Chickenceylonwithmassallagravy Recipes

Steps:

• Thinly pound the chicken, then sprinkle both sides with salt and pepper. Place the flour in a shallow dish.
• Add the oil to a pan set over medium-high heat. Dredge the chicken in the flour, then shake off any excess. Cook the chicken until browned, 3 to 4 minutes on each side. Remove from the pan and set aside. Reduce the heat to medium, add the prosciutto, and saute for 1 minute. Add the mushrooms and cook until soft, 5 minutes. Add the marsala and cook to reduce, a few seconds. Add the stock and bring to a simmer. Stir in the butter, then return the chicken to the pan and simmer for 1 minute. Season with salt and pepper, and garnish with the chopped parsley to serve.

Steps:

• Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
• Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
• Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
• Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
• Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
• Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

Steps:

• Place rice in a saucepan with 4 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Prepare chicken while the rice is cooking.
• In a medium bowl, stir together the flour, 1/2 teaspoon salt, pepper, paprika, and thyme. Use a finger to grind the thyme to a powder in the palm of your hand before adding. Coat the chicken breasts in the flour mixture. Reserve 2 tablespoons of the flour mixture for the gravy.
• Melt butter in a large skillet over medium heat. Place chicken in the skillet, and cook for about 10 minutes on each side, until the chicken is golden brown, and the juices run clear. Remove chicken from the pan, leaving the drippings and crusty bits in.
• Whisk together 3/4 cup water, 2 tablespoons of the flour mixture, and 1/4 teaspoon salt. Whisk into the skillet, scraping the browned bits from the bottom of the pan. Cook over medium heat, stirring constantly, until thick and bubbly. Add additional water 1 tablespoon at a time if the gravy is too thick. Serve chicken alongside rice topped with gravy.

Steps:

• 1. Arrange the pieces of chicken, not touching and one layer deep, in a shallow baking dish or nonreactive pan. Sprinkle with the salt, cover, and refrigerate overnight.
• 2. When ready to fry the chicken, drain off all accumulated juices and pat the chicken dry on several thicknesses of paper toweling. Sprinkle the chicken with the pepper, then dredge by shaking a few pieces at a time in the flour in a plastic zipper bag. As you remove the chicken from the dredging flour, shake off the excess flour.
• 3. Pour the oil into a large iron skillet until about an inch deep, set over moderate heat, and as soon as steam begins to rise from the oil, add the pieces of chicken, skin side down. Fry slowly for 30 minutes, keeping the heat at moderate or moderately low so that the chicken doesn't overbrown; turn and fry 30 minutes more. Add the 1 tablespoon water (the oil will spit and sputter), cover the skillet, and let stand until the spitting stops.
• 4. Remove the chicken to several thicknesses of paper toweling to drain, arranging so the pieces don't touch one another. Also lay a sheet of paper toweling on top.
• 5. For the gravy: Pour the oil and drippings from the skillet, then spoon 4 tablespoons of them back into the skillet. Blend in the flour, and cook and stir over moderately low heat for about 5 minutes or until a nice rich brown. Whisk in the water, salt, and pepper, then cook, whisking constantly, for about 5 minutes or until thickened, smooth, and no raw starch taste lingers. Taste for salt and pepper and adjust as needed. Pour the gravy into a heated gravy boat.
• 6. Pile the chicken onto a heated platter and serve. Pass the gravy along with a basket of fresh-baked biscuits .

Steps:

• Make a paste of the curry powder and chilli powder with a little water.
• Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
• Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
• Add the chicken pieces and seal well on all sides.
• Add half the Massalla Gravy, coconut and coconut milk and simmer for 20 minutes or until the chicken is cooked, stirring constantly.
• If needed add more massalla gravy and water to prevent the curry becoming too thick or dry.
• Now add the finely chopped coriander leaves (or seeds) and cook for a further minute.
• Serve with the whole coriander leaves sprinkled over the top (if using).
• Massalla Gravy: Fry the onion, tomatoes and garlic in the oil on a medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy (Approx. 10 Mins).
• Add half the water and simmer for 5 minutes then add the rest of the water and spices.
• Stir in well and simmer for 5 more minutes.
• Keep stirring regularly throughout cooking.
• Take the pan off the heat and leave to cool slightly before pureeing in a food processor.
• Enjoy!

Steps:

• Mix buttermilk and garlic powder in bowl. Add chicken and let marinate 2 hours or more. Baste and turn often.
• Melt butter in a deep skillet and saute onions 10 minutes, stirring frequently.
• Meanwhile, mix salt, ginger, curry and cornstarch together in a small bowl and sprinkle over onions, stirring until well blended.
• Drain the chicken (reserve the buttermilk) and cook the chicken in the same skillet until lightly browned. Stir in buttermilk. Cover and cook over low heat 1 1/2 hours or until chicken is tender. Baste frequently.

Steps:

• In a small bowl, mix together seasoned salt, black pepper, cayenne, onion powder and garlic powder. Place chicken in a medium bowl, rub the spice mixture all over and let sit for 30 minutes.
• Meanwhile, in a blender or food processor, purée onion, garlic, seasoning cube and 1 habanero pepper.
• Heat oven to 425 degrees. Heat olive oil in a large cast-iron or other ovenproof skillet over high. Once it is shimmering, add the chicken skin side down. Cook, undisturbed, until the skin develops a golden-brown crust, 3 to 5 minutes. Transfer the chicken to a plate, leaving behind the remaining fat.
• Turn heat down to medium, and mix tomato paste with chicken fat and oil in the pan. Cook, stirring occasionally, until the tomato paste becomes fragrant and darkens in color, 3 to 5 minutes. Stir in the pureed ingredients, and cook for another 5 minutes, until thickened slightly. Add chicken stock and cook for 2 minutes more, just to incorporate the flavors. Stir in bell peppers and remaining habanero pepper, then nestle the chicken thighs in the pan, skin side up.
• Bake until the sauce has a slushy texture, 30 to 35 minutes. To serve, transfer the chicken to plates and spoon the sauce on top. Serve with rice.

Steps:

• Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.

Steps:

• Rub chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the mustard, milk, basil, parsley, and remaining salt and pepper. Cook and stir over low heat until heated through. Remove from the heat; stir in sour cream. Serve with chicken.