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If you are a person who loves to experiment with food, here are two easy chicken recipes that will not only satiate your cravings but will soothe your taste buds. Have a look at the following two easy chicken recipes.

Chicken mac and cheese with soup

Ingredients

• 12 oz. macaroni pasta
• 20 oz. cubed boneless chicken
• 4 tbsp butter
• 1 onion chopped finely
• 2-3 cloves of garlic minced finely
• 1 red bell pepper diced into small squares
• 1 broccoli, cut into florets
• 2.6 oz. wheat flour
• 32 oz. chicken stock
• 32 oz. whole milk
• 8 oz. grated cheddar cheese
• 2 tsp turmeric, chili peppers & garlic, all ground together coarsely
• 4-5 fresh basil leaves
• 2 tbsp ground black pepper
• Sea salt to taste

Directions

• Cook the macaroni and keep it aside
• Season cubed boneless chicken with salt and pepper and let it sit for ten minutes
• In a large pot melt 1 tbsp butter, add the chicken cubes, cook thoroughly and keep aside
• In the same pot add the remaining butter, onion, garlic, bell pepper and cook until they turn soft
• Add wheat flour and stir continuously until it turns light brown
• Stir in the chicken stock, milk and turmeric paste
• Simmer the flame and allow the mixture to thicken
• Add broccoli florets, cooked chicken and let the soup boil
• After 5 minutes add the cooked pasta, cheddar cheese and stir well
• Season with sea salt, ground black pepper, and basil leaves
• Serve hot with crisp warm buttered bread

Indian chicken curry

Ingredients

• 1 large onion, roughly chopped
• 3-4 garlic cloves, roughly chopped
• 1-inch ginger, roughly chopped
• 2 tbsp vegetable oil
• 2 tbsp butter
• 2 tsp cumin seeds
• 1 tsp fennel seeds
• 1/2-inch cinnamon stick
• 4 cups tomatoes, chopped finely
• 1 tsp red chilly powder
• 1 tsp freshly ground garam masala
• 1 tsp turmeric powder
• 1 tsp white sugar
• 6 cups boneless chicken, diced into cubes
• 1 cup chicken stock
• 2 tbsp coriander leaves, finely chopped

Directions

• Add onion, garlic, ginger into a food processor and make a smooth paste
• In a thick bottomed pan, heat vegetable oil
• Add cumin and fennel seeds, and cinnamon stick to the hot oil and stir for 10 seconds
• Add onion, garlic, ginger paste to this and cook for 5 minutes
• Stir in the chopped tomatoes, red chilly powder, garam masala, turmeric powder, white sugar and combine everything well
• Let this cook until the mixture thickens
• Add boneless chicken and chicken stock and stir well
• Simmer this for 10 mins until the curry thickens and you get a good consistency
• Sprinkle chopped coriander leaves and serve hot with Indian bread or warm white rice