How To make Curried Rice with Chicken& Walnuts
2 ts Canola oil
2 oz Coarsely chopped Ca. walnuts
1 tb Curry powder
1 tb All-purpose flour
1 t Ground ginger
1/2 ts Ground allspice
1 c Low-sodium chicken broth
5 oz Chicken breast
cubed
:
(skinless, boneless) 1 c Unsweetened applesauce
4 oz Aromatic rice
1/2 c Plain nonfat yogurt
In medium nonstick skillet, heat oil. Add next 5 ingredients and stir-fry 2 minutes. Add chicken broth, stirring until smooth. Add chicken and applesauce; cook 3 minutes more. Add rice and 1 cup water to pan; simmer, covered, 15 minutes; stir 2-3 times, until rice is cooked. Remove from heat; stir in yogurt. Each serving provides: * 1 FA, 1/2 FR, 1-1/2 P, 1 B, 25 C
Per serving: * 317 cal, 15 g pro, 38 g car, * 12 g fat: 6 g poly, 4 g mono, 1 g sat * 63 mg sod, 21 mg chol Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
How To make Curried Rice with Chicken& Walnuts's Videos
THIS RICE DISH IS DELICIOUS
Mixed beef rice
* 2 cups rice
* ½ teaspoon salt
* 1 cup chicken stock
* 1 cup water
*
* 450grams ground beef/1lb
* 1 teaspoon salt
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 tablespoon suya pepper
* 2 teaspoon paprika
* 1 teaspoon chili flakes
Veggies
* 1 small
* Onion
* 2 medium tomatoes
* 1 large bell pepper
* Bunch of Spring onion
#dinnerrecipes #rice #dirtyrice #micedbeefrice
Creamy Walnut Chicken Curry & Neerdosa | വാൾനട്ട് ചിക്കൻ കറി & നീർദോശ
English subtitles are available
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Ingredients for Creamy Walnut Chicken Curry:-
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Chicken with bone (curry piece) 400g
Coriander powder 1tsp
Chilly powder 1/2tsp
Turmeric powder 1/4tsp
Salt to taste
Butter 4tbsp
Onion 1no chopped
Tomato 1no chopped
Ginger/Garlic Paste 1tbsp
Garam masala 1/2tsp
Walnut 12no
Khouri methi
Coriander leaves
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NeerDosa Ingredients:-
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Jeerakashala rice 1 cup
Cooked rice :1/2 cup
Grated coconut: 1cup
Egg 1 large
Salt to taste
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Music:-
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Anywhere by Ikson
Music provided by Music for Creators
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Instagram:
#ThalasseryRecipes #Malabar
Pad Prik King Recipe - Red Curry Chicken & Long Beans Stir-Fry ไก่ผัดพริกขิง
This dish concentrates the iconic flavours of Thailand into one quick and easy stir-fry. Chicken and crunchy long beans tossed in salty-sweet red curry paste, and served with creamy salted duck egg. Try it with fried tofu for a vegetarian version!
For red curry paste recipe:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Easy No Cook Bloomed Wild Curry Rice Vegan Recipe
John from shares with you an easy to make no-cook wild curry rice that you can make with common ingredients.
In this episode, John and Lauren shows you how to make their Curried Wild Rice, a raw and vegan recipe that tastes amazing and is easy to make.
First, John will share with you how he blooms organic wild rice in 1 day without cooking so it is soft and ready to eat.
Next, you will learn about all the delicious plant ingredients uses to create this 100% plant-based curried rice vegan recipe.
You will see how you can easily vacuum blend the sauce that will top the wild rice, herbs, vegetables, and spices.
You will then see how to combine all the ingredients to create a easy-to-make wild rice that tastes delicious and is highly nutritious.
You will also learn about John's new raw vegan recipe book and how you get over 150 delicious raw and vegan recipes to improve your health.
Jump to the following parts of this episode:
00:55 How I Bloom Organic Wild Rice in 1 day
01:34 Wild Rice is Not Raw, and Why I Eat it
02:16 Recipe Starts
02:40 About our Curried Wild Rice
04:00 Ingredients and amounts Curried Wild Rice Recipe
07:42 Why certain ingredients are included
08:50 How I specifically made the Bloomed Wild Rice
10:30 Opening Rice and Fully Blooming Rice Information
11:50 Blending the Sauce
12:05 How and Why you should Vacuum Blend instead of using a Vitamix.
13:37 Combining Ingredients to Create Wild Rice Dish
16:22 More Information about the Raw Vegan Recipe Book that took 2 years to make
17:37 Why the Recipe book took two years to make
19:16 Trying the First Bite h
20:18 More information about the Raw Vegan Recipe Book
23:30 How you can get 2 Raw Vegan Recipes every Week
After watching this episode you will discover how to make a no-cook curry wild rice recipe. You will also learn more about John's new raw vegan recipe e-book.
