Traditional recipes

Fruit chicken curry with orange and tomatoes recipe

Fruit chicken curry with orange and tomatoes recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

Orange and tomato chicken curry. This one is for all the curry lovers out there.


Buckinghamshire, England, UK

6 people made this

IngredientsServes: 4

  • 2 tablespoons oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 teaspoons chilli powder
  • 1 teaspoon ground coriander
  • 3 teaspoons tandoori masala powder
  • 1 teaspoon garam masala powder
  • 9 dried curry leaves, crushed
  • 2 large onions, finely chopped
  • 8 chicken thighs or 4 chicken breast fillets, cut into bite size pieces
  • 4 garlic cloves, chopped
  • 1 (5cm) piece root ginger, chopped
  • 1 red chilli, chopped, or to taste
  • 1 punnet cherry tomatoes, halved
  • 1 teaspoon tomato puree
  • 1 tablespoon tomato ketchup
  • 1 teaspoon orange zest
  • 1 orange, juiced
  • 200ml chicken stock
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons sweet and hot chilli sauce

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Heat the oil in a large saucepan over medium heat. Add the dry spices and fry for 1 to 2 minutes.
  2. Add the onion and chicken pieces. Allow the chicken pieces to caramelise on one side and turn over.
  3. Add the garlic, ginger, chillies, cherry tomatoes, puree and ketchup; mix in well.
  4. Once the cherry tomatoes begin to soften add the orange zest and juice. Add the chicken stock and turn down the heat and let the sauce thicken. Stir occasionally so that the sauce doesn't stick.
  5. Add Worcestershire sauce, chilli sauce and salt to taste.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Hot but very tasty-08 Dec 2012

absolutely delicious! I tried this dish and found it to he a wonderful rich dish with a refreshing taste. The choice of useing chicken thighs is in my opinion essential. The curry has a wonderful colour to it and it's not one of those oily curries you sometimes see, it's actually a very healthy dish, I'll be making this one over and over again.-21 Jan 2012


Durban Chicken Curry Recipe

Chicken Curry is one of Durban’s prime epicurean delights. This effortless creation is composed of chicken pieces simmered in a broth of spice and all things nice. Unlike milder East Indian chicken dishes- the Durban Chicken Curry does not contain fruit, sugar or cream. Not for the faint hearted- it is pungent yet pleasing to the senses. Do take heed - this palatal joy may be followed by a runny nose and watery eyes - a sensorial spate often signifying a distinguished Durban Chicken Curry! - such was Amma’s chicken curry.

Durban Chicken Curry. Like Amma Used to Make It

When it came to preparing chicken curry – nothing annoyed Amma more than large pieces of chicken! She often complained that chicken should always be neatly cut into small portions and not what she described ‘ as chunks’. Amma’s method for cutting a chicken for Chicken curry was simple – each person in the family had their favorite part – the wings for my father, the breast, and thighs for my sisters and I and Amma loved the back or the wings shared with my sister when my father was not present. The drumsticks and wings were often sliced into two parts and the breast and back into 6 pieces each. This calculated division of the chicken always ensured each person received their favorite part of the chicken and a little extra. Other 'Amma-isms' included removing every visible trace of plumage off the chicken -she usually seared each piece on a hot stove to achieve this prior to cooking the curry.

Amma’s Chicken curry often included peas, double beans or gathra beans. The rich gravy was formed by her thinly sliced onions and tomatoes, complimented by ground ginger and garlic. No meat curry of Amma was ever complete without curry leaves and dhania (coriander).


Recipe Summary

  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 1 onion, chopped
  • ⅔ cup beer
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 teaspoon curry powder
  • ½ teaspoon dried basil
  • ½ teaspoon ground black pepper
  • ¼ cup grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C).

Place chicken in a 9x13 inch baking dish. Melt butter in a medium skillet over medium heat. Saute onion, then stir in beer, soup, curry powder, basil and pepper. Reduce heat to low and simmer for about 10 minutes, then pour over chicken.

Bake at 350 degrees F (175 degrees C) for 1 hour sprinkle with cheese for last 10 minutes of baking.


