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Preheat the oven to 450°. Set a rack on each of 2 large baking sheets. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until ...
Add half the ginger and cook, stirring occasionally, 1-2 minutes, or until fragrant. Add the rice and 1 cup of water; bring the mixture to a boil. Once boiling, cover and reduce the heat to low.
Remove the chicken legs from the marinade, wiping off all but a thin layer. Grill the chicken legs over moderate heat, turning occasionally until browned and cooked through, 30 minutes. Alternatively, roast the chicken legs on an oiled baking sheet for 20 minutes, turning once halfway through.
Remove the chicken from the skillet. Stir the soup, water and chili powder in the skillet and heat to a boil. Stir in the rice. Place the chicken on the rice mixture. Sprinkle the chicken with ...
v. t. e. Stir frying (Chinese: 炒; pinyin: chǎo; Wade–Giles: ch'ao3; Cantonese Yale: cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West.
Chicken dishes. Butter chicken is an Indian dish made with mildly spiced tomato sauce. Karaage, a Japanese dish. Chicken noodle soup. Buldak is a Korean dish made from heavily spiced chicken. [3] Marinated barbecue chicken. Cooking of chicken tabaka, a traditional Georgian dish.
Bring to a simmer and cook, stirring occasionally to prevent the sauce from sticking to the bottom of the pot, until slightly thickened, about 20 minutes. Let cool. Set aside about 1/2 cup of the ...
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared ...