Dinner Party Chicken Curry Recipes

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CURRY CHICKEN DINNER



Curry Chicken Dinner image

This chicken dish was originated by a woman from our town, Mrs. W.L. Bullard, for a special party in honor of President Franklin D. Roosevelt. I really enjoy treating out-of-town relatives and friends to this dish when they come to visit.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 16

8 boneless skinless chicken breast halves (about 2 pounds)
1/2 cup all-purpose flour
1/4 cup shortening
2 medium onions, chopped
2 medium green peppers, chopped
1 garlic clove, minced
2 to 3 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon white pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 teaspoon chopped fresh parsley
1/2 teaspoon dried thyme
1 cup water
3 tablespoons raisins or dried currants
Hot cooked rice
1/4 cup slivered almonds, toasted, optional

Steps:

  • Dust chicken with flour. In a Dutch oven over medium heat, brown the chicken in shortening. Remove chicken and set aside. Saute onions, peppers and garlic in drippings for 3-4 minutes or until tender. Add curry powder, salt and pepper; mix well. Return chicken to the pan. Add tomatoes, parsley, thyme, and water. Cover and bake at 375° for 45-50 minutes or until chicken is tender. Stir in raisins. Serve over rice; sprinkle with almonds if desired.

Nutrition Facts :

DINNER PARTY CHICKEN



Dinner Party Chicken image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 25

4 (1/2-inch thick) slices sandwich bread
2 teaspoons melted unsalted butter, plus 6 tablespoons cold unsalted butter, cut into pieces
4 (1/8-inch thick) slices boiled ham
4 (6 to 7-ounce) boneless, skinless chicken breast halves
1 teaspoon Essence or Creole Seasoning, recipe follows
1/2 teaspoon salt, plus more for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus more for seasoning chicken
1 tablespoon olive oil
1/4 cup minced shallots
2 teaspoons minced garlic
1/2 teaspoon herbes de Provence
1 tablespoon tomato paste
1/2 cup dry white wine
2 cups peeled, seeded and chopped fresh tomatoes
1 1/2 cups chicken stock or canned low-sodium chicken broth
1/2 cup heavy cream
Chopped fresh parsley leaves, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F. Line a small baking sheet with aluminum foil and set aside.
  • Toast the bread until light golden brown on both sides. Trim the toast using a 4-inch round cookie cutter and using a pastry brush, lightly coat 1 side of each toast with 1/2 teaspoon of the melted butter. Set aside on a wire rack to crisp. Reserve trimmed crusts and crumble into coarse bread crumbs to be used as garnish.
  • In a large nonstick skillet or saute pan sear the ham slices until lightly golden, about 1 minute.
  • Set aside.
  • Season each chicken breast with 1/4 teaspoon of the Essence and season lightly with salt and pepper.
  • In the already hot large skillet or saute pan, heat the oil over high heat. Add the chicken and sear until lightly colored, about 1 1/2 minutes per side. Transfer the chicken to the prepared baking sheet and cook until cooked through, 12 to 14 minutes.
  • While the chicken breasts are finishing in the oven, make the pan sauce: Return the skillet to medium-high heat and melt 2 tablespoons of the butter in the fat and juices remaining in the pan. When the butter is foamy, add the shallots, salt, and pepper and cook, stirring, until the shallots are soft, about 2 minutes. Add the garlic and herbes de Provence and cook, stirring, for 30 seconds. Add the tomato paste, wine, and tomatoes; bring to a boil, and cook, stirring, until the wine is reduced, about 1 minute. Add the stock, return to the boil, and cook until the mixture is reduced by half, about 8 minutes.
  • Add the heavy cream, stir, and place the chicken breasts in the pan. Top each chicken breast with a piece of ham and baste with the sauce; continue to cook until sauce is thick enough to coat the back of a spoon, about 5 minutes. Reduce the heat to low and swirl in the remaining 4 tablespoons butter, a piece or 2 at a time. Remove from the heat, adjust the seasoning to taste, and cover to keep warm until ready to serve.
  • To serve, place 1 toast round in the center of 4 large plates and place 1 ham-topped chicken breast on top. Drizzle each portion with the sauce, garnish with chopped fresh parsley and the reserved bread crumbs and serve immediately.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

BEST CHICKEN CURRY



Best Chicken Curry image

Make and share this Best Chicken Curry recipe from Food.com.

Provided by Ratatouille245

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb of cubed chicken or 1 lb beef
1 tablespoon chili powder
2 tablespoons curry powder
1/2 teaspoon ginger
1/2 tablespoon paprika
3 garlic cloves, minced
1/2 onion, chopped
1 tomatoes, chopped
1/2 cup cilantro, chopped
2 tablespoons oil
3 bay leaves
1 -2 big potato
1 big carrot, cut into pieces
1 (13 1/2 ounce) can coconut milk
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
3 ounces water

Steps:

  • Place chopped onions into a pan. Add in the 2 tbls of oil and cook on medium high heat until onions are transparent.
  • Once onions are transparent put in either diced chicken or beef and cook for 6 minutes.
  • Mix in the coconut milk and water with the onions and chicken.
  • Add the spices and veggies to the milk mixture.
  • Simmer for at least 20-30 minutes. Stirring occasionally.
  • Server over steamed Basmati rice.