Roti Chicken Curry Massala

Roti is a Suriname/Hindu dish. If you don’t want to make the bread you can use Naan bread. The roti massala consists of round bread with filling. The bread is made from flour. The filling consists of meat , potatoes and vegetables . The appropriate vegetables for roti massala is green beans, eggplant, endive or dhal (yellow peas).
I got this recipe from one of my favorite cookbooks” Surinaams koken”.

  • 4 cups all purpose flour
  • 2 tbsp yeast
  • 1¼ cup water milk mixture (warm 110F)
  • 1 tbsp melted butter
  • olive oil
  • 1 chicken or any other favorite chicken parts
  • 4 cloves of garlic
  • 1 large onion (chopped)
  • ½ tbsp sambal
  • 2 tbsp massala
  • 6 potatoes
  • 1 lb green beans
  • 2 tomatoes (chopped)
  • 2 bay leaves
  • 1 knorr bouillon cube
  • salt and pepper
  1. Add the yeast, water milk mixture and the butter to the flour. Mix well and let it stand for about an hour. After it rises make balls the size of a large egg.
  2. Roll the dough out on a floured surface. Put some oil in a hot pan and “fry” the bread on both sides.
  3. If you can’t get the massala then you have to improvise, I made a mix of my own. 1 tbsp garam marsala and 1 tbsp curry. It’s not the real thing but it’s close enough. If you can get your hands on massala use that.
  4. Season the chicken with pepper, salt, minced garlic, 1 tbsp massala. Put some oil in a pan make sure it’s hot. Roast the chicken for about 10 minutes on all sides.
  5. Add the minced onion, sambal and 2 cups of water, chopped tomatoes, peeled and halved potatoes and green beans.
  6. Add 1 cube bouillon cube, the bay leaves and 1 tbsp massala . Stew till the potatoes are done (about 20 min). If it starts to dry out add some water. There should be enough water to dip the bread. If you like the “sauce ” thick add some diluted cornstarch.

  • 4 cups all purpose flour
  • 2 tbsp yeast
  • 1¼ cup water milk mixture (warm 110F)
  • 1 tbsp melted butter
  • olive oil
  • 1 chicken or any other favorite chicken parts
  • 4 cloves of garlic
  • 1 large onion (chopped)
  • ½ tbsp sambal
  • 2 tbsp massala
  • 6 potatoes
  • 1 lb green beans
  • 2 tomatoes (chopped)
  • 2 bay leaves
  • 1 knorr bouillon cube
  • salt and pepper
  1. Add the yeast, water milk mixture and the butter to the flour. Mix well and let it stand for about an hour. After it rises make balls the size of a large egg.
  2. Roll the dough out on a floured surface. Put some oil in a hot pan and "fry" the bread on both sides.
  3. If you can't get the massala then you have to improvise, I made a mix of my own. 1 tbsp garam marsala and 1 tbsp curry. It's not the real thing but it's close enough. If you can get your hands on massala use that.
  4. Season the chicken with pepper, salt, minced garlic, 1 tbsp massala.
  5. Put some oil in a pan make sure it's hot. Roast the chicken for about 10 minutes on all sides. Add the minced onion, sambal and 2 cups of water, chopped tomatoes, peeled and halved potatoes, green beans.
  6. Add 1 cube bouillon cube, the bay leaves and 1 tbsp massala . Stew till the potatoes are done (about 20 min). If it starts to dry out add some water. There should be enough water to dip the bread. If you like the "sauce " thick add some diluted cornstarch.

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2 thoughts on &ldquoRoti Chicken Curry Massala&rdquo

Instead of regular potatoes I tried it with sweet potatoes. Tasted wonderful.

With yams instead of regular potatoes.

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KinFolk Recipes is a home cooking blog. I share recipes I have collected through out the years. I am still adding to my recipe collection as we speak. These recipes on this website are by no means all of my creations. Some of them are mine, and some I have received of Family and Friends (hence the blogs name). Some of the recipes I have left exactly the way they were given to me, and others I have made changes to my liking. You can do the same. There are only a few advertisements on my webpage. The ones who are on my webpage I have not been paid to advertise.

