Indian chicken curry and rice casserole

Rice is cooked on top of this simple chicken stew to create a crispy coating for an inventive take on Indian dinner!

Components:

Curry with chicken

1. One tablespoon of olive oil
2. 1 kilogram of cut into 4-5cm pieces chicken thigh fillets
3. One chopped onion and two thinly sliced onions
4. Crushed one clove of garlic and ¼ cup (75g) of mild korma curry paste
5. Jar of Rosella Fruit Chutney, 250 grams
6. One-cup (250 ml) chicken broth
7. Half a cup (seconds) simple Greek yogurt
8. Two 250g packets Warm basmati rice in the microwave
9. 75 grams of butter
10. 45g, or ½ cup almonds with sliver

For salad

1. 250g of half-ripe punnet cherry tomatoes
2. One chopped Lebanese cucumber and one thinly sliced tiny red onion
3. Two tablespoons of lemon juice
4. ½ cup of coriander leaves + additional for decorating
5. To serve, add extra Greek yogurt and fruit chutney.

Method: Curry with chicken

• In a sizable, heavy-based ovenproof pan, heat the oil over medium-high heat. Batch-brown the chicken and then transfer it to a platter. Put aside
• Add minced garlic and onion to the pan. Sauté the onion for 3–4 minutes over medium heat, stirring frequently, or until it becomes soft. Add curry paste and stir.
• Put the chicken back in the pan. Add stock and chutney and stir. Heat till boiling. Cover and simmer gently for around 15 minutes, or until the chicken is cooked through and the sauce has slightly thickened. Take off the heat source. Add yogurt and stir.
• Preheat the oven to 200°C (fan-forced) or 180°C.
• Heat the rice according to the package instructions, then pour it into a basin and break up the grains.
• In a small pan, heat the butter until it foams. Add the chopped onions and sauté them until they become tender and brown. Once the onions and almonds are both roasted and golden, add the almonds and simmer. Mix the rice thoroughly after adding ¾ of the onion combination. Transfer rice mixture onto curry. Distribute the leftover onion and almonds evenly over top. Bake the rice for 10 to 15 minutes, or until crispy.

Salad

• In the meantime, mix together the tomatoes, cucumber, red onion, lemon juice, and coriander to prepare the salad.
• Present rice casserole and curry garnished with additional yoghurt and fruit chutney. Accompany with a salad.

Best Southern Fried Chicken

This traditional dish is the simplest version of homemade Southern fried chicken. It’s juicy and crispy and will become a family favorite. You also don’t have to prepare ahead of time because a lengthy marinate in buttermilk is not necessary.

Ingredients

1. half a cup of milk
2. Two big eggs
3. two and a half cups all-purpose flour
4. Two tsp fine salt, or more if necessary
5. Two tsp freshly ground pepper (black pepper)
6. Four pounds of skin-on, bone-in chicken pieces
7. For frying, use vegetable oil

Procedure

• Assemble the components. Preheat the oven to 200 degrees Fahrenheit and place a rack in the center. Arrange a rack inside a sizable baking sheet with a rim and reserve.
• Place 2 big eggs and 1 1/2 cups milk in a medium-sized bowl. Mix by whisking.
• Put 2 1/2 cups all-purpose flour, 2 tablespoons fine salt, and 2 teaspoons freshly ground black pepper in a big, sturdy, resealable food storage bag. To mix, seal and shake.
• Four pounds of skin-on, bone-in chicken pieces should be dipped in the milk-egg mixture, with any excess falling into the bowl. Once you have three or four pieces, set the previously dipped pieces aside on a platter.
• Incorporate the coated chicken pieces into the seasoned flour bag.
• To completely coat the chicken pieces, seal the bag and give it a good shake.
• Transfer to a platter and continue with the leftover chicken chunks.
• In a deep, heavy-duty skillet, heat about 2 inches of vegetable oil to 350 degrees Fahrenheit
• Fry the chicken a few pieces at a time until golden brown and cooked through, turning occasionally for even color, about 10 minutes per side. Be careful not to put too many chicken pieces in at once, even if they can comfortably fit, since this will dramatically drop the temperature of the oil, affecting the crispness of the chicken. Note that depending on their size, the chicken breasts will take a little less time than dark meat pieces
• With a slotted spoon, move the chicken pieces onto the prepared paper towel-lined platter to drain as they become done. Sprinkle generously with salt while the pieces are still hot.
• Fry a few pieces of chicken at a time for about 10 minutes on each side, or until golden brown and cooked through, rotating them regularly to ensure even coloration. Even if they fit easily, take care not to add too many pieces of chicken at once since this will cause the oil’s temperature to drop significantly and reduce the chicken’s crispness. Keep in mind that chicken breasts will need somewhat less time than portions of dark meat, depending on their size.
• When the chicken pieces are done, transfer them with a slotted spoon to a dish lined with paper towels to drain. If the pieces are still hot, then liberally sprinkle with salt.
• Using a rack, move the drained chicken to the baking sheet that has been prepared. While the remaining chicken is frying, keep warm in the oven. Present and savor

