CURRIED CHICKEN WRAPS
Provided by Ina Garten
Time 4h5m
Yield 6 servings
Number Of Ingredients 13
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 shred the chicken in 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 to the chicken.
- Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.
CURRIED CHICKEN THIGHS
Steps:
- Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
- Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
- Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
- Stir in cream and peas. Season to taste. Serve with basmati rice.
CREAMY CURRIED CHICKEN
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
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
CURRIED CHICKEN CREAM PUFFS
I've made these fluffy puffs for baby showers as well as holiday parties. The savory bites have such a nice mixture of lightness and crunch.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°., In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through.
Nutrition Facts : Calories 98 calories, Fat 8g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 91mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
CURRIED CHICKEN
This is a very easy and delicious chicken recipe that goes well served with rice.
Provided by FatManWhoCooks
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
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).
Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g
CURRIED CHICKEN BREAST
Provided by Craig Claiborne
Categories dinner, for one, main course
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan and add ginger and garlic. Cook briefly, stirring, and add curry powder or paste. Cook, stirring, about 1 minute.
- Add tomatoes and yogurt and cook, stirring often, 5 minutes.
- Cut chicken into 1-inch cubes and add to the sauce.
- Cook, stirring often, about 2 minutes.
- Cover the saucepan and let simmer 15 minutes.
- Add cream, salt and pepper and simmer 2 minutes. Stir in the coriander leaves and serve.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 49 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 22 grams, Sodium 1191 milligrams, Sugar 10 grams, TransFat 0 grams
CURRIED CHICKEN BREASTS
This sweet and spicy recipe comes from Lee Durels of Tulsa, Oklahoma.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 375 g, Fat 13 g, Protein 26 g
CURRIED CHICKEN MUFFINS
I love savoury muffins. Here's an unusual one I got off a lifestyle programme called Burke's Backyard in Australia. Curried Chicken Muffins - makes 12 - tastes good in lunch boxes
Provided by Alma796
Categories Quick Breads
Time 1h30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 190 C (380F). Grease a 12 hole muffin tin with butter and oil.
- Make sure to grease the top of the tin well so any mix won't stick as they rise. Heat oil in a pan and cook the onion rings over a medium heat, stirring often.
- Cook but DON'T brown them, adding a splash of water helps (you want them to stay white looking for effect - so they say), takes 5-10 minutes.
- Put the onions aside. 3/4 will be used for presentation, chop the other 1/4.
- Heat the pan again and add a little bit of oil and the chicken.
- Stir until it begins to turn white and then add the curry paste. Cook slightly, adding a splash of water to speed up the process.
- Cook for a further minute then remove from the heat and stir in the yoghurt. Let it cool slightly.
- Sift flour into a large bowl from a good height to aerate it well.
- Add the chopped onions, lemon juice, eggs, vegetable oil, cooled curried chicken and chopped coriander and mix well.
- Spoon the mixture into the greased muffin tin and push the onion rigs on top by gently pressing in.
- Bake in preheated oven for 15-20 minutes until risen and golden.
- Allow to cool completely.
- Good picnic food.
- Enjoy!
Nutrition Facts : Calories 244.3, Fat 13.8, SaturatedFat 2.4, Cholesterol 52.2, Sodium 48.7, Carbohydrate 22.1, Fiber 1, Sugar 2.3, Protein 7.9
CONTEST-WINNING CURRIED CHICKEN TURNOVERS
You'll want to try these party-perfect turnovers. My guests enjoy the delicious curried chicken. Plus, the puff pastry makes for an elegant snack. -Mary Kisinger, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the celery, onion and carrot in butter for 4-6 minutes or until tender. Stir in the flour, curry powder and salt until blended. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the chicken, sour cream and yogurt., On a lightly floured surface, roll each pastry sheet into a 12-in. x 10-in. rectangle. With a floured 3-in. round cookie cutter, cut out 12 circles from each rectangle. Place 2 teaspoons chicken mixture on one side of each circle. Moisten edges with water; fold dough over filling. Press edges with a fork to seal., Place 1 in. apart on a greased baking sheet. In a small bowl, beat egg yolk and water; brush over pastry. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 132 calories, Fat 7g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 127mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
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