Creamy Curry Chicken Appetizer Recipes

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CURRIED CHICKEN BALLS APPETIZER



Curried Chicken Balls Appetizer image

Guests love these little chicken bites that get some zip from curry. The savory snacks work well for any occasion, big or small. -Judy Slotter, Alpharetta, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 5 dozen appetizers.

Number Of Ingredients 9

6 ounces cream cheese, softened
2 tablespoons orange marmalade
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 cups finely chopped cooked chicken
3 tablespoons finely chopped green onion
3 tablespoons finely chopped celery
1 cup finely chopped almonds, toasted

Steps:

  • In a large bowl, beat the first five ingredients until well blended. Stir in the chicken, onion and celery. , Shape into 1-in. balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days).

Nutrition Facts : Calories 98 calories, Fat 6g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 122mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

CREAMY CURRIED CHICKEN



Creamy Curried Chicken image

This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 cups uncooked instant rice
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 tablespoon canola oil
1 can (13.66 ounces) coconut milk
2 tablespoons tomato paste
3 cups fresh baby spinach
1 cup chopped tomato

Steps:

  • Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.

CREAMY MASALA CHICKEN



Creamy masala chicken image

A mild chicken curry with oodles of flavour

Provided by James Martin

Categories     Dinner, Lunch, Main course

Time 40m

Number Of Ingredients 13

4 boneless, skinless chicken breasts, cubed
3cm piece fresh root ginger, peeled and chopped
2 garlic clove, chopped
1 tsp mild chilli powder
2 tbsp fresh coriander, chopped
juice of 1 lime
2 tbsp vegetable oil
1 onion
1 red chilli
1 tsp ground turmeric
284ml carton double cream
juice of ½ lemon
basmati rice and naan bread, to serve

Steps:

  • Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
  • Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
  • Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
  • Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.

Nutrition Facts : Calories 541 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.32 milligram of sodium

CURRY CHICKEN APPETIZERS



Curry Chicken Appetizers image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 5

3 to 4 teaspoons mayonnaise
1 teaspoon curry powder
4 chicken thighs, cooked and meat removed from bone
5 slices white bread
Salt and pepper

Steps:

  • Mix the mayonnaise and curry together. Chop all the chicken and mix with mayonnaise. Cut out circles with a small cup or cutters in white bread. Divide the chicken on the base of the white bread. Season with salt and pepper.

CHICKEN WITH CREAMY CURRY SAUCE



Chicken With Creamy Curry Sauce image

In this easy skillet recipe, chicken breasts are simply cooked with a rich and creamy curry flavored sauce. This is a great dish to serve with rice.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 35m

Yield 6

Number Of Ingredients 13

1/4 cup chopped fresh parsley
4 green onions, thinly sliced
4 cloves garlic, thinly sliced
4 to 6 boneless, skinless chicken breasts
1/4 cup flour
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup unsalted or low-sodium chicken stock
1/2 cup dry white wine
1 1/2 teaspoons curry powder, or to taste
3/4 cup heavy cream
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • Chop the parsley. Slice the green onions thinly. Finely mince the garlic.
  • Pat the chicken breasts dry and lightly sprinkle them all over with salt and pepper. Dredge each of them in flour to coat both sides.
  • In a large skillet or sauté pan, heat the oil and butter over medium heat. Add the chicken breasts and cook for about 4 to 5 minutes on each side, until lightly browned. Add the chicken broth, wine, parsley, green onions, garlic, and curry powder. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
  • Cover the pan and simmer for 5 to 10 minutes longer.
  • Stir in the cream and add salt to taste. Heat through.
  • Remove the chicken and sauce to a serving dish.
  • Serve chicken breasts over hot cooked rice with some of the sauce.

Nutrition Facts : Calories 403 kcal, Carbohydrate 7 g, Cholesterol 141 mg, Fiber 1 g, Protein 40 g, SaturatedFat 10 g, Sodium 247 mg, Sugar 1 g, Fat 22 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

CREAMY CURRY CHICKEN APPETIZER



Creamy Curry Chicken Appetizer image

Delicious as a molded appetizer with crackers, or on a toasted sandwich.

Provided by Christine Mello

Categories     Appetizer

Time 4h15m

Number Of Ingredients 9

8 ounces cream cheese (softened)
1 cup mayonnaise
1/4 cup sour cream
6 cups cooked chicken (chopped small)
2 tsp curry powder
1 tsp salt
8 ounces crushed pineapple (drained, reserve liquid)
1 cup roasted almonds (chopped)
3/4 cup dried cranberries

Steps:

  • Line and 8-9 inch round cake pan or mold with plastic wrap. Set aside.
  • In a large bowl, mix together cream cheese, mayonnaise, sour cream, curry powder and salt until well blended. Add in the chicken, pineapple and cranberries. Stir until combined. If mixture is dry, add the reserved pineapple juice one tablespoon at a time until the mixture is moistened, but not wet.
  • Spoon into the prepared, plastic lined pan or mold.
  • Chill for 4 - 24 hours before serving.
  • To serve, invert the mold onto serving plate and carefully remove the plastic. Press chopped almonds into sides of Curry Chicken and on top. Garnish with a sprig of Rosemary.

Nutrition Facts : ServingSize 0.5 cup, Calories 316 kcal, Sugar 7 g, Sodium 323 mg, Fat 24 g, SaturatedFat 6 g, Carbohydrate 10 g, Fiber 2 g, Protein 16 g, Cholesterol 63 mg

CREAMY CURRIED CHICKEN



Creamy Curried Chicken image

The is one of my favorite recipes. My fiancee has me make this for quite often!

Provided by vakatik

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon all-purpose flour
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, chopped
2 ½ tablespoons curry powder
1 teaspoon coarse salt
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon ground coriander
¾ cup fat-free chicken broth
½ cup plain fat-free Greek yogurt

Steps:

  • Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
  • Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
  • Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
  • Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 9.6 g, Cholesterol 59.5 mg, Fat 6.6 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.2 g, Sodium 723.1 mg, Sugar 3.1 g

CREAMY CHICKEN CURRY



Creamy Chicken Curry image

One of the best curries I have tasted. AMAZING!

Provided by harley121202

Time 45m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Place the chopped chicken into a bowl with the half the corriander, garlic, ginger, chili powder, lemon juice and a little oil, season and set aside. Meanwhile, place the chilli, onions and taumeric into a pan with a little oil and saute until softened and translucent. Add the chicken mixture and fry lightly until browned. Add the cream and coconut and stir until the coconut is melted. Add the cooked potatoes and cook until thickened slightly and the chicken is thoroughly cooked. At the end, add the remaining corriander and check for seasoning. Serve with Tilda basmati and wild rice cooked in chicken stock with a couple of bay leafs, garlic and corriander naans, popodoms and my corriander and mint raita. Oh, and dont forget the beer!

CURRIED CHICKEN APPETIZER BITES



Curried Chicken Appetizer Bites image

Get both crunch and flavor from these Curried Chicken Appetizer Bites. Apples and curry powder give these Curried Chicken Appetizer Bites their flavors.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 16 servings, 2 filled leaves each

Number Of Ingredients 9

1 cup finely chopped cooked chicken
1/2 cup finely chopped red apples
1/4 cup raisins
1 stalk celery, finely chopped
1 green onion, thinly sliced
1/3 cup MIRACLE WHIP Dressing
1-1/2 tsp. curry powder
32 Belgian endive leaves (about 4 heads)
3 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Combine all ingredients except endive leaves and sour cream.
  • Spoon onto endive leaves.
  • Top with sour cream.

Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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