Chicken Curry with Cashew Nuts : Singaporean Recipe

Asian Recipes

This chicken curry with cashew nuts recipe has such great flavour, not too spicy and simply delicious and very easy to make.

Ingredients:

1 chicken - cut as desired
3 tbsp chicken curry powder - dilute with a little water
2 potatoes - quartered
10 cherry tomatoes - whole
1 carrot - cut small
10 ladies finger - whole
5 cups water
oil to fry blend ingredients

Ingredients to blend:
1 large onion
3 garlic
1 cm young ginger
10 green chillies
1 bunch fresh coriander leaves
1 cup raw cashew nuts
1/2 cup water


Method:

Heat oil and saute blended ingredients for 10 minutes. Then add in water and let it boil.

Add in chicken, potatoes and carrots. Close lid and let boil till chicken tendered. Add in ladies fingers.

After a couple of minutes, add in cherry tomatoes and turn off the heat.

Serve warm with rice or bread.



Credits to: Daylillies

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Chicken Salad with Mint, Onion, and Lemon Grass : Thai Recipe

Asian Recipes

Chicken Salad with Mint, Onion, and Lemon Grass or known as Larb Gai is a light refreshing salad with a heavy accent on mint and lemon grass. Make in advance and serve chill.

Ingredients:

200g lean chicken meat, minced
1 tbsp fish sauce
1 tbsp lemon grass, finely chopped
3 tbsp water
1 1/2 tbsp lemon juice
1 onion, finely sliced
1 tsp chilli sauce, or to taste
1 tbsp shallots, finely chopped
1 tbsp coriander (cilantro), finely chopped
4 tbsp fresh mint leaves
sesame seeds for garnish (optional)


Method:

Cook minced chicken, fish sauce and lemon grass with water, stirring to separate the chicken meat.

Remove cooked chicken from heat.

Add lemon juice, onion, shallots, chilli sauce, coriander and mint leaves and toss gently.

Sprinkle in golden ground rice and toss again.

Serve chilled or at room temperature with rice and lettuce leaves.



Credits to:Spicy Steve

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Lychee Chicken : Chinese Recipe

Asian Recipes

Lychee, a tropical fruit that’s native to China and has been grown throughout southern Asia for centuries, and now grown in non-Asian tropical regions including Florida and Hawaii. If you like Sweet and Sour Chicken,then you should love this dish as well, since they are both sweet and tangy.

Ingredients:

700 grams chicken meat,cut to bite-size pieces
2 tbsp soy sauce
1 tbsp salt
1 tsp sesame oil
1 tsp sugar
4 tbsp corn flour to coat chicken
2 cups oil for deep frying
1 tsp chopped garlic
1 tsp crushed ginger
1 can lychee, drained, syrup reserved
1 tsp red chilli flakes
sliced spring onion

Sauce:
1 cup lychee syrup
2 tbsp tomato sauce
1 tbsp corn flour, mixed with 1 tbsp water


Method:

Marinate chicken with soy sauce, salt, sesame oil and sugar for 30 minutes. Roll chicken in corn flour and deep-fry till golden brown. Set aside.

In another pan, heat 1tbsp oil over medium fire. Stir fry garlic and ginger for 1-2 minutes. Add sauce ingredients, and cook till sauce thickens.

Add the chicken, lychees and chillies. Mix well, and allow simmer for 3-5 minutes.

Garnish and serve.



Credits to: Nibbledish

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Tom Kha Gai : Thai Recipe

Asian Recipes

This Tom Kha Gai or Chicken Coconut Soup works with chicken, fish and seafood such as crab, squid or shrimp.

Ingredients:

2 cups of coconut milk
6 thin slices of galangal
2 stalks of lemon grass (cut into 1 inch strips and crush)
5 fresh kaffir lime leaves (torn in half, not cut)
250 g of boneless chicken
100 grams oyster mushrooms
5 tablespoons of fish sauce
2 tablespoons of sugar
1/2 cup of lime juice
1/4 cup of coriander leaves
10 Thai chillies (Prik Khee Hnuu)


Method:

Combine half the coconut milk with the galangal, lemon grass and lime leaves in a large saucepan and heat to boiling. Add the chicken, fish sauce, mushrooms, chillies and sugar.

Simmer for about 4 minutes, or until the chicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.

