300 g pork badge cut into chunks (preferably with skin and fat)
300 g chicken cut into chunks
8 tablespoons palm vinegar (or vinegar sweet)
4 tablespoons soy sauce
6 cloves garlic, finely chopped
2 bay leaves
1 teaspoon sugar
black pepper in broken kernels
2 tablespoons olive oil
1 shallot, finely chopped
1 / 2 cup water

Preparation:

In a bowl, prepare a marinade with vinegar, soy sauce, garlic, sugar, bay leaf, black pepper, oil and shallots. Put the meat in a large bowl, pour the marinade and mix well with hands to rub. Let stand to cool for at least an hour.

Cook over very low heat for about an hour. When the sauce begins to thicken, remember to stir occasionally to prevent the attachment Adobo. The dish is ready when the meat has caramelized. Serve with rice.

Chicken (or pork) curry to express

Ingredients ( one person ):

of chicken or pork
1 onion,
1 jar of heavy cream
Cury
Salt and pepper

Preparation:

In a pan heat a little oil, chop an onion put it in the pan and cook your chicken or pork you it has to be golden. Once the meat has reached the three quarters of the cooking incorprez the cream and let the heat through. The cream melted add to the curry to taste with salt pepper and cover until meat is fully cooked by turning from time to time and it’s ready!!

This recipe s’acompagne very well with rice, fresh pasta or fries.

1 tablespoon olive oil
1 onion, chopped
a piece of grated ginger
1 clove garlic, crushed
1-2 tablespoons green curry paste (more if you want more spicy) you can find in grocery stores exotic
375 ml coconut milk
500 g chicken cut into chunks
1 tablespoon lime juice
1 tablespoon fish sauce (Nuoc Nam)
an eggplant and a half red pepper

Preparation:

Cut vegetables into large pieces. Heat oil in a wok or frying pan and lightly fry the eggplant and set aside. In the same pan (you can add oil if needed) add the ginger, garlic, onion, and cook a few minutes. Add the green curry paste and cook 1 minute over high heat. Pour the coconut milk and bring to boil. Add the chicken, lemon juice and red peppers. Reduce heat and simmer 15 minutes, until chicken pieces are tender. At the last moment add the eggplant. Serve with rice.

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Chicken curry (green curry paste)

Ingredients ( 2 people ):

2 escaloppes chicken (or turkey)
1 onion
1 zucchini
1 red bell pepper
30 cl of coconut milk
green curry paste

Preparation:

Wash and cut the vegetables into pieces and meat.

Heat 2 tablespoons of olive oil and cook over high heat the meat and vegetables about 15 minutes. reduce heat and cook about 5 min.ajouter coconut milk and green curry paste to taste, salt, and it’s ready! Serve with a basmati rice

4 chicken breasts
500 g of peas (frozen)
1 onion
1 clove garlic
1 or 2 sprigs mint
1 pinch of coriander, cumin, curry
a shot of balsamic vinegar,
olive oil and hazelnut
& Salt pepper

Preparation:

Start by finely chop the onion, chop garlic, sauté in a little olive oil. Add the peas, put a pinch of cumin and coriander, salt and pepper. Cover and simmer over low heat for about 10 minutes, stirring occasionally.

Heat a grill, griddle or stove, drizzle with olive oil and grill the chicken on both sides Once cooked (do not over-dry), spread on each white, a pinch of curry, salt and pepper.

Serve the peas on plates, sprinkle with chopped fresh mint. Slice the chicken breasts, laying them on the peas. Drizzle with hazelnut oil and a slight dash of balsamic vinegar.

Hint:
You can of course in season , this recipe easy, fast and lightweight, ideal for a small system, using fresh peas, which we simply add a little water during cooking to the steamed.

¤ 1 large chicken farm
¤ 1 apple (Granny Smith recommended)
¤ 1 lemon
¤ 4 tomatoes
¤ 1 onion
¤ 1 clove garlic
¤ A little oil of olive
¤ 1 teaspoon concentrated tomato
¤ 1 small sugar
¤ 1 cube chicken stock diluted in 1.5 glass of water
¤ 2 tablespoons curry powder (Madras)
¤ 2 teaspoons cinnamon
¤ Salt , pepper
¤ a little grated nutmeg
¤ A sugar
¤ 2 tablespoons cream

Preparation time: 45 minutes
Cooking time: 45 minutes
Rest: 0 minutes
Total time: 90 minutes

Preparing Chicken Curry:

1 Cut the chicken into pieces (wings, drumsticks, thighs, fat, white or 8 bits). Chop the onion and the garlic, cut the apple into small pieces and sprinkle a little lemon juice to prevent it from darkening. Peel, seed and detail the tomatoes into small pieces.
2 In a saucepan, blondir unpeu onion in olive oil, add the garlic, brown chicken pieces on all sides. Add the apple pieces and leave a few minutes. Once a colorful chicken, salt and pepper, add the grated nutmeg (depending on tastes), curry (attention, if we do not know the curry, it is better to put at least initially), and cinnamon. Mix. If any attachment, add a little water in bottom of casserole.
3 Add the tomatoes and the broth in which chicken will dilute the teaspoon of tomato paste. Add another piece of sugar, to correct acidity. Then let simmer for 30 to 40 minutes, watching and stirring occasionally. After cooking, the sauce should have thickened. Please note, white cook faster than the rest. So take them out of the cooking when cooked and give them to the very end.
4 When cooked to an end, add 2 tablespoons of cream and a line of lemon juice, mix well. Serve with basmati rice.

¤ 2 white chicken
¤ A pepper
¤ a box of milk coconut
¤ 1 / 2 onion
¤ 2 cloves garlic
¤ curry powder
¤ 1 / 2 lemon green

Preparation time: 15 minutes
Cooking time: 15 minutes
Rest: 0 minutes
Total time: 30 minutes

Preparing Wok Chicken curry-coconut:

1. Cut the chicken breasts into cubes, chop half an onion and two garlic cloves, cut into very thin slices or small pieces a little pepper.
2. Heat oil in wok (attention, no olive oil). Y to the onion brown , then add garlic. Then add the chicken, salt, pepper, and much to brown the meat.
3. Add about two teaspoons of curry (in according to taste). Then add the juice of half a lime, and when the meat is entered, add the coconut milk and chili. Do not put too much pepper in the beginning, it is better to rectify by adding if necessary. Let simmer a little, then serve hot.