Curried Chicken Spread Recipes

Steps:

• Beat cream cheese, orange juice, mayo and curry powder in small bowl with electric mixer on medium speed until well blended. Stir in chicken and celery; cover.
• Refrigerate at least 1 hour before serving.
• Garnish as desired. Serve as a spread with the crackers.

Steps:

• Combine all ingredients into a blender and blend on high speed for at least one minute to make sure mixture is combined. You may stop the blending proccess to stir mixture if necessary. Transfer to serving dish, cover tightly and chill.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large ovenproof skillet over medium-high heat until smoking. Sprinkle the chicken breasts on both sides with salt and pepper. Put them in the pan in a single layer, and brown them 2 minutes on each side. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven and cool.
• Chop the cooled chicken and put it into a large bowl. Add the rest of the ingredients and toss. Season with salt and pepper.
• Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken. Top with another slice of bread and serve.

Steps:

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

Steps:

• For crepes, combine all-purpose flour, the 1 cup milk, egg, butter, salt, and pepper.
• In a blender mix well.
• Spray a 6-inch skillet with nonstick spray coating.
• Preheat skillet; then remove skillet from heat.
• Pour in 1-2 tablespoons batter.
• Lift and tilt skillet to spread batter.
• Return to heat; brown on one side only.
• Invert skillet over paper towels; remove crepe.
• Repeat with remaining batter.
• For filling, spray a cold medium saucepan with nonstick spray coating.
• Heat saucepan over medium heat.
• Add onion and garlic.
• Cook until onion is tender, stirring often.
• Add brown sugar, turmeric, and curry powder; cook and stir for 1 minute more.
• Then, stir in condensed soup and the 3 tablespoons milk.
• Add chicken and potato.
• Remove from heat.
• Remove 3/4 cup of the soup mixture; cover and chill.
• To assemble, spoon some of the chicken mixture onto the unbrowned side of each crepe.
• Roll up.
• Place filled crepes, seam side down, in a 13x9x2-inch baking dish sprayed with Pam.
• Cover and chill for 2 to 24 hours.
• Before serving, stir the reserved soup mixture.
• Spoon soup mixture on top of filled crepes.
• Cover and bake in a 350 degree F.
• oven about 30 minutes or until heated through.
• If desired, cilantro and yogurt!

Steps:

• Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. Mix mayonnaise, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
• Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.