Chicken Curry Salad In A Hurry Recipes

CHICKEN CURRY IN A HURRY

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
• Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
• Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

CURRY-IN-A-HURRY ROTISSERIE CHICKEN SALAD

Steps:

• Combine meat, celery, red grapes, carrot and scallions.Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.
• To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss.
• To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds.

CHICKEN CURRY SALAD IN A HURRY

Steps:

• Mix the chicken, eggs, mayonnaise, apple, celery, onion, curry powder, paprika, cayenne pepper, and salt in a large bowl. Cover and refrigerate for 1 hour before serving.

CURRY CHICKEN SALAD

Steps:

• In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.

HURRY CURRY CHICKEN SALAD

Steps:

• Combine first 4 ingredients in medium bowl until blended.
• Stir in grapes; sprinkle with nuts.

CHICKEN CURRY SALAD

Steps:

• In a medium bowl, stir together the mayonnaise, curry powder, salt, pepper, and chili oil. Mix in the chunk chicken until well blended. Refrigerate until serving.

CHICKEN CURRY IN A HURRY

Steps:

• Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in processor; blend to paste. Transfer spice paste to large bowl; add cut-up chicken pieces and rub to coat well, then sprinkle generously with salt and pepper.
• Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken pieces and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; sauté until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken pieces to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once, about 25 minutes. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve.

NO WORRY CHICKEN CURRY IN A HURRY

Steps:

• Rinse chicken and pat dry. Cut into 2- inch chunks.
• Heat oil in a large skillet over medium high heat. Saute chicken in oil until browned, about 15 minutes. Remove chicken from skillet and set aside in covered bowl; keep warm.
• Saute onion in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in the curry powder and the apricot jam or chutney.
• Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick.
• Heat through and season with salt and pepper to taste (remove cinnamon stick and cloves before serving).
• Serve over hot cooked rice.

CHICKEN CURRY IN A HURRY

Steps:

• Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
• Heat oil in a large skillet over medium-high heat.
• Add chicken and cook until lightly browned; then add curry powder and toss to coat.
• Remove from pan.
• Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.
• Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
• Garnish with cilantro and a dollop of yogurt.
• Serve with quick cooking minute rice, if desired.

CHICKEN CURRY SALAD IN A HURRY

Steps:

• Mix the chicken, eggs, mayonnaise, apple, celery, onion, curry powder, paprika, cayenne pepper, and salt in a large bowl. Cover and refrigerate for 1 hour before serving.