Chargrill the shallots over a barbecue or gas burner for about 5 minutes, or until fragrant.
Wash the pork bones under cold water, then place in a large saucepan and cover with cold water. Add the salt and slowly bring to simmering point, removing any scum that rises to the surface. Add the shallots, dried shrimp, sugar and fish sauce to the broth and simmer for 2 hours, regularly skimming the surface. Add the chicken breast and simmer for 20 minutes. Remove the chicken and set aside until cool enough to handle. Remove the bone from the chicken and cut the meat into thin slices. Strain the broth and discard the solids. Pour into a clean saucepan and heat until simmering.
Break 2 eggs into a bowl and whisk to combine. Heat a little oil in a non-stick frying pan. Pour the egg into the pan, gently stir for 5 seconds, spreading the egg to cover the base of the pan, then cook until set. Repeat with the remaining eggs. Cut the omelettes into 5 mm wide strips.
Soak the rice vermicelli in boiling water for 4–5 minutes. Stir to separate the noodles, then drain and refresh in cold water. Use scissors to cut the vermicelli into easy-to-manage lengths.
Divide the vermicelli among six bowls and top with the chicken, omelette, prawns, cha lua, spring onions and coriander. Ladle the hot broth over the top and sprinkle with the fried shallots. Serve with lime wedges
60 g (⅓ cup) chopped dried jellyfish (see Note) (optional)
4 leaves Chinese cabbage, thinly shredded
½ cup perilla (shiso) leaves (see Note), roughly chopped
¼ cup mint leaves, roughly chopped
10 hot (Vietnamese) mint leaves (see Note), roughly chopped
2 tsp fried garlic (see Note)
2 tsp glutinous rice (see Note), toasted, ground
2 tsp garlic oil or vegetable oil
½ red onion, sliced into rings
roasted crushed peanuts, fried Asian eschalots (see Note), and thinly sliced red bird’s-eye chillies, to serve
Nuoc mam cham dressing
60 ml (¼ cup) fish sauce
60 ml (¼ cup) white vinegar
2 tbsp caster sugar
2 garlic cloves, chopped
1 red bird’s-eye chilli, thinly sliced
2 limes, juiced
Place chicken and stock in a saucepan and bring to the boil. Reduce heat to low and cook for 25 minutes or until just cooked through. Remove chicken from stock and cool. Leftover stock may be reserved for another use – strain, allow to cool, then refrigerate for up to 5 days.
Meanwhile, to make dressing, place fish sauce, vinegar, sugar and 125 ml water in a saucepan over medium heat. Stir to dissolve sugar, then bring just to the boil. Remove from heat and set aside to cool. The dressing at this point will keep in a tightly sealed jar in the fridge for up to 5 days. Makes about 1 cup.
Rinse jellyfish under cold running water for 30 seconds and place in a large bowl. Using two forks, shred chicken and add to jellyfish with cabbage, herbs, fried garlic, toasted rice, garlic oil and onion. Toss gently to combine. Stir garlic, chilli and lime juice into dressing mixture, then drizzle 80 ml over salad, tossing gently to combine. Transfer to a serving plate, drizzle another 2 tbsp dressing over salad, then serve scattered with peanuts, fried eschalots and chillies.
• Dried jellyfish, sold in vacuum-sealed packs, perilla leaves, hot (Vietnamese) mint, fried garlic and glutinous rice are available from Asian food shops.
• Fried Asian eschalots are available from select supermarkets and Asian food shops.
1. Combine garlic, crushed peppercorns, calamansi or lemon juice, vinegar and salt. 2. Place the chicken pieces in the marinade for at least an hour, or overnight. Keep in the fridge until ready to cook.
Prepare the Annatto Oil:
3. Heat oil in a pan, add annatto powder and stir until the oil becomes red orange in color; turn off heat and set aside to cool. Strain oil by using a piece of cloth to remove annatto powder residue. 4. In the same pan, heat annatto oil and saute minced garlic until lightly browned.
5. Grill the marinated chicken basting occasionally with annatto oil. Turn and cook for 10-15 minutes or more. 6. Serve with rice. Enjoy!
