Easy Chicken Sketty Recipes

Steps:

• In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
• Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
• Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
• Add the tomato sauce and bring to a simmer.
• Add the water and cream and return to a simmer.
• Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
• Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

Steps:

• Follow the directions on the pasta for the correct way to cook it. While the water is heating up to a boil, do the steps below.
• Open the two cans of chicken breat meat. Drain the water out. Take a fork and use it to break up the pieces of chicken while in the can.
• Heat the olive oil in a wide, deep skillet or pan on medium-high heat. Once the oil is hot, add the minced garlic and cook for 1 minute, stirring, and letting the garlic become fragrant.
• Add the chicken meat to the pan and stir to let the oil coat all the meat. Use your spatula or cooking spoon to break up any chicken chunks into smaller pieces.
• Pour in the spaghetti sauce, and stir well.
• Let the mixture come to a light boil, then turn down the heat to low, and let gently simmer while you finish cooking your pasta.
• Once the pasta is cooked, the chicken mixture will be waiting! Combine, pour desired amount of parnesan on top, and enjoy!

Steps:

• Heat oil, fry onions till golden brown, remove wtih slotted spoon and set aside.
• Heat Oil and add whole masalas except cinnamon.
• Stir fry till fragnant and crackling.
• Add 1 cup water in which you've added all the other masalas and the ginger and garlic.
• stir fry 1-2 minutes.
• Add in chicken pieces and fry well on high heat till chicken is white.
• Add in the cinnamon stick and fry a little more.
• Lower heat, cover and let the chicken cook in its own water till its begun to soften.
• Meanwhile, blend the yogurt with the fried onions and a tsp of cumin powder.
• Add the yogurt mixture to the chicken, stir well till all the chicken is coated and cover and cook till chicken is completely done (the oil will rise to the top when the curry is ready).
• Stir in ginger, nutmeg and garam masala.
• cover and turn off heat after 10 minutes.
• stir in almonds for garnish before serving.
• serve hot with naans.

Steps:

• Season chicken to taste with salt and pepper. Roll in breadcrumbs and sauté in 4 Tbls. butter in skillet until cooked through. Meanwhile, blanch spinach in boiling water for 1 minute. Drain. Brown half of remaining butter in another skillet and sauté spinach until just tender. Remove chicken from pan and add remaining butter. Add minced mushrooms and sauté until light brown. Place spinach on platter. Arrange chicken breasts over spinach and cover with mushrooms. Drizzle butter remaining in pan over chicken. Garnish with whole mushrooms.
• For the whole mushrooms on top- toss the mushrooms in olive oil, minced garlic, and chopped fresh thyme and arrage on a roasting pan. Lightly season with salt and pepper and roast at about 400 degrees for just under 10 minutes or until they become nice and tender. Top the finished dish with the roasted mushrooms. Mushrooms can be made ahead of time and placed in fridge covered with clear wrap.