BAKED CHICKEN CACCIATORE

An abandoned can of stewed tomatoes in the pantry served as the inspiration for this baked chicken cacciatore. This is very easy to prepare and tastes amazing! This is delicious served over rice or pasta, but my favorite combination is with mashed potatoes. Feel free to “spice it up” in any way you’d like, but we enjoy it exactly this way.

Set aside fifteen minutes.

COOKING 1:10 Hours:

Min 9 People Serving

Calorie Per Serving: 670

Protein: 55

Ingredients

1. three thighs with bone
2. Three drumsticks
3. three divided breasts and ribs
4. Half a tablespoon of salt
5. one tsp finely ground black pepper
6. A single tsp of dried thyme
7. two tsp corn starch
8. One 14-oz can of crushed tomatoes
9. ⅓ cup finely chopped onion
10. three minced garlic cloves
11. One bay leaf
12. One pound of cooked and drained spaghetti

DIRECTIONS

• Set oven temperature to 375°F.
• Mix thyme, black pepper, and salt.
• Drizzle the chicken with half of the spice blend.
•  In a small bowl, combine corn starch and sherry.
• Add the remaining seasoning combination, tomatoes, onion, garlic, and bay leaf.
• Transfer sauce mixture into a 4-quart baking dish that has been oiled.
• Lay chicken with seasoning on top of sauce.
• Bake the chicken for one hour and ten minutes, uncovered, at 375°F in a preheated oven, or until the internal temperature reaches 190°F.
• Accompany with cooked pasta.

Cook’s Notes:

•  If you prefer, you can use a combination of chicken legs and thighs or skin-on chicken thighs in place of skinless chicken thighs.
• This can be quickly prepared on the stovetop by returning the chicken to the completed sauce, covering, and simmering for 30 to 45 minutes, or until the chicken is done.

ADVANCED NUTRITION:

Calories670

Sickness28 g

Fat Saturation8 g

Sodium700 mg

Sugar45g

Sweets4 g

Complete Protein55 g

Chicken Francese

Pan-frie chicken breast with a light batter served with a classy white wine and lemon sauce. It tastes like chicken piccata with a hint of lemon flavor and a thicker, more abundant sauce instead of capers. It has an amazing crust that melts into the sauce! Delicious restaurant-style cuisine that’s easy to prepare at home.

Has no winey flavor because the alcohol has been boiled away, leaving behind a unique flavor that wine alone can impart to sauces.

CHICKEN & COATING:

1. 2 large, skinless, boneless chicken breasts, weighing 250–300g / 8–10 oz each
2. 1/4 cup all-purpose or plain flour;
3. 1 tsp kosher or cooking salt;
4. 1 tsp black pepper;
5. 2 big eggs;
6. 1 tbsp milk (any fat percentage);

COOKING & SAUCE:

1. 3 tablespoons extra virgin olive oil;
2. 1 lemon, thinly sliced (0.3 cm / 1/8 inch);
3. 50g / 3 tablespoons unsalted butter;
4. 2 tablespoons All-purpose or plain flour
5. 2 cups low-sodium chicken broth or stock
6. 1/3 cup dry white wine (Note 1)
7. 1/2 tsp kosher salt (no pepper!)
8. 1 tbsp finely chopped parsley, garnish (optional

Guidelines

• To make four thin steaks in total, cut each breast in half horizontally. Beat the eggs with the milk in a small bowl. Put aside.

Coating with flour:

•  Using my fingertips, combine flour, salt, and pepper on a dish.
• After dusting the chicken with flour and shaking off any excess, place it on a plate.
• In a large nonstick pan, heat the oil over medium-high heat.
• After dipping the chicken in the egg and letting any excess drop off, place it on the pan. Cook till golden, 3 minutes. Turn, reduce heat to medium, and continue cooking until the chicken is browned (internal temperature 68°C/155°F), about 4 minutes. Transfer to a plate.
• Slices of lemon should be added to the pan. Cook the lemons for one minute, or until they get tender and brown. Then, flip them over and cook for another thirty seconds on the other side. Transfer to a plate. (Note 2) Use paper towels to thoroughly clean the pan.

