Chicken With Curry Dill Sauce Recipes

Steps:

• In a saucepan over medium heat, melt butter. Add the flour, salt and pepper; stir until smooth. Gradually add milk and bring to a boil. Boil and stir for 2 minutes. Remove from the heat. Add the mayonnaise, dill and curry; stir until smooth. Set aside. In a skillet over medium heat, brown chicken in oil. Place in a greased shallow 3-qt. baking dish. Pour sauce over chicken. Bake, uncovered, at 350° for 50-60 minutes or until meat juices run clear.

Steps:

• Place racks in upper and lower thirds of oven; preheat to 325°F. Pat chicken halves dry with paper towels and season generously all over with salt. Arrange, skin side up, on 2 wire racks set inside 2 baking sheets so that you have 2 chicken halves on each rack. Roast chickens, rotating baking sheets top to bottom and front to back halfway through, until just golden and an instant-read thermometer inserted into the thickest part of the breasts registers 150°F, 45-50 minutes.
• Meanwhile, pulse garlic in a food processor until finely chopped. Heat 1 cup oil in a small saucepan over medium until shimmering. Add garlic and cook, stirring constantly, until softened and slightly darker, about 1 minute. Transfer to a small bowl. Stir in Aleppo-style pepper and 1 1/2 tsp. salt. Set garlic oil aside for serving.
• Fit a large Dutch oven or other heavy pot with deep-fry thermometer. Heat remaining 2 cups vegetable oil over medium-high until thermometer registers 350°F. Fry shallots, stirring often, until golden brown, about 5 minutes. Using a fine-mesh sieve or spider, transfer shallots to paper towels to drain; season with salt. Remove pot from heat if chicken hasn't finished roasting yet.
• As soon as chickens are done, remove from oven and lightly dab with paper towels to remove as much moisture from the underside as possible (this will prevent them from spattering too much when you put them in the hot oil). Reheat shallot oil to 350°F if needed. Working with 1 half at a time and maintaining oil temperature between batches, fry chickens, skin side down, until skin is crisp and deeply browned, 6-8 minutes. Transfer to clean wire racks as you go; season lightly with salt.
• Meanwhile, combine potatoes and 2 Tbsp. salt in another large pot and pour in cold water to cover by 1". Bring to a boil, then reduce heat to medium-low and simmer until potatoes are very tender when pierced with the tip of a paring knife, 10-15 minutes, depending on size of potatoes. Drain and return potatoes to the same pot. Gently press down on potatoes to break up slightly. Add 1/3 cup reserved garlic oil, season with salt, and toss to combine.
• Transfer potatoes to a small platter. Drizzle with some more garlic oil. Cut chicken halves into pieces and arrange on a large platter. Drizzle chicken with some garlic oil, then sprinkle dill and fried shallots over. Serve with any remaining garlic oil alongside.

Steps:

• Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan., Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm., In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

Steps:

• Stir soy sauce, garlic, ginger, lime juice, and curry powder together in a glass container. Add chicken and toss to coat. Cover and refrigerate for 1 to 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and pour marinade into a small saucepan; set aside.
• Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and let rest for 10 minutes.
• While chicken is cooking, stir cornstarch and water together in a small bowl until well combined. Add to the reserved marinade, then mix in chicken broth. Bring sauce to a boil and cook until sauce has thickened a bit, 10 to 14 minutes. Serve curry-soy sauce over the chicken.

Steps:

• In saucepan over medium heat, melt butter and add the flour, salt and pepper; stir until smooth. Cook and stir a minute or two to lose the flour taste.
• Gradually add milk and bring to a boil.
• Boil and stir for 2 minutes. Remove from heat.
• Add the mayonnaise, dill and curry and stir until smooth. Set aside.
• In a skillet over medium heat, brown chicken in oil. Place in a greased shallow 3-qt. baking dish.
• Pour sauce over chicken.
• Bake, uncovered, at 350 for 50-60 minutes or until meat juices run clear.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Place the chicken pieces into the prepared baking dish. Pour the mushroom soup (undiluted), milk, and sour cream over the chicken. Season with onion soup mix and dill. No need to stir.
• Bake for 1 1/2 hours in the preheated oven, or until the chicken is falling off the bone. The longer you can cook it, the better it will taste.

Steps:

• Preheat oven to 350 degrees.
• Rinse chicken, inside and out, with cold water.
• Pat dry.
• Place chicken on roasting rack and put 4 sprigs of dill (or 1 t dill weed) and quartered onion inside bird.
• Rub surface of chicken with lemon and spread with butter.
• Place 2 wedges of lemon inside bird, then place chicken in roasting pan and add wine and broth to pan.
• Roast for 1 ½ hours or until tender, basting with liquid every 15-20 minutes.
• Transfer chicken from pan to a warmed platter and keep warm.
• Chop the remaining sprig of dill.
• Strain the pan juices into a saucepan.
• Reserve 2 T of liquid and mix with the cornstarch until smooth.
• Pour cornstarch mixture into juices and bring to a boil.
• Whisk until smooth, add remaining dill and lemon, and then check for seasoning.
• Carve chicken and serve with sauce.
• Garnish with extra dill and lemon if desired.

Steps:

• Cut the chicken into bite-size pieces, season with salt and freshly ground white pepper and dust with cornstarch.
• Heat a wok over a high heat, and add half of the peanut oil. Add the chicken and stir-fry for about 6 minutes, until golden brown. Remove and set aside.
• Rinse out and dry the wok, and heat the remaining oil. Add the garlic, ginger and chili and stir-fry for 40 seconds or so. Stir in the onion and stir-fry for a further 40 seconds.
• Tip in the carrot and broccoli florets and fry for 1 minute.
• Pour in the chicken stock, and add the star anise, turmeric, curry powder and brown sugar - bring to the boil.
• Mix the cornstarch and water together to make a smooth paste and stir into the curry sauce. Cook for 2-3 minutes, until thickened.
• Return the chicken to the sauce and cook for 3-4 minutes, until the chicken is warmed through. Garnish with scallion and serve with jasmine rice.

Steps:

• Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.

Steps:

• Trim excess fat from chicken.
• Place each piece between 2 sheets of waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling pin.
• Place chicken in 13x9x2" baking dish.
• Combine next 5 ingredients in a small bowl; pour over chicken.
• Cover and refrigerate 2 hours.
• Remove chicken from marinade, discarding marinade.
• Coat a grill with cooking spray.
• Grill chicken 6" over med coals 8 minutes, turning once.
• Arrange chicken on a serving platter; garnish with lime wedges.
• Serve with 1 1/2 T Dill Sauce per serving. DILL SAUCE: Combine all ingredients in blender; process till smooth.

Steps:

• Melt butter in a large, heavy skillet.
• Finely chop onion, and simmer in the butter until soft but not brown. Lower heat to medium.
• Cut all the fruit into small pieces. Add all fruit except the cut up bananas at this point.
• Stir gently until warmed through.
• Add the flour and stir until it's been incorporated, about one minute.
• Add curry and chicken broth.
• Add the bananas.
• Let simmer on low heat for five minutes.
• Add cream and stir.
• Add cooked shredded chicken breast.
• Let it all come back to a low simmer.
• Serve over rice.