My Homemade Slow Cooker Chicken Casserole Recipe
A warming delicious slow-cooked chicken casserole with fall-apart meat, lovely veggies and a seasoned creamy sauce. Most of the work is done in the slow cooker, so you can look forward to a hearty family dinner when you get home from work.
Serve it with mashed potato to soak up that delicious sauce. The king of comfort food.
Free Printable Recipe Here:
Ingredients for the Chicken Casserole:
2 tbsp vegetable oil
8 boneless chicken thighs - trimmed of fat
2 tbsp unsalted butter
2 brown onions - peeled and diced
3 cloves garlic - peeled and minced
3 tbsp plain/all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
½ tsp celery salt
2 cups (480ml) chicken stock
1 tbsp freshly squeezed lemon juice
16-20 baby chestnut mushrooms
16-20 chantenay carrots
3 sticks celery - roughly chopped
1/4 cup (60ml) double (heavy) cream
Small bunch parsley – chopped
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CHICKEN STEW RECIPE / SPICY CHICKEN STEW
#chickenstew #basicchickenstew #bluebellrecipe
INGREDIENTS:
1kg chicken legs
1/3 cup of olive oil
1 inch ginger
8 cloves of garlic
1 umorok /ghost chilli
2 medium size onions,sliced
300gm of carrot, sliced
350gm of baby potatoes, skin on
3/4 tsp of ground turmeric
1 tbsp of roasted cumin&coriander seeds, roughly crushed
750gm of chicken stock
2 tbsp of tomato paste
salt to taste
some chopped coriander leaves
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Welcome to the SISIYEMMIE Channel; One dedicated to Nigerian Food, Nigerian Recipes, Nigerian Fusion Recipes (and other recipes my family likes). My name is Yemisi and I'm a Nigerian Food and Lifestyle Blogger documenting bits of every other day in my life with my Family of Five living in Lagos Nigeria.
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Nigerian Chicken Curry - Veggie Chicken Gravy
Just showing you my updated Nigerian chicken curry recipe. I have a couple of recipes on the blog already, please visit Sisijemimah.com for more.
Ingredients:
For The Chicken Marinade:
1 Tsp Curry Powder
1 Tsp Thyme
1 Tbsp Garlic Powder
Salt to taste
Main Ingredients:
10 Cut Pieces of Chicken
1 Green, Red, Orange Bell Pepper, chopped
1-2 Scotch Bonnet Chopped
Chopped Onions
2 Tablespoons Corn flour/ Corn Starch or Plain Flour
3 Cloves Garlic Minced
1 Tbsp Minced Ginger
1 Tbsp Chicken Seasoning
2 Tbsp Curry Powder
1 Tbsp Dried Thyme or 5 Sprigs Fresh Thyme
1 Tablespoon Turmeric Powder
1 Tbsp Chopped Coriander or Parsley (Optional)
Salt to taste
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Chicken Curry cooked 100% in the airfryer ???? | Ep 1 Air Fryer Recipes
An easy weeknight curry done in the air fryer. We just add in the ingredients at different stages and it all comes together beautifully. Plus it's all ready in 30 minutes! I like to serve this in a big bowl sprinkled with fresh coriander and chillies, alongside some naan bread or rice.
The key to making saucy recipes in the air fryer is to use a cake barrel with a handle that is suitable for your air fryer. You'll need to measure the inside diameter of your air fryer basket to figure out which size cake barrel will fit your air fryer.
I use the following (these are affiliate links):
This 8-inch cake barrel is the perfect size for my air fryer.
My air fryer is the Ninja Air Fryer Max.
This size tin is large enough to make a medium-sized curry that serves 4 people (about a cup and a half per person).
Don't forget, when you're lifting the cake barrel out of the air fryer, the handle will be hot! So be sure to use a tea towel to protect your hands.
