Cooking & Recipes. I Want To Make Chicken For Dinner. Any Ideas On How I Should Cook It?

Cooking Recipes : I Want To Make Chicken For Dinner Any Ideas On How I Should Cook It

Please provide a recipe if possible. ~~~ Jamers ~~~

Best Answer To Cooking Recipes Question

Try the following Oriental Chicken 4 plump, free-range chicken thighs 5 fl oz (150 ml) Shaosing (Chinese brown rice wine) 3 fl oz (75 ml) Japanese soy sauce 1 heaped teaspoon peeled, grated fresh root ginger 4 cloves garlic, crushed 5 whole star anise 1 teaspoon toasted sesame oil To garnish: 1 small red chilli, deseeded and cut into fine shreds 1 spring onion, cut into fine shreds To serve: 5 fl oz (150 ml) rice, cooked Pre-heat the oven to gas mark 6, 400°F (200°C). Remove the skin from the chicken, then place the skinned chicken thighs in the casserole. Now mix the rest of the ingredients, and 2 fl oz (55 ml) water, together in a bowl and pour this mixture over the chicken. Place the casserole over a medium heat and bring the liquid to the boil. Now transfer it to the oven (no need to cover) and bake on the centre shelf for 40 minutes, turning the chicken halfway through the cooking time. Serve the cooked chicken on a bed of plain rice with the sauce poured over and the shreds of chilli and spring onion sprinkled on top. or Chicken Jambalaya 2 boneless, skinless chicken thighs (9 oz/250 g in total), cut into bite-sized pieces 4 oz (110 g) chorizo sausage, peeled and cut into ¾ inch (2 cm) pieces 1-2 tablespoons olive oil 1 medium onion, cut into ½ inch (1 cm) pieces 2 cloves garlic, crushed 2 sticks celery, trimmed and sliced into ½ inch (1 cm) pieces on the diagonal 1 green chilli, deseeded and finely chopped 1 yellow pepper, deseeded and cut into ½ inch (1 cm) slices 6 fl oz (175 ml) white basmati rice about 1 pint (570 ml) hot chicken stock 1 teaspoon Tabasco sauce 3 medium tomatoes, dropped into boiling water for 1 minute, then peeled and chopped 1 bay leaf salt and freshly milled black pepper For the garnish: 1 tablespoon roughly chopped fresh flat-leaf parsley 2 spring onions, trimmed and finely sliced You will also need a 10 inch ( cm) frying pan with a lid First of all, heat the frying pan over a high heat and brown the pieces of chorizo sausage, without adding any fat, then remove them from the pan to a plate and set aside. Then add a tablespoon of the oil and, when its hot, brown the chicken and transfer that to the plate with the chorizo. Next, fry the onions for 2-3 minutes to brown them a little at the edges, then return the chorizo and chicken to the pan and add the garlic, celery, chilli and sliced pepper. Continue to fry for 4-5 minutes, till the celery and pepper are also softened and lightly tinged brown at the edges, adding a little more oil if you need to. Now stir in the rice to get a good coating of oil, then add the Tabasco to the hot chicken stock. Next, add the chopped tomatoes and bay leaf to the pan, then pour in the stock. Season with salt and freshly milled black pepper, give it all one stir and push the rice down into the liquid. Now turn the heat to low, put a lid on and let it barely simmer for 20 minutes. Then, check that the rice is cooked and add a little more stock, if necessary. Cover with a lid for 5 more minutes, then serve, garnished with the chopped parsley and spring onions. or Grilled Lemon Chicken Kebabs 2 Traditional Free Range boneless chicken breasts, skin on juice 1 lemon, plus 1 level teaspoon grated lemon zest 3 thick slices lemon, cut into quarters 2 fl oz (55 ml) olive oil 1 clove garlic, peeled and crushed 1 level dessertspoon chopped