{"id":11791,"date":"2010-04-06T19:39:08","date_gmt":"2010-04-06T23:39:08","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=11791"},"modified":"2010-04-06T19:39:08","modified_gmt":"2010-04-06T23:39:08","slug":"curried-chicken-pizza%e3%82%ab%e3%83%ac%e3%83%bc%e9%a2%a8%e5%91%b3%e3%83%81%e3%82%ad%e3%83%b3%e3%83%94%e3%82%b6","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=11791&lang=en","title":{"rendered":"Curried Chicken Pizza
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Curried Chicken Pizza<\/strong>
\nDinner March 28, 2010<\/em><\/p>\n

I marinated chicken breast in sour cream, yellow curry paste, fresh ginger and garlic slices, and lemon slices overnight. Then I put the chicken and marinade mixture into a pot, added some water just to cover the chicken, and cooked for about 15 minutes. When cooked that way, the chicken turned out to be very moist and juicy. On the pizza crust are curried chicken, sliced onion, Mozzarella and Parmesan cheese. Cook the pizza in the 500F oven for 8 minutes. I served this pizza with cilantro sauce, made with cilantro, parsley, honey, lime juice, cooked garlic (pureed) salt, pepper, water, olive oil<\/p>\n

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\u30ab\u30ec\u30fc\u98a8\u5473\u30c1\u30ad\u30f3\u30d4\u30b6<\/strong>
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Curried Chicken Pizza Dinner March 28, 2010 I marinated chicken breast in sour cream, yellow curry paste, fresh ginger and garlic slices, and lemon slices overnight. Then I put the chicken and marinade mixture into a pot, added some water just to cover the chicken, and cooked for about 15 minutes. When cooked that way, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,5,3],"tags":[],"class_list":["post-11791","post","type-post","status-publish","format-standard","hentry","category-bread","category-chickenturkey","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11791"}],"version-history":[{"count":29,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11791\/revisions"}],"predecessor-version":[{"id":12037,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11791\/revisions\/12037"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}