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
MEDITERRANEAN CHICKEN PARCELS
Make and share this Mediterranean Chicken Parcels recipe from Food.com.
Provided by Julie Bs Hive
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut four pieces of foil about 10 in square. Brush the squares with the oil and set aside until needed.
- With a sharp knife, slash each chicken breast at intervals, then slice the mozzarella and place between the cuts in the chicken.
- Divide the courgettes and tomatoes between the pieces of foil and sprinkle with salt and pepper. Roughly chop the basil or oregano and scatter over the vegetables in each parcel.
- Place the chicken on top of each pile of veggies then wrap in the foil to enclose the vegetables and chicken, tucking in the ends.
- Place on a cookie sheet and bake in a preheated 400°F oven for about 30 minutes.
- To serve, unwrap each foil parcel and serve with rice or pasta.
Nutrition Facts : Calories 208.3, Fat 13.4, SaturatedFat 6.2, Cholesterol 33.6, Sodium 287.1, Carbohydrate 11.9, Fiber 3.4, Sugar 7.2, Protein 12.4
CURRIED CHICKEN PARCELS
This is so easy to make, but everybody loves it. I found it in a magazine a few months ago and have made it quite a few times since. They are nice eaten hot or cold, so ideal to take on a picnic. If I make them for a picnic I usually make them half the size. The coriander in this recipe refers to fresh coriander leaves/cilantro.
Provided by -Sylvie-
Categories Savory Pies
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil and fry the onion, butternut squash and sweet potato for about 10 minutes.
- Add the chicken and fry until browned on the outside and nearly done.
- Add the curry paste and coconut milk and simmer for another 10 minutes.
- Take the pan of the heat and stir in the corriander.
- Roll out the pastry and cut out four 17 centimetre circles.
- Divide the filling between the pastry circles.
- Beat the egg and brush the edges of the pastry circles.
- Fold the pastry over to form a semi-circle and seal the edges by pressing them down with a fork.
- Brush the tops of the parcels with the rest off the beaten egg and sprinkle with the poppy seeds.
- Chill in the fridge for half an hour (I never really bother with this) and then bake in a pre-heated oven (200 C, 400 F or Gas Mark 6) for about 30 to 40 minutes until golden.
Nutrition Facts : Calories 1652.3, Fat 111.5, SaturatedFat 31.3, Cholesterol 78.5, Sodium 703.2, Carbohydrate 132.2, Fiber 8.5, Sugar 5.7, Protein 33.5
CURRIED CHICKEN WRAPS
Provided by Ina Garten
Time 4h5m
Yield 6 servings
Number Of Ingredients 13
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 shred the chicken in 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 to the chicken.
- Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.
ST GEORGE'S CHICKEN PARCELS
Serve these with roasted new potatoes and carrots. From "The Great British Kitchen" published by The British Food Trust.
Provided by threeovens
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- For each breast, remove the loose fillet from the underside and flatten that, along with the breast, between sheets of plastic wrap, using a rolling pin or mallet.
- Place a piece of cheese on each breast and cover with the fillet; season well with the pepper and make sure the chicken wraps around the cheese.
- Preheat oven to 400 degrees F.
- Cut the bacon in half lengthwise; use 4 pieces to wrap around each packet the long way.
- Cut remaining bacon in half crosswise; wrap across each packet to form 2 crosses and secure with toothpicks.
- Place parcels in a baking dish and roast, basting with the butter, for 30 to 40 minutes.
SAVORY CHICKEN PARCELS
Make and share this Savory Chicken Parcels recipe from Food.com.
Provided by CJAY8248
Categories Chicken Breast
Time 55m
Yield 4 breast halves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375*. Cut 4 sheets of foil, about 12 inches square. Place one breast on each, arrange a quarter of the vegetables on top. Prepare seasoning mixture: In a small bowl, whisk together the oil, basil, lemon juice, and salt and pepper until combined. Spoon about 1/4 of the seasoning mixture evenly over each chicken and vegetable mound. With the chicken and vegetable mound crosswise on the foil, fold the 2 sides over both ends of the chicken. Fold the nearest edge over the chicken; then fold the farthest edge toward you over the whole parcel so that the end folds underneath the parcel. Bake the parcels in a baking dish for 30-35 minutes. Unwrap each parcel and transfer the chicken and vegetables to a serving platter with the juices. This is good with a wild and white rice and sugar snap peas.
Nutrition Facts : Calories 221.1, Fat 13.8, SaturatedFat 2.9, Cholesterol 46.4, Sodium 78.2, Carbohydrate 7.9, Fiber 2.3, Sugar 3.7, Protein 17.5
CHINESE CHICKEN PARCELS
Make and share this Chinese Chicken Parcels recipe from Food.com.
