CURRIED CHICKEN SALAD
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.
THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
POT-ROAST BOMBAY CHICKEN
Perfect for busy nights, this pot-roast chicken with masala seasoning is ideal for sticking in the oven to feed a crowd. Enjoy with poppadums and chutney
Provided by Esther Clark
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
- Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
- Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs - the flesh shouldn't be pink.
- Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.
Nutrition Facts : Calories 620 calories, Fat 42 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium
BOMBAY CHICKEN CURRY
Found this in an old cookbook I borrowed from a friend Around the world in 180 ways. Simply delicious, great for those who aren't too keen on chilli powder, as you can add as much or as little as you like!
Provided by Sarah
Categories One Dish Meal
Time 53m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a non-stick pan over a medium high heat and use a little oil, or cooking spray to brown chicken. Remove from pan.
- In same pan cook onions until soft, add garlic, chillies, ginger and spices for 11 minute, or until fragrant.
- Return chicken to pan and stir to coat well in mixture. Add tomatoes and simmer gently for 30 minutes, or until chicken is tender.
- Stir in coconut cream until heated through.
CURRIED CHICKEN SALAD BOMBAY
Make and share this Curried Chicken Salad Bombay recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toast almonds.
- In a chilled bowl, whisk cream to stiff peaks.
- In a large mixing bowl, mash banana with lemon juice. Stir in mayo, curry powder, salt and pepper. Fold in whipped cream.
- Add chicken, grapes and almonds. Toss with dressing. Serve on plates lined with lettuce.
Nutrition Facts : Calories 690.7, Fat 43.8, SaturatedFat 11.9, Cholesterol 153.4, Sodium 473.2, Carbohydrate 35.6, Fiber 5.1, Sugar 18.6, Protein 42.7
BOMBAY CHICKEN SALAD RECIPE - (4.6/5)
Provided by B1gJ4k3
Number Of Ingredients 19
Steps:
- In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat. Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water. Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces. Dressing In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream. Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken. Drizzle with dressing and toss to coat. Refrigerate unless serving immediately.
BOMBAY CHICKEN
This grilled dinner always turns out moist and tender. The marinade has a Middle Eastern flair, giving the dish a zesty flavor. It makes a beautiful presentation as well. -June Thomas of Chesterton, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large shallow dish, combine the first 11 ingredients. Add the chicken; turn to coat. Refrigerate, covered, overnight., Drain chicken, discarding marinade. , On a lightly oiled grill rack, grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 170°-175°.
Nutrition Facts : Calories 255 calories, Fat 13g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein.
BOMBAY CHICKEN
Make and share this Bombay Chicken recipe from Food.com.
Provided by bmcnichol
Categories Chicken Thigh & Leg
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a resealable plastic bag, combine the first 11 ingredients.
- Add the chicken and seal bag and turn to coat.
- Refrigerate overnight.
- Rub grill rack with oil or coat with cooking spray before starting the grill.
- Drain and discard marinade.
- Grill chicken, covered, over medium-hot heat for 15 minutes.
- Turn and grill 10-15 minutes longer or until juices run clear.
Nutrition Facts : Calories 342.2, Fat 14.3, SaturatedFat 3.8, Cholesterol 194.4, Sodium 672.2, Carbohydrate 5.1, Fiber 1.4, Sugar 2.7, Protein 46.8
CHICKEN BOMBAY (OAMC)
Make and share this Chicken Bombay (Oamc) recipe from Food.com.
Provided by Pamela
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly warmed.
- Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan.
- Bake uncovered for 30 minutes at 375°F
- Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
- To freeze: after casserole has cooled, label and freeze for up to 4 months.
- To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.
BOMBAY CHICKEN
Make and share this Bombay Chicken recipe from Food.com.
Provided by JeriBinNC
Categories Curries
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Melt half the butter in a skillet over medium heat.
- Brown chicken about 3 minutes on each side. Remove chicken from skillet, reserving butter.
- Add onion, garlic, and remaining butter and cook about 5 minutes. Return chicken to skillet; add spices, tomatoes, broth, and wine. Cook 15 minutes more.
- Add cashews and coconut. Cover and cook on low till done.
- Mix cream and cornstarch together; stir slowly into chicken mixture. Heat to boiling, stirring constantly, then reduce heat to low and simmer 5 minutes or till thickened.
Nutrition Facts : Calories 435.9, Fat 28.3, SaturatedFat 14, Cholesterol 124.3, Sodium 794.3, Carbohydrate 9.8, Fiber 1.9, Sugar 2.7, Protein 32.6
BOMBAY SALAD
Make and share this Bombay Salad recipe from Food.com.
Provided by LoriInIndiana
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine sour cream, chutney, curry and lime juice. Mix well.
- In mixing bowl, mix 3/4 cup dressing with chicken and raisins.
- Cover and chill chicken mixture and remaining dressing.
- To serve, line salad bowls or serving platter with leaf lettuce and pile torn iceberg lettuce in center.
- Stir coconut and almonds into chicken mixture.
- Spoon mixture into center of bowl or platter.
- Arrange melon slices around chicken mixture.
- Serve remaining dressing on the side.
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