Curried Chicken Cheese Log Recipes

THREE-CHEESE LOGS

Steps:

• In large bowl, stir cream cheese, Worcestershire sauce and mustard until blended. Stir in Cheddar and Stilton cheeses, bell peppers and chives.
• Divide cheese mixture in half. Shape each half into a log. Roll logs in walnuts. Wrap each log separately in plastic wrap or waxed paper. Refrigerate about 2 hours or until firm.
• Place cheese logs on serving platter. Serve with apple slices and crackers.

CURRIED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees. Put chicken breast halves into an 8-inch square baking dish.
• In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble.
• Pour over chicken; bake until chicken is cooked through, about 30 minutes.

CURRY CHICKEN

Steps:

• Rinse the chickens with water and pat them dry with paper towels. Cut the chickens into serving pieces and place in a large bowl, reserving the backs, necks, and wing tips for stock or another use. Juice the limes and add the juice to the chicken along with the grated lime rind, coating the chicken with the juice.
• In a large skillet, heat 1/4 cup of the oil and 1 tablespoon of the butter, if using, over high heat until very hot. Pat the chicken dry again and carefully add half of the pieces to the skillet. Fry on one side for 3 to 4 minutes, shaking and tilting the skillet a little to distribute the fat. Turn the chicken over and fry for 3 minutes more, or until golden brown. Remove the chicken to a large platter and set aside.
• Pour out the old fat, wipe the skillet, and add the remaining 1/4 cup oil and 1 tablespoon butter, if using. Repeat the frying procedure with the remaining chicken pieces and then set aside.
• Discard all but 2 tablespoons of oil, reduce the heat to medium, and add the onions and garlic to the skillet. Cook, stirring, for 1 minute (be careful not to burn the garlic). Add the curry powder and fry for 1 minute, scraping the bottom.
• Add the tomatoes, whole Scotch bonnet pepper and slices, salt, and black pepper. Stir thoroughly while scraping the bottom of the pan. Add the water and mix until well blended. Return the chicken to the pan. Bring to a boil and reduce the heat to a simmer. Cover and cook for 45 minutes, or until the chicken is tender.

CURRIED CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
• Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

CURRIED CHICKEN CHEESE BALL

Steps:

• In a bowl, beat cream cheese, marmalade, curry powder, salt if desired and pepper until smooth. Stir in the chicken, onions and celery. Shape into a large ball. Roll in almonds or parsley. Cover and chill. Serve with crackers.

CURRIED CHICKEN AND APPLE WRAPS

Steps:

• In a large bowl, combine the chutney, yogurt, curry powder, oil, lime juice, salt and pepper. Whisk until combined.
• Add the garbanzo beans, goat cheese, green onions, mint, chicken, raisins, hot sauce, if using, lettuce and apples.
• Spoon the filling into the center of each wrap, leaving a 2- to 3-inch border. Fold the bottom flap of the wrap up and over the filling. Fold in the sides and roll up tightly to enclose the filling. Cut each wrap in half and serve.

CURRIED CHICKEN TRIANGLES

Steps:

• Separate crescent dough into triangles. Cut each piece into four triangles. Place on greased baking sheets. In a large bowl, combine the water chestnuts, cheese, onions, mayonnaise, lemon juice, curry powder and garlic salt. Crumble chicken over mayonnaise mixture; stir to coat. , Place rounded teaspoonfuls in the center of each triangle. Sprinkle with paprika if desired. Bake at 350° for 12-15 minutes or until edges are lightly browned. Serve warm.

FANCY CHICKEN LOG

Steps:

• Beat together first 3 ingredients. Blend in next 2 ingredients and 2 Tbsp parsley.
• Refrigerate remaining parsley. Shape mixture into 9' log. Wrap in plastic wrap and
• chill 4 hours or overnight. Toss together remaining parsley and almonds: use to coat log.
• Serve with RITZ crackers. Yields about 3 Cups spread.

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 CHICKEN SOUP WITH CARROTS

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and carrots. Cover; cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices; stir 2 minutes. Transfer 1 1/2 cups onion-carrot mixture to blender. Add 2 cups broth and flour; blend until smooth.
• Sprinkle chicken with salt and pepper. Add to pot and stir over medium heat 5 minutes. Add puree from blender and remaining 2 cups broth. Bring soup to boil. Reduce heat to medium-low and simmer until chicken is tender and soup thickens, stirring occasionally, about 25 minutes. Mix in cilantro; season soup to taste with salt and pepper.

SPICY TACO CHEESE LOG

Steps:

• In a large mixing bowl let cream cheese, taco cheese and butter stand at room temperature for 30 minutes. Add milk and worcestershire sauce. Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion and chile peppers. Cover an chill for 4 to 24 hours.
• Shape cheese mixture into a log about 9 inches long. Combine crushed corn chips and cilantro; roll cheese log in corn chip mixture. Let stand for 15 minutes before serving. Serve with tortilla chips.