Paul Prudhomme Chicken Curry Recipes

PAUL PRUDHOMME'S CHICKEN DIANE

Steps:

• Cook pasta and set aside.
• Mash 1/3 of the butter or margarine and combine with seasoning and chicken.
• Heat a skillet over a high fire until it's hot (about 4 minutes).
• Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.
• Add mushrooms and cook 2 minutes.
• Add green onions, parsley, garlic and stock.
• Cook 2 more minutes or until the sauce is at a rolling boil.
• Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate.
• Cook for 3 minutes and add the cooked pasta.
• Stir and shake the pan to mix well.
• Serve immediately.

MAMA PRUDHOMME'S STICKY ROASTED CHICKEN

Steps:

• Combine all spices and rub inside and outside of hen, making sure spices are evenly and deeply distributed.
• Place into sturdy plastic bag and refrigerate 2 days or more.
• On the day of the meal, remove hen from refrigerator and bring to room temperature.
• Turn on oven to 250 degrees,.
• Add a bit of oil to a frying pan and gently fry onions until softened.
• Stuff hen with the warm onions and bake for 4 hours or until done.
• Remove hen to cutting board, add broth to baking pan, scraping up bits and thickening with flour or corn starch to your preferred thickness.

PAUL PRUDHOMME'S BRONZED CHICKEN BREASTS

Steps:

• Heat a heavy skillet to 350 degrees (preferably using a grill thermometer; or leave it over a medium flame for 8 to 10 minutes or until 1/2 teaspoon of water bursts into droplets that chase each other around the pan).
• Blend the seasonings and sprinkle the chicken pieces evenly with them.
• Place the chicken in the skillet and cook for 2 to 3 minutes, turn and cook 2 to 3 minutes more, or until desired degree of doneness

PRESSURE-COOKER CHICKEN CURRY

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes. , Serve in shallow bowls with rice or naan. Sprinkle with cilantro.