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Chicken Recipes

1 lb (450 g) chickenImage
1 clove garlic crushed
1 medium onion, chopped
vegetable oil
a little water
¼ teaspoon black pepper
1 tablespoon curry powder
1 desertspoon cornflour
1 oz (25g) margarine

Dice the chicken. Fry the onion and garlic until brown.
Add the chicken and fry gently.
In a seperate pan melt the margarine and whisk in the cornflour.
Add in a little water while doing this to form a paste.
Add in water – up to half a pint and whisk in curry powder and pepper.
Add sauce to chicken and allow to boil to thicken and reduce sauce.
Reduce heat, cover and shimmer until cooked.
Add more water if required to prevent burning.

NOTE: This dish should be taken with boiled/fried rice or pasta instead of potato as it is high in potassium.

2 chicken fillets (cubed) 8 oz (225 g)Image
2 oz raw pasta shells
100 ml of double cream
whole peppercorns (freshly ground)
1 tablespoon of sunflower oil
30 ml of whiskey

Season the chicken with the pepper. Heat oil and brown the chicken.
Add whiskey. When the whiskey has evaporated add the cream.
Turn down the heat and gently simmer.
Eventually the cream thickens, bubbles and changes colour to chocolate brown.
N.B. If you overcook the cream it seperates.
Garnish with finely chopped ginger spring onions chopped small.
Cook pasta and serve with chicken.

NOTE: if your blood cholestorol is high, then this recipe is not suitable for you, as it is high in fat.

2 chicken breasts 8 ozImage
1 small onion, peeled and cut in 2 inch wedges
1 small carrot, trimmed scrubbed and cut into 2 inch pieces
1 small celery stick, trimmed, scrubbed and cut into 2 inch pieces
3 parsley stems
4 whole peppercorns

Boil chicken with onion, carrot and celery, add parsley and peppercorns and simmer for 30 minutes. Remove from heat and cool to room temperature. (discard broth).

Cut chicken in 1 inch pieces into bowl.
¼ cup sliced celery
½ red/green seedless grapes – sliced in half (approx 5)
½ cup unsweetened pineapple pieces – drained (approx 1½ rings)

Yoghurt Mint Dressing:
1½ tablespoons low fat mayonnaise
1 carton low fat natural yoghurt
2 teaspoons fresh lemon juice
½ teaspoon honey
1/8 teaspoon white pepper
1½ teaspoon finely chopped fresh mint or ½ teaspoon dried mint

Put all ingredients in small bowl and whisk to combine.
Add to chicken and vegetable mixture, refrigerate until ready to eat.

NOTE: This recipe is high in potassium. If you include it in your diet you must reduce your daily intake by 1 portion of vegetable AND 1 portion of fruit AND ½ portion of milk

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