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Curry Chicken Salad

Everyone has a chicken salad recipe, but not everyone has a curry chicken salad recipe, and that’s how you’ll make your next potluck chicken salad stand out from the rest! The addition of warm and earthy spices will take the typical chicken salad recipe and turn in into something extraordinary. All you’ll need to do is dip into your spice drawer for a few essentials, like cardamom, cumin, and coriander. This interpretation of a classic recipe will leave your serving bowl practically scraped clean, and everyone will want the recipe.

Our typical chicken salad recipe calls for mayonnaise, but we’ve decided to add a little bit of tang and texture by using plain Greek yogurt. It also makes this just a little bit healthier than when we use mayonnaise. It’s pretty easy to whip up your own curry powder mix and that’s just what we’ve done here, with a combination of amazing spices that are so warm and rich, not overpowering but just enough to pique the taste buds and really make the dressing taste amazing. We’re all about building layers of flavor, so we first start by mixing the spices together, then adding them to the yogurt that’s been doctored with a little honey and lemon juice. Now, it’s time to build our curry chicken salad.

Diced chicken is the main ingredient and then we scatter delicious color, flavor, and texture with bits of celery and bell pepper for crunch, diced red and green onion, and finally roughly chopped cashews that add a sweet nuttiness. These are all tossed with that curried yogurt dressing and the salad is ready to serve! We do like to put the salad in the refrigerator for a bit, as it allows all of those flavors to really come together, so our curry chicken salad is the ideal make-ahead side dish and it will keep for up to three days refrigerated. We love to shake up our usual routine recipes with thoughtful and flavorful modifications, and our curry chicken salad is one that we come back to time and time again.


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First had this in the late 60's, after my aunt got the recipe from Gourmet magazine. The only change I make is to macerate the currents in sherry or marsala for 1/2 hour before adding them. It's been a "Go-to" recipe now for literally decades!

Good weeknight meal. Next time I'll use lime juice and more currants. Served over arugula and pearled couscous (the larger variety).

This was very good. Made it with dried cranberries instead of currants, also read the reviews and went with the reviewer who suggested toasted slivered almonds and (I believe?) green onions as a topping. I also used the coconut. Definitely plan on making this again.

Haven't tried the recipe yet, but noticed the nutrition info. BA says it has 25 g fat per serving. Actually, there are only about 25 grams of fat in the entire dish!

Pretty good. Iɽ like to give it 2.5 stars if possible. I had everything to make is and it was a good dinner but didn't knock my socks off.

Thought Iɽ take a shortcut and use this database, rather than dig out my old recipe, also from Bon Appetit, of this dish. I'm going back to the cover recipe from May 1984 because it was better. Even though I use Madras curry powder, instead of as directed making my own, I much prefer the use of gteen and red peppers, plus mango chutney instead of the apples used in this one. The 1984 one also has slivered almonds and chopped green onion as toppings. I've been making it for 20 years now with both whole chicken pieces and boneless breasts, and love it each way.

Spectacular, especially given how easy it is. I have made it several times and have found I like it best with a can of undrained diced tomatoes instead of the diced plum tomatoes. I serve it over couscous and it gets raves every time!

This is a must try. Followed the recipe and was very happy.A keeper

so upsetting after seeing all the reviews. The coconut rice was great, but everything else was just so bland. It was all just over powered by the curry

A hit here! Took the cue from others and added more spice! I use Penzey spices so I used their Hot curry mix and "notched" it up with their Vindaloo curry. Worked for me. I did all of the toppings and served over Coconut flavored rice as suggested. I increased the sauce ingredients by half and had plenty for lunch the next day.

Overall a fine recipe, but a little doctoring could do a lot of good. Amping up the curry and making sure to use hot Madras curry is recommended. I also wouldn't suggest skipping the cilantro and coconut as I made the mistake of doing (only because it's Sunday and the stores are closed). I also added chopped fresh ginger and a chopped green chile. My end result still wasn't nearly as flavorful as I would have liked, but after thickening the sauce with some cornstarch and serving it with basmati rice (cooked with chx bouillion and garlic) it was decent. Iɽ like to make this again, but next time I'll be sure to add plenty of heat, maybe a little garam masala, and finish it with cilantro, coconut and plain yogurt on the side.

