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CHICKEN CURRY.
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To make the curry paste, place the lemongrass, garlic,
Cook Rice-a-Roni according to directions and cool.
Cook chicken separately and chop.
Add into rice, the diced onion, green pepper, artichoke and chicken.
Next, stir together the three dressing ingredients in a small bowl.
Add dressing to rice salad mixture and stir.
Place salad into a 9 x 13 dish or deep bowl edged with curly lettuce leaf to make it pretty.
Chill 2 hours and serve.
or Salad: Combine all ingredients in bowl, set aside.
For Chicken
Cook the rice in boiling salted water for about 15 mins.
Heat the oil in a pan and sear the chicken strips. Add the onions, garlic and chili, saute briefly and sprinkle with 2 tsp of curry powder. Add the cream, stock and mango chutney. Simmer for about 5 mins then add most of the mango slices and cook for 1-2 mins. Season with salt, cayenne pepper, curry powder and lemon juice. Drain the rice and serve it with the chicken curry, garnished with the remaining mango slices, kaffir lime leaves and chives.
arge saucepan and saute the chicken, turning, for 2 mins. Add
Place chicken in Dutch oven and cover with water.
Add bouillon cubes, spices and flavorings.
Simmer chicken until tender.
Remove chicken from juice and remove skin and bones. When cool, cut into bite size pieces and place in a bowl.
Add the fruit, celery and salad dressing.
Serve on lettuce leaves.
Drain pineapple, reserving 3 tablespoons liquid.
Mix reserved 3 tablespoons liquid, dressing, mustard, curry and salt in a large bowl.
Add pineapple and remaining ingredients; mix lightly. Refrigerate.
Spoon chicken mixture over lettuce-lined platter, if desired.
Makes 4 servings.
In a medium bowl, stir together the mayonnaise, curry powder, salt, pepper, and chili oil. Mix in the chunk chicken until well blended. Refrigerate until serving.
fter 30 seconds, add the chicken and mix well.
Add
Boil chicken breast in 2 cups boiling water until completely done.
Remove chicken breast and add uncooked rice in the same pot of water.
After rice has cooked, pour into a bowl.
Dice cooked chicken breast, celery and green onion into bowl with rice.
Add curry powder to taste, then stir in mayonnaise.
Refrigerate for about 2 hours or overnight.
In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork.
In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.
Combine chicken, celery, apple, pineapple, raisins and 1 1/2 teaspoons of the sesame seeds in a large bowl.
Mix mayonnaise, curry powder and salt.
Pour mayonnaise over chicken mixture and toss to coat.
Sprinkle with remaining sesame seeds.
Serve by itself or over a bed of greens.
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.
To make the dressing: whisk together the dressing ingredients in a bowl; cover and refrigerate until ready to use.
In a large bowl, mix together the first 6 salad ingredients; toss with enough dressing to coat.
Sprinkle with almonds and serve immediately.
Combine chicken, curry paste, yogurt, garam masala and
Make this at least 3 hours in advance and chill.
Toss chicken, celery and lemon juice and sprinkle with salt and pepper to taste.
Mix in sour cream, mayonnaise and curry powder. Carefully fold in 4 sliced hard-boiled eggs.
Cover and refrigerate.
To serve, spoon into lettuce cups and top with more egg slices.
Garnish with fresh parsley (optional).
Serves 12.