Categories
Poultry

Roast chicken with salad serve with mayonnaise and chili sauce

Roast Chicken w salad serve w mayo and chili sauce.
Categories
Asian Culinary/Curry/Noodles Celebration menus/Christmas Ideas/Ideas to use in grilling/World Menu Creative way with fruits/Finger food/Healthy dinner/ Healthy brunch Poultry

Nyonya chicken curry, tomato rice and fried drumettes

Categories
Asian Culinary/Curry/Noodles Poultry

Chicken kofta masala and vegetables curry

Chicken kofta masala and vegetables curry

Recreated kofta curry from +maria nasir. I use bought chicken meatballs from IKEA to make this a delicious curry, I cook the chicken meatballs and vegetables in a rich, creamy and extra spicy curry.

I prefer my curry to be creamy and extra spicy to my palate and satisfied. Being creative I have also added Hen of the woods (fungus/mushrooms) to “gives it’s a distinct citrus flavour, and its a robust appetising citrus finish to the palate. It’s meaty, with a soft floral nose look, thus it’s more intense then the cultivated, as a result of it growing wild”.

Ingredients
20 chicken meatballs (bought)
2 medium size carrots, cut into bite size
2-3 kumato (green tomatoes), cut into wedges
1 medium eggplant, cut into bite size
1 small green capsicum, cut into bite size
1 small bunch of Hen of the woods (Fungus/ mushrooms)- given by friend (opt)
8 Tbs olive oil
2-4 Tbs XO chilli sauce, (given by friend)
2-3 star anise seed
1 Spanish onion medium, sliced
2 Tbs cayenne powder
1 Tbs garlic finely chopped
1 Tbs garam masala and mint powder
1 Tbs sweet Hungarian paprika
1 Tbs ginger powder
1/2 Tbs cumin powder
2 Tsp salt (adjust per taste)
1 Tsp coriander powder
1 Tsp cardamom powder
1 Tsp chilli flakes
1 can (400 g) diced tomatoes
1 small can 165 ml coconut milk
1 1/4 cup chicken stock
ground white pepper
Continental parsley for garnish

Method

Heat oil in a cast iron over medium heat. Add onions and saute until golden brown. Then ginger and garlic; stir about 2 minutes. Next garam masala-mint, paprika, cardamom, cayenne,cumin, coriander, salt and mix well.

Once fragrance smell, add ground white pepper, XO chilli sauce, chilli flakes; stir 2 minutes. Next add carrots cook 3 minutes. Now add eggplants, chicken meatballs, green capsicum, diced tomatoes, green tomatoes,and make sure its cooked through.

Once meatballs and vegetables softened and cooked; add coconut milk and stir thoroughly. Add hen of the woods, which give a distinctive taste to this dish.

Last, add chicken stock and stir (adjust stock as needed). Let it simmer about 25 minutes; curry thicken and reduced a bit. Adjust seasoning and curry consistency as needed. Bring it to a boil and then simmer for about 5-10 minutes.

Sprinkle continental parsley leaves on the top. Serve with rice and a glass of red wine.

Enjoy!!!!!

Note: I cut hen of the woods into bite size. You may want drizzle cream or whipped yogurt on top. You may use brown, basmati rice or tandoori naan (Indian flat bread). You may place chicken meatballs in oven to cooked then transfer to curry. I decided to cook my chicken meatballs with the curry. Its gives a soft bite to the crispy meatballs if put in oven.

Search the meaning of hen of the woods on google for more information.

