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Chicken Tikka Bhuna






















NOTES: Next time I think I'll cut the cayenne pepper down to 1/2 t and add more fresh peppers. I'd also like to use fresh ginger. I figured I could substitute out but after doing some research I found it simply has a different taste when it's freshly grated. The original recipe calls for 2-3cm, which is about an inch off a finger or a tablespoon of freshly grated. I wasn't able to find any Chili peppers, but I did find some thai hot peppers at a local store called Pacific Rim. I'd love to try it with Chili Peppers if i can find some fresh ones. The original recipe also called for 3 or 4 small onions, but I didn't have any on hand when I made it. Definitely want it for next time.

Marinade
2lbs Boneless Skinless Chicken Breast, Cut Into Bite Sized Pieces
1 t Garam Masla
1 t Cumin
1 t Cinnamon
1 t Cayenne Pepper (See Note)
2 t Paprika
1/8 t Ground Ginger (See Note)
1 t Freshly Ground Black Pepper
Juice of 1 Small Lemon, Fresh Only, Pulp OK
Juice of 1 Small Lime, Fresh Only, Pulp OK
Pinch of Salt
7 T Plain Non Fat/Low Fat Yogurt

Garlic Bhuna
2 T Butter
3 Large Cloves Garlic, Crushed, Peeled, and Minced
5 Thai Hot Peppers (See Note)
1 t Garam Masala
1 t Ground Coriander
1 t Cumin
1 Large Onion (See Note)

Combine all the marinade ingredients in a large covered container. Let sit a minimum of 3 hours, preferably over night.

Saute garlic and peppers in butter until softened and garlic just starts to show some color. Add the remaining seasonings, mix well and let cook a couple minutes. Add onion and chicken marinade. Mix well. 

Cover and let cook until the chicken is done and no longer pink. I wasn't sure if this dish was supposed to be "runny" or not, so I cranked the heat up and boiled all the liquid off. I've found after doing some research that some liquid is supposed to be there, probably to serve with the rice.

Serve with hot cooked rice.

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Pancit Bihon























For next time I'm thinking I will double the sauce and the vegetables.

1.5 lbs Boneless Skinless Chicken Breast, Shredded and Stock Reserved
1/4 C Canola Oil
4 Cloves Garlic, Minced
1 C Chopped Onion
3 T Soy Sauce
1 T Fish Sauce
1 C Shredded Carrot
2 C Shredded Cabbage
3 C Chicken Stock
1 (6.75 oz) PKG Rice Sticks
1/2 C Green Onions, Chopped

Cook chicken breast in 3 C water in a crockpot or boil on stove. Drain, reserving stock, and shred.

Heat 1/4 C canola oil in a large wok over medium high heat. Add garlic and cook until golden brown. Add onion and cook until tender and mostly translucent. Add shredded chicken, soy sauce, and fish sauce. Mix well.

Add shredded carrot. Cover and cook for about 2 minutes. Add cabbage. Cover and cook about 2 minutes. Add in chicken stock, mix well. Turn down heat to just under medium.

Place rice noodles on top of dish. Cover and cook for 2 minutes. Turn heat up to medium high. Gently incorporate rice noodles into the rest of the dish, stir constantly. When the noodles are done, and most of the liquid is evaporated, stir in green onions.

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Sara's Chicken and Dumplings























Original Recipe by Sara is here http://fantasticfoodsbysara.blogspot.com/2012/09/chicken-and-dumplings.html my variations are below. The chicken smelled so wonderful while it was cooking in the stock with the onion. So wonderful, that I think i'm going to use the base part of this to make chicken noodle soup in the near future!!!

8 Cups Chicken Stock
1 Whole Medium Chicken, Neck and Giblets Removed.
1 Medium Onion, Chopped
1 T Black Pepper
2 Family Size Cans Cream of Chicken Soup

12 T Butter
3 3/4 C All Purpose Flour
3/4 C Milk
3 Eggs
4 1/2 t Salt

Combine chicken stock, chicken, onion, and black pepper in a large stock pot. Cover and boil for about 3 hours or until the chicken starts to fall off the bone. You can also do this step in a crockpot if you have time.

Strain the mixture, returning the broth to the stock pot. When the chicken has cooled, debone and set aside. Add the 2 cans of cream of chicken soup to the stock pot and mix well to combine. Add deboned chicken to soup and mix well. Bring to a boil.

In a large mixing bowl cut together the butter and the flour until crumbly. In a small bowl whisk together the milk, eggs and salt. Add to the flour mixture and knead until a soft dough forms--the dough will be very stick at first. Turn out dough onto a floured surface and let sit 10 minutes.

Roll out the dough to a minimum of 21"x16" or larger if you prefer smaller dumplings. Cut into 1 inch squares with a pizza cutter. Drop dumplings, 1 at a time, into the stock pot. You'll need to mix this gently while you're dropping the dumplings in to make sure they are evenly distributed amongst the soup.

When all the dumplings are added, cover and simmer for about 30 minutes or until the dumplings are done and no longer doughy.

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