White wine sauce:

• Melt the butter in the pan over medium heat. Add flour and use a wooden spoon to mix for one minute. Slowly pour in half of the stock while stirring.
• Following the flour’s dissolution in the liquid, mix in the remaining stock, wine, and salt after that. For a tip on lumps, 

Sauce thickening:

• Increase the heat a little and simmer the sauce for three to four minutes, or until it thickens and becomes syrupy in consistency.
• Add some sauce! Spoon the sauce over the chicken when you’ve returned it to the pan along with the lemon slices. Serve the chicken with the sauce (use it all!) after sprinkling it with parsley.

Made Dinner Together Tonight

1. One and a half pounds of ground beef
2. One 10.5-oz can of cream of mushroom condensed soup
3. Condensed cream of cheddar cheese soup, one 10.5-oz can
4. Frozen potato cubes, three cups
5. One cup of shredded cheddar cheese
6. Add salt and pepper to taste as needed.

Direction For Made Dinner Together Tonight

1. Pre-heat your oven to 350°F. Grease a 9×13 casserole dish just enough to cover it.
2. Once the beef is well-browned, drain it and place it in a large mixing basin.
3. Add the two condensed soups to the beef and stir.
4. Add the frozen cubes, half of the shredded cheddar, and seasonings, and stir until combined.
5. Transfer the blend into the baking dish. Garnish with the leftover cheese and wrap tightly in foil.
6. Start baking for half an hour. Take off the lid and give it another half hour for a golden crust.
7. Grandma’s Ground Beef Casserole is a dish that tells volumes about family, love, and cherished culinary heritage. Relive the emotion and tradition that go into it. Salutations!
8. Have fun!

 

Low-Carb Chicken Patties

These low-carb chicken patties are ideal for anyone on a ketogenic diet.

The surface of the chicken patties is crispy, and the inside is moist and soft. Even the pickiest eater would enjoy them because they are that delicious.

fifteen minutes for preparation

 15 minutes for cooking

 30 minutes for chilling

 One hour in total

 Servings Eight patties

Ingredients for chicken patties

1. 450 grams of ground chicken
2. Two teaspoons of garlic paste (or two teaspoons of garlic powder or two chopped garlic cloves)
3. Two teaspoons of onion powder
4. 4 tablespoons chopped spring onionone medium-sized egg
5. Two tablespoons of mayonnaise
6. half a teaspoon of ground pepper
7. A dash of salt
8. Half a cup of almond flou1/4 cup frying oil (I used extra light olive oil) with parmesan cheese

Guidelines for chicken patties

• In a bowl, combine the chicken, egg, spring onions, garlic paste, onion powder, salt, and pepper. Blend thoroughly. Include mayonnaise and mix again to combine
• The mixture is soft, as noted.
• Place the bowl in the refrigerator for a minimum of half an hour with a lid on.
• Combine the almond flour and parmesan cheese in a separate bowl.
• Take about 1/4 cup of the chicken mixture and form it into patties with care. Apply the flour-cheese mixture to each
• Cook each until the chicken is cooked through and golden brown in heated oil over medium heat.
• After the chicken patties are done, remove them and put them in a sieve to remove extra oil.

Instructions for Recipe

• I personally grounded the chicken breast. You could, of course, use store-bought ground chicken. Fresh is my preference.
• Although you can use freshly minced garlic or garlic powder, I used garlic paste.
• For frying, I used extra light olive oil.

 Cheesy Chicken fritters

These cheesy chicken fritters are delicious tiny nibbles that are ooey and gooey. They had everything you could want: crunch, wetness, fresh herbs, and some visually appealing cheese pulls. You haven’t met my fritters until you do, if you’ve ever been a touch bored with chicken breast.

Ingredients For Cheesy Chicken Fritters

1. 1 1/2 pounds of skinless, boneless chicken breast
2. 2 medium eggs
3. 1/3 cup all-purpose flour
4. 1/3 cup shredded mozzarella cheese
5. 1/3 cup sour cream
6. 1/2 cup shredded Parmesan cheese
7. 2 finely chopped green onions
8. 2 tablespoons finely chopped dill
9. 1/2 teaspoon garlic powder
10. 1/3 teaspoon salt
11. 1/2 teaspoon pepper
12. 2 tablespoons olive oil for sautéing

Instructions For Cheesy Chicken Fritters

• Get the chicken ready: Dice the chicken into pieces as small as 1/4 inch, or as small as possible, using a sharp knife. Put aside.