Referenced Episodes:
Auc Lac Restaurant Review
How to make pickled peppers
How to Vacuum Store Your Juice (or bloom rice fast!)
Original Dynapro Vacuum Blender
Improved Dynapro Vacuum Blender Review
GrowingYourGreens Raw Vegan Recipe Book
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swiss pull chop
WHITE CHICKEN CURRY | SHAHI WHITE CHICKEN GRAVY | MILD CHICKEN RECIPE
White Chicken Curry | Shahi White Chicken Gravy | Mild Chicken Recipe | Creamy Chicken Recipe | White Chicken Gravy | Mild Chicken Curry | Chicken Curry | Chicken Gravy | Chicken Recipe
Ingredients for White Chicken Curry:
- Chicken, large pieces with bones- 1 Kg
For Marination:
- Salt- 2 tsp
- White Pepper Powder- 2 tsp
Whole Spices:
- Green Cardamom- 8
- Black Cardamom- 2
- Cloves- 8
- Cinnamon- 3 small pieces
- Black Peppercorns- 20
- Mace (Javitri)- 1 flower
Cashew-Almond Paste-
- Cashews- 12
- Almonds, soaked and peeled- 12
Other Ingredients:
- Onions, grated- 2 medium (150 gms)
- Ginger garlic paste- 3 tsp
- Whisked Curd/Yogurt- 5 tbsp
- Green Chillies, slit- 6-7
- Fresh Cream- 4 tbsp
- Refined Oil- 6 tbsp
- Kasuri Methi (Fenugreek leaves)- 1 tbsp
- Butter- 1 tbsp
Preparation:
- Soak the almonds in warm water for 30-60 mins. Remove and peel the skin.
- Marinate the chicken pieces with salt and white pepper powder. Mix and set aside for 30 mins.
- Grate the onions and slit the green chillies.
- To make the almond-cashew paste, add both in a grinder and coarse grind to a powder.
- Now add 4-5 tbsp water and blend it into a smooth paste.
Process:
- Heat oil in a pan and add the whole spices.
- Once it splutters, give a stir and add the grated onion. Give a mix and fry on medium heat for 3 mins making sure the color doesn’t change.
- Now add the ginger garlic paste and fry on medium heat for 2 mins.
- Add the marinated chicken and mix & sear on high heat for 4 mins. Continue to cook on medium heat for 3 mins till the chicken pieces are light brown.
- Lower the heat and add the whisked curd/yogurt and slit green chillies & cook on low heat for 2-3 mins (stirring continuously) till oil separates.
- Now cover and cook on low heat for 15 mins till the chicken is nearly tender.
- Remove the lid, add the cashew-almond paste and fresh cream and give a mix.
- Also add 150 ml water and a pinch of salt, give a mix and cover & cook on low heat for 10 mins till the chicken is tender and oil separates.
- Add the roasted fenugreek leaves (Kasuri Methi). Also add a tbsp of butter. Cook for 2 mins and rest it for around 20 mins before serving.
#whitechickencurry #whitechickengravy #mildchickenrecipe #chickencurry #chickengravy #chickenrecipe #spiceeats #spiceeatschicken #spiceeatsrecipes
Quick Garlic Turmeric Rice Recipe for DINNER TONIGHT?
LEARN HOW TO COOK A GARLICKY GOLDEN TURMERIC RICE RECIPE TODAY!
LAY HO MA! There's not much more comforting than a bowl of warm, delicious, fluffy rice. This recipe is incredibly flavourful and simple to make. Join me in this episode and learn how to cook a delightful bowl of garlic turmeric rice. Let's begin
Ingredients:
6-7 pieces of garlic
1/2 onion
80g broccolini
1/4 red bell pepper
3 tbsp avocado oil
pinch crushed pepper flakes
1/4 cup corn
1 1/2 cups basmati rice (cooked)
1 tsp turmeric
pinch of salt
Directions:
1. Finely chop the garlic, onion, broccolini, and red bell pepper
2. Heat up a nonstick pan to medium low heat. Add 2 tbsp of avocado oil
3. Cook the garlic and onions for 6-7min. Add the crushed pepper flakes
4. Set the garlic and onions aside. Heat the pan to medium heat and add 1 tbsp of avocado oil
5. Sauté the broccolini and red bell pepper for a couple of minutes. Add the corn, basmati rice, turmeric, salt, and the cooked garlic and onions. Sauté for 2-3min
6. Plate and sprinkle with some more crushed pepper flakes
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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