Chicken Jakarta

Chicken Recipes 'To-Go'

Chicken Curry Recipes

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Ingredients:

3 lb chicken, cut up
1/2 tsp mustard, dry
1/2 tsp cumin, ground
1/2 tsp coriander, ground
3/4 tsp red pepepr flakes
1 medium onion, chopped
1 tbsp olive oil
2 tbsp butter
1 cup walnut pieces
2 tsp ginger, ground
2 1/2 tbsp sugar
3 tbsp soy sauce
2 tbsp oil
3/4 lb kale, fresh, stemmed & coarsely choppe
3 tbsp wine vinegar, red
2 tsp cornstarch dissolved in
2 tsp ; water

Instructions:

Preheat oven to 375 F. Oil a 13"x9"x2" baking dish. Arrange chicken
pieces in dish & sprinkle w/ mustard, cumin, corriander & 1/2 tsp. of
the hot pepper. Mix onion w/ oil; spoon around chicken. Bake
uncovered 50 minutes, until chicken is browned, stirring onions
occasionally to prevent eccess browning.

Meanwhile, melt butter in a large frying pan over medium heat. Add
walnuts & cook 2 1/2 minutes, stirring constantly, until nuts are
lightly toasted. Sprinkle w/ ginger & 1 1/2 tsp. sugar. Cook,
stirring, until sugar melts. Add 1 tbsp. of the soy sauce & cook,
stirring, until liquid evaporates to a glaze. Remove from heat & let
cool.

Heat vegetable oil in the same pan over medium heat. Add kale &
remaining 1 tbsp. soy sauce. Stir fry until wilted & tender; set
aside.

In a small saucepan, combine vinegar, remaining 2 tbsp. sugar, 1/4
tsp. hot pepper, 1 tbsp. soy sauce & 3 tbsp. water. Bring to a boil.
Stir dissolved cornstarch slowly into hot sauce. Return to a boil,
stirring, until thickened. Remove from heat, cover & set aside.

When chicken is done, stir sauce & kale into pan juices. Scatter
walnuts on top. Return to oven for 7
1/2 minutes to heat through.

Prep: 20 minutes Cook: 1 hour

Liz Nordsworthy

Servings: 4

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)