fresh oregano 1 teaspoon white wine vinegar 2 bay leaves, torn in half salt and freshly milled black pepper For the gremolata: 1 clove garlic, peeled and finely chopped 1 heaped teaspoon grated lemon zest 1 tablespoon chopped fresh parsley Begin by chopping each piece of chicken into 5 chunky pieces, leaving the skin on, and place them in a bowl, along with the lemon juice and zest, oil, garlic, oregano, white wine vinegar and plenty of seasoning. Cover and leave to marinate overnight or for a few hours a€“ or for as much time as you have. To cook the chicken, pre-heat the grill to its highest setting at least 10 minutes ahead, then first thread half a bay leaf on to the first skewer, followed by a quarter-slice of lemon, then a piece of chicken. Carry on alternating the lemon and chicken until you have used 5 pieces of chicken, finishing off with a lemon quarter and another bay leaf half at the end and making sure you pack everything together as tightly as possible. Repeat with the second skewer, then place them both on a grill rack, and underneath the rack place a heatproof dish to catch the juices. The kebabs should be 4 inches (10 cm) from the grill, and as they cook you need to baste them with the marinade juices. They will need 10 minutes on each side to cook through and become nice and dark and toasted at the edges. While theyre under the grill, mix the gremolata ingredients together and have it ready. When the chicken is done, transfer it to a serving plate and keep warm. Now put the rest of the marinade, plus the basting juices, in a saucepan and boil to reduce to a syrupy consistency, which will take about 2 minutes. Pour this over the chicken and sprinkle the gremolata all over as it goes to the table or Thai Creamed Coconut Chicken 1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts 14 fl oz (400 ml) tinned coconut milk 1 level teaspoon coriander seeds ½ level teaspoon cumin seeds 2 cardamom pods, lightly crushed 2 tablespoons groundnut or other flavourless oil 2 medium onions, peeled and finely sliced 2 cloves garlic, peeled and crushed ½ oz (10 g) fresh coriander 1 level teaspoon turmeric 4 red chillies, deseeded and finely chopped 1 level dessertspoon finely chopped fresh lemon grass 2 tablespoons lime juice salt and freshly milled black pepper To prepare the chicken, remove the skin and cut the flesh into strips about 2½ inches (6 cm) long. Next, the spices will need roasting, so heat a large frying pan or wok a€“ without any fat in it a€“ and, when its really hot, add the coriander, cumin and cardamom pods. Allow the spices to roast briefly a€“ about 45 seconds a€“ shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely. Now add the oil to the frying pan or wok. When its really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until theyre nicely softened. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely. When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened. Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves. or Stir-fried Chicken with Lime and Coconut 2 Traditional Free Range boneless, skinless chicken breasts grated zest and juice 1 large lime 5 fl oz (150 ml) tinned coconut milk 1 dessertspoon olive oil 1 green chilli, deseeded and finely chopped 1 dessertspoon Thai fish sauce 4 heaped tablespoons fresh coriander leaves 4 spring onions, cut into 1 inch ( cm) shreds, including the green parts First of all chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour. When youre ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until theyre golden. Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.

