Chicken Curry Oamc Recipes

Steps:

• Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
• Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
• Refrigerate crescent rolls.
• To prepare for serving, thaw chicken mixture.
• Preheat oven to 350°F.
• Unroll crescent rolls.
• Each tube will contain 4 rectangles of dough with a diagonal perforation.
• Press dough along each perforation so the rectangle halves will not separate.
• Place about 1/4 cup of the chicken mixture into the center of each rectangle.
• Fold dough over the filling, and pinch the edges to seal tightly.
• Dip each packet in melted margarine, and coat with crouton crumbs.
• Place packets on a baking sheet.
• Bake for 20 minutes or until golden brown.
• Packets are good either hot or cold.

Steps:

• Combine all ingredients, except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly warmed.
• Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan.
• Bake uncovered for 30 minutes at 375°F
• Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
• To freeze: after casserole has cooled, label and freeze for up to 4 months.
• To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.

Steps:

• Stir together first 5 ingredients in a shallow dish until blended.
• Dip meat in honey mixture, 1 piece at a time, thoroughly coating all sides.
• Arrange meat in a single layer in a 15 x 10 inch jelly roll pan.
• Pour remaining honey mixture over chicken.
• Bake at 375 degrees for 1 hour to 1 hour 10 minutes or until done.
• *4 skinned and boned chicken breasts and 4 skinned and boned chicken thighs may be substitued for cut-up whole chicken. Proceed as directed, decreasing bake time 40-45 minutes.

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Steps:

• Rinse chicken breasts and cut into 1" pieces.
• Place coconut milk, fish sauce, curry paste and honey in a large pot and bring to a simmer over medium heat.
• Once sauce is simmering, add chicken pieces and cook for about 20 minutes or until chicken is cooked through and no longer pink.
• Remove from the heat and stir in the ground peanuts.
• Allow to cool.
• If freezing:.
• Divide evenly among 3 gallon sized freezer bags.
• Seal, pushing out as much air as possible.
• Label and freeze.
• To serve:.
• Thaw in refrigerator.
• Place chicken mixture into a large skillet and bring to a simmer over medium heat.
• Do not boil - the sauce will curdle!
• To serve:.
• Serve over fresh baby spinach leaves or over steamed rice.

Steps:

• Cook onion and green pepper in oil until tender.
• Add chicken.
• Sauté briefly.
• In separate bowl mix flour, curry powder and salt.
• Slowly stir in water and lemon juice to make paste.
• Add tomato sauce and garlic and pour mixture over chicken mixture.
• Mix.
• To freeze, freeze in ziploc plastic bag.
• Freeze rice in separate ziploc bag.
• To serve, thaw.
• Place rice in casserole dish.
• Place chicken mixture over top of rice.
• Heat through on 350°, about 30 min.