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: Joy of Cooking
Rating: 10/10
Prepare the chicken as in Sauteed Boneless Chicken Breasts.
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.