7. Combine 2 tbsp of soy sauce and 1 tbsp of lemon juice. Add chili pepper or siling labuyo if desired.
2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1/16 teaspoon salt
1/16 teaspoon freshly ground black pepper
4 (8-inch) flour tortillas
1 1/3 cups shredded cooked chicken breast
1 cup fresh bean sprouts
1 cup red bell pepper strips
1/4 cup shredded carrot
1/4 cup chopped green onions
1/4 cup minced fresh cilantro
Combine first 6 ingredients (through black pepper) in a medium bowl; stir until smooth. Spread 1 1/2 tablespoons peanut butter mixture over one side of each tortilla; top each with 1/3 cup chicken, 1/4 cup bean sprouts, 1/4 cup bell pepper, and 1 tablespoon each carrot, green onions, and cilantro. Roll up.
Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.
Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well.
Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice.
Combine peanut butter, soy sauce, vinegar, ginger, garlic and water in a small bowl.
Cook chicken until no longer pink. Remove from pan and cut into thin strips.
Cut bell pepper into thin strips. Slice scallions. Combine pepper, scallions and chicken into a small bowl. Add 1 TBS of peanut mixture and toss to coat.
Place oven rack in lowest position. Roll pizza dough out on a lightly floured surface. Place on a pizza pan lightly coated with cooking spray. Bake pizza crust until puffed and lightly crisped, 8 – 10 minutes.
Spread remaining peanut mixture on baked pizza crust. Sprinkle with red pepper flakes then top with mozzarella and bake until pizza is crispy and golden and the cheese is melted (11 – 13 min).
Optional: Include 2 TBS of fresh cilantro sprinkled on pizza.
1 1/2 pounds skinned and boned chicken breasts, cut into 1-inch pieces
8 (12-inch) wooden or metal skewers
1 bunch green onions, cut into 2-inch pieces
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
32 fresh snow peas
16 basil leaves
Whisk together first 5 ingredients and 1/2 cup water in a large shallow dish or zip-top plastic freezer bag; reserve 3/4 cup. Add chicken to dish, turning to coat. Cover or seal, and chill 8 hours, turning occasionally.
Soak wooden skewers in water 30 minutes.
Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade. Thread chicken, onions, and next 4 ingredients alternately onto wooden skewers, leaving 1/4 inch between pieces.
Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 8 minutes on each side or until done. Remove from grill, and baste with reserved 3/4 cup marinade.
Spicy Thai Pork Kabobs: Substitute 1 (1.5-lb.) package pork tenderloin, trimmed, for chicken. Proceed with recipe as directed.
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 1/4 cups light coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken breast (about 8 ounces)
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer.
Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated.
Discard lemongrass. Top with onions, cilantro, and juice. Serve.
3 tablespoons Thai red curry paste (found in the Asian section of most supermarkets)
3 tablespoons sugar
2 tablespoons fish sauce or tamari (for vegetarians who don’t eat fish)
1/2 pound green beans
1/2 cup vegetable broth
1 tablespoon peanut oil
Or use 4 ounces of tofu plus a tilapia fillet or a boneless, skinless chicken-breast half.
Place the tofu between layers of paper towels and weigh them down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.
Combine the curry paste, sugar, and fish sauce; put half this sauce in a resealable plastic bag. (If using fish or chicken, divide that half of the curry sauce between 2 bags – one for the tofu and one for the fish or chicken.) Add the tofu and fish or chicken (if using), seal, and set aside for 15 minutes. In a saucepan, combine the green beans, broth, oil, and the remaining curry. Simmer until the beans are tender, about 5 minutes. Cover to keep warm.
Lightly coat a nonstick skillet with vegetable cooking spray and place it over medium heat. When hot, add the tofu and cook until golden, about 4 minutes per side. Transfer to a dinner plate and cover. (Cook the fish or chicken if using.) Serve with the green beans.
1 (7-ounce) bottle roasted red bell peppers, drained and coarsely chopped
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 4 minutes or until onion is golden, stirring frequently. Stir in coconut milk, curry paste, and black pepper. Add the chicken; bring to a simmer.
Cook 8 minutes or until chicken is done, stirring frequently. Stir in cilantro and remaining ingredients, and cook 1 minute.
Heat a nonstick skillet over medium-high heat. Add first 3 ingredients to pan. Cook 5 minutes or until chicken is done, stirring to crumble. Drain. Return chicken mixture to pan; stir in mint, cilantro, juice, fish sauce, and pepper.
