Looking for chicken marinades? Find fresh citrus marinades for kebabs and BBQ chicken, or spicy marinades for chicken curries and tandoori chicken. We have loads of tasty marinades to add flavour to your chicken, and make it moist, too!
This is my favourite Caribbean dish which is very well seasoned (a trademark of Caribbean food) and have always enjoyed it as a child. The sauce should not be as thick as a curry and not too watery if that makes any sense. There are many varieties of this dish and is always best served with rice and peas and West Indian pepper sauce.
Why go out for Thai when you can make it at home? This delicious Thai-style chicken satay recipe calls for chicken marinated in a peanut, soy and citrus sauce. Perfect for a party.
After scouting the net for a recipe I found too many variations so I experimented with basic ingredients myself, and came up with this version. So far I have had no complaints, even my 7-year-old daughter thinks it's scrummy. I have split the ingredients into 2 stages for ease, as this, like most curry recipes, is prepared in 2 stages.
Chicken thighs are used in this recipe, but skinless breasts could be used instead. Be careful not to overcook, as the result could be rather dry chicken. Serve with warm flour tortillas, spicy salsa and soured cream.
A delicious Chinese citrus chicken recipe with flavours reminiscent of the orange chicken from your favourite Chinese. Serve with steamed rice.
An Indian-inspired paste made from an assortment of spices is the secret to this spicy barbecued chicken recipe. No long marinating time is required; the chicken can marinate in the time it takes to get the charcoals hot.
A tasty, easy-to-make chicken dish - my husband loves it. Sometimes I cut the chicken in strips and serve over pasta.
A chicken vindaloo from Goa. It's made with chicken legs which absorb the flavours better but you could use chicken breasts. Cubes of potatoes are deep fried and added to the curry near the end. Serve with hot rice.
This is a recipe created by my partner once when we were trying to make something else and realised we didn't have half the ingredients. It works well served with rice or noodles.
This recipe started out from a demonstration of curry making that I gave to a meeting of Yorkshire Ladies many years ago. It was inspired by recipe ideas from Pat Chapman of The Curry Club and has evolved out of that. It is essentially a two stage recipe that involves making spiced chicken and then a mildly curried tomato sauce. Also, do not be daunted by the long list of spices as you can short cut them out by using prepared curry powders per the first tip at the end of the recipe.