One-Pot Chicken Pilaf – Quick and Easy Recipe

Recipe for One-Pot Chicken Pilaf


lucelle curry chicken one pot



Ingredients for One-Pot Chicken Pilaf:

  • 1 tsp oil
  • 1 small onion, chopped
  • 1 large or 2 small skinless chicken thigh fillets, cut into chunks
  • 2 tsp curry paste
  • 85g rice
  • 200ml chicken stock
  • 140g mixed vegetebles (your choice)


1 Heat the oil in a heavy-based frying pan, then fry the onion for 5–6 minutes until softened. Add the chicken pieces, fry for a further couple of minutes just to colour the outside, then stir in the curry paste and rice. Cook for another minute.
2 Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 minutes, then stir in the remaining vegetables- Scatter over then cover, cook for 10 minutes more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste.

Continue reading “One-Pot Chicken Pilaf – Quick and Easy Recipe”

Sticky Chicken – Asian Style

Tender and juicy chicken that is coated in a sticky sweet, spicy asian sauce.

Recipe for Sticky Chicken – Asian Style

Tender and juicy chicken that is coated in a sticky sweet, spicy asian sauce.



Ingredients for Recipe for Sticky Chicken – Asian Style:

600 grams thinly sliced chicken – boneless thigh (with skin -optional)
1/4 cup Tablespoon oil
1 cup brown sugar
1/2 cup soy sauce
2 Tablespoons hoisin sauce
1/4 cup ginger, peeled and grated
1/4 cup dried red pepper flakes
4 cloves minced garlic
1 tablespoons pepercorn
1/2 teaspoon salt
1/8 cup apple cider vinegar
1/2 cup pineapple juice
1 tablespoon Sesame seeds
1/2 cup chopped spring onions



Heat a skillet over medium high heat and add oil. Add the chicken and salt and pepper. Cook chicken on each side until tender or until brown on each side. Set chicken aside on plate.

In the skillet combine brown sugar, soy sauce, hoisin sauce, apple cider vinegar, ginger, red pepper flakes, garlic and pineapple juice. Bring to a boil over medium heat until sauce thickens.


Gourmet Chicken and Pork Adobo

(Gourmet Ulam in a Bottle) – (Bottled Gourmet Meal)



(Gourmet Ulam in a Bottle) – (Bottled Gourmet Meal)

Ingredients for Pork and Chicken Adobo :

4 tablespoons cooking oil
1-pound pork belly, trimmed and cut into (1-inch) pieces
1/2 cup soy sauce
1/4 cup water
1 tablespoon brown sugar
1/2 cup pineapple juice
1/2 teaspoon sea salt
1/2 teaspoon black peppercorns
1 1/2 pounds skinless, boneless chicken thighs, cut into (1-inch) pieces
1/4 cup cane vinegar or cooking sake
10 garlic cloves, crushed
1 bay leaf

1/2 teaspoon chili flakes (optional)

12 pieces. boiled quail eggs (optional)

1/2 cup pineapple chunks for garnishing (optional)

Preparation and Cooking Instructions Chicken and Pork Adobo :

Heat a large nonstick skillet over medium heat. Coat pan with cooking oil. Add pork pieces; cook 6 minutes, browning on all sides. Add soy sauce, pineapple juice, salt, water, peppercorns, chicken, vinegar, brown sugar, garlic and bay leaf; and if you want it a bit spicy add chili flakes (optional), bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Uncover and increase heat to medium-high; simmer for 20 minutes or until liquid is slightly syrupy and garnish it with boiled quail’s egg and pineapple chunks.

Now Kick start your business for “bottled gourmet ulam” (bottled gourmet meal)


  • First and foremost make sure to follow safety and hygiene rules for the kitchen, food handling or preparation and packaging. Pack meal into hot, sterilized jars, filling to within 1/4 inch of the top.
  • In the bottle you may garnish it with pineapple chunks and boiled quail’s egg to make it more appetizing for buyers.
  • Now dress up your packaging with your own label design, keep it simple and clean, and don’t forget to put your contact numbers for more orders.


Korean Style Fried Chicken – Boneless

Source: Korean Style Fried Chicken – Boneless

Recipe for Chicken – Korean crispy fried chicken in spicy, savoury and sweet sauce.



Breast chicken coated in a crispy, crunchy batter and deep-fried to golden perfection, bursting with the natural and juicy flavor of chicken!

Serves 4 | Prep Time: 10 Mins | Cook Time: 20 Mins


1 lb chicken breast chicken sliced in 2 inch strips
1 teaspoon margarine
ground black pepper
1/2 cup potato starch
cooking Oil – for deep-frying
sesame seers for garnishing
Spring onion strips for garnishing
Chicken salt powder
3 cloves crushed fresh garlic



1 tablespoon korean soybean pepper paste
1 tablespoon mirin
1 tablespoon rice vinegar
2 tablespoons honey
1 tablespoon soy sauce


Preparation and methods for cooking :

Season the chicken with some chicken salt, margarine crushed garlic and black pepper, then coat well with the potato starch. Set aside.

Combine all the ingredients for Dressing until well combined.

Heat up deep skillet or pan for deep frying. Heat the oil to 375F. Coat the chicken strips and shake off the excess potato starch. Drop the battered chicken strips gently into the oil and deep-fry until light brown and become crispy, drain on paper towels.

Combine the Dressing and the crispy chicken strips, toss to coat well. Garnish with the spring onion, sesame seeds and serve immediately.






First and foremost make sure to follow safety and hygiene rules for the kitchen, food handling or preparation and packaging.

You may sell this in a small take away rice box.






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