Marinate chicken breasts in Jamaican Marinade for at least 1 hour. Grill, basting with Citrus BBQ sauce - 20.0602

MAKING 1. For the chutney, in a saucepan, add in all the ingriedients except the mint and allow it to boil over medium flame 2. Turn the heat down , stir constantly for half an hour until the onions an rhubarb become tender and the chutney is thick enough 3.... - 45.7666

MAKING 1. In a 2-quart saucepan, heat the stock and salt. 2. Poach the chicken breasts over medium-low heat for 10 minutes, or till the pink color of meat is gone throughout, however should not overcook. 3. The breasts will be firm when pressed with the back... - 44.4822

About 2 1/2 hours before serving: Sprinkle chicken with seasoned salt and seasoned pepper. In Dutch oven in hot butter, saute chicken quickly until golden; remove. Preheat oven to 325°F. To drippings in Dutch oven, add 2 1/2 cups water, chutney; bring to... - 38.574

Rinse chicken and pat dry. Melt butter in a wide frying pan over medium heat. Add chicken, a portion at a time, without crowding; cook, turning after 5 minutes, until no longer pink when slashed in thickest part (about 10 minutes total). As chicken is cooked,... - 44.077

For the chutney, toss ingredients together and let stand for at least an hour before serving, but preferably overnight. If you prefer, in a saucepan, briefly saute onion and ginger in peanut oil. Add remaining ingredients and stir. When plums are just heated... - 39.4346

Mix together cranberries, preserves, juice, and ginger and chill for 1 hour. Mound half or whole slice of smoked turkey on toasted French bread round. Top with the ginger chutney. Serve at room temperature. - 30.3471

Pound chicken fillets lightly with mallet, place in dish, add combined jam, chutney, mayonnaise, Worcestershire sauce, mustard and lemon juice. Marinate several hours or overnight refrigerated. Barbecue chicken until cooked through, basting frequently with... - 25.3741

Preheat the broiler. Place chicken pieces, skin side down, on an unheated rack in a broiler pan. Broil 4 to 5 inches from the heat for 15 to 18 minutes or till chicken is lightly browned. Meanwhile, for chutney sauce, in a small saucepan stir together... - 34.288

MAKING For carrot chutney 1) In a saucepan, boil carrot in water for about 10 minutes or until tender. 2) Drain the remaining water from the saucepan. 3) To the carrot, add onion, celery, green pepper, red pepper and raisins. 4) In a mixing bowl, put sugar,... - 46.9551

To make the chutney, blend the ingredients in a food processor until smooth. Lightly spray the chicken breasts with oil and cook under a hot grill for 8 minutes on each side. Serve the chicken with the chutney, basmati rice and a leaf salad. - 33.6228

1. To make stuffing, place herbs, Parmesan cheese, chutney, egg, bread crumbs and butter in a bowl and mix to combine. Fill cavity of chicken with stuffing and secure opening with metal or bamboo skewers. 2. Tuck wings under body of chicken and tie legs... - 33.9134

Combine all ingredients except crostini and mix well. The mixture should have the consistency of a thick spread. Spread on crostini and top with cherry chutney. - 33.9348

MAKING 1. For the chutney, in a stainless steel saucepan, caramelize the sugar over a low flame, stirring constantly, till liquid and golden in colour; add orange juice and cook till well blended 2. Add in the rest of the ingredients, stir well and allow to... - 47.2686

1. In a heavy medium saucepan, warm the oil over moderate heat. Add the onion, ginger and garlic. Cook until the onion is soft and lightly colored, about 5 minutes. Add the garam masala, curry powder, cardamon pods and whole cloves. Cook, stirring, for 1... - 30.6712

GETTING READY 1. On a platter, season the chicken pieces with salt and pepper. 2. Dredge the pieces with corn meal so that they are lightly coated. Keep aside until cooking time. 3. Preheat the oven to 350° F. MAKING 4. In a large Dutch Over or a casserole,... - 45.133

1. Preheat oven to 450°. 2. Place bread slice in a food processor; pulse 20 times or until fine crumbs form. Combine breadcrumbs and cheese in a shallow dish; set aside. 3. Combine flour, salt, and pepper in a large heavy-duty zip-top plastic bag. Combine... - 33.0572