All Answer To Cooking Recipes Questions

Answer 1

Chicken Fried Chicken INGREDIENTS * 30 saltine crackers * 2 tablespoons all-purpose flour * 2 tablespoons dry potato flakes * 1 teaspoon seasoned salt * 1/2 teaspoon ground black pepper * 1 egg * 1/4 cup vegetable oil * 6 skinless, boneless chicken breast halves DIRECTIONS 1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well. 2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat. 3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat. 4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Answer 2

In the oven would be a good start. (1) put chicken in oven. (2) cook chicken. (3) eat chicken.

Answer 3

A lovely roast chicken, coat in a salt/pepper flour mix, then pop a bit of lard on top, sling in the oven, 35 mins ( if doing thighs, 1 1/2 hours if whole) . Lovely!, Spuds par boiled, roasted with whole garlic cloves and rosemary, and lightly steamed veggies. Enjoy!

Answer 4

This is always a hit in our family, ORANGE PINEAPPLE HONEY CHICKEN 8 skinless chicken breasts 1 jar honey 2 tsp. sugar 4 oranges 1 small can crushed pineapple Preheat oven to 350°F. Thoroughly wash chicken breasts. Place chicken breasts in a large baking dish. In a medium bowl, combine sauce ingredients. Pour the entire contents of a small jar of honey into the bowl. Wash and peel oranges, but do not discard the orange peels. Add the can of crushed pineapple (with juice). Sprinkle with 2 teaspoons of sugar. Mix honey, pineapple juice and crushed pineapple in bowl. The sauce should have a rather thick consistency. Glaze chicken with sauce, evenly coating the entire front side of the chicken breast. Squeeze oranges so that the juice covers the chicken and thins the sauce. Place orange peels in the casserole dish around the chicken breast which will give a stronger hint of orange taste. Bake on 350°F for 30-45 minutes or until the chicken has a white center and is golden brown. Enjoy.

Answer 5

Whatever you do, make VERY VERY SURE it is dead before you put it in the microwave. What a mess!

Answer 6

You can make it nice and simple by grilling it with some herbs and spices, at least it will be healthy but yet tasty.

Answer 7

Heres a few for you: 1.) Lime Marinade (can be varied with a lemon instead) 3 tbsp lime juice 2 tbsp oil 1 tsp sugar 1 tsp Zest from fresh lime 1/4 tsp salt 1-2 cloves garlic 2.) Parmesan Ranch Chicken Breasts: 1 stick butter 2 cups crushed plain cornflakes 1 cup shredded parmesan cheese 1 packet of Hidden Valley Ranch Dressing Mix **preheat oven to 350*, mix cheese, cornflakes, and ranch powder together, melt butter, dip chicken into melted butter and cover with the cheese/cornflake/ranch mixture, sprinkle any remaining butter and mixture over top of breasts and cook for approx 1/2 hour.** Serve with salad and side of rice -- Voila! 3.) Mexican Chicken 6 boneless breasts 16 ounces chunky salsa 5 cups fresh bread crumbs 2 garlic cloves 1 tsp oregano 1 tsp ground chili 2 tbsp melted butter **Marinate chicken in salsa for 1-2 hours. Preheat oven to 375*. Spray 9x13 pan with PAM. Combine bread crumbs, garlic, oregano, 1/2 tsp salt and 1 tsp ground chili in food processor. Cover chicken in mixture. Drizzle on melted butter and bake for 30 minutes.** Serve with a salad, Spanish rice, veggies.... **Hope you like some of these recipes and give them a shot. If not tomorrow - sometime. They are all delish!!!

Answer 8

Engagement Chicken A chicken with ultracrisp skin and a subtle lemon flavor. Rumor has it that if you cook this for your boyfriend he will ; 2-3 servings // 1¼ hours // 20 min prep 3 lbs whole chickens 2 medium lemons 1/2 cup fresh lemon juice kosher salt or sea salt (to taste) ground black pepper (to taste) Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temperature (about 15 min) Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside) season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on the countertop with your palm to get juices flowing.) Place the chicken breast-side down on a rack in a roasting pan, lower heat to 350 and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. Test for doneness - a meat thermometer inserted in the thigh should read 180, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices. Serve with boiled new potatoes tossed with olive oil and fresh chopped parsley and/or steamed asparagus with butter. Enjoy!

Answer 9

curry it

Answer 10

real men eat their meat raw. directly from the animal ; )

Answer 11

this sounds gross, but its really good....try baking it covered in cream of mushroom soup, its taste will surprise u, it did me

Answer 12

My family loves bear can chicken. Rinse a whole chicken. Rub it inside and out with olive oil. Rub it inside and out with rotisserie seasoning, old bay spice, and rosemary. Open a can of beer (any kid will do). Dump or drink 1/4 of it. Poke two more holes in the top of the can. Stand the chicken on the beer can by putting the cavity on top of the can. Stand the chicken up in the baking pan by forming a tripod with the can and the legs. Bake at 375-400 for about 1 1/2 hours. The chicken steams from the inside and bakes from the outside. The whole chicken is crispy since none of it is lying down, and it is very tender since the inside is steamed. REALLY easy and YUM!

