1. In a soup pot, heat vegetable oil. Stir in ginger and curry paste and cook one minute. Add 1/2 cup broth and stir into curry paste. Stir in remaining broth, fish sauce and brown sugar. Simmer for 15 minutes.
2. Add chicken and simmer until the chicken is cooked.
3. Turn heat to med/low and add coconut milk and carrots. Cook on med/low for one half hour to a hour.
4. Add mushrooms, onions, and snow peas and continue to cook on med/low for 2-5 mins.
5. Add the lime juice and cilantro before serving.
6. Season with salt to taste at the end as a lot of the ingredients can vary in the salt.

Instructions

1. In a stock pot, put chicken in and cover with water. Cook for 45 minutes. Remove chicken and set aside. Continue cooking the chicken water until reduced to about 8 cups. Strain and set aside.
2. In stock pot, put the flour and butter in and cook, but don’t brown. Add the onion, celery, and carrots. Cook for about 5 minutes or until onions are tender.
3. Add the chicken stock from the cooked chicken, parsley, garlic powder, onion powder and chicken broth. Cook until boiling.
4. Shred cooked chicken. Add chicken, wild rice, half and half, salt and pepper. Cook for about 5 minutes. Serve immediately.

Instructions

1. Preheat oven to 350ºF.
2. Rinse and pat dry chicken breasts. Trim off excess fat.
3. Place chicken one at a time in gallon zip-lock bag and pound so thin and even in thickness.
4. Sprinkle with salt and pepper.
5. Spread 1 tbsp. of Dijon mustard over chicken.
6. Sprinkle diced ham and chopped pistachios in a link down center of chicken.
7. Roll up chicken and secure with 3-4 toothpicks.
8. Place chicken in glass dished, sprayed with cooking oil. Bake for 20 mins.
9. In a sauce pan, heat one jar of peach preserves and 1/3 cup of water to boil. Baste chicken with peach preserves and then bake for an additional 7-10 minutes.
10. Pull out all toothpicks. (Caution very hot! I use plastic disposable gloves to handle the hot chicken.)
11. Cut on an angle and drizzle more peach preserves over chicken and enjoy!

Instructions

1. Combine sour cream, chilies, soup, milk and 2.5 cups of cheese in a large sauce pan. Add salt and pepper to taste. Once cheese is melted, set aside one cup of the mixture
2. Add cooked chicken to the sauce pan
3. Spread 1/4 cup mix with chicken along center of each tortilla. Roll and place seam side down in 9×13 baking dish.
4. Spread remaining 1/2 cup of mixture over enchiladas. Top with 1/2 cup of cheese
5. Bake, covered, for 20 minutes at 400 degrees

Instructions

1. Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yogurt) to a smooth paste in a food processor.
2. Pour the above mix into a large bowl and add yogurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
3. Thread the chicken onto skewers and keep ready.
4. Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
5. To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
6. Now add the cardamom and the garlic. Fry for 2-3 minutes.
7. Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
8. Add the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.
9. Add the cream and mix well. Turn off the flame.
10. Garnish the dish with chopped coriander leaves and serve hot with rice and naan.

Instructions

1. Pour 1/3 c. Of dressing over chicken in medium bowl. Toss to coat.
   
2. Cover and refrigerate one hour to marinate.
   
3. Drain, discard dressing.
   
4. Mix remaining 2/3 c. Dressing, peanut butter, honey, and pepper set aside.
   
5. Cook chicken in large skillet on medium-high heat about 8 minutes, until chicken is cooked through.
   
6. Mix chicken, spaghetti, carrot, onions, and cilantro in large bowl. Serve immediately.

Instructions

1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat.
2. Slowly whip in cheese, then remove from heat.
3. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture.
4. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
5. SEASON to taste with salt and black pepper. Taste as you add pepper and salt, so not to over or under season.
6. Serve over your favorite pasta. Add cooked chicken over the top of the Alfredo Sauce.

Instructions

1. Preheat oven to 350 degrees. Mix all above ingredient together. Cook for 45 minutes to an hour until chicken is done. Serve over rice or potatoes.