Baked Curry Triangles Food

CURRIED CHICKEN TRIANGLES

Steps:

• Separate crescent dough into triangles. Cut each piece into four triangles. Place on greased baking sheets. In a large bowl, combine the water chestnuts, cheese, onions, mayonnaise, lemon juice, curry powder and garlic salt. Crumble chicken over mayonnaise mixture; stir to coat. , Place rounded teaspoonfuls in the center of each triangle. Sprinkle with paprika if desired. Bake at 350° for 12-15 minutes or until edges are lightly browned. Serve warm.

CURRY CHICKEN TRIANGLES

Steps:

• heat oven to 375°F Spray large cookie sheet with cooking spray. Unroll both cans of dough on work surface and pinch seams to seal. Press each to form 12x9 inch rectangle. Cut each into 12 squares.
• In medium bowl, beat cream cheese, milk and apricot preserves with electric mixer on medium speed until smooth. Stir in chicken, cheese, water chestnuts, onions and curry powder.
• Spoon about 1 tablespoon chicken mixture in center of each square. Fold dough over filling; press edges with a fork. Place on cookie sheet. Brush with beaten egg; sprinkle with almonds.
• Bake 10 to 15 minutes or until deep golden brown.

BAKED CURRY TRIANGLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cook and stir beef and onion in a nonstick skillet until beef is browned, about 5 minutes. Stir in curry powder until heated through and fragrant, 1 to 2 minutes.
• Cut puff pastry squares diagonally to create 12 triangles. Fold each triangle in half, pressing the edges of one side together, and leaving an opening for the filling. Fill each triangle with curried beef and press edges to seal.
• Coat each triangle with beaten egg using a pastry brush. Arrange triangles on a baking sheet.
• Bake in the preheated oven until puffed up and golden brown, 15 to 20 minutes.

CARROT CURRY

Steps:

• For the curry sauce:
• Put the star anise, cardamom, cinnamon sticks, and garam masala in a small dry skillet and toast over medium heat, stirring, just until fragrant, about 30 seconds; be careful not to burn the spices. Scrape onto a plate and set aside.
• Grate the cut sides of the tomatoes on the large holes of a flat or box grater set over (or in) a bowl; discard the skins. Heat the oil in a medium saucepan over medium heat. Add the shallots and cook until golden brown, about 3 minutes. Stir in the tomato puree and the toasted spices, then add the carrot juice and lime juice, bring to a simmer, and cook gently again until the sauce can easily coat the back of a spoon, about 30 minutes.
• Add the saffron and cook for 1 minute, then stir in the coconut milk and cook for another few minutes to let the flavors get friendly. Remove from the heat and pick out and discard the whole spices. With an immersion blender, blend the sauce until smooth (or use a regular blender), then pour it into a smaller saucepan. Season with salt.
• To finish the dish:
• Add the carrots to the curry sauce and bring to a simmer. Cover and cook over medium heat, stirring occasionally, until the carrots are tender, about 35 minutes.
• Spoon the curry into bowls and drizzle each serving with a bit of coconut milk. Garnish each bowl with cilantro leaves, lime zest, and lime juice. Serve with rice.

BREADED CHICKEN WITH CURRY SEASONING

Steps:

• Preheat oven to 375°F. Lightly oil large baking sheet. Mix breadcrumbs and curry powder in pie dish. Season chicken lightly with salt and pepper. Press chicken pieces in breadcrumb mixture to coat completely; arrange on prepared baking sheet. Bake chicken pieces until cooked through, about 45 minutes.

VEGETABLE CURRY

Steps:

• Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
• Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

BAKED CURRY TOFU

Steps:

• Preheat oven to 425 degrees.
• Combine orange juice, lime juice and curry powder in a 9 x 13 glass or ceramic baking dish.
• Drain tofu.
• Cut block of tofu horizontally into three pieces.
• Then, with pieces stacked on top of each other, cut tofu on the diagonal from one corner to the other.
• Repeat the cuts on the other two corners.
• You should have 12 triangles of tofu.
• Place tofu pieces in a single layer in the baking dish and turn to coat with the marinade.
• Bake the tofu for about 25 minutes, turning once, until the marinade is absorbed and the tofu is browned.
• Serve immediately or use cold or at room temperature as a sandwich filler.