Chicken Curry Stuffed Potatoes Food

CHICKEN CURRY STUFFED SWEET POTATOES

Steps:

• Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
• Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh.
• Top each potato with some curry sauce, cauliflower, chicken and cilantro. Serve warm.

EASY CHICKEN CURRY

Steps:

• Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
• Add chicken and cook until it it changes from pink to white.
• Add curry powder and cook for 2 minutes.
• Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
• Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
• Serve over rice, noodles or mashed potato!

STUFFED CHICKEN BREAST IN CURRY SAUCE OVER ROASTED POTATOES AND CAULIFLOWER

Steps:

• Potatoes and cauliflower:
• Preheat the oven to 350 degrees F.
• On a large baking sheet toss together the cauliflower, potatoes, chervil, raisins, olive oil and salt and pepper, to taste. Arrange in a single layer on the baking sheet and roast until the potatoes are tender, about 25 minutes. Remove the potatoes to a bowl and set aside.
• Chicken: In a blender or food processor, combine the grapes, walnuts and dates and blend until smooth.
• Put the chicken breasts between 2 sheets of plastic wrap and, using a meat mallet, pound the chicken until evenly flat and thin. Remove the top sheet of plastic. Season the chicken with salt and pepper, to taste. Divide the grape mixture between the chicken breasts, topping each piece with about 2 tablespoons of the filling. Using the plastic as your guide, roll up the chicken around the filling.
• Put the flour, eggs and bread crumbs in separate dishes. Season the bread crumbs with the garlic powder, onion powder and salt. Dip the chicken rolls into the flour, coating completely, then into the egg and finally into the bread crumbs. Chicken should be coated completely with each step of the breading process.
• Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Pan fry the chicken until golden brown on all sides, turning after a few minutes on each side. Transfer the pan to the oven and bake until cooked through, about 15 minutes.
• Curry sauce: Melt the butter in a skillet over medium heat, then add the onion and curry powder. Cook for 2 minutes then whisk in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a simmer. Whisk until the sauce is thickened and smooth.
• Remove the chicken from the oven to a cutting board and slice. Spoon a bed of potatoes and cauliflower on each serving plate and top with curry sauce.

CHICKEN CURRY AND POTATOES

Steps:

• Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
• Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to chicken and broth.
• Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

CURRY CHICKEN STUFFED POTATOES

Steps:

• Pierce potatoes several times with a fork. Rub skin lightly with oil. Sprinkle with kosher salt, Bake at 400 degrees until skin is crisp and potatoes seem soft when squeezed. (about 45 to 50 minutes). Pierce the length of the cooked potato with a fork. Squeeze to pop open.
• While potatoes bake, prepare curry chicken. In a large skillet, add remaining oil, chicken, carrots, green onions, garlic and ginger. Cook over medium heat until chicken browns and vegetables are crisp tender.
• In a small bowl, mix together turmeric, coriander, cumin, paprika and sea salt.
• In a medium bowl, whisk together stock, coconut milk and tomato paste. Add dry spices and roasted peppers. Pour mixture over chicken. Simmer until thoroughly cooked. (about 10 minutes)
• Spoon mixture over potatoes. Serve.

CHICKEN STUFFED POTATOES

Steps:

• Scrub, and pierce potatoes, and coat with cooking spray.
• Rub with garlic salt, and parsley, and place on a microwave safe plate.
• Microwave uncovered on high for 20 minutes.
• Cut each potato in half, lengthwise, and scoop out the pulp, leaving 1/2 inch shells.
• Discard pulp, or save for another use.
• In a large bowl, combine chicken and barbecue sauce.
• Spoon into potato shells.
• Top with beans, olives, and green onions, and sprinkle with cheese.
• Place on a baking sheet. Bake uncovered at 375 degrees for 10-12 minutes, or until heated through.
• Serve with tomatoes, and sour cream.

JAPANESE CURRY CHICKEN

Steps:

• Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
• While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.
• Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
• Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Scoop rice into bowls and serve curry on top.

CHICKEN CURRY WITH POTATOES

Steps:

• For the marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add the chicken and toss to coat. Marinate in the refrigerator for a minimum of 2 hours and up to 4 hours.
• For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the chicken and all of the marinade. Cook, covered, until the potatoes are easily pierced, 20 to 25 minutes.
• Stir in the coconut milk and cook until the sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed.