Curried Chicken And Shrimp With Grapes Food

CURRY SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

CURRIED CHICKEN SALAD

Steps:

• Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
• In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
• In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
• Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
• Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium

CURRY CHICKEN SALAD WITH GRAPES

Steps:

• Put chicken in pan covered with liquid
• Add bay leaves, peppercorns, salt, 1/2 tarragon, thyme garlic
• Cook chicken for about 40-45 min until cooked through and no longer pink
• Cut chicken into bite-sized pieces
• Let cool in refrigerator for about 15 minutes
• In separate bowl, add mayo, curry, celery, other 1/2 tarragon and fresh cracked black pepper
• Stir to combine with cooled chicken
• Add grapes and glazed pecans last, then combine
• Let mixture set in refrigerator for at least 2 hours to allow flavors to peak and "marry"

CURRY CHICKEN SALAD WITH GRAPES

Steps:

• Heat butter in a large saucepan over low heat until melted; remove from heat and cool to room temperature.
• Stir mayonnaise, garlic, parsley, and curry powder into butter until evenly incorporated. Fold in chicken, grapes, and almonds. Transfer mixture to a serving bowl and cover with plastic wrap. Refrigerate until flavors have blended, at least 1 hour.

EASY CURRIED SHRIMP

Steps:

• Melt butter with curry, onion, and ginger and cook until onion begins to soften.
• Add the flour and stir to combine with butter.
• Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
• Bring to a simmer and add the shrimp.
• Simmer until the shrimp is cooked.
• Serve over rice.

BRANDIED CURRY CHICKEN WITH GRAPES

Steps:

• In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Season chicken with salt and pepper and sear on both sides until golden. Remove from pan. In the same pan, add the remaining 1 tablespoon of oil, if needed, and saute shallots, garlic and curry. Deglaze with brandy, scraping up brown bits from the bottom of the pan. Add chicken back to pan and stir in heavy cream. Cover and bring to a simmer for 15 minutes. Add the grapes and noodles, return to a simmer, cover and cook for 15 to 20 minutes or until chicken juices run clear when poked with a fork. Stir in mustard and dill. Season, to taste, with salt and pepper and serve immediately.

CURRIED CHICKEN AND SHRIMP WITH GRAPES

Steps:

• Cut the chicken breasts into 8 to 10 strips about 1 1/2 inches long.
• Shell and devein the shrimp. Rinse well and drain.
• Heat 1 tablespoon of the butter in a small saucepan. Add the onion and garlic. Cook briefly and add the celery. Cook, stirring, for about 1 minute. Do not brown. Sprinkle with curry powder and stir. Add the tomatoes, banana, apples and bay leaf. Stir and add the broth, salt and pepper. Stir well to blend. Simmer 10 minutes.
• Heat the remaining butter in a nonstick skillet and add the chicken, stirring. Cook for 3 minutes. Add the shrimp, salt and pepper. Cook, stirring, about 2 minutes. Meanwhile, remove the bay leaf and pour the curry mixture into the container of a food processor or blender. Blend to a fine texture. Add the grapes to the chicken mixture. Pour the curry sauce over it and stir to coat well. Bring to a simmer for about 2 minutes. Sprinkle with the coriander, stir and serve immediately.

CURRIED CHICKEN AND SHRIMP

Steps:

• Remove any bones or skin from the chicken breasts. Cut into 1 inch cubes. There should be about 3 cups chicken and 2 cups shrimp all together. Set aside.
• Heat half the butter in a Dutch oven over medium heat and add onion and garlic. Cook about 1 or 2 minutes, then add celery. Cook another minute then season with curry powder and stir. Add the tomato paste; stir. Add banana and apple; stir. Add the broth and stir until liquid is well blended. Salt to taste and simmer 10 minutes.
• Heat the remaining butter in a saucepan. Add the chicken. Season with salt and pepper. Cook about 2 to 3 minutes. Add shrimp and cook an additional 2 minutes, stirring.
• Meanwhile, pour the curry mixture into the bowl of a food processor or blender and process until smooth. Can also be done with an immersion blender.
• Pour the sauce over the chicken and shrimp, heat 2 minutes and serve.

CURRIED CHICKEN FRUIT SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, water chestnuts, chicken, grapes and celery. , In a small bowl, combine dressing ingredients. Pour over salad; toss well to coat. Chill for 1 hour. Serve on a bed of lettuce; sprinkle with almonds.

CURRIED SHRIMP AND GRAPE SALAD

Steps:

• Mix together Miracle Whip, sour cream and curry powder.
• Mix all ingredients and chill.
• Enjoy.