Spoon about 3 tablespoons chicken mixture onto each cabbage leaf. Serve with lime wedges, if desired.
2 cups shredded skinless, boneless rotisserie chicken breast
2 cups chopped bok choy
1/4 cup fresh cilantro leaves
1/4 cup small fresh basil leaves
2 tablespoons fresh lime juice
1/4 teaspoon salt
2 cups hot cooked whole-grain rice noodles (such as Annie Chun’s)
1/8 teaspoon crushed red pepper
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; cook 1 minute, stirring frequently. Add garlic and ginger; cook 30 seconds, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Add lemongrass and 2 cups water to broth mixture; bring to a boil.
Reduce heat; simmer 10 minutes. Stir in chicken and bok choy; simmer 5 minutes. Discard lemongrass. Remove from heat; stir in cilantro, basil, lime juice, and salt.
Place 1/2 cup noodles in each of 4 bowls; top each serving with 1 1/4 cups soup. Sprinkle with red pepper.
1 English cucumber, halved crosswise and shaved lengthwise (about 2 cups)
1 cup lightly packed sweet basil leaves, large leaves torn in half
1/3 cup lightly packed cilantro leaves
1/3 cup very thinly sliced shallots
Preheat grill to high heat.
Combine 1 teaspoon fish sauce, soy sauce, and 1 teaspoon sugar in a large zip-top plastic bag. Add chicken; seal bag, and shake to coat. Let stand at room temperature 15 minutes.
While chicken marinates, mash garlic with flat side of a knife to form a paste; place in a bowl. Add remaining 2 teaspoons fish sauce, remaining 1 teaspoon sugar, lime juice, oil, and chiles to garlic, stirring well; let stand at room temperature 15 minutes.
Remove chicken from bag. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until chicken is done. Remove chicken from grill. Let stand for 5 minutes. Cut chicken into slices.
Place Thai basil leaves, cucumber, sweet basil leaves, cilantro leaves, and shallots in a large bowl; toss gently to combine. Divide salad and chicken evenly among 4 plates; drizzle evenly with dressing.
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, broth, sugar, and coconut milk.
Cut the chicken into 1-inch-wide strips.
Heat the oil in a large skillet over medium-high heat.
Add the chicken, chili, ginger, and garlic. Cook, stirring occasionally, until the chicken is golden, about 5 minutes.
Add the snow peas and broccoli and cook until the vegetables are just tender, about 1 minute.
Add the peanut sauce and cook until the mixture has thickened slightly and the chicken has cooked through, about 3 minutes. Garnish with the cilantro.
Serve over cooked rice, if desired.
Tip: You can easily substitute beef or shrimp for the chicken in this recipe. For beef, follow the same directions. For shrimp, cook all the vegetables, then add the shrimp, cook for 1 minute or until pink, add the peanut sauce, and finish the recipe from there.
1 1/2 tablespoons panang curry paste, such as Mae Ploy brand
1 can (14 oz.) coconut milk, divided
1 tablespoon sugar
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon Thai or Vietnamese fish sauce
1/2 cup sliced green onions
1/2 cup cilantro leaves and small sprigs
1/2 cup Thai basil* leaves and small sprigs
1 lime, cut into wedges
Bring a medium pot of water to a boil. Add noodles and cook until softened, about 4 minutes. Drain and rinse with cold water. Set aside.
Heat oil in a wok or large frying pan over high heat. Add garlic and shallots and cook until fragrant, about 30 seconds. Add chicken, curry paste, and half the coconut milk. Stir well to dissolve paste and boil until liquid is slightly reduced, about 5 minutes. Stir in remaining coconut milk, the sugar, lime juice, soy sauce, and fish sauce, then bring to a boil. Reduce heat and simmer until liquid is slightly thicker, 2 to 3 minutes more.
Add noodles, toss to coat, and cook a few minutes until hot, stirring often. Pour mixture into a serving bowl. Sprinkle with green onions, cilantro, and basil. Serve with lime wedges.
1 (8-ounce) can pineapple chunks in juice, drained
Cook rice according to package directions, omitting salt and fat; set aside.
Place tofu between paper towels until barely moist; cut into 1/2-inch cubes. Combine tofu, 1 tablespoon cornstarch, and shrimp. Combine remaining cornstarch, broth, and next 4 ingredients (through chile paste); set aside.
Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 3 minutes. Place shrimp mixture in a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; sauté 2 minutes. Add shrimp mixture; cook 1 minute. Add broth mixture to pan; cook 1 minute. Serve over rice.
2 medium red bell peppers, seeded and cut into 1 1/2-in. pieces
Four 8-in. skewers
Combine 1 cup yogurt, garam masala, curry powder, garlic, 1 tsp. salt, and pepper in a large resealable plastic bag. Add chicken, seal bag, and shake to coat. Let marinate 20 minutes at room temperature.
In a small bowl, stir together remaining 1/2 cup yogurt, the feta, onion, lemon zest, and 1 tbsp. mint; set aside.
Bring 2 qts. water to a boil and add 1 tbsp. salt. Add couscous and cook until tender, 12 to 15 minutes. Drain, return to pot, and add olive oil. Cover to keep warm.
Thread chicken and bell pepper onto metal skewers and discard marinade. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill kebabs, turning once, until chicken is browned and cooked through, about 10 minutes. Pile couscous on a platter, sprinkle with remaining 1 tbsp. mint, and arrange kebabs around it. Serve with yogurt-feta sauce.
2 cups uncooked farfalle (bow tie pasta; about 6 ounces)
2 cups cubed cooked skinless, boneless chicken breast
1 cup quartered cherry tomatoes
2 tablespoons chopped pitted kalamata olives
1 cup basil leaves
1/2 cup fresh parsley leaves
3 tablespoons coarsely chopped walnuts, toasted
1 1/2 tablespoons extravirgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 garlic clove
4 curly leaf lettuce leaves
To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture.
4 5- to 6-ounce boneless, skinless chicken-breast halves
2 ounces crumbled Feta
4 tablespoons black-olive tapenade or paste
4 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 cup salsa fresca
1 5-ounce package baby spinach
1 large lemon
4 tablespoons capers packed in liquid (optional)
Preheat oven to 375°F. Cut a 2-inch pocket in the thickest part of each chicken-breast half. In a small bowl, combine the Feta and tapenade, then stuff ¼ of the mixture into each pocket. In a nonstick skillet, heat 2 tablespoons of the olive oil on medium to high heat. Season the chicken with the pepper and add it to the skillet, cooking 2 minutes on each side or until brown.
Transfer to an oven-safe baking dish drizzled with 1 tablespoon of the olive oil and bake for 18 minutes.
When the chicken is 5 minutes from being finished, put the remaining olive oil and the salsa in the skillet and heat through.
Add the spinach and cookuntil slightly wilted.
Slice the chicken and serve it with asqueeze of lemon juice and the capers, if desired, with the spinach on the side.
4 boned skinned chicken breast halves (8 oz. each)
2 large shallots, minced
3 garlic cloves, minced
1 cup reduced-sodium chicken stock
3 sprigs thyme, plus chopped thyme for garnish
8 ounces shiitake mushroom caps, rinsed and halved, or halved button mushrooms
About 1/2 tsp. salt
About 1/4 tsp. freshly ground black pepper
1 pound slender asparagus, trimmed
1/4 cup freshly and finely shredded parmesan
Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.
Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn’t burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, thyme sprigs, mushrooms, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute.
Lay asparagus over chicken, then cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check) and asparagus is tender (see Notes). Transfer chicken to a plate.
Season asparagus-shiitake-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with chopped thyme and parmesan.
Chicken Scallopine and Morels and Spring Vegetables
1 cup fat-free, less-sodium chicken broth
1/2 cup dry sherry
1 ounce dried morels
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon Porcini Powder
1 tablespoon butter
1 cup (1-inch) sliced asparagus
1 cup fresh or frozen petite green peas, thawed
1/4 cup whipping cream
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 teaspoon chopped fresh tarragon
Bring chicken broth and sherry to a boil in a small saucepan; add morels. Remove from heat; cover and let stand for 30 minutes. Drain mushrooms in a cheesecloth-lined sieve over a bowl, reserving soaking liquid. Rinse mushrooms; drain.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Combine flour and Porcini Powder in a shallow dish. Dredge chicken in flour mixture. Melt butter in large nonstick skillet over medium-high heat. Add chicken; cook 1 minute on each side or until golden. Remove from pan.
