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Chicken Pot Pie IX

Reviewed: Jan. 9, 2010
Turned out great! Only thing I did differently was to bake the bottom crust for 5-10 minutes before putting everything in it. I'm not a huge fan of chicken pot pie, but I loved this one! And so did the two others I was cooking for!
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Easy Chicken Curry

Reviewed: Dec. 2, 2009
Great base for a simple chicken curry! I've made this a few times now, and changed it up each time. I followed some other reviewer's directions, and pulled some stuff from other curry recipes. Don't use cornstarch to thicken (I agree with Cooks Illustrated that it gives a icky texture) Start reducing 1 cup coconut milk near the beginning of the recipe, and add it near the end. Definitely have to add salt to bring out the flavors. I add some minced garlic, and ginger powder, and soy sauce. Also, add 1 sliced green bell pepper about 10 minutes after starting the chicken (so that it doesn't get too mushy). I only cook the chicken for about 30-35 minutes, 45 is way too long. It's still missing something, but way closer to the curry I had in India!
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Soy and Garlic Marinated Chicken

Reviewed: Dec. 2, 2009
This is a great base for a marinade. If you like to play with your recipes, try this one. I used a little less soy sauce, about 3/4 the recipe. Added some olive oil. Added 1 Tbl brown sugar, 1-1.5 teaspoons ginger powder, and I baked the chicken at 350 for 30 min, turning halfway through. Also, I poured the marinade over the chicken in the pan to bake, then used it as a sauce. Next I'm gonna try reducing the sauce a little, maybe add a little cinnamon or black pepper, and add some sherry to make it more of a teriyaki marinade.
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