Category: Chicken

Homemade Japanese Chicken Curry Recipe: Easy Comfort Food

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I’ve always enjoyed a good Japanese curry. While totally different than a traditional Indian curry, which I also enjoy, it’s real comfort food. It’s often referred to as the national dish of Japan. Even the Emperor is said to enjoy it. 

You can find many different kinds of prepared curry products, which can be good, but the ingredient listings are frightening. Lots of chemicals, additives and hydrogenated ingredients. 

I felt I could do better, so I did some research and realized it’s actually very easy to make the curry roux from scratch. It just takes a bit of time to make the roux and then you’re ready to go. If you make extra, it stores in the fridge. 

Not sure about making a roux, here’s your step by step, Types of Roux: From White to Dark

My top tip:

Skip the store bought curry blocks and make your own. Vastly healthier.

Ingredients 

1 1/2 lb boneless skinless Chicken Thighs, cut into 3 inch pieces. 

1 Tbsp Vegetable Oil

1 Onion, chopped 

2 cups quartered baby Potatoes 

1 cup Carrots 

Peas, optional but I think they improve it.

6-8 cups of water/broth depending on desired thickness.

Sauce:

3 Tbsp/40 grams Butter

3 Tbsp/40 grams Vegetable Oil

8 Tbsp/60 grams AP Flour

2 Tbsp Curry Powder, S&B brand is perfect. 

1 Tbsp Garam Masala 

1 tsp Cayenne Pepper

1/2 Tbsp Salt

1/2 Tbsp Sugar or honey

Dash of Garlic Powder 

Preparation:

Make a light brown roux by mixing the flour into the melted butter. Keep stirring for about 20 minutes until it turns a light brown. Remove from heat and add spices and back on heat for for 1 minute and then set aside to cool. 

Sauté chicken in oil in a separate sauce pan, once slightly browned, remove from pan and add the onions and sauté until almost done, then add potatoes, peas and carrots and cook until potatoes are tender.

Add water/broth into your roux mixture along with the rest of your ingredients and continue cooking on simmer until it thickens. Serve with steamed rice. 

Homemade Japanese Chicken Curry Recipe: Easy Comfort Food

I’ve always enjoyed a good Japanese curry. While totally different than a traditional Indian curry, which I also enjoy, it’s real comfort food. It’s often referred to as the national dish of Japan. Even the Emperor is said to enjoy it. 
You can find many different kinds of prepared curry products, which can be good, but the ingredient listings are frightening. Lots of chemicals, additives and hydrogenated ingredients. 
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless Chicken Thighs cut into 3 inch pieces.
  • 1 Tbsp Vegetable Oil
  • 1 Onion chopped
  • 2 cups quartered baby Potatoes
  • 1 cup Carrots
  • Peas optional but I think they improve it.
  • 6-8 cups of water/broth depending on desired thickness.
Sauce:
  • 3 Tbsp/40 grams Butter
  • 3 Tbsp/40 grams Vegetable Oil
  • 8 Tbsp/60 grams AP Flour
  • 2 Tbsp Curry Powder S&B brand is perfect.
  • 1 Tbsp Garam Masala
  • 1 tsp Cayenne Pepper
  • 1/2 Tbsp Salt
  • 1/2 Tbsp Sugar or honey
  • Dash of Garlic Powder

Equipment

  • Heavy Pot
  • Saute Pan

Method
 

  1. Make a light brown roux by mixing the flour into the melted butter. Keep stirring for about 20 minutes until it turns a light brown. Remove from heat and add spices and back on heat for for 1 minute and then set aside to cool.
  2. Sauté chicken in oil in a separate sauce pan, once slightly browned, remove from pan and add the onions and sauté until almost done, then add potatoes and carrots and cook until slightly tender. Add water/broth into your roux and and the rest of your ingredients and cook until just combined.
  3. Cook until it comes together and thickens and serve with steamed rice.

Notes

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Easy Chicken Lasagna Recipe with No Boil Noodles

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Not sure when I thought up Chicken Lasagna, but I think it was after I saw the bags of rotisserie chicken that have been taken off the bone from the roasted chickens at Costco and I thought I could do something with that. The meat has a lot of flavor and its white meat only and very moist.

It’s super easy to pull together and makes great left overs for the week, that is if there’s any left. After a few dry runs I’m really happy with the results. 

Looking for another one pan option, Ultimate Comfort Food: Tuna Casserole in 30 Minutes

Here’s an important tip to make this come together.

Because you need a lot of moisture to soften the noodles, there are tow thighs you need to do. Soak the noodles in some hot water, and make sure you mix the three cups of soup with 3 cans of water. That’s it!

Ingredients 

1 box No Boil Lasagna Noodles 

3 cans Cream of Mushroom soup, mixed with 3 cans of water or broth.

1 Tbsp Poultry Seasoning, Beau Monde seasoning or mixture of garlic powder, onion powder, celery salt and black pepper. 

3 cups cooked Shredded chicken 

1 1/2 cups Carrots, chopped. 

1 1/2 cups Peas

1/2 Onion, chopped

1 Tbsp Olive oil 

Freshly ground Black Pepper

Parmesan Cheese, or any cheese mixture you desire. 

Preparation:

Begin by soaking the lasagna sheets in some hot tap water, and sautéing the onion, peas and carrots to soften them slightly. 

Prepare your cream of mushroom soup mixture and add your dry seasoning and black pepper and finally your cooked chicken and begin to assemble your lasagna. 