GETTING READY 1) Score criss-crossed lines into the duck skin. Season with garam masala and ginger by rubbing thoroughly. Refrigerate to chill for 30 minutes. 2) Preheat oven to 200C/fan 180C/gas 6. MAKING 3) In a heavy, non-stick pan, heat oil to fry the... - 47.3929

Spread almonds in a shallow baking pan and toast in a 350° oven until golden (about 8 minutes). Set aside. Rinse chicken and pat dry. Cut across the grain into 1/2-inch wide strips; set aside. Peel and halve papaya; remove seeds. Cut each half lengthwise... - 42.6799

Have butcher cut breasts into 1-inch wide strips. Trim off excess fat. Heat a frying pan and place in breast strips, fat side down. Brown well on all sides, pouring off fat as it accumulates. Lift meat out when well browned and keep aside. Saute onion and... - 40.3662

In skillet, brown sausage and cook celery with garlic. Add stuffing mix and 1 cup onion soup. Toss lightly. Spoon 1/2 stuffing into each breast; fasten with skewers. Rub each breast with 1 teaspoon rosemary. Roast at 325 °F. for 1 hour 15 minutes or until... - 37.9878

GETTING READy Preheat oven to 325°F MAKING 1. In a skillet add butter and cook celery and garlic. Brown the sausage in this mixture. 2. Combine the stuffing and add 1 cup of onion soup. 3. Move the skillet slowly to toss the mixture lightly. 4. Use a spoon... - 47.1543

GETTING READY 1) Skin chicken and clean under cold running water. Dry with paper towels. 2) Preheat oven hot to 375F. MAKING 3) In a large skillet heat butter and brown chicken in batches, 5 minutes per side. 4) Put all chicken into the skillet. 5) Stir in... - 45.9225

In shallow dish, brush tenderloins on both sides with oil and rub with seasonings. Squeeze lemon over turkey; set aside. Prepare outdoor grill for cooking or preheat broiler. Grill or broil tenderloins 5 to 6 inches from heat source 5 to 8 minutes on each... - 23.9407

Combine chicken breasts with water, salt, curry powder and celery tops in a large saucepan; cover; simmer 30 minutes, or until tender. Remove chicken from broth; cool until easy to handle. Strain broth into a 4 cup measure; add water, if needed, to make 3 1/2... - 41.8485

In a medium saucepan, combine chicken breasts, broth or bouillon and curry powder. Bring to a boil; simmer about 25 minutes or until chicken is tender. Refrigerate chicken in broth until cool. Remove chicken breasts from broth. Remove and discard skin and... - 42.1455

In a large saucepan, melt 3 tablespoons butter. Stir in 3 level teaspoons curry powder, add 3 scant tablespoons flour and blend, add 1 teaspoon paprika. Stir in 2 1/2 pints of strong chicken stock, bring to the boil and simmer for a few minutes. Remove from... - 38.9611

In a large self-closing plastic bag, combine the ginger, soy sauce, garlic, oil and cinnamon. Rinse the duck and pat dry with paper towels. Add to the bag. Seal the bag and marinate in the refrigerator for 24 hours, turning the bag occasionally. To prepare... - 39.2729

In small bowl whisk chutney, yogurt, mayonnaise and lime juice; season with salt and pepper. Line platter or 4 individual serving plates with lettuce; top with turkey, strawberries, grapes, celery and onion. Drizzle with chutney dressing. Garnish with mint. - 34.4137

1. Toss turkey with jerk seasoning in a bowl. Cover and chill 30 minutes. 2. Prepare grill. 3. Alternately thread turkey, onion, bell pepper, and pineapple onto 4 (12-inch) metal skewers. 4. Combine chutney and mustard, stirring well. Brush kabobs with... - 29.1169

GETTING READY 1) In the cold water put potatoes and turmeric. 2) Slash the chicken pieces and keep aside. MAKING ... - 31.9214

