Curried Game Hens With Cilantro Salad Recipes

Steps:

• Whisk all the vinaigrette ingredients together in a small bowl. Season, to taste, with salt and freshly ground black pepper.
• In a salad bowl, combine all the salad ingredients. Add a little bit of the vinaigrette and toss to coat. Serve the remaining vinaigrette on the side.

Steps:

• Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
• Add chicken and simmer, uncovered, 6 minutes.
• Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
• Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.
• While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl.
• Add chicken, onion, mango, grapes, and cashews; gently stir to combine.

Steps:

• heat 1 T oil in heavy medium saucepan over medium heat. add curry paste and tomato paste and stir until fragrant, about 3 minutes. add coconut milk, broth, mushrooms, kaffir limes leaves, fish sauce, and brown sugar; bring to simmer. remove from heat. add cherry tomatoes. season sauce with salt and pepper.
• preheat oven to 350 degrees F. heat 2 T oil in large nonstick skiller over high heat. sprinkle hens with salt and pepper. add hens to skiller and cook until browned, about 4 minutes per side. transfer hens to 13x9 inch pyrex. pour sauce over. bake uncovered until hens are cooked through, about 35 minute transfer hens to shallow serving bowl; tent with foil. skim fat from sauce. pour sauce over hens. garnich with basil and chilies, if desired.

Steps:

• Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
• Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
• Cover and refrigerate for about 1 hour. Serve chilled.

Steps:

• Mix garlic salt, thyme, curry and pepper.
• Sprinkle in cavity of each hen.
• Truss hens.
• Heat butter, lemon and paprika to make basting sauce.
• Put hens in shallow baking pan and baste.
• Place in hot 450°F oven for 1/2 hour.
• Reduce heat to 350°F and roast about 50 minutes more (until hens are a deep brown colour).
• Baste occasionally while cooking.

Steps:

• Combine all the ingredients except the lettuce in a medium-size bowl.
• Serve on lettuce leaves.