First add a layer of soup chicken mixture to bottom of the Pyrex baking pan, then veggies, cheese, another layer of lasagna and so on. 

Finish with a final layer of lasagna, the rest of the soup chicken mixture and last of the cheese. Cover with aluminum foil and into a preheated 350F oven for 45-55 minutes. Remove and allow to rest covered for 10 minutes before serving. 

Easy Chicken Lasagna Recipe with No Boil Noodles

Not sure when I thought up Chicken Lasagna, but I think it was after I saw the bags of rotisserie chicken that have been taken off the bone from the roasted chickens at Costco and I thought I could do something with that. The meat has a lot of flavor and its white meat only and very moist.
It’s super easy to pull together and makes great left overs for the week, that is if there’s any left. After a few dry runs I’m really happy with the results. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box No Boil Lasagna Noodles
  • 3 cans Cream of Mushroom soup mixed with 3 cans of water or broth.
  • 1 Tbsp Poultry Seasoning Beau Monde seasoning or mixture of garlic powder, onion powder, celery salt and black pepper.
  • 3 cups cooked Shredded chicken
  • 1 1/2 cups Carrots chopped.
  • 1 1/2 cups Peas
  • 1/2 Onion chopped
  • 1 Tbsp Olive oil
  • Freshly ground Black Pepper
  • Parmesan Cheese or any cheese mixture you desire.

Equipment

  • Pyrex Baking Dish

Method
 

  1. Begin by soaking the lasagna sheets in some hot tap water, and sautéing the onion, peas and carrots to soften them slightly.
  2. Prepare your cream of mushroom soup mixture and add your dry seasoning and black pepper and finally your cooked chicken and begin to assemble your lasagna.
  3. First add a layer of soup chicken mixture to bottom of the Pyrex baking pan, then veggies, cheese, another layer of lasagna and so on.
  4. Finish with a final layer of lasagna, the rest of the soup chicken mixture and last of the cheese. Cover with aluminum foil and into a preheated 350F oven for 45-55 minutes. Remove and allow to rest covered for 10 minutes before serving.

Notes

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Discover Chicken Curry Kapitan: A Malaysian Delight

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Chicken Curry Kapitan originated in Penang Malaysia, as a signature dish of the Peranakan (Straits-born Chinese) community, blending Chinese, Malay, Indian, and even Southeast Asian colonial influences.

The origins of the dish and its unique name stem from a few fascinating historical stories:

  • The Name Legend: According to local folklore, during the British colonial era, a British captain (or an official, often known as a Kapitan) asked his Nyonya cook what was for dinner. The cook replied “Kari, kapitan!”, implying the dish was specially made for the Captain.

I personally enjoy all types of curry, but I’ve met people who have said they’re not fond of curry and that particular flavor.

When I have served them the Curry Kapitan, they’ve enjoyed it because the flavor profile in Southeast Asian curries is very different from South Asian countries like India and Sri Lanka.

There is a certain sweetness, and I think the use of lemongrass, coconut milk and other citrus based flavors really brightens up the overall flavor profile when compared to a traditional Indian style curry.

Here’s a perfect side for your curry, Delicious Coconut Rice Recipe: A Global Favorite

What are some top tips to getting the best results?

The key to getting this curry right is letting the chicken marinade as long as possible and secondly making your own curry paste, and finally cooking it until the oil separates.

Ingredients:

6  Chicken Thighs, boneless, skinless.
1 1/2 tsp ground Turmeric
2 tsp Salt
2 Tbsp Oil

4 Tbsp Oil, for browning the chicken. 

Spice Paste:
200g (7oz) Onion or Shallots roughly chopped
4 Garlic cloves
2 inch piece of Ginger, roughly chopped
1½ tsp ground Turmeric
3 Lemongrass stalks, prepared, pounded and roughly chopped
7-8 dried Chilies, soaked in hot water and roughly chopped 
1 tsp Shrimp paste
Salt to taste. 
3 Tbsp Oil

Seasoning:
3/4 cup canned chopped Tomatoes
2 tbsp Tamarind paste
2 tbsp dark brown Sugar
6 Makrut lime leaves
1 Cinnamon stick
1 cup Coconut milk 

Preparation:

Mix the chicken thighs with the marinating ingredients, and allow it to marinate overnight or for at least four hours in the refrigerator. 

Combine all of your ingredients for your spice paste, and use a mini food processor to grind them into a fine paste. Set that aside. 

Brown your chicken in the 4 tablespoons of oil until it is brown on both sides. That takes about three minutes per side. Then set the chicken inside and add your spice paste into the oil and cook it until the oil separates. This can be anywhere from 10 minutes to 30 minutes. Keep stirring, so you don’t burn the paste.

 

Then add your tomatoes and other seasonings (except the coconut milk) and bring up to a simmer, add back your chicken and allow that to simmer gently for 15 minutes, add the coconut milk and allow to simmer for an additional five minutes. Serve with pandan rice.