Maria Nasir original recipe:https://www.foodaholic.biz/koftay-ka-salan-simple-meatball-…/

There is another blog if you are inspired to cook curry: https://www.thedeliciouscrescent.com/kofta-kebab-masala/

#helenscchinrecipes
#chickenrecipes
#asianculinary
#foodiesplus

Categories
Baking food ideas/Creative fun food/Creative green food/Muffins/Pies/Pizza/Quiche/Tarts Poultry

Moroccan drumettes with vegetables macaroni stew

Moroccan drumettes with vegetables maccaroni stew.JPG          

Categories
Poultry

Sous vide chicken stuffed roasted pumpkins and tomatoes with mixed salads

Sous vide chicken stuffed roasted pumpkins tomatoes on a bed of mixed salad.JPG

Ingredients

2 chicken breasts, skinless
5 Tbs olive oil
2 Tbs butter
½  butternut pumpkins, peeled and cut to bite size
2 – 4 cubes of frozen spinach, thawed
a handful of mix cherries
2 – 4 Tbs orange juice, freshly squeeze half orange for caramelize
salad mix of your choice or packet
salt and pepper, to taste

Method

Bring water to boil in slow-cooker.Preheat oven 180 deg.

Peel the skin of pumpkin, cut into bite size; add into the boiling water to par- boil it. Removed drained and place them in a line tray. Season with salt, pepper and drizzle oil. Take 2-4 pieces and roughly chopped them for stuffing. Place the remainder in the oven to cooked and brown slightly about 18-20 minutes.

Meanwhile lay each chicken breast on a piece of cling wrap. Gently flatten breast slightly. Season each fillet with salt and pepper and divide spinach and boiled pumpkin mixture between fillets. Roll up chicken tightly to form a log.

Wrap plastic cling wrap tightly around chicken several times and tie ends securely. Place roulade in the boiling water cook for 30 to 40 minutes or until chicken is cook. Remove from water and allow to rest about 5 minutes.

Heat frying pan with butter and oil. Next add the orange juice and put the roulade chicken and gently toss it or spoon the orange butter and oil over the chicken to caramelize it.

To serve, plate with fresh salad at the side. Add pumpkin, cherries, roulade and jus a little bit on chicken and salad. You can serve with sweet white wine.

 

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helenscchin's Blog

Sous vide chicken stuffed roasted pumpkins tomatoes on a bed of mixed salad.JPG   

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Categories
Poultry

Chicken burger with coloured carrots on a bed of salad

Chicken burger with colour carrots on a bed of salad.JPG
Categories
Asian Culinary/Curry/Noodles Poultry

Kung pao chicken with capscicums

kung po Chicken without peanuts
Kung pao chicken with capsicums
Categories
Poultry

Home style chicken burger, sweet potato, potato, kale chips and salads

Home style chicken burger sweet potato, potato kale chip and salad.JPG           

Categories
Poultry

Chicken burger on a bed of salads, baked mushrooms, potatoes and cherries

Chicken burger roasted mushrooms and  tomatoes on a bed of salads.JPG
Categories
Poultry

Braised drumsticks with vegetables

Braised drumsticks with vegetables.JPG  

Categories
Poultry

Drummettes and vegetables stew

Drummettes and vegetables stew.JPG    

Categories
Poultry

Helen’s Tamarillo drumsticks and vegetables stew

Helen's Tamarillo drumsticks and vegetables stew .JPG     

Categories
Poultry

Sous vide chicken stuffed roasted pumpkins and tomatoes with mixed salads

Sous vide chicken stuffed roasted pumpkins tomatoes on a bed of mixed salad.JPG   

Categories
Poultry

Helen’s KFC

Helen's KFC    

Categories
Poultry

Peking duck with fried vegetables

Peking duck with fried vegetables.JPG    

Categories
Poultry

Baked chicken cutlets with vegetables

Baked chicken cutlets.jpg   

Categories
Poultry

Clay pot chicken with mushrooms

Claypot chicken w mushroom

rasamalaysia.com/clay-pot-chicken-with-mushroom/

Categories
Poultry

Stuffed chicken breast, fennel & potatoes puree with Worcester honey jus

Stuffed chic breast, fennel  and potatoes puree and worcester jus

Categories
Poultry

Drumette nuggets, vegetables serve with sweet chilli sauce

Drumettes nugget

Categories
Poultry

Pickling spiced chicken and vegetables consomme – using JQ Nutri Double Boiler

Pickling spiced chic & veg consomme using JQ Nutri D B

Justin Quek Nutri Double Boiler
My Justin Quek Nutri Double Boiler. 

