Avocado With Curried Chicken Recipes

CHICKEN STUFFED BAKED AVOCADOS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Scoop out some of the flesh in the center of each avocado; place into mixing bowl. Add chicken, cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well to combine. Scoop spoonfuls of chicken mixture into the wells of each avocado; top each with generous amount of Parmesan cheese. Place avocado halves, face-up, in muffin cups to stabilize.
• Bake avocados in preheated oven until cheese is melted, 8 to 10 minutes.

AVOCADO WITH CURRIED CHICKEN

Steps:

• Saute onion, apples, garlic and curry powder in butter until onion is crisp-tender.
• Stir in flour.
• Gradually add cream and broth.
• Cook and stir until sauce boils 1 minutes.
• Add salt, peper and chicken.
• Cook overl ow heat 10 minutes.
• Arrange avocado halves on rice in oven-proof serving dish.
• Heat in 350º oven for 5 minutes, just to heat avocado. (This can be skipped if you want the avocado room temp).
• Spoon chicken over avocado halves.
• Top with any toppings of your choice.

CURRIED CHICKEN AND AVOCADO SALAD SANDWICHES

Steps:

• In a large bowl, combine mayonnaise, curry powder and salt until well blended. Add chicken, avocado, cranberries and cilantro; toss gently to mix., Divide chicken salad evenly among 4 bread slices. Top each with lettuce leaves and remaining slices of bread.

CURRIED PATTY PAN SQUASH SOUP

Steps:

• Trim stem ends from squash and coarsely chop squash. Heat olive oil in a large Dutch oven over medium-high heat. Add squash, onion, bell pepper, and carrot. Cook, stirring often, until onion is translucent, about 5 minutes. Add curry paste, paprika, and 1 1/2 teaspoons salt; cook, stirring often, until vegetables are beginning to soften, about 5 minutes.
• Add broth, cover, and bring mixture to a boil. Turn heat to medium and allow mixture to simmer, stirring occasionally, until vegetables are very soft, about 15 minutes.
• Remove from heat. Use an immersion blender to blend soup until smooth. If using a blender, pour soup into a blender in batches. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Repeat process with remaining soup.
• Beat cream, lemon juice, and remaining salt with a hand mixer fitted with a whisk attachment in a small bowl on high speed until soft peaks form, 45 seconds to 1 minute.
• Serve soup in wide, shallow bowls with a dollop of lemon cream, a sprinkle of pepitas and parsley, and a drizzle of olive oil.

CURRIED CHICKEN & AVOCADO SANDWICH

Steps:

• Mix the mayonnaise, curry powder and chilis in a large bowl, until well blended.
• Add the avocado, cranberries, chicken and cilantro, toss gently to mix.
• Divide the chicken mixture evenly among 4 slices of the bread. Top with the lettuce leaves and remaining slices of bread.
• Serve immediately.