Combine chicken breasts with water, salt, curry powder, and celery tops in a large saucepan; cover; simmer 30 minutes, or until tender. Remove chicken from broth; cool until easy to handle. Strain broth into a 4-cup measure; add water, if needed, to make 3... - 40.4522

Combine first 4 ingredients in a bowl; stir well. Cut bread loaf in half horizontally, and spread chutney mixture over bottom half of bread; top with turkey, lettuce, cheese, pickles, apple, and top half of bread. - 26.9089

Cut chicken in 3/4-inch pieces. Mix oil, paprika and chili powder together; stir in chicken. To make Curry Sauce, heat 1 tablespoon vegetable oil in small saucepan, add onion and cook until soft. Stir in curry powder and cook 2 minutes: blend in... - 44.128

GETTING READY 1)Take a dish,marinate the chicken in yoghurt and add the seasonings. Marinate for 24 hours. 2)Preheat oven to 350 degrees. MAKING 3)Take a baking pan and add the spray. 4)Now arrange the chicken in the pan and bake for upto 40 minutes till it... - 39.9502

MAKING 1) Spoon Colman's grain mustard over the chicken meat and then dip in beaten egg. 2) Combine nuts with breadcrumb and coat the chicken with the mixture. 3) Chill for 20 minutes, then fry in heated oil until golden brown and crisp. SERVING 4) Serve... - 31.6101

GETTING READY 1. For each chicken, slash skin in several places such as breast, legs and wings. 2. Combine 2/3 cup chutney-type relish, lemon juice and corn syrup; mix until well blended. 3. Cover chickens with chutney mixture, rubbing it into the skin. Let... - 43.8781

Combine first 3 ingredients in a medium bowl; beat at medium speed of an electric mixer until smooth. Add chutney and curry powder; stir well. Combine cranberries and next 5 ingredients in a saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 3... - 35.8075

MAKING 1) Chop the chicken breast into cubes. 2) In a bowl, add the yogurt, lemon juice, tandoori spices, salt and pepper, blend well. 3) Smear the chicken with the tandoori mixture, cover and marinate for at... - 36.0264

MAKING 1. In a large saucepan, mix together chicken breasts with water, salt, curry powder, and celery tops. 2. Cover the pan and simmer for 30 minutes or until soft. 3. Remove chicken from broth and allow it to cool. Strain broth into a 4-cup measure; add... - 43.4885

In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil. Make the... - 29.9241

Thaw hens as directed on package (set giblets aside for other uses); rinse hens and pat dry. Sprinkle inside cavities with salt and pepper. Place hens slightly apart, breast sides up, in a roasting pan. Combine butter and curry; brush over hens, using it... - 43.6258

1. Place cardamom, cumin, chili powder and ginger in a bowl and mix to combine. Add chicken and toss to coat with spice mixture. Cover and set aside to marinate at room temperature for 1 hour. 2. Heat oil in a frying pan and cook chicken, stirring, over a... - 36.0065

MAKING 1) Chop the chicken into cubes. 2) In a pan, saute the chicken for few min, add the curry powder, garam masala, turmeric, salt and pepper, blend well, saute for another 2 min; stir in stock and allow to boil, simmer covered for about 20 min. 3) Pour... - 41.5731

GETTING READY 1. Cut bananas in half crosswise followed by cutting lengthwise. 2. In a skillet add one tablespoon oil and saute them 30 to 45 seconds, shaking skillet. MAKING 3. Take out of the skillet and add one more tablespoon oil it. 4. Let the chicken... - 45.268

MAKING 1. Dredge the chicken in a mixture ofsalt, pepper and two teaspoons of paprika 2. In a heavy skillet, heat oil and brown the chicken on either side and add to a warm platter 3. Saute onions, pepper, tomatoes, curry, saffron and the rest fo the paprika... - 42.1084

1. Remove skin from chicken; cut chicken into fifty-six 1-inch cubes; add yogurt, curry powder, lemon juice, vinegar, salt, dry mustard, mint; blend well; refrigerate 1 hour. 2. Allowing a 1 -inch space from skewer handle, thread 7 chicken cubes on each... - 32.1764

