Carolines Curried Chicken Food

CURRIED CHICKEN THIGHS

Steps:

• Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
• Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
• Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
• Stir in cream and peas. Season to taste. Serve with basmati rice.

CURRIED CHICKEN SALAD RECIPE {WHOLE FOODS COPYCAT}

Steps:

• Preheat oven to 400 degrees. Place chicken thighs on a baking sheet, drizzle with extra virgin olive oil and sprinkle both sides of the meat with salt and pepper.
• Roast for 20 minutes or until juices run clear in thighs. Allow to cool.
• Slice chicken thighs into small chunks and place in a medium bowl.
• Add remaining ingredients and mix well. Garnish with almonds and green onions. Say Grace and enjoy!

HONEY CURRIED CHICKEN

Steps:

• Preheat oven to 375F.
• Add honey and butter to a small saucepan over medium low heat. Stir until the butter melts. Remove from heat. Stir in mustard and curry powder.
• Place chicken in a casserole dish and pour sauce over top. Bake for 40 minutes. Garnish with parsley, if desired. Serve hot.

CURRIED CHICKEN SALAD WITH FRUIT AND PECANS

Steps:

• Combine all ingredients and mix well.
• Refrigerate for a minimum of one hour before serving.