Nyonya Chicken Curry Kapitan

Chicken Curry Kapitan (or Ayam Kapitan) originated in Penang, Malaysia, as a signature dish of the Peranakan (Straits-born Chinese) community, blending Chinese, Malay, Indian, and even Southeast Asian colonial influences.
It is rich and flavorful curry from Malaysia. It's very different from an Indian style curry and uses more Southeast Asian spices. The key to getting this curry right is making your own curry paste, and cooking until the oil separates.
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Malaysian
Ingredients Equipment Method

Ingredients
  

  • 6 Chicken Thighs boneless, skinless.
  • 1 1/2 tsp ground Turmeric
  • 2 tsp Salt
  • 2 Tbsp Oil
  • 4 Tbsp Oil for browning the chicken.
  • Spice Paste:
  • 200 g 7oz Onion or Shallots roughly chopped
  • 4 Garlic cloves
  • 2 inch piece of Ginger roughly chopped
  • 1½ tsp ground Turmeric
  • 3 Lemongrass stalks prepared, pounded and roughly chopped
  • 7-8 dried Chilies soaked in hot water and roughly chopped
  • 1 tsp Shrimp paste
  • Salt to taste.
  • 3 Tbsp Oil
  • Seasoning:
  • 3/4 cup canned chopped Tomatoes
  • 2 tbsp Tamarind paste
  • 2 tbsp dark brown Sugar
  • 6 Makrut lime leaves
  • 1 Cinnamon stick
  • 1 cup Coconut milk

Equipment

  • Heavy Pot

Method
 

Mix the chicken thighs with the marinating ingredients, and allow it to marinate overnight or for at least four hours in the refrigerator. Combine all of your ingredients for your spice paste, and use a mini food processor to grind them into a fine paste. Set that aside.
    Brown your chicken in the 4 tablespoons of oil until it is brown on both sides. That takes about three minutes per side. Then set the chicken inside and add your spice paste into the oil and cook it until the oil separates. This can be anywhere from 10 minutes to 30 minutes. Keep stirring, so you don’t burn the paste.Then add your tomatoes and other seasonings (except the coconut milk) and bring up to a simmer, add back your chicken and allow that to simmer gently for 15 minutes, add the coconut milk and allow to simmer for an additional five minutes. Serve with pandan rice.

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      Authentic Khoresh Recipe: Persian Chicken Stew

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      A pot of khoresh, a Persian stew, simmering with chicken, green beans, and tomatoes in a rich sauce.

      Persian cuisine is a world class tradition that deserves more recognition. While I don’t believe its diverse flavors and styles are as widely known as they should be, this classic khoresh offers a perfect introduction. It’s a foundational dish instantly recognizable to any Persian family and one of my personal favorites, refined over many years.

      Interested in spicing your khoresh up with a little eggplant, click here Authentic Khoresh Bademjan: A Flavorful Eggplant Stew

      Ingredients:

      1 lb boneless skinless Chicken Thighs. 

      3 Tbsp Vegetable Oil, I like avocado oil. 

      1 lb Green Beans, ends removed, cut into 2-inch pieces

      1 large yellow Onion, finely chopped

      3 large Garlic cloves, minced

      1 cup Tomato sauce or Passata

      1 cup sliced Cherry Tomatoes 

      1-2 Tbsp Tomato Paste 

      1 Tbsp Fenugreek leaves 

      1/2 teaspoon Turmeric powder

      1/4 teaspoon Cumin powder

      1/4 teaspoon Cinnamon

      1/4 teaspoon Cayenne Pepper

      2 tablespoons fresh Lime juice

      Salt and pepper to taste

      Preparation:

      Heat 2 tablespoons of oil in a large saucepan over medium heat, add the chopped onion, saute until soft. 

      Add the minced garlic and saute for another 2-3 minutes. Add turmeric, stir well. Add the chicken pieces, salt and pepper, cumin, and cayenne pepper, cook until the chicken is no longer pink.

      Add the chopped tomatoes, the tomato sauce and fenugreek, mix well. Add enough water or broth to cover. Add tomato paste and bring to a gentle boil for a few minutes. Reduce the heat, cover, and cook on low heat for 45-50 minutes.

      In the meantime, in a large frying pan sauté the green beans lightly for a couple of minutes in 1 tablespoon of oil over medium heat. Add the beans to the pan, add cinnamon, the lime juice, add additional hot water if necessary, taste, and adjust the seasoning. Cover and cook for another 15-20 minutes on low heat until the chicken pieces and green beans are tender, most of the water evaporated and the tomato sauce thickened. If you feel it is not as thick as you’d like, you can simmer it uncovered for this last 15-20 minutes.

      Serve with steamed basmati rice or tahdig.

      Authentic Khoresh Recipe: Persian Chicken Stew

      Persian cuisine is a world class tradition that deserves more recognition. While I don’t believe its diverse flavors and styles are as widely known as they should be, this classic khoresh offers a perfect introduction. It’s a foundational dish instantly recognizable to any Persian family and one of my personal favorites, refined over many years.
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 1 hour
      Servings: 6
      Course: Main Course
      Cuisine: Persian
      Ingredients Equipment Method

      Ingredients
        

      • 1 lb boneless skinless Chicken Thighs.
      • 3 Tbsp Vegetable Oil I like avocado oil.
      • 1 lb Green Beans ends removed, cut into 2-inch pieces
      • 1 large yellow Onion finely chopped
      • 3 large Garlic cloves minced
      • 1 cup Tomato sauce or Passata
      • 1 cup sliced Cherry Tomatoes
      • 1-2 Tbsp Tomato Paste
      • 1 Tbsp Fenugreek leaves
      • 1/2 teaspoon Turmeric powder
      • 1/4 teaspoon Cumin powder
      • 1/4 teaspoon Cinnamon
      • 1/4 teaspoon Cayenne Pepper
      • 2 tablespoons fresh Lime juice
      • Salt and pepper to taste

