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Full Online Book HomeLearning KitchenPoultry - Chicken With Fresh Coconut
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Poultry - Chicken With Fresh Coconut Post by :turfy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2439

Click below to download : Poultry - Chicken With Fresh Coconut (Format : PDF)

Poultry - Chicken With Fresh Coconut

Serves 4

1/2 cup ghee
1 large onion, sliced
2 cloves garlic, peeled and sliced
4 whole cardamons
4 whole cloves
1 inch piece of cinnamon stick
2 teaspoons garam masala
1 teaspoon tumeric
1 teaspoon chili powder
1 teaspoon salt
1 (3-pound) chicken, skinned, boned, and cut into 8 pieces
1 cup thinly sliced fresh coconut
1 tablespoon tomato paste
1 1/4 cups water

Melt ghee in a large skillet.

Add onions and garlic, stir -fry until both are soft. Add spices and salt, stir-fry for 3 minutes more.

Add chicken pieces and brown on both sides about 10 minutes add coconut, tomato paste and water. Bring to a boil stirring constantly.

Lower heat, cover and simmer for 45 minutes.

When chicken is fork tender serve at once.
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Poultry - Chicken -  Chicken With Fresh Herbs Poultry - Chicken - Chicken With Fresh Herbs

Poultry - Chicken -  Chicken With Fresh Herbs
4 chicken breasts, with bones and skin on Assorted fresh herb leaves: French tarragon, thyme, lemon thyme, basil, oregano, sage Melted butter (about 1/3 cup) or bottled vinaigrette salad dressing Preheat oven to 350. Ease skin away from the chicken meat and slip herb leaves under skin. Use one herb only from the above list, or a combination of herbs. Brush breasts with melted butter or bottled vinaigrette and bake until chicken tests done (press with the back of a spoon; it should feel firm). Amount of baking time depends on size of chicken breasts. Note: This procedure also works

Poultry - Chicken -  Chicken With Dumplings Poultry - Chicken - Chicken With Dumplings

Poultry - Chicken -  Chicken With Dumplings
1 fryer chicken2-3 cups waterdiced carrot (a few-to your taste)ribs of celery (several-to your taste)1 tablespoon chicken bouillonsalt and pepper, to taste1 1/2 to 2 cups Bisquickparsley flakesCut up a fryer and brown it in a frying pan. Then put the chicken in the pressure cooker with 2-3 cups of water and a few diced carrots and several cut up celery ribs. Deglaze the frying pan with some of the water and put that also into the pressure cooker. Add about a tablespoon of chicken bouillon, put on the cover and cook it for 20 minutes at 15 psi. After cooling