Place the lime juice in a serving bowl then pour the soup into the serving bowl.

Garnish with the coriander leaves and serve.


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Spicy Curry Chicken : Indian Recipe

Asian Recipes

Here's a lovely spicy curry chicken recipe that is simple and easy to prepare. An easy chicken dish cooked in a wok with no added coconut milk.

Ingredients :

1 whole chicken, cleaned and cut into smaller pieces ( mix with some salt and turmeric powder)
5 shallots, blended
3 garlic cloves, blended
1 inch ginger, blended
2 large onion,cut
2 tbsp chicken curry powder
3 tbsp dried chilli paste
2 large potatoes, cut into cubes
3 pcs tamarind slices
2 cups of water
salt
cooking oil


Method:

Heat oil in a wok. Deep fry the chicken till half-cooked. Set it aside.

Reduce oil in wok and stir-fry the blended ingredients till fragrant. Add chilli paste and curry powder, stir well until the oil floats.

Then, add 2 cups of water and leave it to boil for few times. Add in the fried chicken together with the cubed potatoes, tamarind slices and salt. Mix together, cover wok with the lid and leave it to boil for about 10 minutes or until the potatoes are well cooked.

Open the lid, add onion and stir well and let it simmer for another 5 minutes (the gravy will thicken by now).

Serve with steamed rice.



Credits: Love2Cook Malaysia


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Chicken Curry : Japanese Recipe

Asian Recipes

Japanese Chicken Curry is one of the most popular recipe in Japan. It is also a very quick and easy recipes, you should try.

Ingredients:

400g chicken, cut into bite sizes
2 clove garlic,minced
2 tbsp butter
2 tbsp plain flour
2 tbsp curry powder, add a bit of water to make it to a paste
2 tbsp chilli sauce
2 tbsp ketchup
1 tbsp soy sauce
1 tsp salt
1 medium yellow onion, quartered
2 potatoes, cut into bite sizes
2 carrots, cut into bite sizes
water


Method:

Melt butter and add garlic, fry till fragrant. Add flour and stir to fry till colour changes then add water and keep stirring.

Add chicken chunks and stir till the chicken turns white. Add curry paste and other sauces, stir them till the chicken are well coated, add water bit by bit to get the consistency that you
like.

Add onions, potatoes and carrots, let it simmer till tender. Add salt to taste.

Serve with steamed rice.


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Sesame Chicken : Chinese Recipe

Asian Recipes

If you’re craving some amazing Chinese food or are just in the mood for something different, don’t be afraid to give this delicious Sesame  Chicken recipe a try.

Ingredients:

2 large boneless skinless chicken breasts, cut into 1" chunks
2 tablespoons raw sesame seeds
2 green onions, sliced

Marinade:
1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper,  to taste
¼ teaspoon sugar

Batter:
½ cup all purpose flour
1 teaspoon baking powder
1 egg, beaten
½ cup water, or as much as needed to make batter smooth
3 tablespoons cornstarch
salt,  to taste
1 tablespoon vegetable oil

Sauce:
3 tablespoons honey
2 tablespoons sugar
salt, to taste
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper


Method:

In a bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.

Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.

Remove the pieces of chicken from the marinade and dip them into the batter to coat evenly one by one. Deep fry the chicken in batches  for about 10 minutes or until golden brown. Drain on paper towels.

In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.

In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.


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Tandoori Chicken : Indian Recipe

Asian Recipes

Tandoori Chicken is a highly popular Indian and South Asian dish consisting of roasted chicken, yogurt, and spices. It is traditionally cooked at high temperatures in a tandoor (clay oven), but can also be prepared on a traditional barbecue grill.

Ingredients:

4-6 chicken parts, skinned
1 tsp salt
2 tsp lemon juice
2 tsp butter, melted

Marinate ingredients:
1 tbsp tandoori powder, blended
1 tsp chili powder, blended
1 tsp ginger paste, blended
1 tsp garlic paste, blended
1/2 cup yogurt
2 tsp vinegar
1 tsp red colour powder


Method:

Slit chicken parts. Combine marinate ingredients, lemon juice and salt. Rub mixture into chicken and marinate for 1/2 hour.

Place marinated chicken pieces over a high rack. Brush with melted butter.

Grill for 12 minutes or roast in microwave for 9-10 minutes.

Serve.