Add mushroom soaking liquid and asparagus to pan; cook until liquid is reduced to 1/4 cup (about 5 minutes). Add chicken, peas, and remaining ingredients to pan; cook 5 minutes or until sauce thickens.
1 (6-ounce) package precooked chicken strips (such as Louis Rich)
1 (28-ounce) can diced tomatoes, drained
3/4 cup (3 ounces) preshredded fresh Parmesan cheese
1 teaspoon paprika
Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and oil in a large bowl, and toss well.
Melt butter in a Dutch oven over medium heat; add asparagus, onion, hot sauce, and red pepper. Cook 5 minutes or until asparagus is crisp-tender, stirring frequently. Stir in pasta, salt, black pepper, chicken, and tomatoes; cook 2 minutes or until thoroughly heated. Stir in cheese; sprinkle with paprika.
1 1/2 pounds peeled baking potatoes, cut into 1-inch pieces
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh cilantro
3 cups hot cooked rice
Combine first 6 ingredients.
Heat the oil in a Dutch oven over medium-high heat. Add onion and garlic; cook 15 minutes, stirring frequently. Add the cumin mixture, tomato, and juice. Reduce heat to medium, and cook 10 minutes, stirring occasionally.
Sprinkle chicken with 1/2 teaspoon salt. Add chicken and potatoes to pan; stir in chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until chicken is done.
Serve mixture over rice, and garnish with cilantro sprigs.
In a skillet, heat 3 tablespoons of oil. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the garlic and ginger and cook until fragrant. Add the ketchup, vinegar, tamarind, molasses, sugar, mustard and cayenne and simmer over low heat, stirring, until reduced to 1 3/4 cups, 5 minutes. Stir in the garam masala and season with salt and black pepper.
Light a grill. Rub the chicken with oil and season with salt. Grill over moderately high heat, turning once, until almost cooked, about 7 minutes. Brush with the sauce and grill over low heat, brushing and turning, until glazed, 4 minutes, then serve.
Note: Tamarind puree is made from a sticky, sweet tropical fruit. It is available at Indian and Latin markets.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the onions in skillet and cook for 5 minutes.
Add the jalapeños, garlic, ginger, and 4 tablespoons of the lemon juice and cook for 5 minutes more.
Transfer the mixture to a plate. Add the remaining 2 tablespoons of oil to skillet and raise heat to medium-high. Add the chicken and stir-fry until golden, about 8 minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir-fry for 2 minutes more.
Add the peaches, onion mixture, and 1/2 cup water and simmer for 8 minutes.
Stir in the coconut milk, reduce heat to medium-low, and simmer gently for 2 minutes.
Taste and add the remaining lemon juice, if necessary.
Serve with the yogurt, flat bread, or both, if desired.
½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric pwd
salt to taste
Make a paste:
4-5 tbsps milk
Dry roast and make a fine powder:
10-12 curry leaves
Rest of the ingredients:
3-4 tbsps oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
oriander leaves for garnish
Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
Garnish with fresh coriander leaves.
Note: Adjust the spices according to your choice. Dont over fry the masala too much or burn it as its the masala paste which gives the chicken its flavor. If you dont have curry leaves on hand, don’t worry. Do add more water for a gravy consistency. One variation is add a tbsp of coconut paste and juice of half a lemon to the above curry for added flavor
2 (8-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
2 3/4 cups finely chopped onion (2 large)
2 green cardamom pods, lightly crushed
1 (2-inch) cinnamon stick
2 cups fat-free, less-sodium chicken broth
1 cup organic tomato puree (such as Muir Glen Organic)
1 teaspoon Hungarian sweet paprika
1/4 teaspoon salt
3 tablespoons half-and-half
Chopped fresh cilantro (optional)
Combine first 9 ingredients in a blender or food processor; process until smooth. Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight.
Heat a large Dutch oven over medium-low heat. Coat pan with cooking spray. Add onion, cardamom, and cinnamon stick to pan; cover and cook 10 minutes or until onion is golden, stirring often.
Add chicken mixture to pan; cook 10 minutes, stirring frequently. Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. Cook 1 hour or until thick. Stir in half-and-half; cook 1 minute, stirring occasionally. Remove from heat. Discard cinnamon stick. Garnish with fresh cilantro, if desired.
2. Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly.Top with tomato and cilantro.