Search Results

Sri Lankan Fried Chicken Recipe Ingredients 8 boneless chicken thighs 2 tsp minced garlic 2 tsp minced Coriander 1 tap Kampot Black Peppercorns, crushed 2 tbsp cornflour (cornstarch) 2 tsp rice flour 1 1/2 tsp salt Rajasthan Cumin Seeds 30g red onion (approx. ½ small onion), roughly chopped 2 tsp minced garlic ¼ tsp salt Add the onion, garlic and salt and cook until light brown and slightly softened, about 3 minutes, be the Guntur Sanaam chilli powder and Turmeric then remove from the heat and season to taste with more salt

This smokey and fragrant chicken is best when grilled but can also be roasted in the oven during those 20 Mins Ingredients 8-10 pieces of chicken thighs &/or legs 1 lemon Salt and pepper to season 4 Tablespoons and rub with lemon, salt and pepper In a food processor or blender, combine the following: Jerk spice You may also roast the chicken for 20-25 in the oven at 425F. . Cook chicken for 12- 20 minutes, turn the pieces often.

Creamy Cajun Chicken Pasta Recipe Serving Prep Time Cook Time 6 10 Min 20 Min Ingredients 4 Chicken Breasts 6 Teaspoons Creole Cajun Seasoning 6 Sear chicken in butter until browned on both side. Reduce heat and cook for 6 minutes per side. Remove chicken and set aside.Cook pasta according to package directions. Add in the cream and simmer until sauce thickens.Stir in cooked pasta and toss, add chicken and Parmesan

Masala & Butter Chicken spice mixes. Spice 1/2 tsp Turmeric 1/2 tsp Kashmiri Mirch 1 tsp Sea Salt 1 can (28oz) Crushed Tomato 4 Chicken Breasts At this point add all the spices, salt, coconut sugar (exclude the fenugreek leaves). The Curry paste for the Butter Chicken should begin to take shape now. you can dice up the chicken to If to salty add sugar, if to sweet add salt and if too spicy add lemon juice.

Sichuan Gong Bao Chicken Recipe This Sichuan dish is also known as Kung Pao chicken, it was named after Gong Bao chicken is a glorious medley of succulent chicken, golden peanuts and dark red chiles. Sichuan Gong Bao Chicken Recipe Ingredients (300g) boneless chicken breast or thigh 4 scallions A good sliced 2 Inch knob of Ginger, minced (75g) roasted or fried peanuts (or cashews) For the marinade ½ tsp salt Put in the chicken pieces and stir to separate.

For those looking for Garlic Free and Salt Free spice blends.

Tablespoons of Mayo o 1 Tablespoon lemon Juice o 1 Tablespoon of Curry Powder o 1/2 Tablespoon of salt o ¼ Tsp of Cayenne (Optional depending on how much heat you want) o 1 14 oz Cans of chickpeas o Diced Red Onion o 1/8 Cup chopped Cilantro INSTRUCTIONS: Mix the first 4 ingredients then add the chickpeas Stir in remaining ingredients, add salt/pepper to taste and add to your wrap!

With a well rounded flavor of sweet and salty you can experience the fifth taste of Umami in this dish INGREDIENTS 3 Tablespoons of Japanese Curry 1 pound of chicken thighs or breasts Kosher salt and freshly Season chicken with salt and pepper. Cook and turn chicken until browned, about 6 mins. Scrape roux into stew pot, stir, and simmer until broth has thickened. Season with salt and pepper.

Vindaloo Spice Blend 4 tablespoon Vinegar 1/2 Teaspoon Turmeric powder 1 inch Cinnamon Stick 1 Teaspoon Salt 3 Tablespoons water 4 chicken breasts 1 Tablespoon Oil 2 Jalapeno Chilies 2 Onions 1 Tomato 1/4 cup Next, combine the vinegar, Vindaloo spice, turmeric & salt in a separate bowl until it forms a paste Cube the chicken breasts and cover them in the marinade for 2 Hrs (or overnight) Heat the oil and chop Now you can add the chicken & marinade mixture to the pan, mix well and cook for 10 mins.

Ingredients 2 Tablespoons Butter 2 Cups Sliced Cremini Mushrooms 2 cloves Garlic minced 1 Cup or Shrimp or 1 chicken breast Chicken (whichever protein you prefer) 1 Lb of tortellini (homemade or store bought) 2 Tablespoons grated Parmesan Instructions In a large sauce pot bring water to a boil add in a splash of olive oil & salt Next add in your protein (chicken /shrimp) & Bob's Blackened Spice (keep on medium heat to avoid burning

Butter ⅓ Cup Flour 1 Small Onion ½ Bell Pepper 2 Celery ¼ Tsp Thyme 4 Cloves minced Garlic 3 Cups Chicken Broth 2 Cups Fresh Tomatoes 2 Tbls Worcestershire sauce 2 Bay Leaves 2 Tsp Cyprus Pyramid Salt 2 Add salt & pepper ( add less or more depending on taste).

This coconut curry dish is a well balanced combination of sweet, acidic, sour & salty with a touch of Serves 4 INGREDIENTS 3 Chicken Breasts 1 TSP Cyprus Pyramid Salt 1 TBLS Tapioca Starch 1TSP Sarawak White Kaffir Lime Leaves 1 1/2 TBLS Fish Sauce 2 TBLS Palm Sugar 1 TBLS Tulsi Thai Basil INSTRUCTIONS Slice chicken into long thin strips Mix the salt, tapioca starch and white pepper in a bowl and marinate the chicken Add in the Thai Green Curry Spice and stir constantly for 3 mins Next add the chicken and the thin coconut