Nutrition Facts : Calories 613.7, Fat 45.4, SaturatedFat 24.1, Cholesterol 85, Sodium 730.3, Carbohydrate 29.6, Fiber 5.4, Sugar 5.4, Protein 26.5

DINNER PARTY CHICKEN CURRY



Dinner Party Chicken Curry image

Adapted from a 1974 Woman's Day magazine clipping tucked into my Great Aunt's recipe files. The clipping is splotched and well worn, a good sign that this was tried & enjoyed. This recipe has instructions designed for a dinner party - you prepare the curry earlier in the day, keep it ready in the fridge until shortly before your guests arrive (the earlier in the day part takes about and hour to cook, the final cooking takes 1 hours and 15 minutes, plus the time it takes to preheat your oven).

Provided by HeatherFeather

Categories     Curries

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 20

2 (2 1/2 lb) whole chickens, cut into serving size pieces
1/2 cup butter or 1/2 cup margarine
2 cups water
2 teaspoons chicken bouillon powder
2 cups diced onions
1/4 cup all-purpose flour
2 garlic cloves, minced
1 tablespoon curry powder
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 (16 ounce) can whole tomatoes, drained
1 large lime
1 (8 ounce) container plain yogurt
1 1/2 cups raw long-grain white rice
3 teaspoons chicken bouillon powder
3 tablespoons canola oil
3 1/2 cups boiling water

Steps:

  • Melt half of the butter in a large pot or Dutch oven, then brown the chicken parts in batches; remove with tongs to a paper towel lined plate to drain.
  • Drain fat from the pan, then add water and chicken bouillon powder, whisking to blend, and bring to a boil.
  • Add chicken pieces back to the pan, lower the heat, cover, and simmer 20 minutes or until chicken is tender.
  • Remove chicken pieces to a 3 quart casserole.
  • Measure out 2 cups of the chicken broth from the pot, adding water if needed to get the correct amount; set aside for now.
  • Melt remaining butter and saute onions and garlic in the butter until tender, about 5 minutes; remove from heat.
  • Mix together flour, salt, and all seasonings, then sprinkle over the onions, stirring to coat well.
  • Gradually mix in the 2 cups hicken brot until the mixture is smooth.
  • Add tomatoes, crushing them slightly with your hands first.
  • Bring to a boil, lower heat, cover, and let simmer 15 minutes, sitrring occasioanlly (should be thick).
  • Grate the zest from the lime and measure out 2 tsp, then squeeze the juice and measure out 2 Tbsp- add both to the curry sauce, along with the yogurt.
  • Pour sauce over the chicken, turning over the chicken pieces to coat evenly.
  • Let cool 15 minutes, then cover and chill.
  • Before your guests have arrived, preheat oven to 350 F and take the casserole out of the fridge, stirring once.
  • Cover with foil and bake 35 minutes.
  • While it is cooking, combine rice, bouillon powder,and oil in a 2 quart casserole; pour boiling water over rice and stir with a fork.
  • Once the chicken casserole has been in the oven for the 35 minutes, add the rice casserole to the oven as well and cook both for 40 minutes.
  • Fluff rice with a fork before serving.
  • Serve portions of rice topped with chicken pieces and the sauce ladled over the top.

CHICKEN CURRY PARTY SALAD



Chicken Curry Party Salad image

Great flavors mingled with a tangy, creamy dressing make this a great hit with party guests. I always get asked for this recipe.

Provided by Katja

Categories     Salad     Curry Salad Recipes

Yield 4

Number Of Ingredients 13

1 cube chicken bouillon
9 ounces skinless, boneless chicken breasts
9 ounces fresh mushrooms, sliced
1 (8 ounce) package elbow macaroni
½ cup sour cream
½ cup mayonnaise
1 clove garlic, chopped
1 teaspoon curry powder
1 (4 ounce) can black olives, drained and chopped
1 apple - peeled, cored and sliced
1 yellow bell pepper, thinly sliced
2 stalks celery, chopped
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; add bouillon cube and stir until melted. Add chicken and poach for about 13 to 14 minutes. Remove chicken and leave broth in pot; cool chicken and cut into 1/2 inch chunks; reserve.
  • Add mushrooms to broth and cook over medium heat; cook for a few minutes and remove mushrooms from stock; reserve.
  • With remaining stock in pot, add some more water, if needed. Bring water to a boil and add pasta to cook for 8 to 10 minutes or until al dente; drain and discard stock. Cool pasta with running water; reserve.
  • In a small bowl, combine sour cream, mayonnaise, garlic, curry powder and salt and pepper to taste.
  • In a large bowl, combine cooled pasta, chicken, mushrooms, sour cream dressing, olives, apple, yellow bell pepper and celery; mix well. Refrigerate for at least 3 hours and serve.

Nutrition Facts : Calories 630.8 calories, Carbohydrate 57.2 g, Cholesterol 60.3 mg, Fat 33.4 g, Fiber 5.6 g, Protein 27 g, SaturatedFat 8 g, Sodium 767 mg, Sugar 6.8 g

SHEET-PAN CHICKEN CURRY DINNER



Sheet-Pan Chicken Curry Dinner image

This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it's healthy to boot! Serve it with a side of jasmine rice. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

2 pounds sweet potato, peeled and cubed
2 cups fresh cauliflowerets
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons curry powder, divided
1-1/4 teaspoons salt, divided
1 teaspoon lemon-pepper seasoning, divided
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
1 teaspoon smoked paprika
1/4 cup chicken broth

Steps:

  • Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.

Nutrition Facts : Calories 409 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 686mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

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