Create the fritters:

• Mix the eggs, flour, sour cream, Parmesan cheese, green onions, dill, garlic powder, salt, and pepper in a medium-sized bowl.
• Mix thoroughly until fully incorporated. Add the chicken and give it a good shake.

Prepare the fritters:

• One tablespoon of olive oil is heated over medium-low heat in a large skillet. Spoon chicken mixture into the skillet using an ice cream scoop or big spoon. Flatten it just a little bit to make it look like a fritter. Don’t pack the pan too full.
• To finish the fritters, heat them for 3 to 4 minutes on the first side, then turn them over and cook them on the other To finish the fritters, heat them for 3 to 4 minutes on one side, then turn them over and continue cooking for an additional 3 minutes, or until they are cooked through and golden brown.
• Repeat with the remaining oil and fritters after transferring to a plate lined with paper towels.

Serve: Accompany with sour cream and dill dip or ranch dip.

Grilled Herb Chicken Breast with Honey and Asparagus

A lovely meal that calls for marinating grilled chicken in lemon juice, honey, and thyme and serving it with potatoes and crisp asparagus.

One-hour, ten-minute total cooking time

Ten minutes for preparation

Recipe Servings: two;

Cook Time: one hour

Ingredients for Asparagus and Honey-Grilled Herb Chicken Breasthens

1. One half-pound skinless chicken breastFive milliliters of honey
2. Five milliliters of lemon
3. A small amount of thyme
4. Taste-tested salt and a dash of black pepperSauce
5. Thirty milliliters of brown sauce
6. A small amount of rosemary
7. Four cooked and thinly sliced potatoes

How to Prepare Honey-Garlic Grilled Herb Chicken Breast with Asparagus

• Combine honey, lemon juice, thyme, salt, black pepper, and black pepper in a big bowl.
• Set the grill’s temperature to medium.
• After adding the sauce to a bowl, put the chicken breast and let it marinate for fifteen minutes. Every now and then, turn it.
• Take a pan and add one inch of water to it.
• After bringing the water to a boil, blanch the potatoes and asparagus for one to two minutes.
• After shocking the asparagus with ice water, thoroughly drain it.
• . Cook the chicken for six to seven minutes on each side over medium heat, or until it is thoroughly cooked.
• Grill the asparagus, turning periodically, for four minutes, or until it’s tender-crisp.
• Use the remaining marinade to coat the chicken and asparagus.
• Present the chicken with potatoes and asparagus.

Creamy Potato Soup

A one-pot recipe for creamy potato soup that’s tasty and simple to make! This creamy potato dish, laden with chicken, is a family favorite when it comes to comfort food.

Menu: Soup

Cuisine: United States

Preparation: thirty minutes

Servings: 8 (3.5 cups of soup made according to the recipe).

521 kcal of calories

Recipe by : Sam Merritt

Ingredients for soup 

1.  6 strips of raw bacon, chopped into small pieces
2. Three teaspoons of butter, either salted or unsalted, will do
3. 1 chopped medium yellow onion (about 200g or 1.5 cup)
4. 3 minced large cloves of garlic and
5. ⅓ cup (42g) all-purpose flour
6. 2 ½ pounds of peeled and chopped gold potatoes into pieces no bigger than 1″ (I used roughly 6 large potatoes or 1.15 kg of potatoes for this amount).
7. 4 cups (945ml) chicken broth
8. ¼ cup (475 ml) of milk
9. cup (155ml) thick cream
10. A ½ teaspoon of salt,
11. one teaspoon of powdered pepper,
12. and one to two ½ teaspoons of ancho chili powder
13. ⅔ cup (160g) sour cream Cheddar cheese, chives, and more sour cream

Guidelines for soup 

• Cook the chicken slices in a large soup pot or Dutch oven over medium heat until they are crisp and browned.
• With the chicken bits removed, place them aside and keep the fat in the pot.
• Add the butter and chopped onion, and simmer for three to five minutes on medium heat, or until the onions are soft.
• Add the garlic and heat for about 30 seconds, or until fragrant.
• Add the flour to the ingredients in the pot and stir (with a whisk if necessary) until everything is well combined.
• Add the diced potatoes, milk, heavy cream, ancho chili powder, chicken broth, and salt to the pot. Mix thoroughly.
• After bringing to a boil, cook for about ten minutes, or until potatoes are soft to the touch.

