CURRIED CHICKEN WITH NOODLES (NOUILLES ET VOLAILLE A L'INDIENNE)
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the chicken breasts in half lengthwise. Cut away the tough membranes. Put the pieces in a saucepan and add water, wine, bay leaf, salt, pepper, parsley and thyme. Cover and let simmer 10 minutes and drain. Reserve the cooking liquid. There should be one cup. Cut the breast meat into one-inch cubes and set aside.
- Melt two tablespoons of the butter in a saucepan and add the flour and curry powder, stirring with a wire whisk. When blended and smooth, add the reserved cooking liquid, stirring vigorously with the whisk. When thickened and smooth, add the cream, salt and pepper and continue cooking about five minutes, stirring often.
- Heat the remaining tablespoon of butter in a saucepan and add the papaya or mango. Cook just to heat through and add the cubed chicken. Pour the sauce over and stir. Bring to the boil and serve with noodles.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 27 grams, Carbohydrate 21 grams, Fat 56 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 24 grams, Sodium 1339 milligrams, Sugar 10 grams, TransFat 1 gram
NOODLES WITH CHICKEN LIVERS (NOUILLES STRASBOURGEOISE)
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pick over the chicken livers and cut away any tough connecting membranes. Cut each chicken liver into quarters.
- Heat the oil in a small skillet and add the livers. Cook, shaking and stirring the skillet, about one minute. Sprinkle with salt and pepper. Drain well.
- Cook the noodles according to package directions or to taste. Drain well.
- Heat the butter in a skillet and add the livers. Cook, shaking the skillet and stirring, until heated through. Add the noodles and stir. Add the egg, salt and pepper. Stir to blend well. Sprinkle with chopped parsley and serve.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 16 grams, Carbohydrate 41 grams, Fat 24 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 274 milligrams, Sugar 1 gram, TransFat 0 grams
CURRIED CHICKEN
This is a very easy and delicious chicken recipe that goes well served with rice.
Provided by FatManWhoCooks
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
- Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g
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