No Worries Chicken Curry Potato Salad 5fix Recipes

CHICKEN CURRY AND POTATOES

Steps:

• Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
• Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to chicken and broth.
• Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

CHICKEN CURRY WITH POTATOES

Steps:

• For the marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add the chicken and toss to coat. Marinate in the refrigerator for a minimum of 2 hours and up to 4 hours.
• For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the chicken and all of the marinade. Cook, covered, until the potatoes are easily pierced, 20 to 25 minutes.
• Stir in the coconut milk and cook until the sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed.

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.

CHICKEN, CHERRIES AND POTATO HASH #5FIX

Steps:

• Preheat a 10-inch skillet over medium heat. Add oil; swirl to coat pan.
• Add remaining ingredients. Cook, flipping over occasionally, for about 10 minutes, or until potatoes are lightly browned. Serve immediately.

CHICKEN POTATO SALAD

Steps:

• Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

CURRIED POTATO SALAD

Steps:

• Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with vinegar, and set aside to cool.
• Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.
• Place mayonnaise, curry powder, and remaining teaspoon salt in a large bowl; whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion, and cilantro. Stir to combine. Chill until ready to serve.

CHICKEN PESTO POTATO SALAD #5FIX

Steps:

• Heat a large non-stick skillet with a lid over medium heat. Add in the bacon and cook until crisp, approximately 4 - 5 minutes; remove from skillet to drain; leaving 1 tablespoon bacon drippings in the skillet.
• Place skillet and drippings back over medium heat. Add in the Simply Potatoes and cook according to package directions. Add in the chicken and all but two tablespoons bacon and continue to cook until heated through. Remove from heat and add in 2 ounces of the bleu cheese, mix to combine.
• Transfer potato mixture to a large bowl, allow to cool for 3 - 4 minutes. Stir in the pesto, mix to fully combine.
• To serve, place potato salad onto serving plates, garnish with remaining 2 tablespoons bacon and remaining 1/2 ounce bleu cheese.

QUICK AND EASY CURRY CHICKEN SALAD FOR LUNCHES

Steps:

• Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt.
• Serve immediately or refrigerate until ready to serve.

CHICKEN CURRY SALAD IN A HURRY

Steps:

• Mix the chicken, eggs, mayonnaise, apple, celery, onion, curry powder, paprika, cayenne pepper, and salt in a large bowl. Cover and refrigerate for 1 hour before serving.

EASY CHICKEN POTATOES #5FIX

Steps:

• Heat oven to 350 degrees. Saute chicken tenders in a little olive oil until lightly browned. Mix soup and sour cream together.Spread potatoes evenly in 8 to 10 inch casserole dish. Nestle chicken tenders down in potatoes. Pour soup mixture on chicken and spread evenly so that it will seep down into potatoes. Bake 30 mins, or until bubbly. Last 5 mins sprinkle cheese on top. Enjoy.

CURRY CHICKEN SALAD

Steps:

• In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.

WONDERFUL CHICKEN CURRY SALAD

Steps:

• In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork.
• In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.

CHICKEN CURRY SALAD

Steps:

• In a medium bowl, stir together the mayonnaise, curry powder, salt, pepper, and chili oil. Mix in the chunk chicken until well blended. Refrigerate until serving.

POTATO SALAD WITH CURRIED MAYO

Steps:

• Bring a large pan of salted water to the boil then add the potatoes. Return to the boil and cook for 15 minutes. The potatoes should be just tender to the point of a knife. Drain in a colander and cool for 5-10 minutes.
• While the potatoes are cooking, trim the roots from the spring onions then slice the white bulb ends. Reserve the green stems. Heat the oil in a deep saucepan, add the mustard seeds and cook until they start to jump and pop. Add the chopped spring onion and curry paste. Cook, stirring continuously, for 2 minutes.
• Tip the mixture into a large bowl then stir in the yogurt and mayonnaise with plenty of salt and ground black pepper. Now you have a choice: for everyday you could the keep skins on salad potatoes, but for entertaining it's 10 minutes well spent to remove them - they look better and take on the flavour of the dressing more easily.
• Chop all but 2 of the green spring onion stems and add to the dressing along with the potatoes and celery and carefully fold everything together until evenly coated. Reserve the remaining stems in water. Cover the bowl with cling film and chill until ready to eat.
• To serve remove the potatoes from the fridge a good hour before serving so they return to room temperature. If the consistency of the dressing looks a little thick, thin it with a splash of milk or water. Pile the salad into a serving bowl. Cut the reserved spring onion stems into long shreds and scatter them over the salad along with a few mustard seeds.

CHICKEN, CHERRIES AND POTATO HASH #5FIX

Steps:

• Preheat a 10-inch skillet over medium heat. Add oil; swirl to coat pan.
• Add remaining ingredients. Cook, flipping over occasionally, for about 10 minutes, or until potatoes are lightly browned. Serve immediately.

NO WORRIES CHICKEN CURRY POTATO SALAD #5FIX

Steps:

• Cook Simply Potatoes Shredded Hash Browns according to directions.
• In a medium bowl combine chicken, cooked hash browns, mayonnaise, and curry powder.
• Mix well.
• Divide equally among the lettuce leaves. Roll. Enjoy!
• Note: This recipe can be eaten right away, but is best left to refrigerate for one hour to allow the flavors to develop.