Curry Broccoli Salad Recipes

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine the bacon, broccoli, onion, dried fruit and sunflower seeds.
• Whisk together the mayonnaise, curry powder, vinegar and sugar.
• Pour dressing over salad; toss to coat, and marinate over night.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine the bacon, broccoli, onion, dried fruit and sunflower seeds.
• Whisk together the mayonnaise, curry powder, vinegar and sugar.
• Pour dressing over salad; toss to coat, and marinate over night.

Steps:

• In a large bowl, combine the first seven ingredients. Add the broccoli, onion, cranberries and walnuts; toss to coat. Cover and refrigerate for at least 1 hour before serving.,

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:

• Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
• Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
• Chill in the refrigerator for 3 hours before serving.

Steps:

• Pour 2" of water into a large pot. Place a collapsible steamer in the pot, cover, and bring water to a boil. Place the broccoli florets in steamer, cover and steam 5 minutes, or till tender-crisp.
• Meanwhile, in a large nonstick skillet, bring the orange and lemon juices to a boil over medium high heat. Reduce the juices down to 1/4 cup. Turn down heat to low and stir in butter and curry powder. Stir in the cooked broccoli florets and heat through.
• Move to a serving dish and season to taste with pepper to taste. Serve immediately and enjoy!