EASY CHICKEN COOKING RECIPES - COOKING RECIPES
EASY CHICKEN COOKING RECIPES - COOKING TEMPERATURES
Easy Chicken Cooking Recipes
- (Cooking recipe) A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
- easily frightened
- the flesh of a chicken used for food
- a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl
- easily: with ease (`easy' is sometimes used informally for `easily'); "she was easily excited"; "was easily confused"; "he won easily"; "this china breaks very easily"; "success came too easy"
- posing no difficulty; requiring little effort; "an easy job"; "an easy problem"; "an easy victory"; "the house is easy to heat"; "satisfied with easy answers"; "took the easy way out of his dilemma"
- Be careful
- not hurried or forced; "an easy walk around the block"; "at a leisurely (or easygoing) pace"
Chickens In Your Backyard: A Beginner's Guide
Your backyard can be the source of the best eggs and meat you've ever tasted. The answer is chickens--endearing birds that require but a modest outlay of time, space and food.
As they learned to raise chickens, Gail and Rick Luttmann came to realize the need for a comprehensive but clear and nontechnical guide. Their book covers all the basics in a light and entertaining sytle, from housing and feeding through incubating, bringing up chicks, butchering, and raising chickens for show.
Througout the book, the Luttmanns express their wonder at the personalities of chickens--the role of brash protector played by roosters, and the instinctive motherliness of the hens. Given some freedom and attention, these birds can become much more than the egg-and-meat machines of commercial hatcheries and broiler factories. Chickens provide backyard farmers with enjoyable pastime, as well as a supply of good food.
This is a quick and easy chicken curry that would suit most tastes.
Whole chicken=====================medium size (approx 1.5 kg)
(You can also use boneless chicken 1kg / pre-cut chicken pieces. However fresh whole chicken always tastes the best)
Onion======================================2 (medium size)
Green Chili==================================2 (optional)
Ginger paste=================================1 tsp
Garlic paste=================================1 tsp
Garam masala (Curry powder)===============================2 tsp
Corriander powder===============================2 tsp
Cumin powder===============================1 tsp
Red Chili powder===============================1/2 tsp
Turmeric powder (haldi)===============================1/2 tsp
Cinnamon===================2 inch piece
Dried fenugreek leaves (Kasturi Methi)===============1 tbsp (optional)
Vegetable oil================4 tbsp
All these ingredients are available at any Indian store (some supermarkets e.g. Tescos also stock ingredients for Indian cooking now)
1. Joint the chicken (cut into medium size pieces) and remove the skin.
2. Make small cuts on the leg and breast pieces and place in a bowl. Add the Ginger & Garlic paste and the vinegar and mix well. Let the mix marinate for 1/2 hour.
3. Puree the tomatoes in a blender and keep aside.
4. Chop the onions roughly and puree in a blender by adding a little water.
5. Chop the green chilies (optional)
6. Heat the oil in a thick bottomed vessel (not a wok) and add the cinnamon, cloves, cardamom and bay leaf. Stir and fry for ~10 seconds.
7. Add the Onion paste + green chili and mix.
8. Fry the onion paste on medium heat for ~10 minutes until it turns dry. Stir occassionally.
9. Add the tomato paste and fry for ~10 minutes while stirring.
10. Once the mix is dry and you can see a slight film of oil, add the Garam masala (curry powder), Corriander powder, Cumin powder, Red chili powder and turmeric powder and mix. Fry for 2 minutes.
11. Add the marinated chicken pieces and salt and fry for 5 min on high heat.
12. Add enough water (~500 ml) to cover the chicken and cook until done.
13. Add the dried fenugreek leaves and stir (can be substituted with a twist of lime juice)
14. Serve with boiled rice / naan.
Chicken and Spinach Stromboli
I got the recipe from Tina. We usually just do pepperoni and cheese, because it's what the boy likes. I wanted something new. I wanted something with chicken. These were okay, but they lacked flavor. Probably because I didn't season them. They're okay, though. Also, next time, I want to try fresh spinach leaves.
1 loaf of frozen dough
Toppings of choice
Let the dough thaw/rise (I use the medium method--takes about 4 hours)
Knead, pound, roll dough out on to a flour surface into a rectangle/oblong.
Sprinkle Italian seasoning and add ingredients as desired.
Roll dough onto itself into thirds.
Bake at 350 for 25 minutes. The last 5 minutes, I add some cheese to the top.
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