Bombay Chicken Salad Recipe 465

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
• Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

Steps:

• In a large shallow dish, combine the first 11 ingredients. Add the chicken; turn to coat. Refrigerate, covered, overnight., Drain chicken, discarding marinade. , On a lightly oiled grill rack, grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 170°-175°.

Steps:

• In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat. Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water. Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces. Dressing In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream. Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken. Drizzle with dressing and toss to coat. Refrigerate unless serving immediately.

Steps:

• Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
• Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
• Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs - the flesh shouldn't be pink.
• Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.

Steps:

• In a resealable plastic bag, combine the first 11 ingredients.
• Add the chicken and seal bag and turn to coat.
• Refrigerate overnight.
• Rub grill rack with oil or coat with cooking spray before starting the grill.
• Drain and discard marinade.
• Grill chicken, covered, over medium-hot heat for 15 minutes.
• Turn and grill 10-15 minutes longer or until juices run clear.

Steps:

• Toast almonds.
• In a chilled bowl, whisk cream to stiff peaks.
• In a large mixing bowl, mash banana with lemon juice. Stir in mayo, curry powder, salt and pepper. Fold in whipped cream.
• Add chicken, grapes and almonds. Toss with dressing. Serve on plates lined with lettuce.

Steps:

• Combine sour cream, chutney, curry and lime juice. Mix well.
• In mixing bowl, mix 3/4 cup dressing with chicken and raisins.
• Cover and chill chicken mixture and remaining dressing.
• To serve, line salad bowls or serving platter with leaf lettuce and pile torn iceberg lettuce in center.
• Stir coconut and almonds into chicken mixture.
• Spoon mixture into center of bowl or platter.
• Arrange melon slices around chicken mixture.
• Serve remaining dressing on the side.