If he will only eat the best steak or
finely diced chicken, he will ultimately end up with nutritional deficiencies.
-- mix pureed cauliflower into plain pasta with very
finely diced chicken.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small
dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large
dice 3/4 pound red potatoes, large
dice 2 cups low - sodium
chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can
diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon,
finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion,
diced 1 leek, white and light green parts, sliced medium 2 large celery stocks,
diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh
finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium
chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Chicken and Dumplings 4 skinless, boneless chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
Chicken and Dumplings 4 skinless, boneless
chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of
chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
chicken soup 1 onion,
finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
1 pound ground dark turkey (or
chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and
finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing
While
chicken is grilling, prepare gremolata by combining all ingredients on a cutting board and chopping until salt is incorporated and onions and rosemary are
finely diced.
6
chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4 slices of bacon, crumbled and fat reserved 2 tbsp red onion,
finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato,
diced 20 turns of fresh black pepper
I added
finely diced onions, sliced garlic, a bay leaf, and a big dose of fresh lemon juice to the
chicken stock.
2
chicken breasts, rinsed, trimmed and patted dry 1/4 cup all - purpose flour Salt and pepper, to taste 2 tablespoons olive oil 1/2 large onion,
finely diced (or one small onion) 1/4 cup kalamata olives, roughly chopped 1 clove garlic, minced 1/4 cup sundried tomatoes, chopped 1/4 cup
chicken broth 1 lemon wedge 1 tablespoon (total) fresh basil and / or oregano, minced (or substitute 1 teaspoon dried) 2 ounces feta, crumbled
What's in it: 1 lb hot turkey (or
chicken) italian sausage 1 small sweet onion (or 1/2 large),
finely chopped 1 cup carrots, chopped 1 tablespoon italian herbs 2 cloves of garlic,
finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans
diced tomatoes (I used fire roasted) 3 cups low sodium
chicken broth (more or less according to desired thickness) 6 cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to use in soups.
Potato Cauliflower Soup INGREDIENTS 1 tablespoon olive oil 250 g bacon,
finely chopped 3 garlic cloves, crushed 2 leeks, halved, washed, thinly sliced 1/4 cauliflower, trimmed, cut into small florets 2 cups potatoes, peeled,
diced 6 cups
chicken stock 1/4 -LSB-...]
1 tablespoon extra-virgin olive oil 1 medium onion,
finely chopped, about 1 cup 2 garlic cloves, minced 2 large carrots, cut in 1 / 4 - inch
dice 1 1/2 cups brown lentils, rinsed and sorted through 6 cups
chicken stock 1 bay leaf 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon thyme 1 tablespoon brown sugar 1 tablespoon Madeira or Port wine
4 jalapeños, stems and seeds removed, chopped 1 3 - pound
chicken, cut in pieces 1 large onion, chopped 1 stalk of celery, chopped 2 carrots, peeled and
diced 1 clove garlic, chopped 1 teaspoon ground cumin 1 quart water 2 cups half and half 1 or 2 jalapeños, stems and seeds removed,
finely chopped for garnish
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large
dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large
dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium
chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (
finely chopped) 1/2 bunch fresh mint (
finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)
Ingredients 2 Tbsp olive oil 1 medium carrot,
diced 1 celery stalk,
diced 1 clove garlic, minced or pressed 1/2 small - medium onion,
diced 2 tsp fresh rosemary,
finely chopped * 1 tsp fresh thyme,
finely chopped Kosher salt to taste 1 lb ground turkey ** 3/4 cup frozen vegetables, I used lima beans, corn, and peas 1/2 tsp pepper pinch (~ 1/4 tsp) nutmeg 1 cup
chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
Ingredients Oil 8 skin - on, bone - in
chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots,
finely diced 2 stalks celery,
finely diced 1 red pepper,
diced 1 green pepper,
diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough bread (medium
dice) 1/4 cup olive oil (divided) 1 cup onions (peeled,
finely diced) 1/2 cup celery (
finely diced) 1/2 teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups
chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (
finely chopped) Kosher salt and freshly ground pepper (to taste)
For Creamy Tomato Soup: 2 tbsp olive oil 1/2 onion,
finely diced (I used some red, and some white because that is all I had on hand) 1 carrot, washed, skin on and
finely diced 1 tbsp garlic (1 clove),
finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine vinegar 1 can tomato puree 1/4 cup water 2 cups
chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, preferably
Approx. 8 cups homemade
chicken stock 2 cups cooked
chicken meat (I use meat left over from making stock) 1 large onion,
diced 1 - 2 cloves garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1 celery stalk,
finely sliced 3 carrots, peeled and
diced 2 - 3 other root vegetables (eg.