Even with only one chicken breast, and raisins, parsley, and red bells subɽ this was good. We poured it over boiled Yukon Golds instead of rice. My s.o. said it was delicious and helped himself to three servings. Score!

I was so surprised by how good this was considering how easy, quick, and lowfat it is. It tastes far more sophisticated than the individual ingredients. It was also even better as leftovers the next day. I added a bit extra curry, a little bit of crushed red pepper, canned tomatoes, a Fuji apple, and half breast meat, half (boneless, skinless) thight meat. Yum, yum. This will be a staple recipe in our house.

A solid recipe as is and very adaptable to many tastes. I too added 1/4 teaspoon of red pepper and found the hot madras curry powder a must. Substituted a diced mango for the apple after reading Cook's Illustrated take on this recipe. I prefer almonds instead of coconut, but offer both as well as plain yogurt for those who need to temper the heat a bit.

This is terrific, and I am not a curry fan. This is so simple and quick and good. I just made this on the fly it to test the recipe, and used ancient curry powder, canned tomatoes, frozen chicken tenders from Trader Joe's, etc. and it was still terrific. I look forward to using better ingredients. I had no coconut, so I topped it with toasted almond slivers, which is used in other Indian recipes and they were a nice addition that I will probably keep even when I have coconut. Good healthy weekday dinner.

Take the time to read all the reviews (aka A.R.) They have a bunch of great ideas that will really allow this recipe to work for you. I haven't yet tried soaking the fruit in wine first, but . . . mmmm. Based on A.R., I substituted (golden)raisins for currants, plus dried cranberries (I like tarter tastes, however), and added extra curry plus cayenne (See A.R.) with great results. Dried apricots would probably also work well. I too thought the amount of chicken was a bit much for the rest of the recipe -- unless you want primarly rice and meat (which isn't bad, I just like more goodies), Iɽ either cut back on the chicken, or double the rest. Also, though to some this is second nature -- if you aren't used to cooking (as opposed to baking) with dried fruit -- it's worth the effort to go to a whole foods, or qualtiy bulk farmers market type store if you can for your dried fruit (the prices will be comparable, maybe less -- it doesn't have to be a "gourmet" market). The raisins, currants, whatever, will be of a different quality -- ie, "golden raisins" won't be uniform chewy little pills, but even after cooking, one might be smooth, dark gold, and the size of a pea, another might be lighter, wrinklier, but the size of a regular grape, and another might still have the nub visible where it was picked from the vine . . . gives the dish much more tooth, and visual interest (ie,rustic rather than Sunmaid out of the box), for very little effort.

This was a good dish. I made it as the recipe stated except for substituting raisins for currants. It was tasty but I felt the seasoning was quite subtle. It is probably worth seeking out some good quality curry powder to make the most of this recipe.

In good faith, I give this a 3 star, assuming the toasted coconut I forgot to get at the store would have made a difference. I liked it and ate it a couple nights in a row, but there was no wow factor for me. I may make it again, and I'll definitely try the coconut rice other reviewers mention to add a different layer to it.

Fabulous, I followed the recipie except substituted raisins and it was terrific, very flavorful. Would increase the ratio of sauce to chicken next time.

Great dish! I dusted boneless, skinless breasts in flour seasoned in garam masala, sea salt and fresh ground pepper and browned 1st. Then soaked the currants in white wine and used two heping tbs of Patak's madras curry paste. Definitely used the toasted coconut but only had sweet so I 1st rinsed and used fresh cilantro. Served w/ pappadams and chutneys.

ok so i cant leave well enough alone.. Its been awhile since making CC based on the classic in the NYT cookbook.. To enhance this I used bone in and skin on thighs. Lightly floured them and browned them on both side for 6+min to give the dish some substance. I added a can of drained sliced mushrooms and soaked my currant and rasin mixture in some rainwater maderia first.. used that to deglaze the pan.. then finsihed it off in the oven at 300 for 45 min

I prepared this "Anglo-Indian" dish as written, even to the degree that I used "prepared" curry powder, which I never do, I make my own, which is quite a bit "hotter". To my way of thinking, prepared curry powder should only be used for deviled eggs and chip dips. I found this recipe much better than I expected. The only thing that I added at table was salt, and homemade chutney. My whole family loved it, I will make this again!

