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Full Online Book HomeLearning KitchenFruit - Banana - Chicken Breasts With Banana Raita
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Fruit - Banana -  Chicken Breasts With Banana Raita Post by :dcmarketer Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2911

Click below to download : Fruit - Banana - Chicken Breasts With Banana Raita (Format : PDF)

Fruit - Banana - Chicken Breasts With Banana Raita

2 heaping tbsps sultanas or seedless raisin
1 oz. slivered almonds
7 fl. Oz. natural yoghurt
3 1/2 fl. Oz. sour cream
3 1/2 fl. Oz. whipping cream
1 tbsp. honey
1 medium ripe banana
pinch salt
6 cardamon pods

3 whole chicken or turkey breasts
4 level tbsps. flour
2 level tsps. salt
1 level tsp. cayenne pepper
1 level tsp. curry powder
clarified butter
chopped coriander, parsley, chives
1 1/2 cups brown rice

Make raita. Pour boiling water over the sultanas and two thirds of the almonds. Leave for ten minutes. Toast the remaining almonds. Mix the yoghurt and two creams with honey. Stir in the drained raisins and almonds. No more than an hour before serving slice the banana thinly and add to the raita with the salt. Remove the cardamon seeds from their pod and crush them. Add to the raita. Turn into a serving dish and scatter with toasted almonds. Chill for an hour.

Cook the brown rice for 30-40 minutes. Drain and rinse. Mix with 1 heaping tbsp butter and put on a serving dish. Keep warm.

Pat meat dry with kitchen paper. Mix flour, salt, pepper and curry powder and turn the pieces of meat in it. Fry in clarified butter over a medium heat for about 3-4 minutes on each side. They should end up a pinkish gold.

Arrange on the rice and scatter with a little coriander and the parsley and chives. Serve with the raita. You can also fry bananas to serve with the chicken. First coat with seasoned flour then fry in the butter.

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Fruit - Banana -  Chicken With Banana Curry Fruit - Banana - Chicken With Banana Curry

Fruit - Banana -  Chicken With Banana Curry
Caribbean curries often have a mild sweetness, usually from fruit. The banana flavor here is very subtle; you needn't worry about your dinner tasting like dessert SERVINGS: 4 2 large bananas, cut into pieces 2 tablespoons curry powder 2 teaspoons ground coriander 1 teaspoon dry mustard 3 tablespoons butter Grated zest of 1 lime 4 teaspoons lime juice 1 1/4 teaspoons salt 1/2 teaspoon fresh-ground black pepper 3/4 cup water, more if needed 4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed 1 tablespoon fresh chopped parsley (optional) Heat the oven to 450°. In a food processor or

Fruit - Caribbean Bars Fruit - Caribbean Bars

Fruit - Caribbean Bars
3/4 cup butter or margarine -- softened 1 1/2 cups brown sugar 1 teaspoon vanilla 3 eggs 1 cup mashed banana 2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 ounces butterscotch morsels 1/2 cup chopped nuts Preheat oven to 350° F and grease a 10 x15-inch pan.Cream butter or margarine with brown sugar and vanilla. Add eggs, one at a time, beating well after each. Mix in mashed banana. Blend in flour, baking powder and salt. Stir in butterscotch morsels and nuts. Spread in a greased 10x15-inch pan. Bake at 350 F. for 35 minutes.