CURRIED YOGURT CHICKEN RECIPES

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CURRIED CHICKEN SALAD RECIPE | ELLIE KRIEGER | FOOD NETWORK



Curried Chicken Salad Recipe | Ellie Krieger | Food Network image

Provided by Ellie Krieger

Categories     main-dish

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 servings, 1 cup chicken salad and 1 1/4 cups greens

Number Of Ingredients 13

1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
5 ounces mixed greens (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice

Steps:

  • Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
  • In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
  • In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
  • Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium 
  • Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium

Nutrition Facts : Calories 325 calorie, FatContent 14 grams, SaturatedFatContent 2 grams, CholesterolContent 85 milligrams, SodiumContent 322 milligrams, CarbohydrateContent 13 grams, FiberContent 2 grams, ProteinContent 37 grams, SugarContent 8 grams

CURRIED CHICKEN THIGHS RECIPE | FOOD NETWORK KITCHEN ...



Curried Chicken Thighs Recipe | Food Network Kitchen ... image

Broccoli and carrots round out this creamy curried one-pot chicken served over fragrant basmati rice.

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 tablespoon butter
6 chicken thighs
Salt and pepper
1 cup chopped onion
3 teaspoons curry powder
1/2 teaspoon cayenne
1 teaspoon cinnamon
1 teaspoon cumin
2 carrots, peeled and sliced on diagonal
1 1/2 cups low sodium chicken stock
1 cup broccoli florets
1/4 cup heavy cream
3/4 cup frozen peas
Cooked basmati rice, for serving 

Steps:

  • Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate. 
  • Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer. 
  • Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken. 
  • Stir in cream and peas. Season to taste. Serve with basmati rice.

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