Chicken Curry Spread Food

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.

CHICKEN CURRY CASSEROLE

Steps:

• Preheat the oven to 400°
• Combine the cooked rice, broccoli, and chicken in the casserole dish and set aside.
• Melt the butter in a medium sauté pan over medium heat. Add the onions and cook, stirring, until softened, about 2 minutes. Add the garlic and flour and cook for 1 or 2 minutes, or until the flour begins to brown but doesn't burn, whisking almost continuously.
• Whisk in the milk, watching for lumps, reduce heat and cook until it thickens. Stir in the sour cream, grated cheese, curry powder, salt, and pepper and stir until well combined. Bring to a simmer and cook, stirring, until the mixture is the consistency of gravy, about 3 to 4 minutes.
• Pour the sauce in the baking dish and mix thoroughly with the rice, broccoli, and chicken and spread it out evenly in the baking dish.
• Bake for 10 to 12 minutes, and then turn it up to a high broil to brown the top for another couple minutes. Serve warm.

EASY CHICKEN CURRY

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.

GUYANESE CHICKEN CURRY

Steps:

• In a blender, combine medium onion, head of garlic, thyme leaves, pepper, and 1/4 cup water. Blend until smooth and thick like a smoothie.
• Wash and clean chicken (see below). Remove fat, chop into 3-inch pieces. Pat dry with paper towel, set aside.
• Add 2 tbsp of the seasoning to chicken plus 1 tsp curry powder. Massage into meat, let it rest for 1/2 hour minimum. Store remaining seasoning in a container in fridge for use in another recipe.
• In a bowl, mix 4 heaping tbsp fresh seasoning, 4 tbsp masala, 3 tsbp curry powder, 1/2 tsp geera, and 1/3 cup water into a paste.
• Heat an iron pot with 6 tbsp oil. Add masala-curry powder paste and fry for 2-3 minutes, stirring constantly until mixture looks darker and not watery .
• Add chicken to pot and stir to coat with masala-curry powder mixture.
• Cover pot and let chicken cook for 15-20 minutes on medium heat stirring every once in a while. Remove lid and allow water from chicken to evaporate. Chicken will then start to look "dry." Add salt and turn chicken.
• Add enough boiling water to cover chicken.
• Add tomato paste, and chopped potatoes, cover with lid.
• Let curry boil on medium-high heat until gravy has reduced by one-third and thickens to your desire.
• When curry is done, sprinkle a little geera on top and garnish with fresh scallions.

CURRIED CHICKEN TEA SANDWICHES

Steps:

• Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. Mix mayonnaise, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
• Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.

CURRIED CHICKEN SPREAD

Steps:

• Beat cream cheese, orange juice, mayo and curry powder in small bowl with electric mixer on medium speed until well blended. Stir in chicken and celery; cover.
• Refrigerate at least 1 hour before serving.
• Garnish as desired. Serve as a spread with the crackers.

CREAMY CHICKEN SPREAD

Steps:

• Mix cream cheese, sour cream, minced onion, onion salt, Worcestershire sauce, and cayenne pepper in a bowl until well-blended. Stir in the chicken, breaking up any large pieces. Cover and refrigerate at least 1 hour before serving.

CHICKEN SANDWICH SPREAD

Steps:

• Gather the ingredients.
• Mince cooked chicken finely and put in a medium bowl.
• Add 1/4 cup mayonnaise and salt and pepper, to taste. Mix gently. Add extra mayonnaise, as needed, until spread reaches desired consistency.
• If you like, flavor the spread with a no-salt herb blend, a little garlic or onion powder, or a dash of cayenne pepper.
• Spread in between slices of bread and enjoy.

CHUTNEY CHICKEN SPREAD

Steps:

• In a small bowl, beat cream cheese until light and fluffy. Stir in the mayonnaise, onion, chutney, curry, garlic and pepper until blended. Fold in the chicken. Transfer to an ungreased 3-cup baking dish. Sprinkle with almonds if desired. , Bake, uncovered, at 350° for 18-20 minutes or until heated through. Serve with crackers.

WARM CURRY CHICKEN DIP

Steps:

• Preheat oven to 400°F.
• Combine chicken, green onions, cream cheese, mozzarella cheese, raisins, garlic, curry powder and salt. Mix well.
• Spread over bottom of a small (4-cup capacity) casserole dish.
• Bake 18-20 minutes until heated through. Alternatively, the dip can be microwaved on high for 4-5 minutes until heated through.
• Meanwhile, toast coconut and almonds, either in the oven, microwave or in a skillet on the stove top.
• Core and slice apples into wedges. Cut celery into sticks.
• Spread the chutney over the warm dip. Sprinkle with toasted coconut and almonds. Garnish with additional green onions.

CHICKEN CURRY

Steps:

• Cut chicken into 1 inch cubes. In large skillet saute chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice
• For the rice: Cook Basmati rice according to package directions

CHICKEN CURRY SPREAD

Steps:

• Combine all ingredients into a blender and blend on high speed for at least one minute to make sure mixture is combined. You may stop the blending proccess to stir mixture if necessary. Transfer to serving dish, cover tightly and chill.