Answer 13

I got some of this from Cuisine at Home, I varied some of it due to availabiltiy of some of the made the pecan crusted last night and it was pretty tasty Start with the following mixture: 2 egg whites 2 tsp cornstarch juice from 1/2 a lemon Use this to dip your chicken in before coating. Then the basic crust: 1 cup dry bread crumbs 2 tsp parsley 1 tsp salt 1/2 tsp pepper you can just use the basic and brown in olive oil, then transfer to the oven, I skipped the frying part and I baked mine in the oven. To the basic crust you can add: 1/2 cup parmesan cheese for parmesan crusted chicken or 1/2 cup finely chopped pecans, 1/2 tsp each thyme and oregano for pecan crusted Im sure it would work for chicken pieces other than skinless, boneless chicken breasts. If you are using pieces, I would put it right in the oven and forego the browning in a skillet. I just read the recipe from Andrew on engagement chicken and may I just say YUM!

Answer 14

Home made chicken pie! 1. Boil the chicken in a pot with water, parsley, garlic, and chicken stock. 2. Roll out the pastry(use puff pastry, its nicer) so you have enough to cover the edges of the bowl with 4 strips and still have enough left to put a top on it. 3. When the chicken is cooked throughout (no pink, the juices should run clear), put a dollop of butter into another pot and melt it. 4. Slowly add flour untill you have a think paste, then slowly add milk so its a thick sauce. Then add the stock you cooked the chicken in, and stir. 5. Pour this into the bottom of the bowl youre going to cook it in. 6. Beat a raw egg into a cup and use a pastry brush to wipe some along the edges of the bowl, itll help the pastry stick. Put the strips of pastry around the egdes, and push down firmly. Then cover them with the big bit of pastry. 7. Poke a hole in the top of the pastry to let the air out 8. Put in the oven on a medium heat untill the pastry is golden brown and crispy. 9. Enjoy! yum yum

Answer 15

Stir a packet of onion soup into 250 ml of apricot juice, put the chicken in a casserole dish, pour the onion-juice mix over the chicken, bake for about 30 to 45 minutes depending on whether you use breast fillets, or drumsticks ´n thighs. 180 degrees celcius. Serve with rice.

Answer 16

Chicken Cuttlets...goes great with mashed potatoes and corn. 1 pkg thin sliced chicken cuttlets seasoned bread crumbs 3 or 4 large eggs 1/2 cup grated Parmesan cheese oil scramble eggs and cheese together dip cuttlets in egg mixture bread cuttlets with seasoned crumbs In pan or skillet, heat oil (enough oil to cover 1/2 of the cuttlet) Drop a little pinch of breading in the oil, if it sizzles, the oil is ready. Place cuttlets in the pan , brown one side then the other. When cuttlets are done, place on paper toweled plate (to soak up some of the excess oil) Enjoy!!

