For the marinade, stir together the curry, yogurt, sugar, paprika, ginger, diced onion and garlic in a large bowl. Stir in the chicken, cover and chill for at least 6 hours.
Heat 2 tbsp oil in a frying pan and cook the chicken for 5 mins, turning as necessary. Season to taste.
For the dressing, mix the lemon juice with remaining olive oil and season to taste. Toss with the mango, onion strips, salad greens, arugula, raisins and peanuts and top with the curried chicken to serve.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
ntil smoking.
Sprinkle the chicken breasts on both sides with
Combine cool rice (make sure it is really cool, otherwise you will end up with Curried Chicken Rice Mush!), chicken, pineapple, celery and green pepper in biggish bowl.
Combine peach preserves, mayonnaise and curry powder. Stir into the chicken mixture. Season to taste with salt and pepper.
Chill for at least 2-3 hours. Serve topped with grated cheese, or not -- .
it of oil and the chicken.
Stir until it begins
uttered baking dish, arrange the chicken skin side down.
In
f carrot salad (see my recipe) or garnish of your choice
ll marinade ingredients together, except chicken, to a food processor and
50\u00b0F.
Place the chicken breasts on a sheet pan
Rinse and wipe chicken pieces dry and sprinkle with
In a large pot, brown the chicken pieces in the oil.
Remove chicken, set aside, and add the onion and garlic to pot.
Saute until soft, then stir in the peri-peri, the masala meusi, and the black pepper.
Fry for about 2 more minutes.
Add the tomatoes, stock, chicken pieces, and coconut, bring to boil, then reduce heat and simmer for 30 minutes.
When the chicken is done, add banana chunks, and simmer for about 10 more minutes.
Ladle into bowls and enjoy!
p to 2 days before recipe and refrigerated, covered. The milk
Combine all ingredients except for chicken.
Fold chicken into mayonnaise mixture.
Chill for several hours before serving.
Line casserole dish with thawed broccoli and arrange chicken over it.
Mix together soup, mayonnaise, curry powder and lemon juice.
Pour over chicken and broccoli.
Mix bread crumbs with melted butter and spread over the top.
Sprinkle grated cheese on bread crumbs.
Bake at 350\u00b0 for 30 minutes.
Recipe can be doubled.
Saute onion, celery and pepper in butter. Stir in flour. Gradually blend in
chicken broth, salt, pepper, curry and Worcestershire sauce. Cook until sauce is thick. Stir occasionally. Add chicken. Serve over rice with condiments of coconut and peanuts. May cut recipe in half or freeze half and serve 4.
on-stick saute pan, sear chicken breasts on each side for
n a large saucepan. Saute chicken, in batches, until browned. Set
Melt butter in a saucepan, add garlic, onion, ginger, leek and carrot and saute until softened. Add curry powder, then wine and stock. Add chicken, bring to a boil then simmer for 30 mins.
Remove chicken and set aside. Puree soup then strain into a clean pot. Remove skin and bone from chicken then cut meat into bite-sized pieces. Add to soup along with apple and mango. Cook for 7 mins then add cream and coconut milk and bring to a boil again. Season and add lemon juice, to taste.
Heat 1 tbsp oil in a wok over medium-high heat. Working in batches, stir-fry chicken until cooked through.
Add remaining oil to wok. Stir-fry onion and garlic until onion is just tender. Add curry paste and stir-fry until fragrant.
Return chicken to wok along with tomatoes, coconut cream, chicken stock, cilantro, sugar and lemon juice. Stir-fry until heated through.
Cook chicken breasts in chicken broth on stovetop until tender.
Remove chicken from broth, cool and cut into cubes.
In a large bowl, mix all the ingredients together.
Chill and serve.