|
Online Recipes >
Main Courses - Chicken Recipes
Creamy Chicken And Almonds
- 2 tblspn. oil
- pinch salt
- 1/2 cup blanched almonds
- 1 medium chicken or 750g chicken fillets
- 1 clove garlic, crushed
- 1/2 cup sliced celery
- 1/2 cup chopped spring onions
- 365g. can champignons, drained
- 440g can cream of chicken soup
- 1 tspn. soy sauce
- 3 tspn. sherry
- 1/4 cup cream
Heat half the oil Ina small frying pan, add salt and almonds and cook
over medium heat until light golden brown, about 2 mins. Remove almonds
from pan and drain on absorbent paper. If using a whole chicken remove
flesh from the chicken and cut Into small squares. Cut chicken fillets
into cubes. Heat remaining oil in a large heavy base saucepan, add
chicken and garlic and cook until chicken is white in colour and tender,
about 6 mins. Add celery, spring onions, champignons, soup, soy sauce
and sherry and stir well to combine. Bring to the boil, then lower the
heat and simmer without a lid for 5 mins. Stir in cream just before
serving. Serve with toasted almonds sprinkled on top (serves 4).
Chicken Curry
- 1 kg. diced chicken meat
- 2 med. onions, roughly chopped
- 1 tspn. chopped fresh ginger
- 2 cloves garlic
- 2 dried chillies, seeded
- 1/4 cup raw cashews
- 1 dstspn. green curry paste (may be adjusted according to taste)
- 1 can tomato puree
- 1 tspn. oil
- 1/2 cup yoghurt
- 2 tspn. chopped fresh coriander
Blend one onion, chillies, cashews, garlic and ginger till smooth.
Heat oil, saute other onion till soft add blended mixture and curry
paste, cook on low heat stirring constantly for a few minutes, wash out
blender In a little water, stir Into pan, cook stirring till moisture
evaporates, add meat, stir till coated In spice mixture then add tomato
puree. Stir, cover simmer on low heat for about an hour. Check moisture
now and again. Add water if necessary and stir. When cooked stir in
yoghurt and coriander, heat through, covered. Serve with rice (serves
6).
|
