CHICKEN SALAD CURRY RECIPES

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CURRIED CHICKEN SALAD RECIPE | INA GARTEN | FOOD NETWORK



Curried Chicken Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 0 minutes

Prep Time 5 minutes

Cook Time 55 minutes

Yield 6 servings

Number Of Ingredients 11

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

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.

HEALTHY CHICKEN CURRY RECIPES | BBC GOOD FOOD



Healthy chicken curry recipes | BBC Good Food image

Chicken curry doesn't have to be unhealthy. See our lighter versions of popular takeaway classics like chicken korma, katsu, biryani, madras and jalfrezi.

Provided by Good Food team

Number Of Ingredients 1

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CURRIED CHICKEN SALAD RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 0 minutes
Category main-dish
  • 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.
See details


HEALTHY CHICKEN CURRY RECIPES | BBC GOOD FOOD
Chicken curry doesn't have to be unhealthy. See our lighter versions of popular takeaway classics like chicken korma, katsu, biryani, madras and jalfrezi.
From bbcgoodfood.com
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SUPER-SIMPLE CHICKEN CURRY TRAYBAKE | CHICKEN RECIPES | J…
When it comes to making a knockout curry, you can’t get much simpler than this – simply whiz up your paste, whack everything in the oven and stir through the coconut milk at the end. Serve up with rice, and you’re done.
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 553 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. To make the curry paste, peel the garlic and ginger and add to a blender with the spices and 2 tablespoons of vegetable oil.
    3. Pick the coriander leaves and set aside, then add the stalks to the blender.
    4. Blitz to make a smooth paste, adding a splash of water to loosen slightly, if necessary, then tip into an extra large roasting tray.
    5. Halve the squash, scoop out and discard the seeds and roughly chop the flesh. Peel and cut the onions into wedges and halve the cherry tomatoes.
    6. Tip the veg into the roasting tray with the chicken thighs, season with sea salt and black pepper, then toss to coat.
    7. Cook in the hot oven for 1½ hours, or until golden and cooked through, stirring a couple of times during cooking.
    8. With around 25 minutes to go, cook the rice according to the packet instructions.
    9. Once the chicken is cooked, remove the tray from the oven and place on the hob over a medium heat. Pour in the coconut milk, stir well and simmer for 2 to 4 minutes to heat through.
    10. Scatter over the remaining coriander leaves and finely slice and scatter over the chilli, then serve with the rice and wedges of lime for squeezing over.
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CHICKEN SATAY SALAD RECIPE | BBC GOOD FOOD
Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Lunch, Supper
Cuisine Indian
Calories 353 calories per serving
  • While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.
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HEALTHY CHICKEN CURRY RECIPES | BBC GOOD FOOD
Chicken curry doesn't have to be unhealthy. See our lighter versions of popular takeaway classics like chicken korma, katsu, biryani, madras and jalfrezi.
From bbcgoodfood.com
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SUPER-SIMPLE CHICKEN CURRY TRAYBAKE | CHICKEN RECIPES | J…
When it comes to making a knockout curry, you can’t get much simpler than this – simply whiz up your paste, whack everything in the oven and stir through the coconut milk at the end. Serve up with rice, and you’re done.
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 553 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. To make the curry paste, peel the garlic and ginger and add to a blender with the spices and 2 tablespoons of vegetable oil.
    3. Pick the coriander leaves and set aside, then add the stalks to the blender.
    4. Blitz to make a smooth paste, adding a splash of water to loosen slightly, if necessary, then tip into an extra large roasting tray.
    5. Halve the squash, scoop out and discard the seeds and roughly chop the flesh. Peel and cut the onions into wedges and halve the cherry tomatoes.
    6. Tip the veg into the roasting tray with the chicken thighs, season with sea salt and black pepper, then toss to coat.
    7. Cook in the hot oven for 1½ hours, or until golden and cooked through, stirring a couple of times during cooking.
    8. With around 25 minutes to go, cook the rice according to the packet instructions.
    9. Once the chicken is cooked, remove the tray from the oven and place on the hob over a medium heat. Pour in the coconut milk, stir well and simmer for 2 to 4 minutes to heat through.
    10. Scatter over the remaining coriander leaves and finely slice and scatter over the chilli, then serve with the rice and wedges of lime for squeezing over.
See details


CHICKEN SATAY SALAD RECIPE | BBC GOOD FOOD
Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Lunch, Supper
Cuisine Indian
Calories 353 calories per serving
  • While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.
See details


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Chicken curry is a dish originating from the Indian subcontinent.It is common in the Indian subcontinent, Southeast Asia, Great Britain, and the Caribbean.A typical curry from the Indian subcontinent consists of chicken …
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Nov 01, 2021 · Best Chicken Curry Recipes- If your definition of comfort food is chicken curry and rice then you will know the importance it holds among millions and millions of people. Whether it is butter chicken, kadhai chicken, chicken tikka masala, home-made chicken korma or chicken gravy recipe, each dish is unique and caters to different taste buds. Succulent chunks of chicken …
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