Could anyone tell me how to make Chicken Chettinad or any other chicken dish which is hot and spicy and if I could also use coconut?Chicken recipe?
The recepie of chicken chettinad is
Ingredients:
1kg Chicken
2 tsp Poppy seeds
1/2 Grated coconut
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
6-8 no. Whole red chilies
1'; stick Cinnamon
3 no. Green cardamom
2 no. Cloves
1/2 tsp Turmeric powder
1 no. Onion, large
2 tsp Ginger, chopped
2 tsp Garlic, chopped
1/2 Star anise
1 tsp Red chili powder
3 no. Tomatoes, medium
1 no. Lemon
10-12 no. Curry leaves
Fresh coriander Garnish.
1/2 cup Oil
Salt To Taste
How to make chicken chettinad:
* Clean the chicken, remove the skin and cut into small pieces.
* Chop the onions and tomatoes separately.
* Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.
* Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and saut茅 for some time.
* Add the tomatoes, red chili powder and turmeric powder and saut茅.
* Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
* Cover and cook till the chicken is done.
* Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan .
_^_
byeChicken recipe?
Red Chicken Curry
this is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!
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Prep Time: 10 Minutes 路
Cook Time: 10 Minutes 路
Ready In: 20 Minutes 路
Yields: 4 servings
INGREDIENTS路
2 teaspoons olive oil 路
1 pound skinless, boneless chicken breast halves - cut into thin strips 路
1 tablespoon Thai red curry paste 路
1 cup sliced halved zucchini 路
1 red bell pepper, seeded and sliced into strips 路
1/2 cup sliced carrots 路
1 onion, quartered then halved 路
1 tablespoon cornstarch 路
1 (14 ounce) can light coconut milk 路
2 tablespoons chopped fresh cilantro
DIRECTIONS
.Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
Chicken Enchilada Casserole
An easy layered strata of tortillas, chicken, cheese and a hot salsa-bean-sour cream mixture make a robust entree.
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Prep Time: 30 Minutes 路
Cook Time: 30 Minutes 路
Ready In: 1 Hour 路
Yields: 12 servings
INGREDIENTS路
1 (16 ounce) container sour cream 路
1 (16 ounce) jar salsa 路
1 (10.75 ounce) can condensed cream of chicken soup 路
1/4 cup diced onion 路
1 (8 ounce) can chili beans, drained 路
6 (12 inch) flour tortillas, cut into strips 路
6 skinless, boneless chicken breast halves - cooked and shredded 路
4 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!
Chicken Tetrazzini
Chicken, mushrooms and spaghetti are baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry.
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Prep Time: 15 Minutes 路
Cook Time: 45 Minutes 路
Ready In: 1 Hour 路
Yields: 4 servings
INGREDIENTS路
1 (8 ounce) package spaghetti, broken into pieces 路
1/4 cup butter 路
1/4 cup all-purpose flour 路
3/4 teaspoon salt 路
1/4 teaspoon ground black pepper 路
1 cup chicken broth 路
1 cup heavy cream 路
2 tablespoons sherry 路
1 (4.5 ounce) can sliced mushrooms, drained 路
2 cups chopped cooked chicken 路
1/2 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
hope they turn out great 4 u too!!
Hmm...some thai recpies would be good too.....
10 Can Chicken Casserole
Servings [Reset]
Keys : Casserole Poultry
Ingredients :
1lrgFryer, boiled with onion and celery, deboned, cut up
1canCheddar cheese soup
1canCream of mushroom soup
1can(small) evaporated milk
1can(#202) asparagus tips, drained
1canFrench style green beans, drained
1canWater chestnuts, drained, sliced
1can(4-oz) mushroom stems %26amp; pieces with liquid
1can(small) pimento, diced, with liquid
1canChow mein noodles
1canFrench fried onion rings
Red pepper to taste
Method :
* Mix all ingredients, except the onion rings, together. Put into a 3 quart casserole; top with onion rings. Bake at 350 degrees until bubbly, approximately 30 minutes.
