South Indian Chicken Curry
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Tag: chicken
Sweet and Sour Chicken
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Ingredients — preview
- 4 each 6 oz chicken breast boneless/skinless, cut into 1 inch cubes
- 2 cloves garlic thinly sliced
- 4 teaspoons soy sauce
- 1 teaspoon Shaoxing rice wine
- 3 teaspoons cornstarch
- 3 teaspoons sugar
- 1 teaspoon coarse salt
- 1/8 teaspoon white pepper
Preparation — preview
- In a medium bowl combine the chicken, garlic, 2 teaspoons of soy sauce, rice wine, 1/2 teaspoon of cornstarch, 1/2 teaspoon sugar, 1/4 teaspoon of salt, and the pepper.
- Set aside.
- In a small bowl combine the broth, black soy sauce, sesame oil, rice vinegar, ketchup, and the remaining 1 tablespoon sugar, 2 teaspoons soy sauce, 1/2 teaspoon cornstarch, and 1/4 teaspoon salt.
- Set the sauce aside.
- Heat a large skillet or wok over high heat until a drop of water vaporizes within one or two seconds of contact.
- Swirl in 1 tablespoon vegetable oil and carefully add the chicken, spreading it evenly in the wok.
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Portuguese Chicken (Frango na Púcara)
Ingredients
Method
- Preheat oven to 350°F.
- Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper in large bowl.
- Add chicken pieces to seasoned flour, 1 at a time, and turn to coat.
- Heat oil in heavy large skillet over medium-high heat.
- Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side.
- Transfer chicken to plate; reserve skillet.
- Arrange chicken in single layer in large ovenproof pot.
- Top with tomatoes and their liquid, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika.
- Add wine and Port to reserved skillet.
- Bring to boil, scraping up browned bits.
- Remove from heat.
- Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil.
- Cover; transfer to oven.
- Braise chicken until very tender, about 1 1/2 hours.
- Discard bay leaves and parsley.
- Using tongs, transfer chicken and toppings to platter.
- Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until smooth paste forms.
- Add flour paste to sauce and whisk to blend.
- Simmer until sauce thickens to desired consistency, whisking often.
- Season sauce to taste with salt and pepper.
- Spoon over chicken and serve with crusty bread.
Sautéed Chicken Breasts with a Lemon-Rosemary Pan Sauce
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Ingredients — preview
- 1 eacg chicken breast
- a/n coarse salt
- a/n black pepper
- 1 tablespoon vegetable oil
- 1/2 each shallot minced
- 1 clove garlic chopped
Preparation — preview
- Cover breasts with plastic wrap and pound thick ends gently with meat mallet or the back of a saute pan until 1/2 inch thick.
- Evenly sprinkle each breast salt and pepper
- dredge chicken breast in flour to lightly coat.
- Heat 12 inch skillet and then add 1-2 tablespoons oil.
- Place breasts in oil and place skillet over medium heat.
- Cook breasts until browned, then flip breasts and continue to cook until chicken is done or reaches 165 degrees.
- Transfer breasts to individual plates and let rest while preparing pan sauce.
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