      Equipment

      • Heavy Pot

      Method
       

      1. Heat 2 tablespoons of oil in a large saucepan over medium heat, add the chopped onion, saute until soft.
      2. Add the minced garlic and saute for another 2-3 minutes. Add turmeric, stir well. Add the chicken pieces, salt and pepper, cumin, and cayenne pepper, cook until the chicken is no longer pink.
      3. Add the chopped tomatoes, the tomato sauce and fenugreek, mix well. Add enough water or broth to cover. Add tomato paste and bring to a gentle boil for a few minutes. Reduce the heat, cover, and cook on low heat for 45-50 minutes.
      4. In the meantime, in a large frying pan sauté the green beans lightly for a couple of minutes in 1 tablespoon of oil over medium heat. Add the beans to the pan, add cinnamon, the lime juice, add additional hot water if necessary, taste, and adjust the seasoning. Cover and cook for another 15-20 minutes on low heat until the chicken pieces and green beans are tender, most of the water evaporated and the tomato sauce thickened. If you feel it is not as thick as you’d like, you can simmer it uncovered for this last 15-20 minutes.
      5. Serve with steamed basmati rice or tahdig.

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      One-Pan Chicken and Vegetable Recipe

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      Sometimes it’s nice to have a dish that allows you to clean out the fridge and use up the bits and pieces. Having a one pan meal is always an advantage for easy clean up

      This recipe is perfect for that, as you can substitute any root vegetable and change the herbs by whatever’s around. I’ll share my recipe here, but feel free to experiment.

      Ingredients:

      1-2 lbs of Chicken, bone in. Whatever you prefer, but I had drumsticks. Thighs would also be very good.

      Potatoes, halved. I used one bag of baby Yukon Gold.

      3-4 Parsnips, peeled and chopped roughly. Carrots could work as well.

      2-3 cloves of Garlic

      1 cup Riesling. Again, you can sub wines here, but I find a slightly sweeter profile works well.

      4 Tbsp Butter

      5-6 springs of fresh Thyme. Rosemary or tarragon would be a good sub here.

      Sat and Pepper

      Preparation:

      Preheat the oven to 400F/204C. Arrange the potatoes and parsnips in the pan and arrange the chicken, skin side up, on the top. Add generous salt and pepper.

      A glass baking dish filled with seasoned chicken drumsticks on a bed of halved baby Yukon Gold potatoes and chopped parsnips, garnished with fresh thyme.

      Melt the butter garlic and thyme together and pour over the chicken. Pour the wine around the edges. Bake for 1 hour or a bit more until the chicken is done and nicely browned. Remove the chicken and give the vegetables a good stir and serve.

      Note: If you feel the pan is getting too dry, just add bit more wine.

      One-Pan Chicken and Vegetable Recipe

      Sometimes it’s nice to have a dish that allows you to clean out the fridge and use up the bits and pieces. Having a one pan meal is always an advantage for easy clean up
      This recipe is perfect for that, as you can substitute any root vegetable and change the herbs by whatever’s around. I’ll share my recipe here, but feel free to experiment.
      Print Recipe
      Prep Time 6 minutes
      Cook Time 1 hour 15 minutes
      Servings: 6
      Course: Main Course
      Cuisine: American
      Ingredients Equipment Method

      Ingredients
        

      • 1-2 lbs of Chicken bone in. Whatever you prefer, but I had drumsticks. Thighs would also be very good.
      • Potatoes halved. I used one bag of baby Yukon Gold.
      • 3-4 Parsnips peeled and chopped roughly. Carrots could work as well.
      • 2-3 cloves of Garlic
      • 1 cup Riesling. Again you can sub wines here, but I find a slightly sweeter profile works well.
      • 4 Tbsp Butter
      • 5-6 springs of fresh Thyme. Rosemary or tarragon would be a good sub here.
      • Sat and Pepper

      Equipment

      • Pyrex Baking Dish

      Method
       

      1. Preheat the oven to 400F/204C. Arrange the potatoes and parsnips in the pan and arrange the chicken, skin side up, on the top. Add generous salt and pepper.
      2. Melt the butter garlic and thyme together and pour over the chicken. Pour the wine around the edges. Bake for 1 hour or a bit more until the chicken is done and nicely browned. Remove the chicken and give the vegetables a good stir and serve.
      Note: If you feel the pan is getting too dry, just add bit more wine.

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        Smoky Chicken and Sausage Gumbo Recipe

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        Gumbo can be made so many different ways and books have been written about the different combinations. However, this is one of my favorite versions as it is smoky and dark. The flavor needs time to develop, so don’t try and rush it. The slower it cooks the better it will be.
         

        The key to a great gumbo is the roux. Making a good roux is easy, if you follow the steps exactly and again don’t rush. If your not sure about it, click here and it will walk you through step by step Types of Roux: From White to Dark

        Always serve with freshly steamed white rice. I like to medium grain, as it gets nice and sticky. It seems to hold up better with gumbos and jambalayas.

        Ingredients: 

        3/4 cup of Vegetable Oil

        3/4 cup of All Purpose Flour

        2 large Onions, chopped

        1 large Green Pepper, chopped

        1 cup of Celery, chopped with the leaves included

        1 lb. of Andouille or other smoked sausage, sliced into 1/2 inch pieces.

