Chicken Fried Rice

Friday, February 22, 2008


1 cup chicken
1/2 cup prawns cooked
1 egg
1/4 cup capsicum cut into fine strips
1 cup regular onion, chopped fine
1 cup spring onions, chopped fine
2 tablespoons of ginger-garlic paste
1 cup of mixed vegetables
chilli sauce

Rosemary Chicken with Orange-Maple Glaze

Wednesday, February 13, 2008


Ingredients
1 cup orange juice
1/2 cup dry white wine
1/2 cup maple flavored syrup
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
Method

1. Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
2. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
3. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Chicken 65

Tuesday, February 12, 2008


2 tsp Chilli powder
3 tbsp Lime Juice
2 tbsp Curd
2 tsp Ginger garlic paste
Salt to taste
a little Food coloring
Oil for deep frying
For garnish:
Red Onions
Lime slices

Chicken Soup

Monday, February 4, 2008


Chicken Tikka

Friday, February 1, 2008


2 tbsp paprika
1 tsp mango powder
1 tsp chilli powder
juice of a lime
good thick yoghurt
salt to taste
2 lb chicken, diced
5 to 6 cloves garlic, chopped
1 large onion, finely chopped
chicken stock or wateroil