Wilmas Curried Chicken Mayonnaise Food

MAYO CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Place chicken pieces into a 9x13-inch baking dish, spread mayonnaise mixture over chicken, and top with Parmesan cheese.
• Bake until the juices run clear, chicken is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest chicken piece reads at least 160 degrees F (70 degrees C), about 1 hour and 10 minutes.

CURRY MAYONNAISE

Steps:

• Stir together until all ingredients are incorporated.
• Chill 15 minutes.

CHICKEN IN CURRY MAYONNAISE

Steps:

• Season the chicken with salt.
• place in a saucepan with the water and cook till done.
• Set the chicken aside to cool off.
• Saute the onions in the oil until soft.
• Add the curry powder and vinegar and cook for 1 minute.
• Add the apricot jam and simmer for about 5 minutes.
• Remove from cooktop and set aside to cool off.
• Arrange the chicken in a serving dish (or break into smaller pieces first).
• Mix the mayonnaise with the cooled curry mixture and pour over the chicken.
• Place in the refrigerator to chill.
• Note: the flavour develops even better when you chill this overnight. Cooling time is not included in the timings.

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.

ORANGE CURRIED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken.
• Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water).
• Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.

WILMA'S CURRIED CHICKEN MAYONNAISE

Steps:

• Cook the onion and crushed garlic gently in the butter until soft but not browned.
• Add tomato puree, curry powder, lemon juice and jam.
• Heat gently, stirring, until the jam melts.
• Puree in a blender and allow to cool.
• Stir in the mayonnaise, mixing well, and then carefully add the chicken, cucumber and half of the nuts.
• Sprinkle the remaining nuts over the top.
• Note: I'm not keen on peanuts so leave them out. I also add black pepper.