Answer 17

chicken dumpling peas

Answer 18

This is quick and easy. A family favorite. Saturday Chicken 5 servings 10 chicken legs (or whatever you prefer) (you dont have to use that many chicken pieces. Use how many pieces you want. the rest of the recipe stays the same.) 1 can condensed cream of mushroom (or cream of chicken) 1 cup of cream (dont cheat and use milk; the cream makes a lot of difference) salt, garlic powder, and paprika- to taste chopped parsley Season chicken with salt, garlic, and paprika. Next, spread it out, in one layer baking pan. Dilute the soup with the cream; pour it over the chicken, and sprinkle parsley on top. Bake , uncovered, at 350 for 1 hour or until juices run clear when chicken is pierced with fork. Makes a delicious gravy. Serve with mashed potatoes or buttered noodles or rice. I have cheated and used milk but the cream does make it taste better. Chicken and Mushroom Bake with Rice chicken pieces 1 c. water 1 can cream of mushroom or cream of celery soup (i prefer cream of mushroom) 1/2 c. rice 2 medium carrots, sliced (I sometimes omit) celery salt, for seasoning paprika, for seasoning 1/4 tsp. salt, as needed Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken pieces, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325 for 1 hour or until chicken is done and rice is cooked. You can also cook this without the rice and carrots. It makes a nice gravy to pour over cooked rice or noodles.

Answer 19

Chicken Roast. Remove skin from a thawed chicken and sprinkle with herbs. Stuff. Place on a rack in a roasting dish and add ½ cup of water to the pan. Cover and bake at 170C (340F) for 2-3 hours, depending upon the size. Stuffing. 4 onions, 2 Cups of bread crumbs, 40g ( ozs.) melted butter, salt, pepper and powdered sage to taste; 1 egg or a little milk. Combine and stuff the bird.

