Healthy, Simple, and Easy Chicken Recipes:
Chicken Recipes No 1. Tasty Roasted Tandoori Chicken Breasts Recipes:
Roasted Tandoori Chicken Breasts Ingredients:
1 Teaspoon salt.
2 Cloves garlic, chopped.
1 Inch piece fresh root ginger, chopped.
1 Tablespoon Chopped cilantro.
1 Tablespoon chopped fresh mint.
1/2 teaspoon turmeric.
1/2 teaspoon hot chili powder.
2 Cardamom pods, split, husks discarded and seeds reserved.
4 Tablespoons natural yogurt.
Juice of 1/2 lemon.
4 Chicken fillets.
Extra Cilantro leaves to garnish.
How To Cook Chicken Tandoori?
Step 1. Grind the salt, garlic, ginger, cilantro, mint, turmeric, chili powder, and cardamom seeds to a paste, using a pestle and mortar or coffee grinder. Transfer to a large, non-metallic container, stir in the yogurt and lemon juice and mix together well.
Step 2. Score each chicken breast 4 times with a sharp knife, then add to the marinade and turn to coat thoroughly. Cover and chill for 6 hours, or overnight.
Step 3. Preheat the oven to 220 C (425 F, gas mark 7). Place the chicken breasts on a rack in a roasting pan and cook for 20-25 minutes, until tender and the juices run clear when pierced with a skewer. Your tasty Chicken Tandoori is ready, serve with naan bread and salad.
Chicken Tandoori Preparation Time:
15 Minutes, plus 6 hours maintaining.
Chicken Tandoori Cooking Time:
Chicken Tandoori Nutritional value Per Serve:
Fat: 5.3 g
Carbohydrate: 0.4 g
Protein: 19.9 g
Chicken Recipes No 2. Green Banana Chicken Curry Recipes:
Chicken Curry Recipes Ingredients:
2 teaspoon ground turmeric.
10 Green bananas (plantain), peeled.
2 Tablespoons vegetable oil.
3 Green onions, chopped.
1.5 cups (375 ml, 12 fl oz) coconut milk.
1 Cinnamon stick.
45 g (1.5 oz) seedless golden raisins.
30 g (1 oz) roasted cashews.
6 Chicken breast fillets, cut into thin strips.
How to cook Chicken Curry Recipes:
Step 1. Combine salt and turmeric and rub over bananas. Heat oil in a wok over a medium heat, add 5 bananas and stir-fry for 5 minutes or until brown. Remove bananas from pan and drain on absorbent kitchen paper. Repeat with the remainder adding extra oil if needed.
Step 2. Add Green onions, ginger, and chilies to pan and stir-fry for 2 minutes or until the mixture is soft. Stir in coconut milk, cinnamon, raisins, cashews, and chicken. Simmer, stirring occasionally, for 20 minutes.
Step 3. Slice bananas, return to pan and simmer, stirring occasionally, for 10 minutes or until chicken is tender. Remove the cinnamon stick before serving. Your healthy and tasty Chicken Curry is ready to serve.
Chicken Curry Preparation Time:
Chicken Curry Cooking Time:
Chicken Curry Nutritional Value per Serve:
Fat: 6.7 g
Carbohydrate: 7 g
Protein: 13 g
Chicken Recipes No 3. How To Cook Fried Noodles With Chicken Stir-Fry Easy Recipes:
Chicken Stir-Fry Ingredients:
200 g (7 oz) Wheat Noodles.
250 g (8 oz) Chicken breast fillets cut into 2 inch wide strips.
1/2 teaspoon salt.
1/2 teaspoon five-spice powder.
2 Tablespoons oil.
1 Clove garlic halved.
1 Red bell pepper, deseeded and cut into strips.
4 Mushrooms, sliced.
4 Green Onions.
2 Baby bok choy (pak choi), leaves separated.
425 g (14 oz) can baby corn, drained.
1 Tablespoon dry sherry.
2 Teaspoons cornstarch.
1 Tablespoon Oyster sauce.
How To Cook Chicken Stir-Fry Recipes:
Step 1. Soak wheat noodles in hot water for 5 minutes, drain well. Sprinkle chicken strips with salt and five-spice powder.
Step 2. Heat the wok, add 2 teaspoons of oil. Place in the noodles and stir-fry until hot and colored a little. Remove and keep hot.
Step 3. Add 2 teaspoons of oil to the wok, add garlic and fry for 1 minute then remove. Add chicken and stir-fry for 2 minutes. Remove and keep hot.
Step 4. Add more oil to the wok if needed. Add bell peppers, mushrooms and green onions, and stir-fry for 1 minute. Toss in bok choy and baby corn.
Step 5. In a small bowl, combine sherry and cornstarch until smooth, add oyster sauce. Return chicken to the wok and toss, stir in blended sauce and toss well to distribute. Stir-fry for 1-2 minutes to thicken and reheat. Pile over hot noodles and serve immediately. Your Chicken Stir Fry is ready to serve.
Nutritional value per serve:
Fat: 3.9 g
Carbohydrate: 15 g
Protein: 6.5 g
For more Recipes visit our main website at Krowd Darden Restaurants.