Chutney Chicken Curry Food

MANGO CHUTNEY CHICKEN CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

CHICKEN CURRY WITH MANGO CHUTNEY

Steps:

• Heat oil in skillet, & brown chicken in oil.
• Remove chicken from skillet, & in same skillet, saute onion, garlic & gingerroot until soft.
• Add curry paste, chicken stock, tomato, salt & pepper, mixing well.
• Return chicken to skillet, then cover & cook over low heat until chicken is cooked through.
• Stir in mincemeat & heavy cream.
• Serve over rice & drizzle with chutney.
• Garnish with cilantro.

CHUTNEY CHICKEN CURRY

Steps:

• Heat margarine in a large skillet over med. high heat until melted.
• Add onion and cook 3 minutes or until tender, stirring often.
• Stir in curry powder; cooke stirring constantly for 1 minute.
• Stir in tomato, chutney, vinegar & honey; bring to a boil. Reduce heat and simmer for 5 minutes.
• Stir in chicken. Bring to a boil, reduce heat and simmer 8-10 minutes or until chicken is done.
• Serve over rice.

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.

MANGO CHUTNEY-CHICKEN CURRY

Steps:

• In 3 1/2 to 4-quart cooker, layer chicken breast halves, garbanzo beans, onion, bell pepper, and sugar snap peas. In a small bowl, combine all remaining ingredients; mix well. Pour into slow cooker.
• Cover; cook on low setting for 6 to 7 hours.

CHUTNEY CHICKEN

Steps:

• Pat the chicken dry with paper towels. Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan. Sprinkle the chicken with salt and pepper on both sides and brown well. Remove to plate and repeat for the remaining chicken. Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds. Then add the ginger, garlic, chiles and stir another 1 to 2 minutes. Puree the stock and chutney together in a blender or food processor. Then add the chutney mixture to the pan and combine with the tomatoes. Slide the chicken back in and turn to coat. Reduce the heat and simmer until cooked through, 8 to 10 minutes more. Cool and store in the refrigerator for a make-ahead meal.
• To serve, reheat the chutney chicken on the stovetop over medium heat. Toast the coconut until golden brown and fragrant. Cook the rice to tender, according to package directions. Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper. Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro.

SOUTH AFRICAN CHICKEN CURRY

Steps:

• Start with a hot pan with olive oil - add onion and saute for a few minutes. Add ginger paste, sriracha, garlic, curry powder, garam masala and cinnamon stick. Saute for a few minutes until you make sort of a paste.
• Add chicken and saute until chicken is no longer pink.
• Add potatoes, tomatoes, curry leaves, bay leaves and chicken stock - bring to a boil.
• Reduce heat to simmer and cook uncovered for approximately 1 hour stirring occasionally.
• Add more chicken stock if you like it thinner.
• The curry should thicken and have a rich deep golden colour.

CURRY COCONUT CHICKEN WITH CHUTNEY

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, coconut and curry. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with chutney.

SOUTH AFRICAN CHUTNEY CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
• Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.

MUSSELS IN A MANGO CHUTNEY CURRY

Steps:

• Scrub the mussels and remove the beard. Discard any that are open and won't reclose. Place about 3 inches of water in the bottom of a pot with a lid. Bring the water to a boil. Add the mussels and place the lid on the pan and steam the mussels until they open. Discard any mussels that don't open. Set aside and keep warm
• Place the olive oil in a pan. Add the shallot and garlic and cook 2 minutes. Stir in the curry powder. Add the mango chutney and cook 1 minute. Add the chicken stock and heavy cream. Cook 3 minutes. Season with salt and pepper
• Place mussels in a bowl and drizzle the curry over them and garnish with cilantro.

CURRIED CHICKEN CHUTNEY SALAD

Steps:

• Cook chicken breasts in chicken broth on stovetop until tender.
• Remove chicken from broth, cool and cut into cubes.
• In a large bowl, mix all the ingredients together.
• Chill and serve.

CHICKEN AND APPLE CURRY

Steps:

• In a flameproof casserole heat the oil and 1 tablespoon of the butter over moderately high heat until the foam subsides, in it brown the chicken, patted dry and seasoned with salt, and transfer the chicken with a slotted spoon to a plate. Pour off the fat from the casserole, add the remaining 2 tablespoons butter, and in it cook the celery, the onion, and the garlic over moderately low heat, stirring occasionally, until vegetables are softened. Add the apples, cored and chopped, and cook the mixture, stirring occasionally, for 5 minutes. Add the bell pepper, the curry powder, the cinnamon, and the cumin and cook the mixture, stirring, for 1 minute. Stir in the flour and cook the mixture over moderate heat, stirring, for 3 minutes. Add the broth and the chicken with any juices that have accumulated on the plate, bring the liquid to a boil, and cook the chicken mixture, covered, at a bare simmer for 15 to 20 minutes, or until the chicken is cooked through and tender. Transfer the chicken with a slotted spoon to a serving plate, boil the vegetable mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and season the sauce with salt and pepper. Pour the sauce over the chicken and top it with the parsley. Serve the curry with the rice and the chutney.
• To make steamed rice:
• In a large saucepan bring 5 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.

WONDERFUL CHICKEN CURRY SALAD

Steps:

• In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork.
• In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.

CHUTNEY CHICKEN SALAD

Steps:

• In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice and salt. Add chicken and toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Cover and refrigerate until serving.

CURRIED MANGO CHICKEN

Steps:

• Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.