No Worry Chicken Curry In A Hurry Salad Food

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CURRY-IN-A-HURRY ROTISSERIE CHICKEN SALAD



Curry-in-a-Hurry Rotisserie Chicken Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 pound rotisserie chicken meat, skinned, boned and diced
3 ribs celery, chopped
1 cup seedless red grapes, halved
1/2 cup shredded carrot, a couple of handfuls
4 scallions, chopped on an angle
1 cup plain yogurt
2 tablespoons curry powder or 2 rounded teaspoons mild curry paste
Salt and pepper
8 ounces mixed baby greens
2 tablespoons mango chutney, found on condiment aisle, plus some to pass at table
1 tablespoon rice wine or white vinegar, eyeball it
3 tablespoons vegetable, canola or safflower oil, eyeball it
1/4 cup (2 ounces) sliced smoked almonds

Steps:

  • Combine meat, celery, red grapes, carrot and scallions.Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.
  • To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss.
  • To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds.

CHICKEN CURRY IN A HURRY



Chicken Curry in a Hurry image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 teaspoon each coriander seeds, cumin seeds, mustard seeds
2 cups basmati rice, prepared according to package directions
3 tablespoons vegetable or canola oil, 3 turns of the pan
1 1/3 to 1 1/2 pounds chicken breast tenders, diced
2 to 4 cloves garlic, minced, mild to extra spicy
1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
1 large yellow skinned onion, peeled and chopped
1 can chicken broth, about 2 cups
2 tablespoons curry paste, mild or hot
1/3 to 1/2 cup mincemeat
Coarse salt
2 tablespoons flour
4 scallions, chopped
1 cup toasted coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1 /4 cup finely chopped cilantro leaves

Steps:

  • Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
  • Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.
  • Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.

CHICKEN CURRY IN A HURRY



Chicken Curry in a Hurry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons salted butter
4 cloves garlic, minced
1 medium yellow onion, finely diced
1 sweet potato, peeled and finely diced
1 tablespoon curry powder
One 13.5-ounce can coconut milk
1 cup chicken broth
2 tablespoons honey, plus more to taste
1/4 teaspoon kosher salt, plus more to taste
1 rotisserie chicken, meat pulled and skin and bones discarded
1/4 cup fresh cilantro leaves, chopped, plus whole leaves, for garnish
A few dashes of hot sauce, such as sriracha
1/2 lime, juiced, plus 6 lime wedges, for serving
1/2 small mango, diced, for garnish

Steps:

  • Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
  • Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
  • Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

CHICKEN CURRY SALAD IN A HURRY



Chicken Curry Salad in a Hurry image

Just a simple no frills chicken salad recipe I came up with. It can be made quickly and easily with most ingredients on hand. Enjoy it on bread, in a pita pocket, or over a bed of lettuce.

Provided by Buddy Greer

Categories     Salad     Curry Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

1 rotisserie chicken, meat and skin removed and chopped
2 hard-cooked eggs, chopped
½ cup mayonnaise
½ cup chopped apple
½ cup chopped celery
¼ cup chopped onion
1 teaspoon curry powder
½ teaspoon paprika
⅛ teaspoon cayenne pepper
salt to taste

Steps:

  • Mix the chicken, eggs, mayonnaise, apple, celery, onion, curry powder, paprika, cayenne pepper, and salt in a large bowl. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 525.7 calories, Carbohydrate 3.4 g, Cholesterol 199.2 mg, Fat 37.9 g, Fiber 0.7 g, Protein 40.9 g, SaturatedFat 8.7 g, Sodium 276.1 mg, Sugar 1.9 g

CHICKEN CURRY IN A HURRY



Chicken Curry in a Hurry image

Watch out or you might get pulled over for a speeding ticket in the kitchen! Ready in 20 minutes. :)

Provided by PalatablePastime

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
2 tablespoons canola oil
1 tablespoon curry powder
1 medium onion, sliced
2 garlic cloves, minced
1 cup chicken broth
1/3 cup golden raisin
1 1/2 tablespoons tomato paste
1/4 cup chopped fresh cilantro
1/4 cup plain nonfat yogurt

Steps:

  • Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
  • Heat oil in a large skillet over medium-high heat.
  • Add chicken and cook until lightly browned; then add curry powder and toss to coat.
  • Remove from pan.
  • Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.
  • Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
  • Garnish with cilantro and a dollop of yogurt.
  • Serve with quick cooking minute rice, if desired.

CURRY IN A HURRY



Curry in a hurry image

Curry needn't be a chore-like undertaking - here's a curry you can prepare in minutes

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 10

1 tbsp sunflower oil
1 red onion , thinly sliced
1 garlic clove
2 tsp ready-prepared ginger from a jar
½-1tsp ready chopped chillies , from a jar
200g can chopped tomatoes
200g raw peeled prawns or chopped skinless boneless chicken
2 tsp gujarati masala , or garam masala
3 tbsp low fat yogurt
handful coriander leaves, roughly chopped or torn

Steps:

  • Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
  • Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.

Nutrition Facts : Calories 195 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 0.75 milligram of sodium

HURRY CURRY CHICKEN SALAD



Hurry Curry Chicken Salad image

Sour cream, grapes and a few pantry ingredients-including curry powder, naturally-are all you need to make this quick and easy chicken salad.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings, 1/2 cup each

Number Of Ingredients 6

1-1/2 cups chopped cooked chicken
1/4 cup sour cream
4 green onions, chopped
3/4 tsp. curry powder
1/2 cup halved grapes
1/4 cup slivered almonds, toasted

Steps:

  • Combine first 4 ingredients in medium bowl until blended.
  • Stir in grapes; sprinkle with nuts.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g

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