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Chicken Yellow Curry : Malaysian Recipe

Asian Recipes

One of the specialty from Malaysia is yellow curry or masak lemak cili padi, which is spicy rich yellow coconut gravy that is cooked with bird's eyes chilies.

Ingredients:

500 g chicken - cut into small pieces
3 potatoes - cut into wedges
1 teaspoon salt
2 pieces dried tamarind slices
250ml thick coconut milk
500ml thin coconut milk
1 turmeric leaf
1 stalk lemon grass
Salt to taste

To be grounded:
20 bird's eyes chillies
2 cm ginger
2 cm turmeric root
8 shallots
2 cloves garlic


Method :

Rub the chicken pieces with salt and let marinate for 10 minutes.

Stir in the grounded ingredients with potatoes, dried tamarind slices, torn turmeric leaf, lemon grass and thin coconut milk into a pot and bring to a slow boil.

Add chicken pieces and simmer until the gravy thickens. Add thick coconut milk and salt to taste.

Serve with steamed rice.



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Pandan Chicken : Thai Recipe

Asian Recipes

Pandan leaves or screwpine pandanus have a sweet, unique flavor. This pandan chicken is a very tasty dish and best serve as an appetizer or side dish.

Ingredients :

3 chicken breast or thigh , de-boned, skinned and cut into small pieces
1 tsp fish sauce
1/2 tsp ground turmeric
1/2 cup thick coconut milk
Salt, sugar and pepper to taste
1 tbsp corn flour
Large pandan leaves, for wrapping

Blended ingredients :
3 onions
3 cloves garlic
2cm knob of fresh ginger
1 stalk lemon grass, sliced finely


Methods:

Combine blended ingredients with the rest of the ingredients and mix in chicken pieces. Marinate for few hours in the fridge.

Add coconut milk and mix well to blend. Wrap two pieces of chicken with a pandan leaf and use a toothpick to secure closed.

Deep-fry wrapped pandan chicken parcels in hot oil until chicken is cooked through.

Serve immediately.


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Sweet and Sour Chicken With Mayonnaise : Chinese Recipe

Asian Recipes

Another quick and easy recipe from Chinese cuisine which is very tasty with added mayonnaise.

 Ingredients:

3 boneless chicken breast (cut into cubes)
1 cucumber (cut into cubes)
4 cups of cooking oil
1 egg
1 tbsp soy sauce
3 tbsp rice flour

Sauce:
4 tbsp mayonnaise
1 tbsp tomato sauce
2 tbsp chili sauce
1 tbsp sugar
1 tbsp lemon juice


Methods:

Marinate chicken with egg and soy sauce, coat with rice flour, deep fry till golden brown.

Heat oil in a wok, add in sauce and fried chicken, quickly mix well.

Serve with steamed rice.


edited from:nancymommy.blogspot.com

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Indian Chicken Curry : Indian Recipe

Asian Recipes

This is another very tasty chicken curry dish from Indian recipes. Great to go with white rice and cucumber pickle.

Ingredients:

1 kg chicken,cut into small sizes
3" cinnamon stick
2 star anise
4 cloves
2 sprigs curry leaves
2 pieces sawtooth coriander, sliced
1 tbsp garlic, pounded
1 tbsp ginger, pounded
1 onion, chopped
1 tomato, chopped
2 potatoes, cut into cubes
2 cups water
1 tsp salt, or to taste
4-5 tbsp oil

Curry paste:
4 heaped tablespoon curry powder
1/2 tbsp tandoori mix powder
1 tbsp chili powder
1 tbsp garam masala powder
1 tsp ground cumin


Methods:

Heat oil. Fry cinnamon stick, star anise, cloves, curry leaves and sawtooth coriander leaves over low heat till fragrant, about 1 minute.

Add pounded garlic and ginger, fry for about 30 seconds, then add in the onions and tomato. Stir for about 2-3 minutes.

Add in the spices, stir for about 15 seconds. Pour in half a cup of water, stir till evenly mixed.

Stir in chicken pieces and salt, stir till chicken is evenly coated with spices. Pour in the remaining water, stir, cover and let boil for 5 minutes. Test for salt.

Add in potatoes, and if curry appears dry, add about 1/4 cup of water or to desired consistency. Let simmer, stirring occasionally, till chicken is cooked and the potatoes are tender. Curry should be fairly thick with some gravy.