Categories
Main meals/Rice/Savoury meals/Sweet meals/Dinner/Lunch/Breakfast Poultry

Apple cranberry stuffed chicken roulade with asparagus serve in pumpkin sauce

Recreated by Helen
Apple cranberry stuffed chicken roulade with asparagus serve in pumpkin sauce
Categories
Poultry

Coca-cola chicken drumettes

COCA COLA CHICKEN WINGS

made by Helen
made by Helen

To Marinade:
Ingredients
22 chicken drummettes
80-100 ml apple cider vinegar
2 Tbs red wine vinegar
1 can coca cola
6 Tbs chili powder
4 Tbs ground black pepper
2 Tbs manuka honey
1 Tbs ground cinnamon
1 Tbs Worcestershire sauce
2 Tsp sweet paprika
2 Tsp cumin
a pinch of salt
spray olive oil

Method
Put the drumettes in to double plastic bag with the marinade. Move the drumettes around in the bag until they are well marinade for 4 -8 hrs, during the time; toss drumettes in bag to marinade.

Pre heat oven 200 deg. Line a baking sheet, double layer aluminum foil on tray and spray some olive oil. Then place drumettes. Bake for about an hour uncovered, until the drumettes are tender and has a nice char color. Serve with rice and sweet and sour tau foo with vegetables or as appertiser with sweet chili sauce.

(Note recipes for sweet and sour tau foo with vegetables can be found in rice/mushroom/world menu category and sweet chili sauce can be found in Coca cola BBQ ribs under meat catogery).

Categories
Poultry

Chicken roulade with currants, pinenuts and tomatoes chutney – recreated from master chef

https://tenplay.com.au/channel-ten/masterchef/recipes/chicken-roulade-with-currants-pinenuts-and-pumpkin-puree

Omited beetroot and pumpkin in my recreated chicken roulade.
Omitted beetroot, chicken skin and pumpkin in my recreated chicken roulade. Use tomatoes chutney instead of pumpkin puree

Ingredients

2 chicken breasts, skinless
100 ml olive oil
400 g chicken bones
1 cup chicken stock
2 tablespoons butter
½ onion, peeled and finely chopped
½ apple, peeled and cut into 1 cm dice
2 tablespoons currants
½ teaspoon cumin
2 tablespoons pine nuts, toasted
2 medium potatoes
salad mix of your choice or packet
salt and pepper, to taste
Tomatoes chutney from bottle or make your own.

Method

Bring water to boil in slow-cooker.Preheat oven 180 deg.

For the jus, place 1 tablespoon olive oil and chicken bones in baking dish and place in the oven until brown, about 30 minutes. Transfer onto a saucepan and place on to stove top over a medium high heat. Add stock and 1 cup water and simmer until reduced to about 100 ml, about 30-40 minutes. Strain into a small saucepan and whisk in 1 tablespoon butter. Season and set aside, keeping warm.

Heat 1 tablespoon oil in frying pan over medium heat. Add onion and cook until soft. Add apple, currants and cumin and cook until almost soft. Stir in pine nuts and set aside to cool.

Lay each chicken breast on a piece of plastic cling wrap. Gently flatten breast until 1 cm thick. Season each fillet with salt and pepper and divide pine nut mixture between fillets. Roll up chicken tightly to form a log. Wrap plastic cling wrap tightly around chicken several times and tie ends securely. Place roulade in slow cooker boiling water cook for 30 to 40 minutes or until chicken is cook. Remove from slow-cooker and allow to rest before slicing.

Meanwhile, bring a saucepan of salted water to the boil over high heat. Add potatoes and cook until almost tender, about 20 minutes. Drain, pat dry with paper towel and place potatoes in hot oil frying pan and cook until crisp, about 3 minutes. Remove from oil and drain on paper towel.

To serve, slice rested chicken and place on plate with fresh salad at the side. Add potatoes,and jus a little bit on chicken and salad. Top with tomatoes chutney on chicken as well as on salad.