i want to make a nice chicken dish tonight for dinner?

Question

does anyone have any idea's

Answer 1

boil some chicken breast and add two cans of cream of mushroom soup and a bag of noodles. and seasoning.

Answer 2

Ingredients For Chicken Casserole:
65g Butter/margarine
1 finely chopped onion
125g sliced mushrooms
2 finely chopped celery sticks
400g tin of tomatoes
4 chicken joints
225g long grain brown or white rice
600mls stock
1 teaspoon of sugar
1 teaspoon mixed herbs
Cooking Directions For Chicken Casserole:
1. Melt the butter in a pan and then brown the chicken pieces. Drain off the fat and place the chicken into a casserole dish.
2. Fry the onion, rice and celery for about 4 minutes then add the tomatoes, stock, sugar and the herbs. Bring to the boil whilst stirring.
3. Pour the mixture over the chicken, cover the casserole dish and cook at 400f, 200c or gas mark 6 for about an hour.
4. Heat the remaining butter and fry the mushrooms for 2 minutes before adding to the casserole.

Answer 3

Chicken Tikka Masala
Servings: 4
Level of difficulty: Easy
Preparation Time: 30 minutes, plus 1-2 days marinating
Cooking Time: 10 minutes


Ingredients
900g boneless chicken, cubed
1 small bunch of fresh coriander, chopped
1 tbsp fried onions
1/2 tsp Salt
1/2 tbsp ginger paste
1/2 tbsp garlic paste
10 green chillies, chopped
100ml Yogurt
100ml single cream
juice of 1/2 lime
1/2 tsp garam masala powder


Method
1. Place the coriander, fried onions, salt, ginger paste, garlic paste, green chillies, yoghurt, cream and lime juice in a food processor. Blend into a smooth paste.

2. Place the cubed chicken in a large bowl and toss thoroughly with the marinade paste. Sprinkle over the garam masala.

3. Cover with cling film and marinate in the fridge for 1-2 days.

4. Preheat the oven to 200°C/Gas 6.

5. Spread the chicken out evenly in a roasting tray and dot with butter.

6. Roast for 10-15 minutes until the chicken is cooked through. Serve hot from the oven.


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2nd Receipe

of Chicken Tikka Masala

Servings: 2
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 10 minutes


Ingredients
2.5 cm fresh ginger root, finely chopped
2 garlic clove, finely chopped
1 onion, thinly chopped
1 tsp Chilli powder
freshly ground salt and black pepper
juice of 1 lime
1 red chilli, seeded and finely chopped
1 tsp ground turmeric
2 tbsp vegetable oil
700g cooked chicken pieces, skinned, boned and cut into chunks
300ml double cream
juice of ½ a lemon
2 tbsp fresh coriander
naan bread or steamed basmati rice, to serve

To garnish:
fresh coriander sprigs
toasted flaked coconut


Method
1. In a large bowl mix together the ginger , garlic, onion, chilli powder , salt, freshly ground pepper, lime juice, red chilli, turmeric and 1 tablespoon of vegetable oil.

2. Add in the chicken, mixing well, and set aside.

3. Heat the remaining oil in a heavy-based frying pan. Once hot, add in the spiced chicken. Fry for 3 to 4 minutes until the chicken is brown on both sides.

4. Stir in the cream and cook gently, stirring, for a couple of minutes.

5. Taste and season with salt and freshly ground pepper if needed. Mix in the lemon juice to taste and chopped coriander.

6. Garnish with fresh coriander and toasted flaked coconut and serve at once with the naan bread or basmati rice.