All Entries in the "Poultry" Category
Ginger Chicken Satay with Peanut Sauce
Tip: Most chefs peel the ginger with a spoon. Why? Because that way very little of the ginger goes to waste.
Chef Volli | Feb 22, 2010 | Comments 2
Tandoori Chicken with Grilled Mango Chutney
Mash the garlic and ginger with 1 ½ tsp of salt to a coarse paste. Stir in the yogurt and 2 tbs of the olive oil. Then add the cumin, coriander, crushed red pepper, paprika, turmeric, pepper and cinnamon. Whisk together.
Chef Volli | Feb 22, 2010 | Comments 1
