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Tag: chicken recipe



INGREDIENTS 500 g butternut squash 1 red onion4 chicken breasts 2 tablespoons olive oil 1 tablespoon balsamic vinegar 25 g pecan nuts or walnut halves 8 sage leaves Salt and pepper   DIRECTIONS DirectionsArrange the squash, onion and chicken, skin side up, in a roasting […]



Chicken Tagine with Zicchini & Potatoes are amazing.



This Thai chicken curry is one of the easiest chicken curry recipe which you can prepare in half an hour (30 min)



3tbsp oil

1 large onion

1 kg chicken

4 tbsp green Thai curry paste

(recipe link for green Thai curry paste :

50g broccoli

50g sugar snap peas

50g baby corn


For garnish:

Spring onion

Red chilli


Lime juice

To make please follow the instructions from the video


Hope you make the recipe and let us know how was it. If you enjoy please like and share the recipe with others. Thank you




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Spinach With Chicken (30 min)

Spinach With Chicken (30 min)

Spinach with chicken is one of our family’s favourite dish. We cook this often as it’s so easy to cook and full of flavour. I Hope this easy recipe helps you and gives you the courage to make the spinach with chicken also known as […]

Healthy Chicken And Avocado Salad

Healthy Chicken And Avocado Salad

Hello everyone, welcome back to our channel. We are back again with a brand new healthy Grill chicken and #avocado salad recipe with a twist. This Salad is another one of those recipes that are so simple to put together, I question whether to post […]

Butter chicken | Chicken mukhni

Butter chicken | Chicken mukhni

Butter-chicken-recipeButter Chicken is probably one of the most popular Indian chicken recipes liked by all & hence chef Varun Inamdar brings to your kitchen, your favorite delicacy from restaurant. So watch and learn how to make butter chicken at home only on Get Curried.


For the chicken

300 gms Chicken breast boneless

1 tbsp Ginger garlic paste

1 tbsp Red chilli powder

Salt to taste

Oil to pan fry

For the gravy

500 gms  roughly slit tomatoes

100 gms roughly cut onions

1 tbsp garlic paste

50 gms cashew

1 tsp kasoori methi

1/2 tsp garam masala

4 tbsp sugar

2 tbsp kashmiri chilli powder

5 tbsp butter

3 tbsp cream

2 tbsp malt vinegar / 1.5 tbsp White Vinegar

Salt to taste


– Marinate the chicken with ginger paste, garlic paste, red chilli powder and salt and keep it aside for 15 to 20 minutes

– In a pan heat some oil then fry the marinated chicken pieces in it,once done place it into a bowl.

– In the same pan add onion, oil, spoonful of butter and once the onions are cooked add tomatoes and cashew nuts

– Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder and chilli powder. Evenly mix it and let it simmer for 15-20 minutes

– Churn the mixture into fine puree.

– Strain it back into the same pan make sure there is minimal wastage.

– Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.

– Garnish it with cream and kasoori meethi

Butter Chicken is ready to be served!

Classic chicken curry | authentic recipe

Classic chicken curry | authentic recipe

Ingredients: ——————— Chicken 🐓 1.5kg Potatoes 🥔 2 medium size Onion 2-3 depends on size Garlic and ginger paste 1.5 tablespoon Curry powder 1.5-2 tablespoon Chilly powder 1-1.5 tablespoon (depending on heat preference) Toasted cumin and coriander powder half tablespoon Green chilli 🌶 2-3 Chopped […]

How to cook – Chicken curry with a twist | Tasty & quick recipe under 30 min

How to cook – Chicken curry with a twist | Tasty & quick recipe under 30 min

Tasty chicken curry with a twist, make it home under 30 min, very easy to do and its nice with rice or bread. Recipe: Boneless chicken 700gm Onion medium 2 or small 3 Cardamon 5, cloves 5 Garlic and ginger paste 30gm Coconut milk 200 […]

Coconut fish curry

Coconut fish curry

This colourful hake and salmon one-pot has Thai and Indian inspired flavours and is quick enough for midweek – ready in under 30 minutes


1 tbsp vegetable oil

1 onion, finely chopped

thumb-sized piece ginger, finely grated

3 garlic cloves, crushed

1 tsp shrimp paste

1 small red chilli, shredded (deseeded if you don’t like it too hot)

2 lemongrass stalks, split, then bruised with a rolling pin

1 heaped tbsp medium curry powder

1 heaped tbsp light muscovado sugar

small bunch coriander, stems finely chopped

400g can coconut milk

450g skinless salmon fillets,

220g skinless haddock f

1 lime, halved

cooked rice, to serve


Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander items, coconut milk and 2 tbsp water, then bring to a simmer.

Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.