CHEESY CHICKEN CURRY CASSEROLE
This cheesy, comforting casserole is made with cooked rice, shredded cheese, and tender shredded chicken in a creamy curry sauce. Add broccoli or other veggies for a complete meal.
Provided by Danelle
Categories Main Dishes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.
- In a large bowl, toss together rice and chicken. Stir in both soups, mayonnaise and milk; mix well. Add desired amount of curry powder and stir to combine.
- Stir in shredded cheese. Season with salt and pepper, to taste. Transfer mixture to prepared baking dish.
- In a small bowl, stir together breadcrumbs and butter. Sprinkle evenly over casserole.
- Cover and bake for 30 minutes. Uncover and bake 10-15 minutes more, or until casserole is bubbly and top is golden brown.
Nutrition Facts : Calories 532 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 34 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 891 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CHICKEN CURRY
This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!
Provided by Jennifer Segal, inspired by Cooks Illustrated
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder.
- Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
- Add the remaining 1½ tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant, about a minute more.
- Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ⅛ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
- Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.
Nutrition Facts : Calories 361, Fat 16g, Carbohydrate 15g, Protein 36g, SaturatedFat 2g, Sugar 6g, Fiber 3g, Sodium 830mg, Cholesterol 93mg
IRRESISTIBLE CHICKEN CURRY
This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce. We do not recommend substituting the yogurt or cream in this recipe since they add richness and flavor to the sauce.
Provided by Adam and Joanne Gallagher
Categories Main
Time 1h5m
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Cut the chicken into 1-inch pieces, and then add to a bowl. If you'd like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.
- Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.
- Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.
- Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.
- Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides. Remove the chicken from the pan and place the skillet back onto the heat.
- Add the onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.
- Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.
- Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.
- Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.
- Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).
- Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 330, Fat 19.2g, SaturatedFat 11.6g, Cholesterol 141.8mg, Sodium 1022.8mg, Carbohydrate 7.8g, Fiber 1.2g, Sugar 3.2g, Protein 30.8g
LEFTOVER CURRY CHICKEN CHEESY BALLS RECIPE BY TASTY
Here's what you need: rice, curry sauce, flour, cheese, egg yolks, chicken, flour, breadcrumb, oil
Provided by Ellie Holland
Categories Snacks
Yield 10 servings
Number Of Ingredients 9
Steps:
- Combine the rice with 2 tablespoons of curry sauce.
- Mix in the flour, cheese, 1 egg yolk, and pepper.
- Roll into balls, make a well in the middle and place in some curry chicken.
- Secure the ball by rolling it in your hands again.
- Coat in the flour, egg yolk, breadcrumbs, then egg yolk, then breadcrumbs again.
- Heat the oil in a pan to 325°F (160°C).
- Fry the arancini for a few minutes, until golden brown.
- Enjoy!
Nutrition Facts : Calories 1108 calories, Carbohydrate 36 grams, Fat 99 grams, Fiber 1 gram, Protein 19 grams, Sugar 1 gram
CHEESY CHICKEN BROCCOLI CURRY
This is a classic in my family. It freezes well. I frequently make this for new moms so they don't have to worry about cooking for a night. This is good served over rice or couscous. You can decrease the chicken or broccolli depending on your taste. You can use low fat cream of chicken soup.
Provided by Cookie16
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook the chicken - pan fry, poach or broil - whatever is easiest.
- Cut chicken into pieces same size as broccoli.
- Sprinkle with the pepper.
- Steam or boil the broccoli briefly.
- Run broccoli under cold water.
- Mix together the soup, mayo, lemon juice and curry.
- Layer in 9 x 13 pan in this order: broccoli, chicken, soup mix, 1 cup of the cheddar.
- Sprinkle with remaining cheddar.
- Bake for about 15 minutes at 350 degrees.
- Do not bake if you wish to freeze it.
Nutrition Facts : Calories 287.2, Fat 15.5, SaturatedFat 5.6, Cholesterol 81.8, Sodium 588.8, Carbohydrate 11.2, Fiber 0.2, Sugar 1.2, Protein 26.8
CHEESY CHICKEN CURRY CASSEROLE
This is pretty simple, and has lots of room for enhancements and changes. I love it as is, but one could easily use broccoli, peas, other cheeses and so on. I'd personally like to try adding bacon crumbles, substituting green onions, and experimenting with a crunchier texture. Of course one can use regular chicken breasts cut into pieces, instead of the canned variety.
Provided by Dave-a-flav
Categories Curries
Time 35m
Yield 10-16 serving(s)
Number Of Ingredients 9
Steps:
- Mix the chicken, soup, milk, 3 cups shredded cheese, onion, curry powder, salt and pepper; stir well. Let sit to absorb curry flavor if desired.
- Add the cooked egg noodles. Mix together and pour into greased 9x13 dish.
- Top with sliced black olives and the rest of the shredded cheese. Bake 20 minutes at 350°F Continue cooking until cheese is melted and browned. Let rest for 10 minutes.
EASY CHICKEN CURRY
This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt
Provided by Esther Clark
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
- Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.
Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium
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