In a small bowl puree a medium sized mango, that has been peeled, pitted, & chopped with coconut milk.
Pour into a larger bowl an add remaining ingredients (mayo, cream, yogurt, curry, mustard, ginger, honey, salt & pepper).
Puree everything together until smooth & creamy.
Cover and chill for 1/2 hour or over night.
Serve over fresh baby greens or a European salad mix with shoestrings of fresh pair, sea salt & pepper croutons and add cocktail shrimp & serve with fresh sour dough or similar bread.
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.
lended, set aside.
For Salad: Combine all ingredients in bowl
Mix rice, onion, oil, vinegar, salt and curry powder.
Put in refrigerator for 3 hours, then add peas, celery and mayonnaise.
Cook the Rice-a-Roni as per pkg directions. Cool.
In large bowl add all of the sliced and diced vegetables including the water chestnuts. Mix. Add the seafood or the poultry.
Mix the mayonnaise, curry powder, soy sauce and ground ginger.
Note: You may use Miracle Whip if you wish.
Add the cooled Rice-a-Roni to the salad. Mix. Then add the dressing.
It is best if this dish is cooled overnight. The flavors really pop!
Serve individually on lettuce leaves or in a large bowl.
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.
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.
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.
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 bowl, combine mayonnaise and sour cream or yogurt; stir in curry powder,
Fold in remaining ingredients.
Chill at least 2 hours before serving.
Yield:
4 to 6 servings.
Cook rice according to package directions.
Drain.
Mix rice, vinegar, oil, salt and curry powder.
Refrigerate several hours or overnight.
Just before serving, combine everything and place in lettuce lined bowl.
Top with almonds.
Serves 6 to 8.
In a large bowl combine first 7 ingredients. Blend together the mayonnaise and curry powder and pour over previous mixture, stir until evenly distributed.
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.
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.
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.
In a large bowl, combine chicken, celery grapes, water chestnuts, pineapple and 1/2 cup macadamia nuts.
Mix Mayonnaise, curry powder, soy and lemon juice and stir into vegtables.
Chill.
Serve on a bed of lettuce and garnish with coconut and reserved macadamia nuts.
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.
br>Tips For Trying New Recipes:
Read the recipe ALL
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.