        1 lb. Chicken, boneless skinless chicken thighs, cut into 2 inch cubes.

        6 cups of hot Water or broth

        1 Tbsp Salt, or to taste.

        ½ tsp. Cayenne pepper

        3 Bay leaves

        1 tsp. Thyme, or 3-4 sprigs of fresh Thyme

        Lots of freshly ground Black Pepper

        1 cup finely chopped Green Onions

        1 Tbsp File Powder

        Preparation:

        Make a medium or dark roux, this will take you about 30 minutes, when it starts to smell like roasted peanuts, it’s done. Then add all the vegetables and spices and cook for 5 to 7 minutes. When the smell starts to fill the kitchen it’s ready.

        Then add the sausage, and cook for another 5 minutes. Now add the hot water and bring it to a boil and then turn it down to medium low for 30 minutes.

        Add the chicken and bring it back to a gentle boil and cook for an additional 1-3 hours. When the fat comes to the surface skim it off, otherwise your gumbo will be greasy.

        Here’s a simple trick. Use a paper towel folded in half and then again and gently lay it on the surface and let it absorb the excess oil. Use tongs to take it out. Do as often as needed.

        When you’re ready to serve it, take it off the heat and add the file powder and green onions. Let it sit for a few minutes and rest, then spoon into bowls on top of your white rice.

        Smoky Chicken and Sausage Gumbo Recipe

        Gumbo can be made so many different ways and books have been written about the different combinations. However, this is one of my favorite versions as it is smoky and dark. The flavor needs time to develop, so don’t try and rush it. The slower it cooks the better it will be. The key to a great gumbo is the roux.
        Print Recipe Pin Recipe
        Prep Time 45 minutes
        Cook Time 3 hours
        Servings: 8
        Course: Main Course
        Cuisine: Cajun
        Ingredients Equipment Method

        Ingredients
          

        • 3/4 cup of Vegetable Oil
        • 3/4 cup of All Purpose Flour
        • 2 large Onions chopped
        • 1 large Green Pepper chopped
        • 1 cup of Celery chopped with the leaves included
        • 1 lb. of Andouille or other smoked sausage sliced into 1/2 inch pieces.
        • 1 lb. Chicken boneless skinless chicken thighs, cut into 2 inch cubes.
        • 6 cups of hot Water or broth
        • 1 Tbsp Salt or to taste.
        • ½ tsp. Cayenne pepper
        • 3 Bay leaves
        • 1 tsp. Thyme or 3-4 sprigs of fresh Thyme
        • Lots of freshly ground Black Pepper
        • 1 cup finely chopped Green Onions
        • 1 Tbsp File Powder

        Equipment

        • Heavy Pot

        Method
         

        1. Make a medium or dark roux, this will take you about 30 minutes. When it starts to smell like roasted peanuts, its done. Then add all the vegetables and spices and cook for 5 to 7 minutes. When the smell starts to fill the kitchen it’s ready.
        2. Then add the sausage, and cook for another 5 minutes. Now add the hot water and bring it to a boil and then turn it down to medium low for 30 minutes.
        3. Add the chicken and bring it back to a gentle boil and cook for an additional 1-3 hours. When the fat comes to the surface skim it off, otherwise your gumbo will be greasy.
        Here’s a simple trick. Use a paper towel folded in half and then again and gently lay it on the surface and let it absorb the excess oil. Use tongs to take it out. Do as often as needed.
        1. When you’re ready to serve it, take it off the heat and add the file powder and green onions. Let it sit for a few minutes and rest, then spoon into bowls on top of your white rice.

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        Authentic Thai Street Food: Marinated Grilled Chicken

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        This is the most wonderful marinated grilled chicken dish. Gai Yang is a staple in Thailand on most any street corner and it is delicious. Usually it’s served on skewers which are grilled over charcoal fires. It is super easy to prepare and goes great with a salad and steamed rice. If you want combine this with some wonderful garlic noodles, here’s a recipe, Addictive Vietnamese Garlic Butter Noodles Recipe

        If some spicy Thai shrimp soup sounds good to go along with your Gai Yang, click here Authentic Thai Tom Yum Soup Recipe

        I have also used it on pork (Moo Yang) and beef and it is just as good. The key is to use the best ingredients and make sure to let it marinade overnight.

        In the mood for seafood, here’s a great recipe to try, Thai Shrimp and Basil Stir-Fry-Phuket Style

        No Thai grilled chicken is complete without Nam Pla Prik, the spicy fish sauce dipping sauce found on tables throughout Thailand. You can find my recipe here. Authentic Thai Dipping Sauce Recipe

        Looking for the perfect side dish to serve with Gai Yang? Try my authentic Thai Basil Chicken (Pad Kra Pao), one of Thailand’s most beloved street-food dishes.Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

        Easy way to get a hard to find Thai ingredient.

        One of the most elusive ingredients are coriander/cilantro roots, as most markets cut them off for display purposes. I have a handy work around. Every year I plant a big batch of cilantro in my raised beds. Since cilantro tends to bolt, I am always planting new seeds so I’ll have a supply all summer. But, here’s the trick, when the bunch starts to bolt, just pull it up roots and all and rinse it off and cut off the roots and freeze them. Then when you are ready to make your authentic Thai Gai Yang, you will have easy access to one of the culinary world’s most elusive ingredients.

        Ingredients:

        2 lbs of Chicken. I prefer boneless skinless thighs.

