CURRY 1 WHITE RECIPES

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CHICKEN CURRY EMPANADA RECIPE - PINOY RECIPE AT IBA PA



Chicken Curry Empanada Recipe - Pinoy Recipe at iba pa image

Chicken Curry Empanada is filled with Tasty & Meaty Chicken Potato Curry with Green Chillies then Wrapped in a buttery and flaky light Empanada Dough.

Provided by Ed Joven

Categories     Chicken    Empanada

Total Time 65 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 20

Number Of Ingredients 14

3 cups All-Purpose Flour
1/2 tsp Iodized Salt
1 cup Butter/Margarine (chilled & cubes)
7-8 tbsps Cold Water
275 g Fillet Chicken Breast (boiled & cubes)
1 small White Onion (diced)
1 med. Carrots (diced)
1 large Potato (cubed)
4 small Green Chillies (minced)
1 tsp. Salt & Black Pepper (to taste)
2 tsp. Magic Sarap
2 tbsps Curry Mix (Del Monte)
1/2 cup Unsalted Chicken Stock (from boiled chicken breast)
1 cup Oil (for frying & saute)

Steps:

  • ~ Chicken Curry Filling ~
  • ~ Empanada Dough ~
  • ~ Let's Fry ~

Nutrition Facts : Calories 255 kcal, CarbohydrateContent 22 g, ProteinContent 8.5 g, FatContent 16 g, SaturatedFatContent 3 g, CholesterolContent 70 mg, SodiumContent 190 mg, FiberContent 1 g, ServingSize 1 serving

ONE-PAN CHICKEN RICE CURRY RECIPE: HOW TO MAKE IT



One-Pan Chicken Rice Curry Recipe: How to Make It image

I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. —Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter, divided
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour
3 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked instant rice
Chopped fresh cilantro leaves, optional

Steps:

  • In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

Nutrition Facts : Calories 300 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 658mg sodium, CarbohydrateContent 27g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat

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