Ayam (Chicken) Pongteh by Navaneetham Krishnan

a layered texture, starting with the soft mushiness of potatoes and tender chicken cooked in the traditional pongteh-style.

Yellow Chicken Curry by Navaneetham Krishnan

Made with a good number of Thai/Asian ingredients for that knock out creamy, spicy and "rock me baby" flavours.

Indian Chicken Soup by Navaneetham Krishnan

made with chicken, potatoes, carrot, tomato and spices for that spicy, tangy and aromatic flavours.

chicken tikka mahkni by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

chicken tikka mahkni

Chicken Ballotine by Veronica's Kitchen

Murgh Makhani (Butter Chicken) by Navaneetham Krishnan

A blend of creamy, peppery and natural sour tang from the yogurt into the tender and juicy chicken pieces.

Chicken Tamale by ShaleeDP

Another recipe learned... love this.

Chicken Salad with Pecans and Grapes by Enda Love

POMEGRANATE CHICKEN by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

POMEGRANATE CHICKEN

Ham and Chesse Quesadilla by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Ham and Chesse Quesadilla

Old Country Pickled Chicken Roll by Smokinhotchef

This recipe is a slight adaptation from a recipe I saw in Saveur magazine issue number 137. I immediately fell in love with the rustic hand on approach to procuring a deli meat of sorts by self asembly and a little 'elbow grease'. I deviated from the recipe by simmering the chicken roll in a tumeric and onion combination with a hint…

Laksa Soup by Micheline

This wonderfully spicy and comforting soup comes from Malaysia. I saw it in a Health Food Magazine. The recipe can be made with chicken only. This soup is very similar to Vietnamese Pho soup which is one of my favourite soups.

Thai style fried chicken by Navaneetham Krishnan

"munchy punchy" crispy fried chicken.

Chicken Satay with Dipping Sauce by ShaleeDP

A somewhat different chicken skewer recipe, but is being enjoyed just as much. Try it!

ADOBONG MANOK & LIEMPO by sheila

It's the Philippines favorite dish originated from Spain. You can just cook it without Pork loin.You can store it in the refrigerator for a week or store in freezer whichever you prefer. In Negros Occidental, the better way to eat it is omit pork shred the chicken pieces after cooking, remove the bones, deep fry it until color changes…