MAKING 1) Dredge chicken in flour. 2) In a large skillet, melt butter and brown it. 3) Take a 2-quart casserole and put the chicken in it. Reserving pan drippings in skillet. 4) In the same pan, saute onion and garlic until onion is tender. 5) Add curry... - 46.9039

MAKING 1. In a food processor add the jalapeno pepper and mince it with scallions. 2. In a skillet large enough to hold all the ingredients heat oil and saute scallions, red pepper, jalapeno, turkey and garlic. 3. Cook until red pepper and jalapeno are soft... - 39.8517

GETTING READY 1.Mix the breadcrumbs, mustard, curry powder, cayenne powder, salt and pepper in a large bowl. 2.Melt the butter. MAKING 3.Dip the pieces of chicken in butter and then in breadcrumbs mix. 4.In a frypan, heat oil. 5.Fry the dipped chicken pieces... - 42.2907

MAKING 1) Mix all the ingredients together and blend. 2) Dip chicken pieces in buttermilk and roll over flour to coat well. 3) Take a skillet and heat oil. 4) Stir fry chicken for 20 minutes or until golden brown and drain on paper towel. SERVING 5) Serve... - 41.5972

GETTING READY 1. Joint the chickens separating the breasts and leg portions from the bony portions which can be kept for another purpose. MAKING 2. In a large kettle or casserole, heat oil or chicken fat over a medium flame.. 3. Add onions and sauté till... - 38.4536

MAKING 1) In a stockpot, place the turkey breast in 5 quarts of water, along with the carrots, onion and celery to poach the turkey breast. 2) Prepare a bouquet garni by tying the bay leaves, peppercorns, parsley and thyme in a square of cotton cheesecloth... - 47.6947

Separate the drumsticks from the thighs or cut each breast into two pieces. With a sharp knife, make 2-3 deep slits on both sides of each piece. Set aside. Mix together the chili powder, lemon juice, and salt, and rub over each piece of chicken. Set aside for... - 45.204

In a medium bowl, combine the ketchup, apricot nectar, brown sugar, chutney, vinegar, Worcestershire sauce, Cajun seasoning, and hot-pepper sauce (if using). Warm the oil in a medium no-stick skillet over medium heat. Add the onions and red peppers. Cook,... - 44.3323

PREPARE AND HEAT barbecue. Trim chicken of excess fat and sinew. 1.Cut chicken into 3 cm cubes. Trim spring onions, cut white stems and thicker parts of green stems into 3 cm lengths; discard tops. Cut red and green capsicum into 3 cm squares. 2.Thread... - 43.068

GETTING READY 1) Pre-heat the oven to 350°F/180°C/Gas 4. MAKING 2) Take a 2 lb (900 g) loaf tin. Grease and base line it. 3) Take a large bowl, place the sausagemeat in it. Add and mix in the Worcestershire sauce and breadcrumbs. 4) Add salt and pepper and... - 42.6213

MAKING 1. In large frying pan, bring together chicken broth, curry powder, 1/2 teaspoon salt, coriander, cardamom and cayenne pepper to a boil with cover and reduce heat to low temperature. 2. In broth mixture place chicken, meaty side down and poach,... - 46.9106

MAKING 1) In a bowl, add all the dressing ingredients together, stir to blend well and keep aside. 2) In a large heavy pot, place the carrot, celery, parsley, peppercorns, bay leaf and water together, allow to boil. 3) Stir in the chicken breasts and... - 46.586

GETTING READY 1. Make 1 inch cubes of chicken. 2. Mix all the ingredients to prepare the marinade, coat the chicken with the marinade and keep aside for 1 hour for marinating thoroughly. 3. Meanwhile, apply salt slightly to grated cucumber and keep aside for... - 46.8618

Brown meat slowly in hot fat; cover meat with boiling water (about 2 cups); add salt, bay leaf, whole peppers, onion, and parsley. Cover and cook slowly 1 1/2 hours, or until meat is tender. Remove meat and measure 2 cups stock, adding water if necessary. Mix... - 42.7958

GETTING READY 1)In large bowl, blend golden onion soup mix, yogurt, oil, chili powder, cumin and ginger. 2) Add lamb pieces to the marinade and toss well to... - 43.524

GETTING READY 1. Joint the chickens separating the breasts and leg portions from the bony portions which can be kept for another purpose. 2. Season the flour and dredge the chicken pieces in it. MAKING 3. In a large kettle or casserole, heat the butter with... - 47.005

GETTING READY 1. To prepare the chicken pat it dry inside and out. MAKING 2. With salt and pepper sprinkle over the cavity as per taste and insert orange quarters. 3. Tucking wing tips behind back tie legs together with string and pat over with mustard. 4.... - 43.4014

GETTING READY 1) Preheat the oven to 325°F. 2) Cut the lamb in bite size pieces. 3) In a bowl, mix together bouillon, onions, garlic, ginger, soy sauce, vinegar and sweetener. 4) Place the meat in a glass bowls. 5) Pour the bouillon mixture over the lamb to... - 41.1871

MAKING 1) In a large bowl, place the egg whites but do not mix or whisk them. 2) In a different bowl, mix together the chicken stock, cornflour, sherry, salt and pepper. Add to the bowl of eggs. 3) To the bowl, add the chopped chicken and stir well. 4) In the... - 42.7958

GETTING READY 1. Halve the chicken using pair of good kitchen scissors or poultry shears. Cut down the back first and then cut through the breast bone. Cut out the back bone, and neck and preserve it for making chicken stock. Twist the joints of wing in the... - 41.461

MAKING 1) In a shallow dish, spread the flour, coat the chicken strips with the flour, shake off the excess flour. 2) ln a large heavy pot, saute 1/2 the chicken strips in 2 tablespoons of the olive oil for about 5 minutes, until just cooked. 3) In a bowl,... - 49.0943

1. On a piece of wax paper, combine 3 tablespoons of the flour, the curry powder, and salt, then coat the chicken with this mixture. 2. In a deep 12-inch nonstick skillet, heat the oil over moderately high heat. Add the chicken and brown for A minutes on each... - 34.5418

Cut chicken, beef and pork into very thin strips; peel and devein shrimp. Arrange chicken, meat, shrimp and tofu on large platter. Arrange vegetables on 1 or 2 other platters. Pour stock into 2 stainless steel or enamelled fondue pots, using more or less... - 42.5984

GETTING READY 1. Wash the chicken with water. MAKING 2. In a large kettle, place the chicken and add 1 quart of water, celery, onion, salt, poultry seasoning, curry powder and peppercorns; bring the mixture to a boil. 3. Reduce the heat, cover and simmer... - 47.4608

In a small bowl, combine tomato sauce, yogurt, and 1 cup of water. Mix well and set aside. Put chopped garlic and ginger into the container of an electric blender, along with 2 tablespoons of water. Blend until you have a smooth paste. Cut chicken into... - 47.4799

Chicken Tikka Masala is an Anglo-Indian invention and is one of the U.K’s favourite dishes. We all know that ordering takeaway food can be very bad for your waistline and pocket, so with this recipe you can really have a authentic, quick version at home,... - 46.0207

Mix all the ingredients for the marinade. Wipe chicken well with a cloth or paper towel so it is as dry as possible. Brush three-fourths of the marinade all over the chicken, inside and out. Let the chicken sit, unrefrigerated, for about 2 hours. Save rest of... - 45.4127

GETTING READY 1) In a shallow glass baking dish, add chicken, bell peppers, lemon juice, wine, zest, shallots, garlic, basil, parsley, marjoram, and white pepper to combine. 2) Allow marinating at room temperature for 1 hour or refrigerate, by covering with... - 44.3765

Skin all the chicken pieces. Divide each leg into 2 pieces (drumstick and thigh). Quarter the chicken breast. Pat dry the chicken pieces and set aside. Put 1/2 cup yogurt in a bowl. Add 3/4 cup water, a little at a time, beating with a fork as you do so. Peel... - 44.9507

First make your marinade. Put the ingredients for the marinade in the container of an electric blender. Blend at high speed until you have a smooth paste. Peel the skin off the whole chicken. Where it is hard to peel, as on the wing tips, you can leave it... - 45.7697