This dish was absolutely delicious. I changed it quite a bit, however. When I tasted the sauce at the beginning of simmering I could tell that it was too bland so I added a heaping tablespoon of Patak's hot curry paste and a bit of cayenne pepper. This really rounded it out and added a bit of complexity and heat. I used two large vine ripened toms instead of 4 plum. Other than that, the sweet with the hot was delicious! The cilantro and toasted coconut added a great piquant taste!

This recipe has potential. I used raisins in place of currants, and canned diced tomatoes to save time. I found it bland,even though I added extra curry and even a LITTLE soy sauce. Next time I will definately take the advice given here to add red pepper. Overall, it was a good recipe, just needed some heat.


Ethiopian Recipes

Alechas

An alecha, also called an alich'a,is typically a milder alternative to the spicy wat. It will still have plenty of onions, garlic, turmeric or curry, and other ingredients that give it typical Ethiopian flavor, but the berberé and other spicy peppers are not there. An Alecha might be vegetarian, or it might use beef, chicken, fish or lentils. The following recipe is adapted from "Exotic Ethiopian Cooking" by D.J. Mesfin. See the end of the Doro Wat recipe above to make it a Doro Alecha.

Miser Alich'a (Mild Lentil Sauce)

Ingredients

  • 2 cups lentils
  • 2 cups red onions, chopped
  • ½ cup peanut or vegetable oil, or butter
  • 1 tablespoon fresh ginger, peeled and minced
  • 2 cloves garlic, minced
  • 4 mild green pepper, such as Anaheim peppers, seeded and cut in strips
  • 1-2 fresh hot peppers, depending on taste, seeded and minced
  • ¼ teaspoon black pepper
  • ½ teaspoon salt, or to taste

Instructions

  1. Wash lentils and bring to a boil in 6 cups of water. Simmer for 5 minutes. Remove lentils from heat.
  2. Heat oil or butter in a large pan and add onions, cooking over low heat so that they soften but do not brown.
  3. Add lentils and their cooking water to the onions. Add remaining ingredients and simmer for another half hour or so, until lentils are tender.
  4. Serve with injera or bread.

Vegetable Alecha

An alecha is typically a milder alternative to the spicy wat. This recipe does call for a small amount of red pepper, and you can omit it or increase it according to your taste.

Ingredients

  • 6 small red or white potatoes
  • 3 carrots
  • ½ pound green beans
  • ¼ cup peanut or vegetable oil
  • 2 onions, cut in eight pieces each
  • 1 sweet green pepper,seeded and cut in strips
  • 1-2 fresh hot peppers, depending on taste, seeded and minced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and minced
  • 6 scallions, trimmed and cut in thin strips
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Peel potatoes if desired. Slice in ¼ inch slices, then cut into thin strips. Peel carrots and cut into thin slices about 2 inches long. Trim ends from green beans and leave whole.
  2. Bring a large pot of water to a boil. Add potatoes, carrots and green beans. Bring water back to a simmer and cook over medium heat for 5 minutes. Drain vegetables immediately and set aside.
  3. Heat the oil in a large skillet or stir-fry pan. Add onions, green pepper and hot peppers. Simmer 5 minutes, stirring, until onions begin to soften.
  4. Add garlic, ginger, scallions, salt and pepper to skillet. Simmer 10 minutes more, stirring occasionally.
  5. Add drained cooked vegetables to skillet, stirring well to coat with oil. Continue to cook and toss vegetables for about 10 minutes more, until they are heated through and tender. Serve with injera (recipe this page) or rice.

