Curried Chicken Pockets Food

EASY CURRY CHICKEN HAND PIES

Steps:

• Preheat oven to 350F.
• Add butter to a skillet over medium high heat. Toss in celery, onion, and carrots and stir to coat in the butter.
• Cook for approximately 5 minutes or until veggies are tender and fragrant.
• Stir in the flour and curry powder and stir to coat. Once the veggies are all coated and a paste forms, stir in the chicken broth. Bring to a boil and then reduce heat to low. Allow to thicken for about 1-2 minutes, then remove from the heat.
• Stir in the sour cream and the sliced chicken breast. Set aside.
• Lightly flour a work surface and roll out the puff pastry sheets. Use the bottom of a glass or a 3" round cookie cutter to cut out circles in the dough. The two sheets should yield about 18 circles total.
• Add 1 tablespoon of the chicken mixture to one half of each circle. Moisten the edge of each circle with a small amount of water, and then fold over the dough to cover the mixture
• and press to close. Use a fork to close each hand pie. Lay each completed hand pie on a greased baking sheet, about 1" apart.
• Repeat with remaining dough.
• In a small bowl, combine whisked egg and water. Brush each hand pie with egg mixture and then sprinkle lightly with flake sea salt.
• Bake for 18-20 minutes or until crisped and golden. Serve warm.
• Enjoy!

CHICKEN CURRY

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.

CURRIED CHICKEN PITAS

Steps:

• In a bowl, combine mayonnaise, honey and curry powder. Stir in the chicken, grapes, pecans and onions. Line pita halves with lettuce; spoon 1/2 cup chicken mixture into each.

CHICKEN PITA POCKETS

Steps:

• 1. Blend salad dressing and dill in a small bowl. Set aside.
• 2. Cook chicken according to package directions. Dice.
• 3. Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir.
• Serving Suggestion: Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing. Serve with carrot sticks. Refrigerate leftovers.

CURRIED CHICKEN

Steps:

• In a large frying pan, heat the butter and saute the onion, garlic, and ginger until the onion is soft, but not brown. Add the curry powder and chiles, stirring so that they do not stick or burn. Add the vinegar. There should be enough to make a smooth paste.(You may need up to 1/4 cup more vinegar.) Cover the chicken pieces with the paste and place them in a covered bowl in the refrigerator. Allow the chicken pieces to marinate for at least 2 hours. When ready to cook, place the chicken pieces in a large frying pan and add enough water to reconstitute the paste and prevent scorching. Cover and cook over low heat for 30 minutes. (You may find that you will have to add more water to prevent scorching.) After 30 minutes, add the potatoes, cover and continue to cook for an additional 15 minutes, or until the potatoes and chicken are done.