Curried Chicken With Noodles Nouilles Et Volaille A Lindienne Recipes

Steps:

• Heat ghee in a large skillet, preferably cast iron, over medium-high. Season chicken with salt and pepper and cook, turning occasionally, until skin is golden brown and crisp, 8-10 minutes. Transfer to a plate (it will not be cooked through).
• Add onions to same skillet and cook, stirring occasionally, until softened and golden, 6-8 minutes. Add garlic, lemongrass (if using), vadouvan, and cayenne and cook, stirring often, until fragrant, about 2 minutes. Add broth, coconut milk, lime juice, and 1/2 cup cilantro, then return chicken to skillet and gently push down into liquid. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through and sauce is thickened, 40-45 minutes. Be sure to turn chicken a couple of times while it's cooking so all sides get exposed to the curry sauce.
• Just before chicken is done, cook noodles according to package directions. Rinse noodles under warm water, then toss in a large bowl with a little bit of the curry sauce. This will help to prevent them from sticking.
• Divide noodles among shallow bowls. Place drumsticks on top and ladle curry sauce over. Top with crispy shallots and remaining 1/2 cup cilantro. Serve with lime wedges for squeezing over.

Steps:

• Cut the chicken breasts in half lengthwise. Cut away the tough membranes. Put the pieces in a saucepan and add water, wine, bay leaf, salt, pepper, parsley and thyme. Cover and let simmer 10 minutes and drain. Reserve the cooking liquid. There should be one cup. Cut the breast meat into one-inch cubes and set aside.
• Melt two tablespoons of the butter in a saucepan and add the flour and curry powder, stirring with a wire whisk. When blended and smooth, add the reserved cooking liquid, stirring vigorously with the whisk. When thickened and smooth, add the cream, salt and pepper and continue cooking about five minutes, stirring often.
• Heat the remaining tablespoon of butter in a saucepan and add the papaya or mango. Cook just to heat through and add the cubed chicken. Pour the sauce over and stir. Bring to the boil and serve with noodles.

Steps:

• Pick over the chicken livers and cut away any tough connecting membranes. Cut each chicken liver into quarters.
• Heat the oil in a small skillet and add the livers. Cook, shaking and stirring the skillet, about one minute. Sprinkle with salt and pepper. Drain well.
• Cook the noodles according to package directions or to taste. Drain well.
• Heat the butter in a skillet and add the livers. Cook, shaking the skillet and stirring, until heated through. Add the noodles and stir. Add the egg, salt and pepper. Stir to blend well. Sprinkle with chopped parsley and serve.