Bake chicken bubble biscuits casserole

This Chicken Bubble Biscuit Bake is an incredibly simple and quick main dish casserole. Tender store-bought biscuit dough, layered with tender chicken, bacon, and ranch flavor. When finished with cheese, it’s a delicious comfort food that your family will request again and time again.

SETUP TIME: Ten minutes

TIME TO COOK: 35 minutes

Forty-five minutes total

Options for Storage Chicken Bubble Biscuit Bake Casserole: 

Allow the casserole to cool when you’ve had enough (assuming you can resist eating it all). After that, you may refrigerate it for up to three days by covering it with foil or plastic wrap. Do you need to keep it longer? Individual servings can be frozen for up to one month. Reheat in the microwave or oven until well warm.

Components Bake chicken bubble biscuits casserole

1. Three cups of canned or cooked chopped chicken
2. Cream of chicken soup, two cans
3. Half a cup of sour cream
4. one cup of cheese, grated
5. Two tsp of ranch dressing mixture
6. 1/4 cup chopped, cooked bacon
7. One 12-oz refrigerated can of Grands Jr Biscuits
8. One more cup of grated cheese to sprinkle over the casserole

Guidelines Bake chicken bubble biscuits casserole

• Turn the oven on to 350°. Apply a thin layer of cooking spray to a 9 x 13-inch pan. Put aside.
• Add the bacon, ranch dressing mix, 1 cup shredded cheese, chicken, soup, and sour cream. **Each biscuit should have four bits. Add chicken mixture and toss.
• Transfer chicken mixture to pan that has been ready. Add the last cup of grated cheese on top.Bake for 25 to 35 minutes, or until biscuits are golden brown and bubbling.

Note:

• If you don’t like “doughy” biscuits like dumplings, then layer the chicken mixture in the dish bottom to top with the biscuits!

 

KFC Fried Chicken Recipe

Nothing compares to KFC’s fried chicken. For a very long time, they have been well-known for their renowned recipe of eleven herbs and spices. With this KFC coating recipe, you can make their fried chicken at home and forget about the secret recipe—you can make their chicken instead.

Ingredients For KFC Fried Chicken Recipe

1. Two cups all-purpose flour
2. one tablespoon salt
3. 1/4 tsp finely chopped thyme
4. One-half tablespoon of basil
5. One teaspoon of oregano
6. A single spoonful of celery salt
7. One tablespoon of pepper, black
8. One spoonful of powdered dry mustard
9. Four tablespoons of paprika
10. Two tsp of salt with garlic
11. one tablespoon of ginger powder
12. Three tablespoons of finely ground white pepper
13. ½ teaspoon optional Accent flavour enhancer (MSG)
14. One complete chicken
15. One beaten egg
16. One cup of buttermilk vegetable oil with added fat for frying

Instructions For KFC Fried Chicken Recipe

1. Cut the chicken into pieces for the legs, thighs, wings, and breast.
2. Combine all of the ingredients and flour in a small bowl.
3. Beat the egg and add the buttermilk into a big basin. To mix, whisk or stir.
4. Combine the buttermilk mixture with the chicken pieces.
5. Give the chicken a half-hour or so to soak.
6. Put a baking sheet on top of a wire rack.
7. Take the chicken out of the buttermilk and shake off any excess before breading it.
8. Every component should be dipped in flour mixture.
9. After completely coating the chicken, shake off any remaining flour.
10. The chicken should be placed on the wire rack.
11. Spread bread over the entire chicken. Before frying, the breaded chicken needs to rest for approximately fifteen minutes.
12. Preheat a deep fryer’s oil to 350 degrees. Use a Dutch oven with half of the vegetable shortening inside if you don’t have a deep fryer.
13. Make sure the temperature in your Dutch oven stays at 350 degrees by using a thermometer. Overly low temperature will result in greasy breading.
14. Cook in two or three batches of chicken. It will take 15 to 18 minutes for the thighs and breasts to cook. It will take around 12 to 13 minutes for the wings and legs to cook.
15. Place a clean wire rack on top of a baking sheet and drain the fried chicken.

nourishment
This diet has 168 k cal of calories, 31 g of carbohydrates, 6 g of protein, 3 g of fat, 1 g of saturated fat, 1 g of polyunsaturated fat, 1 g of monounsaturated fat, 1 g of trans fat, 24 mg of cholesterol, 3241 mg of sodium, 194 mg of potassium, 3 g of fibre, 2 g of sugar, 1827 I U of vitamin A, 1 mg of vitamin C, 74 mg of calcium, and 3 mg of iron.