Provided by loveleesmile
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Remove and discard the core and outer leaves from the cabbage, undo the remaining cabbage leaves and place them in a pan of salted boiling water for 2 minutes to soften. Cool them in a bowl of cold water, drain and put to one side.
- In a food processor, whizz up your garlic, ginger, spring onions, coriander, chilli and fish sauce with a good pinch of salt. Then add the chicken, water chestnuts, lime zest and juice and sesame oil and pulse until you have a minced meat consistency.
- Place a heaped dessertspoonful of the flavoured mince on to one end of each cabbage leaf. Fold it up and tuck in the sides, then roll up. Rub a bamboo steamer, colander or normal steamer with a little olive oil and place in the cabbage parcels. They may try to unfold themselves, but once you start putting them next to each other they will hold in place. When they're all in, sit the steamer over a pan of boiling water, making sure the water doesn't touch the parcels and that it's just the steam that's cooking them. Put a lid on top and steam for about 6 minutes until cooked. If you're worried about the cooking time, take one of the parcels out and cut it in half to make sure that the heat has penetrated and that they're cooked.
Nutrition Facts : Calories 187.6, Fat 5.7, SaturatedFat 1.1, Cholesterol 57.3, Sodium 420.8, Carbohydrate 19.4, Fiber 3.1, Sugar 4.3, Protein 16
CHICKEN PARCELS
Adapted from Weight Watchers Everyday Cookbook. Very easy to make recipe that tastes and looks great. More nutritional information available if requested.
Provided by Sarah
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 190°C.
- Mix together garlic, chopped sage, mustard, honey, lemon juice and soy sauce. Season with salt and pepper to taste.
- Place each chicken breast on foil and drizzle with lemon mixture, top with a piece of sage, and piece of lemon.
- Fold foil to enclose chicken and make parcels.
- Place in a roasting pan and cook for 25 minutes or until cooked through.
- Open chicken parcels, remove sage and lemon and serve, drizzled with sauce.
Nutrition Facts : Calories 39.2, Fat 0.1, Sodium 252.1, Carbohydrate 10.1, Fiber 0.3, Sugar 8.9, Protein 0.6
GARLIC CHICKEN PARCELS
Rustle up our chicken parcels with ready-made puff pastry and garlic cream cheese. It's a speedy yet special midweek dinner that only needs a few ingredients
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C Fan/gas 7. Cut a slit halfway in each chicken breast, then put each one between two pieces of baking parchment and bash with a rolling pin to flatten slightly.
- Cut your sheet of pastry in half widthways and put both halves on a baking tray. Sit a chicken breast on top of each half, then cram the cavities with the Boursin (don't worry if a bit of cheese oozes out). Season, scatter over the lemon zest then fold the edges of the pastry in to the centre and pinch shut. Flip each parcel over so the seal is on the bottom. Brush with a little oil, then bake for 30 mins until deep golden.
- About 10 mins before your parcels are ready, steam or boil the greens until tender. Toss in the oil and season. Serve alongside your chicken parcels with lemon wedges for squeezing over.
Nutrition Facts : Calories 1115 calories, Fat 80 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 48 grams protein, Sodium 2.4 milligram of sodium
CURRIED CHICKEN PHYLLO PARCELS
This is a very easy-to-make dish. It's a lovely flavored curry which is accompanied by cilantro yogurt. If you're pressed for time, you can make the filling and yogurt hours earlier so all you're left to prepare is the phyllo pastry. Hope you like it.
Provided by Bec
Categories Pastry Appetizers
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken, onion, and garlic; cook and stir until chicken is no longer pink, 5 to 10 minutes. Season with salt and pepper. Add curry paste, stirring well. Add coconut cream and mix well. Reduce heat and simmer until thickened, about 15 minutes.
- Stir 1/2 of the cilantro into the curry mixture. Remove skillet from heat and let cool completely.
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush each sheet of phyllo dough with melted butter and stack. Cut the phyllo stack into 6 square pieces. Whisk egg and milk in a bowl to make egg wash.
- Spoon some of the curry mixture into the center of 1 square, ensuring you leave a large border. Brush the border with egg wash and fold into a triangle. Pinch the edges securely and place on a baking sheet. Repeat with remaining phyllo and curry mixture. Brush tops of the triangles with egg wash.
- Bake in the preheated oven until golden brown, about 30 minutes.
- Make the cilantro yogurt while the triangles bake. Combine remaining cilantro, Greek yogurt, lemon juice, and cayenne pepper in a bowl. Serve with the triangles.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 21.3 g, Cholesterol 72.6 mg, Fat 28.5 g, Fiber 2.1 g, Protein 19 g, SaturatedFat 20.3 g, Sodium 323.6 mg, Sugar 1.8 g
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