Curriedchutneyspread Recipes

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 shred the chicken in 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 to the chicken.
• Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

Steps:

• To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
• To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.

Steps:

• Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
• Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
• Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
• Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.

Steps:

• Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.
• Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
• Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.

Steps:

• Mix together mayonnaise and curry powder in a bowl. Gently stir in eggs, then season to taste with salt and pepper. Evenly divide between 4 slices of bread, top with remaining 4 slices.

Steps:

• Combine chicken and Curry Brine in a large resealable plastic bag, seal, and turn to coat. Chill at least 4 hours. Prepare grill for medium-high heat.
• Combine celery, fennel, yogurt, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.
• Grill chicken until cooked through, 5-7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and dill.
• DO AHEAD: Chicken can be brined 1 day ahead. Keep chilled.

Steps:

• In a medium bowl, toss together the chicken, onion, coriander, and raisins. In a small saute pan, heat the oil over medium heat. Add the curry powder and stir for a minute or until fragrant. Remove pan from the heat and let the flavored oil cool.
• In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.

Steps:

• Mix together curry powder and cream cheese. Pat softened cream cheese mixture into a 3/4-inch thick pancake shape (approximately 8-inch in diameter) onto a serving plate.
• Spread chutney evenly over the cream cheese. Sprinkle in even layers: chives, currants, coconut, top off with the chopped peanuts.
• Serve with crackers (Armenian-style is best).

Steps:

• Preheat the oven to 350 degrees F. Melt the butter in a small skillet, then add the curry powder, salt, and cayenne and cook, stirring constantly, until aromatic, about 30 seconds.
• Toss the cashews with the curry butter on a baking sheet, spread the nuts in a single layer. Bake until the nuts are hot and shiny, about 10 minutes. Cool to room temperature.

Steps:

• In a medium bowl, stir together the chicken, grapes, water chestnuts, orange segments, and nuts.
• In a small bowl, mix together the remaining ingredients; toss with chicken mixture.
• Serving Suggestion:.
• Pack chicken salad firmly into a medium bowl, or individual ramekins.
• Cover and chill until serving time.
• Carefully tip out salad onto a platter, or individual salad plates, of mixed baby lettuce leaves.
• Garnish with fresh snipped parsley, chervil or chives.
• Makes 4 servings.

Steps:

• In a blender or food processor, combine the first seven ingredients. Cover and process until smooth. Spread into a 1/2-in.-thick circle on a 10-in. serving plate. Cover and refrigerate. Just before serving, spread chutney over cheese mixture. Sprinkle with onions, coconut and peanuts. Serve with crackers.

Steps:

• In a small bowl, beat cream cheese, lemon zest, curry powder, salt and, if desired, chili sauce; gently fold in crab. Shape into a disk; wrap in plastic. Refrigerate 15 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add bread crumbs; cook and stir 2-3 minutes or until golden brown. Transfer bread crumbs to a shallow bowl., Unwrap disk and press all sides into bread crumbs; place on a serving plate. Spoon chutney over top; sprinkle with cilantro. Serve with crackers.

Steps:

• Cut cheese into 4 cubes and whirl with the other ingredients in a food processor.
• Serve at room temperature.

Steps:

• Add chicken, grapes, and pineapple in a large bowl; set aside.
• To make the dressing: in a bowl whisk the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt together.
• Pour dressing over chicken mixture; toss gently to coat.
• Refrigerate salad for 3 hours.
• Line individual plates with salad greens; spoons chicken salad over greens; sprinkle with pecans and green onions; serve immediately.

Steps:

• Heat the oil in a large pan, then add the vegetables. Toss well and cook for 3-4 mins until lightly browned.
• Stir in curry paste and flour and mix together well. Pour over the stock and bring to the boil. Leave to simmer for 20-30 mins until the vegetables are tender.
• Meanwhile, for the garnish, heat the butter in a frying pan and gently cook the onion for 7-10 mins until browned.
• Stir the cream into the soup. Serve immediately sprinkled with the fried onion and chopped coriander.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and sauté until onion begins to soften, about 8 minutes. Add jalapeño chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper. (Can be prepared 4 days ahead. Cool completely, then cover and refrigerate.)

Steps:

• Blend all ingredients in food processor or blender.
• Pack into crock or small bowl.
• Cover and refrigerate for several hours.
• Serve at room temperature with crackers.

Steps:

• Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
• Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
• Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
• Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.

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:

• Place the cream cheese, cheddar cheese and curry powder in a small food processor; cover and pulse until blended. , Spread onto a 10-in. round serving platter. Spoon chutney over top; sprinkle with coconut, pecans, green onions and dried currants. Chill until serving. Serve with crackers.

Steps:

• Prepare the cabbage: In a medium bowl, whisk together ¼ cup water, the vinegar, sugar, and salt until the sugar and salt are dissolved. Add the cabbage and toss until well coated. Set aside.
• Make the kkasseu sauce: In a small bowl, stir together the Worcestershire sauce, ketchup, and brown sugar until smooth. Set aside.
• Make the chicken cutlets: Place the chicken breasts between two sheets of parchment paper or plastic wrap (or in a large resealable plastic bag) and pound them with a rolling pin until they are flat and uniformly ¼-inch thick. Season with salt and pepper on both sides.
• On a large plate, stir together the mayonnaise and mustard. On another large plate, stir together the panko, curry powder, garlic powder, and some salt and pepper. Set the chicken on the first plate and smother both sides with the mayo-mustard mixture. Then transfer chicken to the second plate and press down, flipping and pressing down multiple times to ensure even panko stickage on both sides.
• In a large skillet, heat 2 tablespoons of the oil over high heat until hot and shimmering. Add one of the chicken cutlets and fry until golden and crisp, about 2 minutes. Turn the chicken over and fry on the second side until the chicken is cooked through, 1 to 2 minutes. Transfer to a large plate, wipe the skillet out with a paper towel, and repeat with the remaining 2 tablespoons oil and the second cutlet.
• To serve, divide the cutlets between two plates and pour the kkasseu sauce over each cutlet. Divide the quick-pickled cabbage between the two plates and add some white rice alongside

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.