Yellow Spice Bread(Yewollo Ambasha)

Ingredients

  • 1 tablespoon yeast
  • 2 cups lukewarm water
  • 10 tablespoons niter kebbeh, melted and cooled to room temperature (recipe below)
  • 1 tablespoon coriander
  • 1 teaspoon cardamom
  • 1 teaspoon fenugreek
  • ½ teaspoon black or white pepper
  • 2 teaspoons salt
  • 4½ to 5 cups white flour
  • 1 teaspoon berberé

Instructions

  1. Measure lukewarm (body temperature) water into a large mixing bowl. Make sure your water is not too hot or it will kill the yeast. Sprinkle yeast over water and let it stand for about 10 minutes until soft. Stir with a wooden spoon or plastic spatula.
  2. Add 8 tablespoons of the niter kebbeh, the coriander, the cardamom, the fenugreek, pepper and salt. Mix well.
  3. Add the white flour one cup at a time, mixing well. When mixture becomes thick enough begin kneading it with your hands or a dough hook, adding more flour until the dough is not sticking to the pan. Knead 10 minutes by hand or 2 minutes with a dough hook. Lightly oil the top of the dough and set aside, covered, to rise in a warm place for about an hour.
  4. Punch dough down and form into a flat round. Tear off a small piece about ½ inch wide, and set aside. Place the rest on a large, greased cookie sheet. Flatten with your hands to form a round about 8 to 10 inches in diameter and 1 inch thick.
  5. Slash the shape of a cross into the top of the round with a sharp knife. Then make shallow cuts at ¼ inch intervals all around the outside of the round to form a wheel design. Take the small piece of dough you reserved, and press it firmly into the center of the round. Leave in a warm place, covered, to rise for about an hour, or until it is doubled in size.
  6. Bake loaf in a 350° oven for 50 to 60 minutes, until the top is golden and it sounds hollow when you rap it with your knuckles.
  7. Mix the berberé with the remaining 2 tablespoon niter kebbeh, and brush gently all over the outside of the loaf. Cool on a rack and serve with a stew.

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Crock-Pot Chicken Tikka Masala

If you need an easy dinner recipe that does not require a whole bunch of ingredients then you are going to love this simple recipe for chicken Tikka Masala made right in your slow cooker.

The recipe starts with about 2 pounds of boneless skinless chicken breasts that you cut up into chunks.

The chicken meat goes into the slow cooker along with a jar of your favorite Tikka Masala curry sauce.

We used a jar of Patak’s Tikka Masala Curry Simmer Sauce which we were able to source at all of our local grocery stores (Albertson’s, Kroger, Target and Super Walmart). But if you cannot find this particular brand near you, have no fear. Just pick a jar of Tikka Masala sauce and give it a try. You should be able to find this sauce in any grocery store with a half-way decent international foods section.

If you cannot find Tikka Masala sauce in jars at all where you live you could perhaps try making your own homemade Tikka Masala sauce at home.

The third ingredient is simply cooked rice. I always like to have a variety of rice in my pantry so to go with this Indian dish I opted for some lovely Basmati rice which I used this recipe for Crock-Pot Express White Rice to cook the rice about 30 minutes before the chicken was about to be done in the slow cooker.

Simply scoop some rice onto a plate and then spoon the chicken and the wonderful curry sauce over the rice. Dig in and enjoy!


Mango & Mixed Fruit Popsicle Recipe

The Mango & Mixed Fruit Popsicles Recipe is a lip smacking popsicle recipe that makes a refreshing ice pops for the summers. Serve it to kids and they will simply love them.

The Mango & Mixed Fruit Popsicle Recipe is a delightful, fresh and colorful mango flavored ice candy with your favorite fresh fruits in every bite. Mango pulp can be thinned to juice with or without sugar to be used in this recipe, or store bought mango juice also can be used in this recipe.

If you use freshly made mango juice at home during the mango season, you can be sure of no preservatives and you know exactly what goes into it.

If your fruit juice is not sweet, add some sugar. If preferred, add some lemon juice too. I have used green grapes, black grapes and strawberries for this Popsicle. You can use the fruits that you want.

Serve The Mango & Mixed Fruit Popsicles Recipe as an after school snack or as a dessert after dinner meal of Chickpea Orange Salad Recipe with Sun Dried Tomatoes and Penne Pasta Recipe in Spinach Basil Pesto Sauce


Watch the video: ORANGE MUTTON. Cooking Mutton With Orange Fruits. Spicy Mutton Recipe Cooking In Village (January 2022).