CURRY-IN-A-HURRY ROTISSERIE CHICKEN SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine meat, celery, red grapes, carrot and scallions.Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.
- To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss.
- To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds.
CHICKEN CURRY SALAD IN A HURRY
Just a simple no frills chicken salad recipe I came up with. It can be made quickly and easily with most ingredients on hand. Enjoy it on bread, in a pita pocket, or over a bed of lettuce.
Provided by Buddy Greer
Categories Salad Curry Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 525.7 calories, Carbohydrate 3.4 g, Cholesterol 199.2 mg, Fat 37.9 g, Fiber 0.7 g, Protein 40.9 g, SaturatedFat 8.7 g, Sodium 276.1 mg, Sugar 1.9 g
CHICKEN CURRY IN A HURRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
- Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
- Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.
CHICKEN CURRY IN CRISPY RICE CASES
This makes 6 individual chicken curry pies. You can vary the amount of curry paste used to suit your taste. Great for luch or serve with a salad or veges for dinner. A winner with the kids too! For gluten free-just ensure your flour mix and curry paste are gluten free
Provided by Jubes
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees Celsius.
- Grease and line 6 3/4 cup capacity pie pans (alternatively you can use muffin pans).
- Combine the egg and flour in a large bowl. Add the rice and ensure well mixed.
- Press 1/2 cup rice mix into the base and sides of each pan to form the pie shell. Its best to you wet hands.
- Bake 10 to 15 minutes or until lightly golden and firm to the touch. Remove from the pans whilst still warm.
- Heat the oil in a pan and cook the onion until tender. Add chicken and cook 5 minutes or until the chicken is lightly browned. Stir in the curry paste and cook for another minute.
- Add the coconut milk to the chicken curry mixture and stir until it comes to the boil. Simmer for 10 minutes or un til the mixture thickens. Remove from the heat and stir in the lime juice and the basil.
- Spoon the chicken curry mixture into the rice cases.
- Enjoy!
Nutrition Facts : Calories 322.9, Fat 8.2, SaturatedFat 1.9, Cholesterol 139, Sodium 120, Carbohydrate 31.3, Fiber 0.8, Sugar 0.9, Protein 28.4
22-MINUTE COCONUT CHICKEN CURRY
This 22-minute South Indian-inspired chicken dinner is based on takeout versions served at Manhattan's Curry Row.
Provided by Rhoda Boone
Categories 22-Minute Meals Curry Dinner Quick & Easy Chicken Coconut Ginger Cashew Spinach Garlic Takeout at Home
Yield Serves 4
Number Of Ingredients 13
Steps:
- Toss chicken with curry powder, salt, and pepper in a medium bowl.
- Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
- Purée coconut milk, ginger, and garlic in a blender until very smooth.
- Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
- Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Immediately transfer mixture including the oil to a small bowl.
- Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.
- Editor's note: This article has been updated as a part of our archive repair project.
CHICKEN CURRY
Accompany curry with pappadams and chutney. This particular combination of spices, which includes cardamom and cinnamon, gives a mild heat and rich fragrance to the dish. You can adjust the spices to suit your taste.
Provided by - Carla -
Categories Curries
Time 1h47m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes.
- Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder.
- Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper.
- Add chicken, and toss to coat. Heat peanut oil in a large pot over medium-high heat. Add chicken, cooking until browned, 3 to 5 minutes.
- Remove chicken.
- Set aside. Reduce heat, and add ginger, garlic, and onions.
- Cook until softened and deep-brown in color, 8 to 10 minutes.
- Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes.
- Add tomatoes, chicken stock, and cooked chicken.
- Raise heat to medium high, and cook until liquid is reduced, about 15 minutes.
- Meanwhile, toast pappadams.
- Reduce heat to low, and stir in yogurt and raisins.
- Cook until warmed throughout; add cilantro.
- Serve with basmati rice, and garnish with cashews.
Nutrition Facts : Calories 360.1, Fat 10.7, SaturatedFat 4.9, Cholesterol 93.2, Sodium 1251.6, Carbohydrate 38, Fiber 4.6, Sugar 23.5, Protein 31.1
CURRY IN A HURRY
Curry needn't be a chore-like undertaking - here's a curry you can prepare in minutes
Provided by Mary Cadogan
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
- Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.
Nutrition Facts : Calories 195 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 0.75 milligram of sodium
HURRY CURRY CHICKEN SALAD
Sour cream, grapes and a few pantry ingredients-including curry powder, naturally-are all you need to make this quick and easy chicken salad.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in medium bowl until blended.
- Stir in grapes; sprinkle with nuts.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g
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