        ½ cup Coriander/Cilantro Roots or Stems. Roots can be hard to find, so stems will work perfectly.

        6 cloves Garlic

        1 Tbsp freshly ground Black Peppercorns

        3 Tbsp Thai Fish Sauce

        1 Tbsp Soy Sauce

        2 Tbsp Oyster Sauce

        1 Tbsp Sugar

        1 Lime, juiced.

        Dash of Vegetable Oil, helps the marinade adhere to the meat.

        Preparation:

        Grind your black peppercorns and then combine all ingredients into a mini food processor and blend into a smooth mixture. If you’re feeling adventurous, you can also use a mortar and pestle.

        Pour over the meat and refrigerate for at least overnight. Then remove from marinade and grill until done. You can also roast them in the oven and an air fryer is particular good. Air fryer timing is 16-20 minutes at 375F. Turning once half way through cooking.

        Serve with Thai Jasmine rice and Nam Pla Prik sauce or sweet Thai chili sauce.

        Authentic Thai Street Food: Marinated Grilled Chicken

        This is the most wonderful marinated grilled chicken dish. It is a staple in Thailand on most any street corner and it is delicious. It is super easy to prepare and goes great with a salad and steamed rice.
        Print Recipe Pin Recipe
        Prep Time 1 day
        Cook Time 16 minutes
        Servings: 6 servings
        Course: Main Course
        Cuisine: Thai
        Ingredients Equipment Method Notes

        Ingredients
          

        • 2 lbs of Chicken. I prefer boneless skinless thighs.
        • ½ cup Coriander/Cilantro Roots or Stems. Roots can be hard to find so stems will work perfectly.
        • 6 cloves Garlic
        • 1 Tbsp freshly ground Black Peppercorns
        • 3 Tbsp Thai Fish Sauce
        • 1 Tbsp Soy Sauce
        • 2 Tbsp Oyster Sauce
        • 1 Tbsp Sugar
        • 1 Lime juiced.
        • Dash of Vegetable Oil helps the marinade adhere to the meat.

        Equipment

        • Bowl
        • Air Fryer or Oven

        Method
         

        1. Grind your black peppercorns and then combine all ingredients into a mini food processor and blend into a smooth mixture. If you’re feeling adventurous, you can also use a mortar and pestle.
        2. Pour over the meat and refrigerate for at least overnight. Then remove from marinade and grill until done. You can also roast them in the oven and an air fryer is particular good. Air fryer timing is 16-20 minutes at 375F. Turning once half way through cooking. You can also oven roast, but I suggest 425F.
        3. Serve with Thai Jasmine rice and Nam Pla Prik sauce or sweet Thai chili sauce.

        Notes

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        Homemade Chicken Stock: A Step-by-Step Guide

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        Yes, stocks can be time consuming, but there are so many variations and the quality is vastly better than anything from the market. It is liquid gold indeed.

        You will need a large heavy grade stock pot for this to work properly. If you don’t have one, then it’s a good time to invest.

        Every time I chop vegetables like carrots, onions and celery, I always tend to cut a bit off, or peel them, but I save the scraps and freeze them for making stock. Yes, even the onion skins. Any left over chicken bones can also be frozen. The addition of the onion skins gives the stock a beautiful golden color.

        If you’re looking for a wonderful beef stock recipe, click here Ultimate Guide to Beef Stock: Ingredients and Preparation

        A large stock pot filled with simmering chicken stock, including chunks of chicken, onion, garlic, celery, and black peppercorns.

        In this recipe, I roasted a whole chicken and then after stripping away the meat, I used the carcass to make the stock. Literally, I got roasted chicken for dinner for one night, meat for chicken salad or sandwiches and now stock.

        Ingredients: 

        1 Whole Chicken, keep the neck, but remove the giblets if included. As mentioned, I like to roast the chicken to really bring out the flavor.

        2 Carrots, roughly chopped

        2 Celery stalks, leaves and all, roughly chopped

        2 medium Onions cut in quarters. Skins on.

        3-4 cloves of Garlic, left whole.

        2 Bay Leaves

        10 Black Peppercorns

        A few springs of fresh Thyme

        Preparation:

        If you’re using a roasted chicken, when you’re ready to make your stock, strip off all the meat and set aside for other uses. pull apart the chicken carcass into pieces and put all ingredients into the stock pot, adding any of the frozen bits (vegetable scraps and random bones) you’ve stashed away.

        Add enough water to cover the chicken. Bring to a low boil and then drop the heat and gently simmer covered with the lid slightly ajar for 8-14 hours. Throughout the process, it helps to skim off the scum that comes to the surface. The longer you can cook the better and richer your stock will be.

        A close-up of a large stainless steel stock pot filled with homemade chicken stock, featuring pieces of meat, vegetables, and herbs floating in the liquid.

        After allowing the stock to cool, strain it. I find two mesh strainers work well, or you can also use a strainer with some cheesecloth.

        A close-up image of a clear chicken stock in a glass bowl, with a slight sheen on the surface, resting on a kitchen countertop.

        Then cool thoroughly before either freezing or refrigerating in a covered storage container. I find that removing the excess fat that gathers on the surface really keeps the stock clear and gives a better mouthfeel.

