Source: Joy of Cooking
Rating: 9/10
Slow-roasting in a very low oven ensures that the delicate breast meat will remain moist and that the skin will be crispy and without fat. When I made this I also added Chinese 5-spice with the salt.
Source: Lucy’s Kitchen
Region: India
Rating: 10/10
An excellent fragrant curry to eat with Indian bread or rice. Use a curry paste that suits your taste – mild, medium or hot.
Source: Entree to Asia
Region: Malaysia
Rating: 10/10
I find this Satay sauce hard to make and a bit bitter, instead use Satay Sauce recipe instead.
Source: www.food-nepal.com
Region: Nepal
Rating: untried
In this recipe, boneless and skinless chicken pieces are fried over medium-high heat with onions and other spices making the chicken distinctively delicious. Onions are added during the middle of cooking process. The dish can be served as a main meal with rice or as a snack-food with tortillas, rice chiura (beaten rice) or puffed roti-bread (poori).
Source: Spices of Life
Region: Indian
Rating: 8/10
Korma refers to the thick mild-flavoured north Indian curries which are usually quite rich with ingredients like cream, yogurt, nuts, and raisins. Excellent for people who like spiced food but don’t want it too hot.
Source: Joy of Cooking
Rating: 10/10
Prepare the chicken as in Sauteed Boneless Chicken Breasts.
