Here are 10 of my favorite chicken recipes! There is something for everyone whether you like chicken wings or a delicious creamy chicken curry! Like and subscribe for most tasty recipes and don’t forget to hit that bell button! Thanks!
00:00 – Poussin Chicken Wings
00:40 – Chicken Wet Fry
01:13 – Loaded Chicken Fries
02:00 – Shish Tawook
03:24 – Kuku Wa Kupaka (Coconut Chicken Curry)
04:36 – Peanut Butter Chicken Wings
05:22 – Coconut Roast Chicken
06:12 – Chicken & Coleslaw Rolls
07:05 – Crispy Orange Chicken & Rice
08:03 – Peri Peri Chicken
Cuisine wings are just the best way to eat chicken wings onto the wings add corn flour some plain flour and seasoned with tropical Heap sea salt and black pepper give that a mix and then deep fry for a couple of minutes or until they’re super
Crispy now add moer into a pan and let it come to a boil then add tropical heat chili powder some paprika and black pepper and stir coat all the wings with this amazing sauce and serve make sure to really scoop up that sauce as you eat
Enjoy this simple chicken wet fry is one of those dishes that needs the least amount of effort but so so delicious just melt butter in a pot and add cumin seeds followed by chopped onions garlic and thinly sliced Ginger add lots of ginger in fact cook until slightly Brown
And then add green chilies chicken pieces I used a whole chicken some salt tropical heat curry powder and coriander leaves cook this for 20 to 25 minutes and then garnish with coriander leaves and a squeeze of lemon juice and serve nothing complicated just 10 ingredients that you will already find in your
Kitchen and that’s why here’s the Ultimate Loaded fries recipe season cooked french fries or chips generously with tropical heat chips Masala trust me it needs nothing else toss and then sprinkle mozzarella cheese over it bake until the cheese has melted melt butter in a pan and add garlic
Cook and then add sliced chicken and some more of the chips Masala stir until the chicken has cooked through then layer it over the baked cheesy fries now blend together mayonnaise natural yogurt coriander leaves garlic and lemon juice and you’ll have this beautiful green Herby sauce to drizzle over the chicken
It’s as simple as this but the flavors come together so Beautifully Around Kupaka is Swahili for chicken and coconut sauce it’s creamy and packed full of flavor season your chicken pieces generously with salt add minced ginger and garlic turmeric powder coriander cumin powder chili powder and some lemon juice mix it in properly and then set aside then heat some oil in a
Pot and place the chicken in it cook it all the way through about 10 minutes on each side and then take it out into the same pan add some chopped onions chopped green chilies some minced ginger and garlic stir and cook for a minute next add the cumin powder and turmeric powder
And stir again throw in the Tomato SE season with salt and then stir cover and cook for about 8 to 10 minutes until the tomatoes have softened to make it nice and creamy I add Cara UHD coconut milk it’s long shelf life means I can always
Have it stocked in my pantry whenever I need to use now add the chicken back in along with the juices and coat it with all the creamy goodness cover and let it simmer for 5 minutes it’s time to serve already I like to garnish it with some coriander
Leaves and serve with hot and Flaky chapattis and for a drink a glass of chilled Cara coconut water water from the Tree of Life don’t forget to scoop up some of that creamy sauce too if you like chicken wings you must try this recipe add plain flour to some
Wings followed by salt and pepper mix it properly to coat well and then deep fry until golden brown and crispy and take the wings out on a kitchen towel heat oil in a deep pan and add Cho ginger and garlic stir and then add sweet chili sauce soy sauce
Nutty smooth peanut butter to make it nice and creamy some lemon juice and water as required the sauce will thicken as it heats up add the fried wings and mix nicely into the sauce garnish with coriander leaves and it’s ready just like that so easy to make and ready in under 20
Minutes this makes a perfect family meal for the holidays mix together melted butter and oil minced garlic and ginger coriander leaves salt and black pepper make sure to Pat the Chicken dry using a paper towel and then brush the marinade over the bird tuck the wings to the back
And Trust the legs using the skin and then pour chicken stock in the baking pan and bake for 40 minutes take the pan out of the oven and pour Cara coconut green powder into the stock and mix to form a light coconut stock add potatoes to the tray season with salt and pepper
And bake again until the potatoes are soft and cooked through set aside the potatoes and the roast chicken in a tray to rest and then see the remaining coconut a chicken stock in a pot pour in a cornstarch slurry some lemon juice black pepper and coriander leaves and
Stir until thickened carve the chicken and serve with a delicious Gravy All I want all I want we so long so long why you keeping me waiting all I want I want crispy chicken popcorn in an orange sauce let’s do it for the coating just mix together all Peppers flour and corn flour in a separate plate add an egg to
The chicken cubes and season with salt mix and then drop the chicken into the flour coat it well and then deep fry for 3 to 4 minutes until golden brown and crispy heat oil in a separate pot and then add some chopped ginger and garlic
Give it a stir and then squeeze in some oranges and then add soy sauce some vinegar chili flakes honey and black pepper stir and then pour in some cornstarch mixed with water to thicken the sauce next throw in the crispy chicken popcorn and coat it with all the
Orange goodness wash the da Deli basmati rice and then add it to a pot of water let it come to a boil and then reduce the heat cover and cook for about 12 to 15 minutes fluff it up and then serve with the orange chicken garnish with some chives and Enjoy here’s a delicious berryberry chicken with potato wedges add red bell peppers and onions to tray drizzle with olive oil a few cracks of tropical heat sea salt some black pepper and mix bake at 220° C for 20 minutes and then add it to a blender along with some garlic red
Chilies lemon juice apple cider vinegar oil and lots of tropical heat Berry Perry seasoning blend it up nicely and then pour into a Po and simmer for 15 to 20 minutes make a few cuts into the chicken meat and season well with salt pour the per Perry sauce all over the
Bird and rub it in well scatter sliced potato wedges around the chicken season with salt and pepper and some olive oil bake at 180° C for 50 minutes to an hour and then take the wedges out base with some more per Perry sauce and place under the broiler for a couple of
Minutes juicy chicken packed full of flavor spicy Tangi just everything you want in that delicious Meal
1 Comment
On the second recipe, how do you keep the chicken from burning or sticking to the pot 20 to 25 mins in?