Garnish with thinly sliced sawtooth coriander. Serve with hot white rice.



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Easy Chicken Mushroom Stir Fry : Thai Recipe

Asian Recipes

This easy chicken mushroom stir fry dish is particularly tender and tasty and yet easy to cook. This stir fry is great for lunch or dinner.

Ingredients:

500gm chicken breast, cut into cubes
10 dried shitaake mushroom, halves (soak first until tender)
200gm oyster mushroom, halves
3 garlic, finely chopped
1 big onion, finely chopped
1 inch ginger, finely chopped
1/2 red capsicum, cut into cubes
1/2 green capsicum, cut into cubes
1/2 yellow capsicum, cur into cubes
1 tbsp fish sauce
2 tbsp soy sauce
salt and pepper, to taste
oil for cooking


Methods:

In a pan, pour some oil. When the oil is hot, put in the onions, garlic and ginger. Stir for a while until the ingredients become soft.

Then add the chicken breast. Stir until the chicken is cooked.

Add the mushroom, fish sauce, soy sauce and stir fry for about 2 minutes.

Lastly, when the mushroom are cooked, add salt and pepper and the red, green and yellow capsicum briefly. Do not overcook the capsicum or they will become soggy.

Serve with steamed rice.



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Thai Chili Chicken Wings : Thai Recipe

Asian Recipes

These easy to make Thai chili chicken wings are bound to be a hit with your family. They can be made mild or as hot wings, depending on your spice-o-meter and these chicken wings make a great dish to serve at a party or cookout.

Ingredients:

3 tablespoons cooking oil
1/4 cup vinegar
1 tablespoon soy sauce, divided
2 cloves garlic, minced
1/2 teaspoon minced fresh ginger
1 1/4 pound chicken wings tips trimmed and cut at the joint
1/4 cup sweet Thai chili sauce
1 tablespoon Sriracha hot chili sauce


Methods:

In a bowl whisk together oil,vinegar,2 teaspoons soy sauce, garlic, and ginger. Place chicken wings in marinade and toss to coat. Cover and refrigerate for at least 1 hour.

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place marinated chicken wings on top, cook 20 – 25 minutes or until chicken is cooked through and skin has darkened. Turning once.

In another bowl whisk together sweet Thai chili sauce, 1 teaspoon of sriracha and remaining teaspoon of soy sauce. Taste and add more sriracha if desired.

Transfer hot wings to the sauce bowl and toss to coat.

Serve.


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Thai Basil Chicken Fried Rice : Thai Recipe

Asian Recipes

This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice. This Thai Basil Chicken Fried Rice is fast and fairly easy to make, but requires constant stirring and quite spicy.

Ingredients:

4 cups cold "already cooked" jasmine rice
6 big cloves garlic (crushed)
2 to 4 Thai red and green chilies (crushed)
1/4 cup cooking oil
1 lb chicken meat (cut into bite sizes)
1/2 lb prawns (shelled)
3 tbs oyster sauce
3 tbs soy sauce
1 tbs fish sauce
1 tsp sugar
1 red capsicum (julienne)
2 cups fresh sweet basil leaves


Methods:

First, heat the oil in a wok over high heat. Wait till the oil starts to smoke. Add crushed garlic and crushed chilies. Stir quickly (don’t let them burn)

Then immediately add sliced chicken meat and prawns. Stir and add oyster sauce, fish sauce,soy sauce and sugar. Stir until the chicken is cooked through.

Add already cooked rice. Stir quickly until sauces are blended with rice for a couple of minutes.

Stir in red capsicum and keep stirring for few seconds then add basil leaves. Turn the heat off.

Serve immediately with sliced cucumber.



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Mango Chicken Curry : Thai Recipe

Asian Recipes

Ingredients:

12 cup onion (chopped)
1 red pepper (sweet red pepper julienned)
2 tsp vegetable oil
112 lb boneless chicken breast (skinless boneless chicken breast halves cut into thin strips)
1 tbsp curry powder
2 tsp ginger(minced fresh)
1 tsp minced garlic
12 tsp salt
18 tsp cayenne pepper
1 cup mango (chopped peeled)
34 cup coconut milk
2 tbsp tomato paste


Methods:

In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender.

Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes.

Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken is no longer pink.

Serve with rice.



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Chicken with Mushrooms,Carrots and Potatoes

asiadeli

This chicken with mushrooms,carrots and potatoes recipe is quite easy and simple to cook.

Ingredients:

2-3 chicken breasts - cut into desired size
1 medium sized carrot - cut
2 small sized potatoes - cut into large cubes
4 pieces dried chinese mushrooms - pre-soaked
5 cloves garlic - chopped
2 cm ginger - sliced
3 tablespoons cooking oil
1 cup warm water

Marinade:
3 teaspoons light soya sauce
a couple of dashes of white pepper powder
1 teaspoon of corn flour

Seasoning:
1 1/2 tablespoons oyster sauce
1 teaspoon dark soya sauce
Some cilantro - chopped
Salt to taste


Methods:

Marinade chicken for one hour . Meanwhile, heat oil in wok and fry potatoes till golden brown. Remove fried potatoes from oil.

With remaining oil in wok and at medium heat, saute the Chinese mushrooms for 1 minute.

Increase to high heat and add chicken,ginger and garlic and stir fry for another minute till outer layer of chicken is cooked.

Add fried potatoes and carrots and continue stir frying for another minute.

Add seasoning and water and close lid. Cook for another 3 minutes or until chicken is thoroughly cooked.

Serve with steamed rice.



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Chicken Adobo : Filipino Recipe

asiadeli

Adobo is the national dish of the Philippines. This dish is sour, salty, and drenched in garlic.

Ingredients:

1 kg chicken pieces, cut into serving pieces
1/2 kilo chicken liver, cut into half
1 head of garlic, crushed
50 ml soy sauce
5 ml ground black pepper
500 ml water
250 ml vinegar
2 bay leaves
25 ml cooking oil


Methods:

Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes.

Meanwhile, heat the cooking oil in a large,heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat.

 Add the chicken and chicken liver to the frypan and brown them over medium-high heat (about 5 minutes).

 Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30
minutes). Do not let it come to a boil.

Remove the bay leaves and serve over rice.



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Thai Basil Chicken : Thai Recipe

Asian Recipes

Thai Basil Chicken is one of those dishes that fits squarely in the category of delicious and easy dish.

Ingredients:

1 tbs vegetable oil
4 cloves garlic, minced
2 Thai “bird” chilies, minced with seeds
1/2 small onion, sliced
1/2 lbs ground chicken meat
1 tbs fish sauce
2 tsp brown sugar
pinch of white pepper
3 sprigs of Thai Holy Basil, stems removed


Methods:

Heat a wok or a cast iron skillet over medium high heat until very hot. Add the oil, garlic and chilies and stir fry until until the garlic is very fragrant.

Add the onions and continue stir frying until the onions have wilted. Add the ground chicken and fry until the chicken is cooked.

Season with the fish sauce, sugar and white pepper. If your pan was hot enough you should not have any liquid at the bottom of the pan, but if you do, continue cooking until the liquid is gone.

Add the basil and toss a couple of time until the leaves are wilted and bright green. Serve the basil chicken with rice.


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Pineapple Chicken

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This pineapple chicken is quite similar to lemon chicken. Serve it with a side of steamed white rice and some veggies. Be sure to marinate the chicken beforehand to make the chicken tastier and more tender.

Ingredients:

2 pieces of chicken breast - cut
corn flour to coat chicken
enough oil for deep frying

Marinade:
1/2 tsp salt
1 egg
2 tbsp soy sauce
1 tbsp corn flour

Sauce:
1 large can of pineapple chunks
All juice from canned pineapple
1 tsp lemon juice
2 tbsp sugar
1/2 tbsp Thai chilli sauce
1 tbsp corn flour
2 tbsp water


Methods:

Combine breast chicken with marinade in a bowl. Cover and let marinate in fridge for at least 1 hours.

Coat with corn flour to create a thick batter. Heat oil in a wok on medium high heat. Add chicken and fry until chicken is browned. Dish and drain.

Combine pineapples and pineapple juice in a saucepan. Bring to a boil. Then add sugar,lemon juice,chilli sauce and simmer for 5 minutes.

Mix corn flour and water into a paste.Then pour into sauce and stir until thick enough to coat a spoon.

Add chicken pieces and mix until thoroughly coated. Serve with steamed rice.


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