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or
finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite
diced tomatoes, drained (or 1 small tomato,
diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup
chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati rice
But essentially, they're similar to eating beef patties, but made of
finely chopped
chicken,
diced sweet potatoes and
finely sliced spring onions, all mixed together with a few delicious tasting spices that bring the dish up several notches.
Ingredients: 1 cup quinoa 1 1/2 cups low - sodium
chicken broth 1 tablespoon extra-virgin olive oil 1 1/2 cups cauliflower «rice» (aka very
finely chopped cauliflower florets) 1/2 medium yellow onion, minced 1/2 cup
finely chopped carrots 1/2 cup
finely chopped celery 2 cups
diced or shredded
chicken breast (I used the foolproof method, but feel free to use the meat from a store - bough rotisserie bird.)
Ecuadorian
Chicken Corn Chowder --------------------- 1/2 lb chicken breast fillet 4 cups chicken stock 1 large onion, diced 2 potatoes, diced 1 stalk celery, diced 1 large carrot, grated 14 1/2 oz can creamed corn 11 oz can corn kernels, drained 1/2 cup skim milk 3 tbsp parsley, finely
Chicken Corn Chowder --------------------- 1/2 lb
chicken breast fillet 4 cups chicken stock 1 large onion, diced 2 potatoes, diced 1 stalk celery, diced 1 large carrot, grated 14 1/2 oz can creamed corn 11 oz can corn kernels, drained 1/2 cup skim milk 3 tbsp parsley, finely
chicken breast fillet 4 cups
chicken stock 1 large onion, diced 2 potatoes, diced 1 stalk celery, diced 1 large carrot, grated 14 1/2 oz can creamed corn 11 oz can corn kernels, drained 1/2 cup skim milk 3 tbsp parsley, finely
chicken stock 1 large onion,
diced 2 potatoes,
diced 1 stalk celery,
diced 1 large carrot, grated 14 1/2 oz can creamed corn 11 oz can corn kernels, drained 1/2 cup skim milk 3 tbsp parsley,
finely chopped
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and
diced * 1 red onion, thinly sliced 6 cloves garlic,
finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use
chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
of boneless
chicken,
diced 1 1/2 tsp of fresh ground or
finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
1 medium savoy cabbage (organic) Butter for pan 1 tbspoon coconut oil (or olive oil) 1 onion
finely chopped (organic) 2 carrots cut into small pieces (organic) 1 clove garlic 300g
chicken breast (organic) 1 bay leaf 1 sprig of lemon thyme (organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr
diced tomato (organic) 1 egg (organic)
Chicken stock: 2 cups Couscous: 280g Balsamic vinegar: 2 tbsp Lemon juice: 1/2 lemon Extra virgin olive oil: 2 tbsp Cucumber: 1, core removed,
diced Roma tomato: 3,
diced Basil leaf (or mint leaf): 12,
finely chopped Feta cheese: 100g, mashed with fingers
ground turkey,
chicken, or pork (I did a combination of ground
chicken and pork) 1/2 medium onion,
diced 1/2 red bell pepper,
diced 1/4 cup frozen peas 1/4 cup carrot, very
finely diced 1/2 green apple,
finely diced 2 green onions, thinly sliced
2 tbl of olive oil 1/2 of a medium yellow onion,
finely diced 2 cloves of garlic,
finely minced 1 c of Arborio rice 1/3 c of white wine, preferably dry 4 c of
chicken broth 1 bunch of asparagus, trimmed 1 small zucchini, thinly sliced
Ingredients 1/2 pound boneless, skinless
