Curried Chicken Spread Recipes

CHICKEN CURRY SPREAD

Steps:

• Beat cream cheese, sour cream, curry powder, salt and ginger in medium bowl with spoon until smooth. Stir in chicken. Spread mixture on flat plate, about 9 to 10 inches in diameter.
• Arrange bell pepper on cream cheese mixture in star shape. Place raisins and almonds in center. Sprinkle parsley around edge. Serve with apple and pear slices.

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.

CURRIED CHICKEN SPREAD

Steps:

• Beat cream cheese, orange juice, mayo and curry powder in small bowl with electric mixer on medium speed until well blended. Stir in chicken and celery; cover.
• Refrigerate at least 1 hour before serving.
• Garnish as desired. Serve as a spread with the crackers.

CURRIED CHICKEN TEA SANDWICHES

Steps:

• Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. Mix mayonnaise, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
• Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.

CREAMY CHICKEN SPREAD

Steps:

• Mix cream cheese, sour cream, minced onion, onion salt, Worcestershire sauce, and cayenne pepper in a bowl until well-blended. Stir in the chicken, breaking up any large pieces. Cover and refrigerate at least 1 hour before serving.

CURRIED CHICKEN SANDWICH

Steps:

• Combine chicken and Curry Brine in a large resealable plastic bag, seal, and turn to coat. Chill at least 4 hours. Prepare grill for medium-high heat.
• Combine celery, fennel, yogurt, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.
• Grill chicken until cooked through, 5-7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and dill.
• DO AHEAD: Chicken can be brined 1 day ahead. Keep chilled.

CURRIED CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.

CHICKEN CURRY SPREAD

Steps:

• Combine all ingredients into a blender and blend on high speed for at least one minute to make sure mixture is combined. You may stop the blending proccess to stir mixture if necessary. Transfer to serving dish, cover tightly and chill.

CURRIED CHICKEN MATCHSTICKS

Steps:

• In a pot over medium heat, place chicken and wine. Bring to slow boil and skim. Add herbs and salt, and continue cooking for 12 minutes. Add curry and cook 3 minutes more. Allow the mixture to cool slightly. Discard herb sprigs.
• Place solids from chicken mixture in food processor. Pulse while adding 1/2 remaining liquid. Continue to pulse until a fine paste forms. Refrigerate to chill completely. Add mayonnaise and chives, and season with salt and pepper.
• Lay out sheets of pastry. Spread with curried chicken paste. Wet the edge of the pastry with water, cover with second sheet of pastry and seal edges. With a very sharp knife, cut into 1/2-inch by 3-inch pieces. Lay on cookie sheet and freeze until needed.
• Preheat oven to 375 degrees. Brush frozen matchsticks with simple egg wash of 1 egg beaten with 3 tablespoons of water. Bake matchsticks for 15 to 18 minutes. Serve hot.

CURRIED CHICKEN

Steps:

• Combine 1 1/2 cups water with rice in heavy-bottomed pot. Bring to boil, reduce heat, cover, and simmer over low heat, cooking a total of 17 minutes, until water has evaporated and rice is cooked.
• Meanwhile, wash, dry and cut the chicken into small chunks.
• Heat the oil in nonstick skillet and cook the chicken until it begins to turn golden. Remove and set aside.
• Meanwhile, chop the onion, mince the garlic, and saute them in the pan with the cumin, fennel, coriander, turmeric, ginger and pepper until the onion begins to soften.
• Meanwhile chop the carrots into very small pieces; wash, dry, trim and chop the tomato into small pieces. When the onion is soft, add the carrots, the tomatoes and the tomato paste and cook quickly until the carrots are soft and the liquid has been reduced.
• Cut the pineapple into enough bite-size chunks to make 1 cup; add to the sauce and return the chicken to the sauce.
• Wash, dry and chop enough coriander to make 1 tablespoon, and stir into the sauce. Serve over rice.

LAYERED CURRIED CHEESE SPREAD

Steps:

• Place the cream cheese, cheddar cheese and curry powder in a small food processor; cover and pulse until blended. , Spread onto a 10-in. round serving platter. Spoon chutney over top; sprinkle with coconut, pecans, green onions and dried currants. Chill until serving. Serve with crackers.

CURRIED CHICKEN SPREAD

Steps:

• Stir the mayonnaise, chutney, curry powder, chicken, apple and peanuts in a small bowl.