Red Curry Chicken - Food Easy Recipe

Five-ingredient red curry chicken with noodles is easy, quick, and inexpensive to make. Sweetened with coconut milk for unbelievable flavor! Top with chopped cilantro, green onions, and red chile peppers if desired.

Ingredients:

2 tablespoons coconut oil

1 (16 ounce) package skinless, boneless chicken breast halves, cut into small cubes

1 (14 ounce) can cream of coconut (such as Trader Joe's® Extra Thick and Rich)

1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe's®)

½ (16 ounce) package dried rice stick vermicelli noodles

Procedure: 

1. Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

2. Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain.

3. Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.

Easy chicken fajitas - Homemade Recipe

Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table. 

Ingredients: 

2 large chicken breasts, finely sliced

1 red onion, finely sliced

1 red pepper, sliced

1 red chilli, finely sliced (optional)

For the marinade:

1 heaped tbsp smoked paprika

1 tbsp ground coriander

pinch of ground cumin

2 medium garlic cloves, crushed

4 tbsp olive oil

1 lime, juiced

4-5 drops Tabasco

To serve:

6 medium tortillas

bag mixed salad

230g tub fresh salsa

Procedure: 

STEP 1

Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.

STEP 2

Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.

STEP 3

Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.

STEP 4

Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.

STEP 5

Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.

STEP 6

To check the chicken is cooked, find the thickest part and tear in half – if any part is still raw cook until done.

STEP 7

Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

Easy Butter Chicken - Homemade Recipe

Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinaded the day before so you can get ahead on your prep. 

Ingredients:

500g skinless boneless chicken thighs

For the marinade

1 lemon, juiced

2 tsp ground cumin

2 tsp paprika

1-2 tsp hot chilli powder

200g natural yogurt

For the curry:

2 tbsp vegetable oil

1 large onion, chopped

3 garlic cloves, crushed

1 green chilli, deseeded and finely chopped (optional)

thumb-sized piece ginger, grated

1 tsp garam masala

2 tsp ground fenugreek

3 tbsp tomato purée

300ml chicken stock

50g flaked almonds, toasted

To serve (optional):

cooked basmati rice

naan bread

mango chutney or lime pickle

fresh coriander

lime wedges

Procedure: 

STEP 1

In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

STEP 2

In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

STEP 3

Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

Slow-Cooker Chicken Teriyaki - Food Easy Recipe

Making dinner in your Crock-Pot rocks. So the next time you go to plug it in, pile in the ingredients for this slow-cooker chicken teriyaki recipe.

Ingredients: 

4 boneless, skinless chicken breasts

1 onion

3 cloves garlic

1 tablespoon fresh ginger

½ cup soy sauce

⅓ cup honey

⅓ cup rice vinegar

¼ cup scallions, sliced

3 tablespoons sesame seeds

2 cups white rice, steamed (for serving)

Procedure: 

1. Place the chicken breasts into your slow cooker.

2. Top the chicken with the onion, garlic and ginger.

3. Add the soy sauce, honey and rice vinegar to the slow cooker; season with salt and pepper.

4. Cook on low for 6 hours. Shred the chicken with two forks.

5. Garnish the cooked chicken with sliced scallions and sesame seeds. Serve with the steamed rice.

Chicken Cannelloni - Food Easy Recipe

This recipe came from my sister, Lorna who modified it many times. I forgot to take a close-up photo of the Cannelloni dish but it’s the rectangular pyrex on the table. The great thing about Cannelloni is that I can prepare it a day before , freeze it and heat it on Christmas Day itself. It takes the stress away from cooking so many dishes in one day.

Let me now share with you this very tasty dish that will surely make your family and relatives rave on your cooking skills.

Procedure:

Buy a box of Cannelloni pasta (photo shown above and can be bought at Rustan’s Supermarket). If you can’t find a box of Cannelloni Pasta, see below for the substitute pasta.

1 . Prepare Filling

1 kilo Chicken breast, boiled , flaked and chopped finely (set aside chicken broth)

1 can Ma Ling Luncheon Meat, grated

1 small can Liver spread

1/2 cup or (1/2 bar) butter

2 heads garlic, minced

1 small onion, chopped

2. Prepare Bechamel Sauce.

3/4 cup (or 3/4 bar) buter

1/4 cup + 2 Tablespoons all-purpose flour

3 cup chicken broth

2 (8 oz) cans or 2 cups evaporated milk

1 onion, chopped

• (a) Melt butter in heavy pan. Cook onions until transparent
• (b) All at once, add flour and mix well with a wire whisk or wooden spoon.
• (c) Slowly add broth, making sure that (b) is mixed wel with (c). Then add milk.
• (d) Cook until thick. Don’t forget to lower fire when sauce is about to thicken.

3. Melt butter in kawali. Put in garlic and summer until light brown. Add onion and cook until transparent. Add chicken meat, luncheon meat, and liver spread. Add Bechamel sauce. Season with salt and pepper. Set Aside.

To assemble:

1. Grease pyrex with oil or butter.

2. Pour enough Bechamel sauce on the pyrex dish enough to cover the bottom

3. Slowly add the filling into the cannelloni pasta. Carefully add the pasta and line them up in the pyrex dish until the whole pyrex is filled up to one layer of the pasta.

4. Pour the rest of the sauce just enough to cover the pasta.

5. Top with grated cheese.

6. Bake at 450 F for 20- 30 minutes. Or Freeze when mixture has cooled. Defrost in refrigerator or room temperature 3 hours before baking.

Chicken Relleno - Food Easy Recipe

Chicken Relleno or Stuffed Chicken. Relleno comes from the Spanish word “Rellenar” which means “to stuff. The chicken is stuffed with ground pork, ham, vegetables, hard boiled egg, etc. and then baked. Here is a favorite dish which I want to share with you. The hard part is in the deboning but once you’ve mastered it, stuffing the chicken shouldn’t be too hard. You can also have the chicken deboned at the grocery store too.

Ingredients:

1 large chicken (about 1 1/2 kilos)

2 Tablespoons soy sauce

1 1/2 Lemon juice of calamansi Juice

(Mix all together)

1/4 kilo cooked sweet ham, chopped finely

1/2 kilo ground lean pork

5 pieces Vienna sausage, Chopped finely

2 small pieces chorizo bilbao, chopped finely

3 eggs

1/2 cup sweet pickles

1/2 cup grated cheese

10 pieces green olives, pitted and chopped

1/2 cup raisins

2 Tablespoons Tomato Catsup

Salt and Pepper to taste

2 Hard cooked eggs, quartered

1/4 cup butter

Procedure:

1. Debone Chicken for stuffing leaving wing and drumstick bones intact.

(How to Debone Chicken)

You can also request your favorite supermarket to debone the chicken for you. At the Metro East (Robinson) supermarket, they can debone the chicken for you.

2. Marinate chicken in soy sauce and calamansi juice. Set aside.

3. Mixture of the next 12 ingredients should be mixed thoroughly.

4. Fry a small mixture and correct seasonings.

5. Stuff chicken, arrange quartered eggs in the center.

6. Sew up opening and wrap in Aluminum foil.

7. Bake in moderate oven (350 F) for 1 1/2 hour.

8. When almost done, unwrap and continue baking until brown.

9. Baste with butter every now and then.

10. Arrange chicken in a platter.