Tasty and Easy Recipes

Ingredients:
Green coriander leaves  1 cup
Green chili  2
Ginger  1/4 inch
Lemon juice  2 tbsp.
Salt to taste

Method:
1.  Grind coriander leaves, ginger and green chili together.
2.  If the paste is too thick, add little water.
3.  Then add lemon juice and salt. Mix well.

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Ingredients:
4 each breasts, chicken, halves, – broiler, /fryer, boned,
4 each thighs, chicken, skinned, – broiler, /fryer type
3 cup broth, chicken
5 tsp curry powder, divided
11 oz oranges, mandarin, canned – drained
1/2 cup cashews, halved, unsalted
1/2 cup dates, pitted, chopped
2 tsp pepper, red, diced
1/2 cup mayonnaise, reduced fat
1/4 cup coconut, flaked
1/4 cup chutney, finely chopped
1 curly lettuce cups
1 coconut flaked
1 cashews, chopped

Method:
Put the chicken in a deep saucepan. Add broth and 4 teaspoons of the curry powder. Cover and simmer for about 30 minutes or until the chicken is fork tender.
Remove from the heat and allow the chicken to cool in the broth.
When cool, separate the meat from the bones. Discard the bones and broth.
Cut chicken into bite-sized pieces and put it into a large bowl with the oranges, cashew halves, dates, and red pepper; set aside.
In a small bowl, make the dressing by mixing together mayonnaise, coconut, chutney, and the remaining teaspoon of curry powder; blend well (add abit of oil if needed).
Arrange lettuce cups on a large platter. Fill with salad, garnish with coconut and cashews.