Chicken Chutney Cucumber Cups Recipes

CHICKEN-CHUTNEY-CUCUMBER CUPS

Steps:

• In medium bowl, mix all ingredients except cucumbers.
• Cut tapered ends from cucumbers. Draw tines of fork lengthwise through cucumber peel to score; cut into 3/4-inch-thick slices.
• With small melon baller, scoop and discard center portion of each slice; do not go through bottom. Fill each with 1 tablespoon chicken mixture.

CHICKEN AND LENTIL CURRY WITH CUCUMBER YOGURT

Steps:

• Heat oil in large pan over medium heat. Add onions and cook until sizzling. Cover, reduce heat to low and cook, stirring occasionally, until softened, 10 to 15 minutes. Uncover and cook until liquid is almost absorbed, about 8 minutes.
• Add garlic, curry powder, nutmeg, cinnamon, and pepper. Cook until onion starts to turn golden brown and spices are fragrant.
• Add broth, tomato sauce, lentils, and bay leaves.
• Add chicken breasts.
• Cover and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
• Meanwhile, combine yogurt, cucumber, lemon juice, and a pinch of sea salt in a small bowl. Cover and chill until ready to serve.
• Remove and discard bay leaves from curry. Transfer to serving bowls. Serve with a dollop of cucumber yogurt and mango chutney (if using). Garnish with cilantro leaves (if using).

SKINNY CHUTNEY CHICKEN SALAD WITH COUSCOUS

Steps:

• In a medium saucepan, bring chicken broth to boiling. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with a fork.
• In a medium bowl, combine mango chutney, olive oil, and salad dressing. Add chicken, raisins, chopped cucumber, and cooked couscous. Toss to coat.
• Serve with cucumber spears.

CHUTNEY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
• Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

SPICY GRILLED CHICKEN WITH TOMATO-CUCUMBER RELISH

Steps:

• Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
• While fire heats, make the relish: In a small sauté pan, toast the cumin seeds, coriander seeds and mustard seeds over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them. Remove from heat, allow to cool slightly, then combine in a medium bowl with the tomato, cucumber, chile pepper, lemon juice, sugar and salt and pepper to taste. Toss gently to combine and set aside.
• In the same small sauté pan, toast the turmeric, ginger, chile powder and curry powder over medium heat, shaking frequently to avoid burning, until mixture begins to darken slightly and you can smell it. Remove from heat, and allow to cool slightly.
• Sprinkle chicken generously with salt and pepper, then rub toasted spices all over it, pressing gently so they adhere.
• Put the thighs on the grill directly over the coals, skin down, and cook until skin is crisp, about 8 minutes. Flip and cook 6 to 8 minutes. Thighs are done when a thermometer inserted in the thickest part of the thigh reads 165 degrees. Remove from heat and serve with the relish.

CHUTNEY CHICKEN CURRY

Steps:

• Heat margarine in a large skillet over med. high heat until melted.
• Add onion and cook 3 minutes or until tender, stirring often.
• Stir in curry powder; cooke stirring constantly for 1 minute.
• Stir in tomato, chutney, vinegar & honey; bring to a boil. Reduce heat and simmer for 5 minutes.
• Stir in chicken. Bring to a boil, reduce heat and simmer 8-10 minutes or until chicken is done.
• Serve over rice.

CHUTNEY CHICKEN SPREAD

Steps:

• In a small bowl, beat cream cheese until light and fluffy. Stir in the mayonnaise, onion, chutney, curry, garlic and pepper until blended. Fold in the chicken. Transfer to an ungreased 3-cup baking dish. Sprinkle with almonds if desired. , Bake, uncovered, at 350° for 18-20 minutes or until heated through. Serve with crackers.

CILANTRO CHUTNEY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
• Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
• Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
• Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.

GRILLED CHICKEN WITH CHUTNEY

Steps:

• For chutney, in a large saucepan, combine the first nine ingredients. Bring to a boil; cook and stir for 6-8 minutes or until thickened. Stir in the peaches, onion, mustard and jalapeno. Cool to room temperature., Brush chicken with oil; sprinkle with chili seasoning mix. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Slice chicken; serve on lettuce leaves with chutney. Sprinkle with additional jalapenos if desired.