10 Minute Szechuan Chicken * RATING * 5 out of 5 3 reviews
Servings [Reset]
Keys : Low Calorie Fat Free Diet Chicken Poultry Chinese China Asian Oriental
Ingredients :
4xChicken breasts*, skinned an
3tblCornstarch
1tblVegetable oil
3xCloves garlic, minced
5tblSoy sauce (low salt)
1 1/2tblWhite-wine vinegar
1tspSugar
1/4cupWater
6xGreen onions, cut into 1'; pi
1/8tspCayenne or to taste
Method :
* Cut chicken
*(these are 1/2 breasts, as you buy them in the market) into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water.
* Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer.
100 Percent Parmesan Cheese Chicken
to 6 servings [Reset]
Keys : Cheese Poultry
Ingredients :
6xboneless, skinless chicken breast halves (about 2 pounds)
2tblmelted butter or margarine
1/2cupgrated Parmesan cheese
1/4cupdry bread crumbs
1tspdried oregano
1tspparsley flakes
1/4tsppaprika
1/4tspsalt
1/4tspblack pepper (or ground red pepper for a spicier dish)
Method :
* Preheat oven to 400 degrees. Spray 15-by-10-by-1 inch baking pan with nonstick cooking spray. Dip chicken in margarine or butter. Mix cheese, bread crumbs, herbs and seasonings in a bowl or pie plate and roll each piece of chicken in the mixture to coat. Place in oven-safe dish and bake for 20 to 25 minutes, or until tender.
* Makes 4 to 6 servings.
COCONUT CHICKEN
Ingredients:-
-2-3 chicken breasts
-1 can coconut milk
-1 lg. carrot, sliced thin
-1/2 c. sweet peas
-1 green onion, chopped
-1 sm. hot green pepper
-1 tbsp. currie
Method:-
1) Remove bones and skin from chicken and wash.
2) Cut into bite-size pieces.
3) Stir fry, then add carrot, peas, onion and cook for about 5 minutes.
4) Add coconut milk and currie.
5) Cook 10 or 15 minutes more.
6) Serve over rice.
ENJOY!!
U could make this a bit spicier if the curry isnt that spicy enough for u... or get the non mild curry powder
THAI CHICKEN CURRY
INGREDIENTS
* 2 cups dry jasmine rice
* 3 cups water
* 1 1/2 pounds skinless, boneless chicken breast halves - cubed
* 1 tablespoon curry powder
* 2 cups 1 inch pieces asparagus
* 1 cup snow peas
* 1/2 cup shredded carrots
* 1 cup chopped green onions
* 1 (14 ounce) can coconut milk
DIRECTIONS
1. In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.
2. In a medium size bowl, combine the chicken and curry powder, and toss to coat.
3. Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.
Chettinad Chicken Curry
4-5 servings 50 min 15 min prep
6 whole cloves
8 green cardamom pods, husked
2 tablespoons canola oil
8 garlic cloves, finely minced
2 cups finely chopped onions
1 inch cinnamon sticks
1 teaspoon ground cumin
1 teaspoon cayenne
2 teaspoons ground coriander
1/2 teaspoon ground ginger
1 teaspoon coarsely crushed black pepper
1/4 teaspoon turmeric
2 lbs boneless skinless chicken breasts
1 cup tomato puree
1/2 cup grated fresh coconut (see Note)
1 1/2 teaspoons salt (to taste)
1 cup water
1 tablespoon lemon juice
fresh cilantro stems (to garnish)
Coarsely crush the cloves and cardamom using a mortar and pestle or a spice mill. Set aside.
Heat the oil in a heavy skillet over moderately high heat. Add the garlic and onion and cook for about 4 minutes, until lightly browned.
Add the cloves/cardamom and cinnamon. Stir and cook for 30 seconds. Add the cumin, cayenne, coriander, ginger, pepper and turmeric. Stir and cook until aromatic, 30 seconds. Add the chicken and sear for 3 to 4 minutes per side, until light brown.
Add the tomato puree, coconut, salt and water. Bring to a gentle boil, reduce heat to medium, cover and cook for about 20 minutes, until the chicken is tender. Sprinkle in the lemon juice. Transfer to a heated serving dish. Remove the cinnamon stick. Garnish with sprigs of cilantro.
Note: If you don't want to grate your own coconut, you can buy frozen grated coconut in Indian and Asian markets
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