        Homemade Chicken Stock: A Step-by-Step Guide

        Yes, stocks can be time consuming, but there are so many variations and the quality is vastly better than anything from the market. It is liquid gold indeed.
        You will need a large heavy grade stock pot for this to work properly. If you don’t have one, then it’s a good time to invest.
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 8 hours
        Servings: 16 Cups
        Course: Stock
        Cuisine: Continental
        Ingredients Equipment Method Notes

        Ingredients
          

        • 1 Whole Chicken keep the neck, but remove the giblets if included. As mentioned, I like to roast the chicken to really bring out the flavor.
        • 2 Carrots roughly chopped
        • 2 Celery stalks leaves and all, roughly chopped
        • 2 medium Onions cut in quarters. Skins on.
        • 3-4 cloves of Garlic left whole.
        • 2 Bay Leaves
        • 10 Black Peppercorns
        • A few springs of fresh Thyme

        Equipment

        • Heavy Stock Pot

        Method
         

        1. If you’re using a roasted chicken, when you’re ready to make your stock, strip off all the meat and set aside for other uses. pull apart the chicken carcass into pieces and put all ingredients into the stock pot, adding any of the frozen bits (vegetable scraps and random bones) you’ve stashed away.
        2. Add enough water to cover the chicken. Bring to a low boil and then drop the heat and gently simmer covered with the lid slightly ajar for 8-14 hours. Throughout the process, it helps to skim off the scum that comes to the surface. The longer you can cook the better and richer your stock will be.
        3. After allowing the stock to cool, strain it. I find two mesh strainers work well, or you can also use a strainer with some cheesecloth.Then cool thoroughly before either freezing or refrigerating in a covered storage container. I find that removing the excess fat that gathers on the surface really keeps the stock clear and gives a better mouthfeel.

        Notes

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        Authentic Chicken Cacciatore Recipe

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        This is a very old school Italian dish. It means a dish prepared in the “hunters style”. Historically it was made with rabbit or other game, really whatever was available, but I feel chicken is easier to find and just as good. there are lots of regional variations, but in Tuscany its more of a minimalist approach whereas this versions in more southern style and uses lots of tomatoes and olives and capers.

        It may seem like a lot of ingredients but it really comes together quickly. It’s a simple one pot meal. And, even better the next day. 

        There are two schools of thought regarding the chicken. I use boneless skinless chicken thighs, but some prefer a bone-in thigh or an entire chicken cut up to add flavor. While I understand this, I find it very messy as the chicken falls off the bone and the bones end up in the final dish and I feel it’s hard to eat. If that’s not an issue for you, then go for it.

        Looking for another Italian classic, try my Homemade Italian Meatballs in Marinara Sauce

        Ingredients: 

        2 lbs Chicken Thighs, boneless skinless. 

        1/2 cup of Pancetta

        3-4 Tbsp Olive Oil

        1 Onion, chopped 

        1 Red Pepper, chopped 

        1 Carrot, chopped 

        1 stalk Celery, chopped 

        5 cloves Garlic, minced

        1/2 cup Marsala or white Wine

        1/2 cup pitted Kalamata Olives. 

        2 Tbsp Capers 

        2 packages Mushrooms, sliced – optional. 

        1- 28oz can Crushed Tomatoes or suitable fresh tomatoes. I like to use cherry tomatoes sliced in half.

        1 sprig fresh Basil

        1 tsp Oregano

        1 Bay Leaf

        1 tsp Thyme 

        1 tsp Chili Flakes

        Salt and Pepper

        Parmesan Cheese

        Preparation:

        Salt and pepper both sides of the chicken thighs and into the fridge. Take it out a bit before cooking to take the chill off. Cook the pancetta until lightly brown and gently brown the chicken on both sides. 

        Finely mince your onion, red pepper, carrot, celery and garlic and then sauté in the same saucepan. Add olive oil as needed. Deglaze with your Marsala wine.

        Add your tomatoes and the rest of the ingredients, and simmer gently for 1-2 hours. It just gets better. 

        Spoon into bowls and grate Parmesan cheese on top. It’s very good on it’s own like a stew, with some crusty bread, but feel free to serve with pasta or extra vegetables if you choose. If you choose pasta, use a tube or shaped pasta, like penne or rigatoni.

        Authentic Chicken Cacciatore Recipe

        This is a very old school Italian dish. It means a dish prepared in the “hunters style”. Historically it was made with rabbit or other game, really whatever was available, but I feel chicken is easier to find and just as good. It may seem like a lot of ingredients but it really comes together quickly. It’s a simple one pot meal. And, even better the next day. 
        Print Recipe Pin Recipe
        Prep Time 30 minutes
        Cook Time 2 hours
        Servings: 6
        Course: Main Course
        Cuisine: Italian
        Ingredients Equipment Method

        Ingredients
          

        • 2 lbs Chicken Thighs boneless skinless.
        • 1/2 cup of Pancetta
        • 3-4 Tbsp Olive Oil
        • 1 Onion chopped
        • 1 Red Pepper chopped
        • 1 Carrot chopped
        • 1 stalk Celery chopped
        • 5 cloves Garlic minced
        • 1/2 cup Marsala or white Wine
        • 1/2 cup pitted Kalamata Olives.
        • 2 Tbsp Capers
        • 2 packages Mushrooms sliced – optional.
        • 1- 28 oz can Crushed Tomatoes or suitable fresh tomatoes. I like to use cherry tomatoes sliced in half.
        • 1 sprig fresh Basil
        • 1 tsp Oregano
        • 1 Bay Leaf
        • 1 tsp Thyme
        • 1 tsp Chili Flakes
        • Salt and Pepper
        • Parmesan Cheese