Answer 20

Try the following Oriental Chicken 4 plump, free-range chicken thighs 5 fl oz (150 ml) Shaosing (Chinese brown rice wine) 3 fl oz (75 ml) Japanese soy sauce 1 heaped teaspoon peeled, grated fresh root ginger 4 cloves garlic, crushed 5 whole star anise 1 teaspoon toasted sesame oil To garnish: 1 small red chilli, deseeded and cut into fine shreds 1 spring onion, cut into fine shreds To serve: 5 fl oz (150 ml) rice, cooked Pre-heat the oven to gas mark 6, 400°F (200°C). Remove the skin from the chicken, then place the skinned chicken thighs in the casserole. Now mix the rest of the ingredients, and 2 fl oz (55 ml) water, together in a bowl and pour this mixture over the chicken. Place the casserole over a medium heat and bring the liquid to the boil. Now transfer it to the oven (no need to cover) and bake on the centre shelf for 40 minutes, turning the chicken halfway through the cooking time. Serve the cooked chicken on a bed of plain rice with the sauce poured over and the shreds of chilli and spring onion sprinkled on top. or Chicken Jambalaya 2 boneless, skinless chicken thighs (9 oz/250 g in total), cut into bite-sized pieces 4 oz (110 g) chorizo sausage, peeled and cut into ¾ inch (2 cm) pieces 1-2 tablespoons olive oil 1 medium onion, cut into ½ inch (1 cm) pieces 2 cloves garlic, crushed 2 sticks celery, trimmed and sliced into ½ inch (1 cm) pieces on the diagonal 1 green chilli, deseeded and finely chopped 1 yellow pepper, deseeded and cut into ½ inch (1 cm) slices 6 fl oz (175 ml) white basmati rice about 1 pint (570 ml) hot chicken stock 1 teaspoon Tabasco sauce 3 medium tomatoes, dropped into boiling water for 1 minute, then peeled and chopped 1 bay leaf salt and freshly milled black pepper For the garnish: 1 tablespoon roughly chopped fresh flat-leaf parsley 2 spring onions, trimmed and finely sliced You will also need a 10 inch ( cm) frying pan with a lid First of all, heat the frying pan over a high heat and brown the pieces of chorizo sausage, without adding any fat, then remove them from the pan to a plate and set aside. Then add a tablespoon of the oil and, when its hot, brown the chicken and transfer that to the plate with the chorizo. Next, fry the onions for 2-3 minutes to brown them a little at the edges, then return the chorizo and chicken to the pan and add the garlic, celery, chilli and sliced pepper. Continue to fry for 4-5 minutes, till the celery and pepper are also softened and lightly tinged brown at the edges, adding a little more oil if you need to. Now stir in the rice to get a good coating of oil, then add the Tabasco to the hot chicken stock. Next, add the chopped tomatoes and bay leaf to the pan, then pour in the stock. Season with salt and freshly milled black pepper, give it all one stir and push the rice down into the liquid. Now turn the heat to low, put a lid on and let it barely simmer for 20 minutes. Then, check that the rice is cooked and add a little more stock, if necessary. Cover with a lid for 5 more minutes, then serve, garnished with the chopped parsley and spring onions. or Grilled Lemon Chicken Kebabs 2 Traditional Free Range boneless chicken breasts, skin on juice 1 lemon, plus 1 level teaspoon grated lemon zest 3 thick slices lemon, cut into quarters 2 fl oz (55 ml) olive oil 1 clove garlic, peeled and crushed 1 level dessertspoon chopped fresh oregano 1 teaspoon white wine vinegar 2 bay leaves, torn in half salt and freshly milled black pepper For the gremolata: 1 clove garlic, peeled and finely chopped 1 heaped teaspoon grated lemon zest 1 tablespoon chopped fresh parsley Begin by chopping each piece of chicken into 5 chunky pieces, leaving the skin on, and place them in a bowl, along with the lemon juice and zest, oil, garlic, oregano, white wine vinegar and plenty of seasoning. Cover and leave to marinate overnight or for a few hours a€“ or for as much time as you have. To cook the chicken, pre-heat the grill to its highest setting at least 10 minutes ahead, then first thread half a bay leaf on to the first skewer, followed by a quarter-slice of lemon, then a piece of chicken. Carry on alternating the lemon and chicken until you have used 5 pieces of chicken, finishing off with a lemon quarter and another bay leaf half at the end and making sure you pack everything together as tightly as possible. Repeat with the second skewer, then place them both on a grill rack, and underneath the rack place a heatproof dish to catch the juices. The kebabs should be 4 inches (10 cm) from the grill, and as they cook you need to baste them with the marinade juices. They will need 10 minutes on each side to cook through and become nice and dark and toasted at the edges. While theyre under the grill, mix the gremolata ingredients together and have it ready. When the chicken is done, transfer it to a serving plate and keep warm. Now put the rest of the marinade, plus the basting juices, in a saucepan and boil to reduce to a syrupy consistency, which will take about 2 minutes. Pour this over the chicken and sprinkle the gremolata all over as it goes to the table or Thai Creamed Coconut Chicken 1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts 14 fl oz (400 ml) tinned coconut milk 1 level teaspoon coriander seeds ½ level teaspoon cumin seeds 2 cardamom pods, lightly crushed 2 tablespoons groundnut or other flavourless oil 2 medium onions, peeled and finely sliced 2 cloves garlic, peeled and crushed ½ oz (10 g) fresh coriander 1 level teaspoon turmeric 4 red chillies, deseeded and finely chopped 1 level dessertspoon finely chopped fresh lemon grass 2 tablespoons lime juice salt and freshly milled black pepper To prepare the chicken, remove the skin and cut the flesh into strips about 2½ inches (6 cm) long. Next, the spices will need roasting, so heat a large frying pan or wok a€“ without any fat in it a€“ and, when its really hot, add the coriander, cumin and cardamom pods. Allow the spices to roast briefly a€“ about 45 seconds a€“ shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely. Now add the oil to the frying pan or wok. When its really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until theyre nicely softened. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely. When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened. Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves. or Stir-fried Chicken with Lime and Coconut 2 Traditional Free Range boneless, skinless chicken breasts grated zest and juice 1 large lime 5 fl oz (150 ml) tinned coconut milk 1 dessertspoon olive oil 1 green chilli, deseeded and finely chopped 1 dessertspoon Thai fish sauce 4 heaped tablespoons fresh coriander leaves 4 spring onions, cut into 1 inch ( cm) shreds, including the green parts First of all chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour. When youre ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until theyre golden. Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.