Thai Curry Chicken – Thailand

Thai Curry Chicken - Thailand

Jack Scalfani starts his four part international series with a recipe from Thailand. Here is the recipe: Thai Curry Chicken 1 14-ounce can unsweetened coconut milk,* whisked to blend 1 1/4 teaspoons Thai curry paste* 1 large red bell pepper, cut into 1/3-inch-wide strips 1 medium onion, thinly sliced 1 pound chicken tenders, cut crosswise in half 1 tablespoon (packed) brown sugar 1 tablespoon fish sauce (nam pla)* 1 cup chopped seeded tomatoes 1/3 cup thinly sliced fresh basil 1 tablespoon fresh lime juice additional items: cilantro, chili pepper, double the paste, replace fresh tomatoes with diced can tomatoes, cinnamon, ginger root preparation Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.

Food Rambler Rating: 4 / 5


Jack Scalfani makes classic chicken noodle soup. Be sure to subscribe. it’s free. Here is the recipe that Jack did: * 16 cups canned low-salt chicken broth * 1 3 1/2-pound chicken, cut into 8 pieces * 1/2 cup chopped onion * 2 carrots, peeled, thinly sliced * 2 celery stalks, sliced * 16 ounces dried wide egg noodles * 1/2 cup finely chopped fresh parsley Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth. Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.) Cook your noodles separately (very important), about 5 minutes. Season soup to taste with salt and pepper.

Food Rambler Rating: 4 / 5

How to Make Easy Baked Chicken Breasts – The Easiest Way

Baking boneless, skinless chicken breasts often results in a bland, dried-out dinner. But with a few quick tricks and our simple Crispy Baked Chicken Breasts recipe, the CHOW Test Kitchen’s Amy Wisniewski shows you how to get juicy, flavorful meat. Want to make this? Here is the recipe! – The Easiest Way is CHOW’s new weekly video series. Every Friday we’ll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you’ll never lack for dinner ideas again! Check out all our other easy video recipes with The Easiest Way playlist: Subscribe to CHOW: For more recipes, stories and videos, check out CHOW on Twitter: CHOW on Facebook: ========================================================

Masala Chicken Recipe

Printable Recipe: Check out the ShowMeTheCurry Channel: If you want to try an Indian chicken recipe without the long list of ingredients, this is the perfect choice! With some basic whole spices and fragrant curry leaves, whip up delicious gravy-less chicken that goes well with any flat bread.

Food Rambler Rating: 4 / 5