chicken thighs 1 carrot, cut into chunks 1 small onion, halved 3 medium celery stalks, 1 cut into rough chunks, the other 2 halved lengthwise and thinly sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1 shallot,
finely diced 1/2 cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried
For The Arugula Pesto Sauce: 1/4 Cup Olive Oil 3 Garlic Cloves - Peeled &
Finely Chopped 3 - 4 Cups Fresh, Washed Arugula, or about 2 Bunches Salt & Pepper - To Taste Juice From 1/2 Lemon 1 Small Chopped Red Pepper (Optional) 1/4 Cup
Chicken Broth (If Needed To Thin The Sauce) 1/4 Cup Toasted Blanched Almonds To Garnish: 1/4 Cup Chopped Toasted Blanched Almonds 4 to 5 Tablespoons
Diced Tomato To Serve: Grated Pecorino or Caciocavallo Cheese
Ingredients 1 3 1/2 - to 4 - pound
chicken, backbone removed and patted dry Salt and freshly ground black pepper, to taste 4 tablespoons unsalted butter 1 large shallot,
finely diced 2 garlic cloves,
finely minced.
2 teaspoons plus 1 tablespoon olive oil 1 yellow onion,
diced 1 pound ground
chicken (preferably 2/3 white meat plus 1/3 dark meat) 4 ounces Cabot Hot Buffalo Wing Cheddar, grated (about 1 cup) 2 red Fresno chiles,
finely chopped 1/4 cup chopped fresh cilantro 1 tablespoon Cholula Hot Sauce, or more to taste 1/2 teaspoon salt 1/4 teaspoon ground black pepper Whole grain buns, fresh spinach leaves and sliced cucumbers
1 Cup Farro (Or Barley) 2 Ounces Dried Porcini Mushrooms,
Finely Chopped 4 Tablespoons Olive Oil 1 Large Onion, Peeled &
Diced 4 Cloves Garlic, Peeled & Minced 2 Stalks Celery,
Diced 8 Ounces Fresh Chopped Mushrooms (See Note Above) 4 Small Potatoes, Peeled And
Finely Sliced 4 Cups
Chicken Broth 1/2 Cup Silken Tofu 1 Tablespoons Fresh Chopped Thyme Salt And Pepper For Garnish: 8 Slices Whole Grain Baguette Bread Grated Caciocavallo Cheese (Or Other Full Flavored Melting Cheese)
What you need: 2 1/2 cups water or vegetable or
chicken stock 1 tbsp butter 1 tsp sea salt, divided 1 cup wild rice 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 cup chopped fennel bulb, core removed 1/2 red or yellow pepper,
diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very
finely chopped dark, leafy greens salt and lemon to taste Pecorino or Gorgonzola cheese, for garnish (optional)
ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small
dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only,
finely chopped) 2 cups low - sodium
chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (
finely chopped) Kosher salt and freshly ground black pepper (to taste)
1 1/2 cups vegetable or
chicken stock 2 teaspoons ground cumin or curry powder 1 1/2 cups couscous, uncooked 425g can chickpeas, drained 3 medium tomatoes,
finely diced 1/4 cup parsley, chopped 2 spring onions, sliced (include green tops) Rind of 1 lemon or orange, grated Juice of 2 oranges (150 mL) 1 tablespoon vegetable oil
1.1 pounds turkey or
chicken sausage 1 teaspoon olive oil 2 cloves garlic, crushed 1 onion,
finely diced 1/4 teaspoon salt 1 cup spinach 2 cups sweet potato, peeled and cut into small cubes 1/2 teaspoon smoked paprika 4 eggs 1 tablespoon chopped fresh parsley
Ingredients: 1 tablespoon extra virgin olive oil 4 ounces (2 links) spicy
chicken sausage,
diced 1/2 Spanish onion,
finely chopped 3 cloves garlic, minced 2 1/2 teaspoons smoked paprika 1 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cinnamon 1 pinch cayenne pepper (optional) 1 cup canned
diced tomatoes (I like to use fire roasted tomatoes when possible for extra smokiness.)