        Equipment

        • Heavy Pot

        Method
         

        1. Salt and pepper both sides of the chicken thighs and into the fridge. Take it out a bit before cooking to take the chill off. Cook the pancetta until lightly brown and gently brown the chicken on both sides.
        2. Finely mince your onion, red pepper, carrot, celery and garlic and then sauté in the same saucepan. Add olive oil as needed. Deglaze with your Marsala wine. Add your tomatoes and the rest of the ingredients, and simmer gently for 1-2 hours. It just gets better.
        3. Spoon into bowls and grate Parmesan cheese on top. It’s very good on it’s own like a stew, with some crusty bread, but feel free to serve with pasta or extra vegetables if you choose. If you choose pasta, use a tube or shaped pasta, like penne or rigatoni.

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        Easy Sichuan Chicken: Master the Velveting Technique For Moist Chicken

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        I used to make this recipe regularly many years ago. It was a recipe I adapted from The Frugal Gourmet. I’m not sure why I stopped making it, but decided to give it another go and I’d forgotten how good it was. It’s a bit of a fusion dish, but I enjoy the over the top flavor.

        It also uses a technique that I really like called, “velveting”. This is a Chinese technique to keep chicken very juicy. It works particularly well with low fat pieces like boneless breasts.

        Basically you coat the chicken pieces in soy sauce, egg white, cornstarch and a splash of oil and then par cook it in hot oil or poach in boiling water in the wok and then remove it to be added back later. Personally I find using oil works well, but if it was a delicately flavored dish, the water makes sense.

        There are many variations on this method, with some adding rice vinegar, soy sauce and some omitting the rice wine etc, but the cornstarch is essential.

        Ingredients:

        1 lb Chicken Breast, sliced into 1/2 – 3/4 inch cubes.

        1 Tbsp Light Soy Sauce

        1 Egg White

        1 Tbsp Cornstarch

        3 Tbsp Vegetable Oil

        2 inch piece of minced Ginger Root

        1 Red Pepper, chopped into 1/2 inch pieces.

        3 Green Onions, white only, chopped into 1/2 inch pieces.

        Sauce:

        2 Tbsp Shaoxing rice wine

        1 Tbsp Dark Soy Sauce

        2 Tbsp Chili and Garlic Paste

        1 tsp Chinkiang Vinegar or Rice Vinegar

        1 Tbsp Toasted Sesame Oil

        1 tsp Worcestershire Sauce

        1 Tbsp Water

        1 Tbsp Cornstarch

        Optional: Roasted peanuts, cashews, macadamia or almonds. Unsalted are best.

        Preparation:

        After prepping your chicken, mix with the velveting ingredients and into the fridge for at least 30 minutes.

        Heat your wok until very hot, then add your oil and when almost smoking, add the chicken pieces and quickly stir fry, breaking them apart and allowing them to just turn white with a hint of browning. Remove from the wok with a slotted spoon or ladle and set aside.

        Add in your ginger and red peppers into the hot wok and stir fry for about a minute, then add your green onions and stir fry for another minute and add back the chicken and any juices.

        Stir fry lightly and add in your sauce mixture and cook until it thickens. If you are adding nuts, add them at the end, so they stay crunchy.

        Easy Sichuan Chicken: Master the Velveting Technique

        It uses a technique that I really like called, “velveting”. This is a Chinese technique to keep chicken very juicy. It works particularly well with low fat pieces like boneless breasts.
        Print Recipe Pin Recipe
        Prep Time 30 minutes
        Cook Time 10 minutes
        Servings: 4
        Course: Main Course
        Cuisine: Chinese
        Ingredients Equipment Method

        Ingredients
          

        • 1 lb Chicken Breast sliced into 1/2 – 3/4 inch cubes.
        • 1 Tbsp Light Soy Sauce
        • 1 Egg White
        • 1 Tbsp Cornstarch
        • 3 Tbsp Vegetable Oil
        • 2 inch piece of minced Ginger Root
        • 1 Red Pepper chopped into 1/2 inch pieces.
        • 3 Green Onions white only, chopped into 1/2 inch pieces.
        Sauce:
        • 2 Tbsp Shaoxing rice wine
        • 1 Tbsp Dark Soy Sauce
        • 2 Tbsp Chili and Garlic Paste
        • 1 tsp Chinkiang Vinegar or Rice Vinegar
        • 1 Tbsp Toasted Sesame Oil
        • 1 tsp Worcestershire Sauce
        • 1 Tbsp Water
        • 1 Tbsp Cornstarch
        • Optional: Roasted peanuts cashews, macadamia or almonds. Unsalted are best.

        Equipment

        • Wok or non stick sauce pan

        Method
         

        1. After prepping your chicken, mix with the velveting ingredients and into the fridge for at least 30 minutes.
        2. Heat your wok until very hot, then add your oil and when almost smoking, add the chicken pieces and quickly stir fry, breaking them apart and allowing them to just turn white with a hint of browning. Remove from the wok with a slotted spoon or ladle and set aside.
        3. Add in your ginger and red peppers into the hot wok and stir fry for about a minute, then add your green onions and stir fry for another minute and add back the chicken and any juices.
        4. Stir fry lightly and add in your sauce mixture and cook until it thickens. If you are adding nuts, add them at the end, so they stay crunchy.

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