Description
Chicken is a versatile and delicious ingredient, perfect for creating a wide variety of dishes. Whether you’re a beginner or an experienced cook, these easy chicken recipes will help you whip up delicious meals for any occasion. From classic roasted chicken to flavorful curries and stir-fries, there’s something for everyone.
Ingredients
Scale
- Roast Chicken:
- 1 whole chicken (about 1.5 kg)
- 2 lemons, halved (substitute with limes for a citrus twist)
- 4 garlic cloves, smashed
- 2 tbsp olive oil
- Fresh rosemary and thyme (use dried herbs if fresh is unavailable)
- Salt and pepper to taste
- Chicken Curry:
- 500g boneless chicken thighs, cubed (can substitute with chicken breasts)
- 2 tbsp curry powder (or garam masala for a deeper flavor)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can coconut milk
- 1 tbsp tomato paste
- Fresh cilantro for garnish
- Chicken Salad:
- 2 cups cooked, shredded chicken
- 1 avocado, diced
- ½ cup plain yogurt (substitute with mayonnaise or a mix of both)
- 1 celery stalk, chopped
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Roast Chicken:
- Preheat the oven to 200°C (180°C fan).
- Rub the chicken with olive oil, salt, pepper, and herbs. Stuff the cavity with garlic and lemon halves.
- Place the chicken in a roasting pan and roast for 1 hour, or until the skin is golden and the juices run clear.
- Let the chicken rest for 10 minutes before carving. Serve with roasted vegetables.
- Chicken Curry:
- Heat oil in a large pan and sauté onions until golden.
- Add garlic and curry powder, cooking for another minute.
- Add cubed chicken and cook until browned on all sides.
- Stir in coconut milk and tomato paste, simmering for 15 minutes until the chicken is cooked through.
- Garnish with cilantro and serve with rice or naan bread.
- Avocado Chicken Salad:
- In a large bowl, combine shredded chicken, avocado, yogurt, celery, and lemon juice.
- Mix well, season with salt and pepper, and serve on greens or in a wrap for a quick meal.
Notes
- For juicy roast chicken, baste it halfway through cooking to keep it moist.
- Curry lovers can adjust the heat by adding chili powder or fresh chilies to the curry recipe.
- To save time, use leftover roast chicken for salads or sandwiches.
- Nutritional Information (per serving):
- Roast Chicken: 450 kcal, 30g protein, 0g carbs, 35g fat
- Chicken Curry: 400 kcal, 28g protein, 10g carbs, 30g fat
- Avocado Chicken Salad: 320 kcal, 25g protein, 12g carbs, 18g fat
- Prep Time: 15 minutes
- Cook Time: 1 hour (Roast Chicken) / 25 minutes (Curry) / 10 minutes (Salad)
- Category: Main Course
- Method: Roasting, Sautéing, Stirring
- Cuisine: International