Free printable recipe is available on our site:
Ingredients:
▢5-6 green or red birds-eye chillies
▢1 tbsp sunflower oil or ghee
▢2 chicken breasts - - approx 350g/12.3 oz chopped into bite-size chunks
▢1 large onion - - peeled and chopped into chunky wedges
▢1 red bell pepper - chopped into chunky pieces
▢Pinch of salt and pepper
▢2 heaped tbsp of your favourite curry paste – I’m using balti. - *see note 1
▢2 cloves garlic - minced
▢2 tsp minced ginger
▢1 crumbled chicken stock cube
▢2 tbsp tomato puree/paste
▢300 ml 10.5 oz passata
▢300 ml 10.5 oz tin full fat coconut milk
▢1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry - *optional*
To serve:
▢Rice
▢Fresh coriander
▢Air fried chillies (or use sliced fresh chillies)
Instructions:
1. If you'd like to serve the curry topped with the blistered birds-eye chillies, place the chillies in the air fryer basket and air fry for 3-4 minutes at 200c/400f, until starting to blister (shake half-way through the cooking time). Then remove and put to one side for later.
2. Add the oil to the air fryer cake-barrel, along with the chopped chicken, onion and red pepper. Sprinkle on a pinch of salt and pepper, then mix together to coat the chicken and onion in the oil and seasoning.
3. Place the cake barrel in the airfryer basket and air fry for 10 minutes at 190c/375f, shaking the basket once, halfway through cooking.
4. Add in the curry paste, garlic and ginger. Stir together and place back in the airfryer for 2 minutes.
5. Add the crumbled stock cube, tomato puree, passata and coconut milk. Stir together so everything is combined.
6. Place back in the airfryer for 10 minutes, stirring once, halfway through cooking.
7. Remove from the air fryer, stir again. Check that the sauce is piping hot and the chicken is cooked though (slice open a piece of chicken and ensure it's no longer pink in the middle).
8. If you want to thicken the sauce, stir in the cornflour slurry.
1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry - *optional*
9. Serve on top of rice, topped with fresh coriander and chillies
✎ NOTES
Note 1: Don't want to use curry paste?
If you prefer not to use curry paste, use a mixture of 1 tbsp sunflower oil/ghee mixed with 2 tbsp mild curry powder (- go hotter if you prefer, 1 tbsp ground coriander, ½ tbsp ground cumin, 1 tsp paprika, ½ tsp ground cinnamon, ½ tsp salt, ½ tsp black pepper)
Can I make it ahead?
Yes, this recipe can be made ahead, then cooled, covered and refrigerated for up to 3 days.
Reheat in in a pan, over a medium heat, stirring occasionally, until piping hot throughout.Alternatively, reheat in the air fryer using the cake barrel, at 190c/375f for 10-12 minutes, stirring occasionally, until piping hot throughout.
Can I freeze it?
Yes, make the recipe, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat, as per the make-ahead instructions above.
Ingredient swaps
Swap the balti curry paste for your favourite. Korma and Tikka Masala sauce are great if you like it mild. Use Madras for a hotter curry.
Add mushrooms, green beans and/or chunks of chopped tomato (add in at the same time as the chicken).
Don't want to use coconut milk? replace the 300ml (10.5 floz) coconut milk with 160ml (⅔ cup) chicken stock plus 120ml (½ cup) double (heavy) cream.
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Chicken casserole with leek and potatoes | Comfort food recipe | Chicken casserole recipes
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A good chicken casserole is an absolute joy. So I thought i'd make a version that would be a bit lighter than say something like a beef stew, but still give you a nice warming feel, especially with it still being a bit nippy out!
Now a good chicken casserole doesn't need a lot to make it tasty, just a few simple ingredients and some good techniques, and you'll a hearty, healthy meal. Now I used chicken thighs, because they are cheap, but also they retain moisture so they stay nice and juicy whilst cooking. You can make 8 chicken thighs go a long way with this meal! You could of course use breast, or drumsticks or a mixture. It's entirely up to you.
#chicken #casserole #recipes
To make my best chicken casserole you will needs:
►8 chicken thighs
►3 medium carrots peeled and sliced
►2 medium sized leeks
►1 stick of celery finely chopped
►2 fat garlic cloves
►2 bay leaves
►1 tsp of dried tarragon
►600-700ml of chicken stock
►1 tsp of English mustard
►Small handful of freshly chopped parsley
►500g of new potatoes
►180ml of white wine
►1+1/2 tbsp of plain flour
►Salt & pepper
►Oil/butter for cooking with
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