I personally like this recipe without the cinnamon because I think it overpowers the ginger too much but most people enjoy the cinnamon.

Perfect for the chill of Autumn and you can take some to Bonfire Night in a flask!

So fragrant and flavorful! I served this with jasmine rice and citrus glazed carrots. I have also posted my recipe for the carrots. :-)

I'm a "jerk chicken"beginner, and I've been checking out all kinds of ways to make it. By the way, it says on the Gaban brand jerk seasoning package that I used that you don't need to add anything else, but to me that sounded kind of boring, so I made it sweeter and more fragrant. My next assignment is to give it a deeper flavor.- Marinate the meat whole without cutting it up. However, it's better to butterfly the chicken breasts, since they are uneven in thickness, in order to cook them properly.- The spiciness of this recipe is about the same as medium-spicy curry. Recipe by Homard Ebiko

This is the most delicious way to prepare inexpensive breast meat.By making the slits in the chicken breast, the chicken will thin and the salt will be able to easily seep in.If you over-heat it, the chicken will become tough, so be careful.Be sure to thoroughly wash out the salt.You can use the soup from Step 8 in other dishes. Recipe by Cooking S Papa

very fast and nothing special needed to achieve great flavor.

People make all sorts of curries. Some add coconut milk, some add cream & others vary the spices. When the chicken is half cooked, you can taste the gravy & add salt or spices according to your wish. If you want a less spicy curry reduce the quantity of the powders used. You can even add coconut milk. Curries never taste the same. Let's try this one for a change.

The success of this recipe is the 'foundation' mixture. It makes for quick and easy meals that you can chop and change as you please. Add and change to the foundation mixture to keep it exciting. You can keep it vegetarian or carb-free too.

Tired of making curry chicken the classic way? Baking the chicken wings gave this recipe a great twist!

Traditional Chicken Piccata the chicken is breaded just another low card change. Now, in Italy this would be made with veal, but here in the states they use chicken. So its actually an Italian/American dish.

Sorry for the disappointingly short recipe. I just mixed the flavouring ingredients and it turned out to be surprisingly delicious.The chicken becomes moist from the oil, and soft when it's sliced thinly. When you are using bigger cuts of chicken, microwave for 4 - 6 minutes instead. Leave it with plastic wrap for a while so that the flavour will get absorbed, and the chicken will taste delicious. Recipe by mini