter.
- Cover and refrigerate until used.
- Marinade chicken strips in marinade for overnight in the refrigerator.
- Pat dry the marinated chicken pieces before dipping into the spiced lentil batter.
- Dip in the batter and deep fry until the chicken tenders are golden brown.
- Serve hot with tomato achar.
Nutrition Facts : Calories 1174, Fat 66.5, SaturatedFat 21.6, Cholesterol 544.2, Sodium 517.6, Carbohydrate 26.8, Fiber 2.4, Sugar 7.3, Protein 113.6
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