Curried Chicken And Vegetable Salad Mintz Recipes

CHICKEN AND VEGETABLE CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is clear, 5 to 7 minutes. Reduce heat to low and add cumin, turmeric, black pepper, ginger, cardamom, cinnamon, cloves, nutmeg, and cayenne. Stir until combined.
• Increase heat to medium and add chicken; stir until coated. Cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Remove skillet from heat and transfer chicken to a plate with a slotted spoon, leaving some liquid in the skillet.
• Add carrots, celery, and bell peppers to the skillet over medium heat. Stir until combined and coated with the remaining spice liquid from the pan. Cook, stirring every minute, for 5 minutes. Add tomatoes and coconut milk; stir until completely combined with the veggies. Cook, uncovered, over medium heat, stirring occasionally, until liquid begins to bubble. Add chicken and stir to combine. Reduce heat until gently bubbling.
• Simmer, adding reserved tomato juice if needed, for a minimum of 30 minutes, or up to 2 hours if you have time.

CURRIED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

EASY CHICKEN CURRY WITH VEGETABLES

Steps:

• Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

CURRIED CHICKEN AND VEGETABLE SALAD MINTZ

Steps:

• In a 4-quart saucepan bring 3 quarts salted water to a boil for vegetables. Cut potatoes into 1/4-inch-thick slices and boil until just tender, about 3 minutes. Transfer potatoes with a small strainer or slotted spoon to a bowl of ice and cold water to stop cooking. Cool potatoes and transfer with strainer or slotted spoon to a large serving bowl. Boil and cool carrots and green beans separately in same manner and add to potatoes.
• In a large skillet cook onion and curry powder in oil over moderately high heat, stirring, until onion is softened and add tomatoes. Cook mixture, stirring occasionally, 1 minute and add to vegetables. Cool mixture.
• In a small bowl whisk together mayonnaise and yogurt and stir into cool vegetable mixture with chicken, pork or ham, and salt and pepper to taste. Salad may be made 4 hours ahead and chilled, covered.

CURRIED CHICKEN AND VEGETABLES

Steps:

• Combine first 10 ingredients in a small sauce pan.
• Bring to boil, stirring constantly.
• Remove from heat and set aside.
• Place washed chicken breast side up in a shallow roasting pan.
• Brush skin with oil or melted butter.
• (if using duck, prick skin all over to allow fat to drain).
• Roast chicken, uncovered for 1 1/4 to 1 1/2 hours (duck, 1 3/4 to 2 1/4 hours- goose, 2 1/4 to 2 3/4 hours).
• In the meantime, cook potatoes and carrots in boiling salted water until nearly done.
• Drain.
• The last 20 minutes, drain the fat from the roasting pan of chicken.
• Arrange vegetables and the uncooked apples around the bird.
• Spoon honey mixture over chicken, vegetables and apples.
• Roast 20 minutes longer or until a meat thermometer registers 185 degrees and vegetables and apples are tender.
• Baste occasionally with honey mixture during roasting and again before serving.

HONEY CURRIED ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
• Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
• In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
• Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).

SHEET-PAN CURRIED CHICKEN AND VEGETABLES

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix 2 tablespoons of the melted butter, 1/2 teaspoon of the curry powder, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and bell pepper; toss to coat. Place in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
• In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and peppers are browned and very tender.
• Add chick peas and peas to pan. Roast 4 to 6 minutes longer or until chick peas and peas are hot. Top with cilantro.

CURRIED VEGETABLE SALAD

Steps:

• Cook carrots in boiling water until crisp tender, about 2 minutes. Drain; place in large bowl. Add cucumbers and Citrus Curry Dressing; toss to coat. Cover and refrigerate until ready to serve. Add tomatoes; toss lightly. Serve over lettuce leaves, if desired.
• For dressing: Combine orange juice, oil, lemon juice, curry, salt and ginger in a small bowl. Beat with a wire whisk.