Quickchickentikkasatay Recipes

Steps:

• Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
• Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.
• Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
• Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

Steps:

• Chop the peppers, garlic and ginger in a food processor.
• In a bowl, mix the above ingredients with the curry powder and yogurt.
• Cut the chicken breasts into narrow strips.
• Paint the chicken strips with the spicy-yogurt mixture. Use a spoon, brush or your hands. Refrigerate it to marinade as long as you can. 10 minutes will do but it will be better if you have 30 minutes.
• Heat the oil in a skillet, iron preferred, and when really hot toss the chicken strips inches Cook on each side until brown or black.
• Serve with toothpicks,a small bowl of chopped coriander, plain yogurt, or any other condiment you find in your refrigerator. Dried figs, blue cheese, chutney and pine nuts might be considered.
• Serve with left-over rice if you have it.

Steps:

• Heat oil in a medium skillet over medium high heat. Saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through.

Steps:

• In a shallow 1-qt. microwave-safe dish, combine the chicken, onion and oil. Cover and microwave on high for 2 minutes. , Stir in the remaining ingredients. Cover and cook for 4-5 minutes or until chicken is no longer pink and rice is tender. Let stand, covered, for 5 minutes. Fluff rice with a fork.

Steps:

• Whisk together yogurt, ginger and garlic. Stir in chicken and marinate in refrigerator for about 20 minutes.
• Heat canola oil in a heavy skillet over Medium/High heat. Add chicken (with marinade) and saute until chicken turns white, about 5-7 minutes.
• Stir in the cooking sauce and bring to a boil.
• Reduce heat and cover, simmering for about 10 minutes, stirring occasionally.
• Transfer to a serving dish.
• Serve over rice.

Steps:

• Combine the lemon, pepper and sage in a small, shallow dish. Add the chicken and allow to marinate while preparing the sauce.
• Heat all but one-half teaspoon of the olive oil in a heavy skillet. Add the tomatoes and scallions and cook over high heat, about 10 minutes, until the sauce is thick. Season with chili powder. Set aside.
• Heat a nonstick skillet and brush with the remaining oil. Sear the chicken over high heat until it is lightly browned and cooked through, about 4 minutes on a side.
• Briefly reheat the tomato mixture. Divide the chicken between two dinner plates, top with the tomato mixture and serve.

Steps:

• Heat olive oil in a nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in the hot oil until chicken is no longer pink in the center, about 3 to 5 minutes. Stir basil, honey, and balsamic vinegar into chicken and cook for 1 more minute.