Ingredients: 1 pound ground
chicken breast 1 pound ground
chicken thigh 1/2 orange pepper,
finely diced 1/4 - 1/2 red onion,
finely -LSB-...]
ingredients CREAMED SPINACH: 2 tablespoons olive oil 1/2 onion (peeled,
finely diced) 2 cloves garlic (peeled, minced) 1/2 teaspoon freshly grated nutmeg 1 teaspoon ground ginger 1 10 - ounce boxes frozen spinach (thawed, drained) 2/3 cup coconut cream 1/2 cup panko bread crumbs 1/3 cup unsweetened coconut flakes Kosher salt and freshly ground black pepper (to taste) TURKEY BREAST: 1 turkey breast half (boneless, skin - on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups
chicken stock Kosher salt and freshly ground pepper (to taste)
ingredients BISCUITS: 2 and 1/2 cups self - rising flour 1/2 teaspoon Kosher salt 1/2 teaspoon baking soda 6 tablespoons unsalted butter (chilled) 1 and 1/4 cups buttermilk SAUSAGE GRAVY: 1 tablespoon olive oil 1 pound sage breakfast sausage (casing removed) 1 small onion (peeled and small
diced) 2 and 1/2 tablespoons all purpose flour 2 cups
chicken stock 3/4 cup heavy cream 1/4 teaspoon chili flakes (plus more to taste) 3 scallions (root ends removed, thinly sliced) 1/3 cup parsley (
finely chopped) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons unsalted butter (melted)
Finely dice your vegetables and toss them into a bowl with the ground
chicken, egg and parsley.
ingredients QUICK ASIAN SOBA NOODLES 1 (8 - ounce) package soba noodles 3 tablespoons sesame oil (divided) 1 clove garlic (peeled,
finely chopped) 2 cups
chicken breast (boneless, skinless,
diced) 2 cups organic frozen mixed vegetables 3 and 1/2 tablespoons low sodium tamari (divided) flaky sea salt (to taste)
8 Gardein ™ scallopini * 1/4 cup vegan butter (try Earth Balance brand) 1 cup
finely diced onion 3/4 cup
finely diced celery 3 ounces assorted wild mushrooms, thinly sliced (try shiitake and oyster) 1 teaspoon sage 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt and pepper to taste 1/2 loaf French bread, cut into 1/2» cubes and toasted in a 300 ° F oven to dry out 1 cup faux
chicken broth or vegetable stock
Ingredients 1 tablespoon olive oil 1 1/2 cups onion,
finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots,
diced, 1 / 2 - inch pieces 8 cups low sodium
chicken broth, vegetable broth can be substituted 3 cups potato,
diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
Cheesy Pasta with Broccoli and
Chicken Preparation time: 20 minutes; Cooking time: 30 minutes; Serves: 4 - 6 Ingredients 400g short pasta of your choice4 cups broccoli florets3 - 4 tablespoons olive oil1 medium onion
finely chopped3 garlic cloves crushed1 cup whipping (35 %) cream150g mozzarella cheese, grated2 - 3 cups
diced, boiled or rotisserie chickenSalt and pepper to tasteGrated Parmesan cheese to top Instructions Boil pasta in plenty of salted water as per packet instructions.
Spicy
chicken nasi goreng 3 medium eggs 3 tbsp vegetable oil 6 shallots,
finely sliced 3 tbsp medium - hot curry paste 2 skinless
chicken breasts, sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and
diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
3 medium eggs 3 tbsp vegetable oil 6 shallots,
finely sliced 3 tbsp medium - hot curry paste 2 skinless
chicken breasts, sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and
diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.