Category Archives: Chicken

Pineapple Chicken

500g fillets of chicken

3 slices canned pineapple

1/2 tsp salt

1/4 tsp pepper

1 tbsp soya sauce

2 tbsp til oil

1 tbsp cornflour

3/4 cup juice from pineapplecan

2 tsp soya sauce

1 clove garlic


Cut pineapple slices into 2 cm cubes or pieces. Apply salt, pepper, 1 tsp soya sauce and a 1 tsp oil to the chicken pieces. Heat the rest of the oil and fry the chicken pieces. stirring all along until just done. Mix cornflour with 1/2 cup water, pineapple juice and 2 tsp soya sauce. To the fried chicken add the pineapple cubes, cover the pan with a lid and cook together for 3-4 minutes.

Remove on to a serving dish and keep hot.

In a separate pan heat 1 tsp oil, fry minced garlic and add the pineapple juice mixture and stir until thickened. Pour over chicken pieces and serve immediately.

Add a little more water to the pineapple juice if a thinner gravy is required.

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Posted by on November 14, 2011 in Chicken



Chicken in Pineapple juice

1 boiler chicken (joints)

1 1/2 tsp salt to taste

1/2 tsp garlic paste

3 tbsp oil

3 onions, sliced

2 cups pineapple juice

1 tsp lime juice


Apply salt and garlic to the chicken pieces and  set aside for half an hour. Heat oil or ghee and fry the chicken pieces and onions till golden. Add a cup of water and allow to cook till the chicken is nearly soft. Add the juices and simmer til the chicken is tender and the gravy thick.

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Posted by on November 14, 2011 in Chicken


Chicken Spaghetti

2 cups chicken, cooked and diced

250 g spaghetti

5 tbsp butter

3 tbsp flour

2 1/2 cups chicken stock

2 onions, chopped fine

1 cup peas, shelled and boiled

1 cup carrots diced and boiled

1 large capsicum, seed and chopped

1 tbsp chopped coriander

1/2 tsp crushed, dried mint

1 cup tomato puree


1 tbsp grated cheese for garnish (optional)


Boil and drain spaghetti. Heat 3 tbsp butter, fry flour, remove from fire and slowly add the stock. Add seasoning and cook till the sauce is thick.

Heat 2 tbsp butter and saute onions, peas, carrots and capsicum, add coriander and mint and cook for one minute. Add diced chicken, tomato puree and more seasoning if required. Cook for another 3 minutes and add the sauce kept aside earlier and lemon juice. Pour over spaghetti and mix. Garnish with grated cheese if desired.

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Posted by on November 9, 2011 in Chicken, Chicken Salad, Salad


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Orange juice Chicken

1 large chicken (joints)

1 tbsp lemon juice

salt to taste

1/2 tsp chili powder

75g butter

1/2 cup cashewnuts, halved

1 tbsp cornflower

1 1/2 cups orange juice

Marinate the chicken in lemon juice, salt and chili powder for 1 hour.

Heat the butter, add cashewnuts and fry till golden. Drain and keep warm. In the same fat fry the chicken pieces over low heat till they are well fried and fully cooked. remove on to a serving plate and keep warm.

Make a paste with cornflour and a little of the orange juice. Keep the rest of the juice for boiling on a brisk fire and when it is reduced to half its quantity, pour in the cornflour paste and cook, stirring constantly, for another minute. Pour over the fried chicken and garnish with fried cashewnut halves. Serve hot with boiled vegetable.

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Posted by on November 9, 2011 in Chicken



Chicken Salad 2

1 cup chicken, cooked and shredded

1/2 cup chopped walnuts

1/2 cup shredded pineapple (tinned)

1/2 cup chopped apple

a few chopped glace cherries

For the sauce

1 hard-boiled egg yolk

1 cup heavy cream

1 cup mayonnaise

juice of 1 orange

1 tbs tomato ketchup

2 tsp Worcestershire sauce

a little chili sauce (optional)


Mix all the ingredients for the sauce in a bowl kept on ice. (first mash the egg yolk, then add mayonnaise, mixing all the time, and then add the other ingredients one at a time, add the cream last.) Mix in the chicken, walnuts, pineapple,apple and cherries.

This recipe can also be used for prawns.

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Posted by on November 8, 2011 in Chicken, Chicken Salad


Japanese Chicken grill

6 chicken wings (do not skin)

3/4 cup soya sauce

1 tbsp flour

1/3 cup sugar

a few sliced of lemon

Combine and stir together the soya sauce, flour, sugar and 1/4 cup water till the sugar is melted. Cook over a medium fire till the sauce is thickened.

Spear each of the six chicken wings  with two (25 cm long each) bamboo skewers, set 2 1/2 cm apart. Grill the wings over hot coals(10 cm above the heat source, with the skin side down, to wards the heat, for 4 minutes) Turn and grill for another 3 minutes. Brush the chicken with the prepared sauce and grill again. Brush and grill six to seven  times within 10 minutes.

serve with lemon slices.

Soak the bamboo skewers in water to cover for 15 minutes before using them, otherwise they tend to burn.

The sauce, kept covered in the fridge, keep for several weeks.

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Posted by on November 7, 2011 in Chicken, Japanese foods


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Butter Chicken

1medium-sized  chicken (jointed)

1 1/2 cup curd (whipped)

1/2 tsp ginger paste

1 tsp green chili paste

1 tbsp onion juice

salt to taste

For the sauce

1 1/2 cups tomato puree

1/2 tsp red chili powder

1 tbsp sugar

a little red red food colouring

a little salt

6 tbsp tomato ketchup

3/4 cup grated cashewnuts

3 tbsp butter

Marinate the chicken for 5 hours in curd, along with garlic, ginger, green chilies, onion and salt.

Boil together the first five ingredients of the sauce till thick. Remove from the fire and add ketchup, cashewnut powder and 2 tbsp butter. set aside.

In  a separate pan cook the chicken with the marinade till nearly dry and done. Then pour the cooked sauce over this and cook for another 3-5 minutes.

Serve hot with 1 tbsp extra melted butter poured on top (optional)

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Posted by on November 7, 2011 in Chicken