CURRY MAYONNAISE CHICKEN RECIPE RECIPES

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CURRY CHICKEN SALAD RECIPE | ALLRECIPES



Curry Chicken Salad Recipe | Allrecipes image

A cold chicken salad spread ideal for a sandwich. Serve on bread with lettuce, and enjoy!

Provided by Samantha

Categories     Salad    Curry Salad Recipes

Total Time 10 minutes

Prep Time 10 minutes

Yield 6 servings

Number Of Ingredients 4

3 cooked skinless, boneless chicken breast halves, chopped
3 stalks celery, chopped
½ cup low-fat mayonnaise
2 teaspoons curry powder

Steps:

  • In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.

Nutrition Facts : Calories 77.1 calories, CarbohydrateContent 1 g, CholesterolContent 36.6 mg, FatContent 1.6 g, FiberContent 0.5 g, ProteinContent 14 g, SaturatedFatContent 0.4 g, SodiumContent 46.3 mg, SugarContent 0.3 g

ONE-POT CHICKEN & CURRY RICE RECIPE | BBC GOOD FOOD



One-pot chicken & curry rice recipe | BBC Good Food image

Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side

Provided by Shivi Ramoutar

Categories     Dinner

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 17

2 tbsp vegetable oil or ghee
2 large onions, finely sliced
4 large garlic cloves, crushed
thumb-sized piece of ginger, peeled and finely chopped
4 heaped tbsp mild curry paste
1 tsp turmeric
4 cardamom pods, bashed
1 cinnamon stick
4 small skinless chicken breasts or 8 skinless and boneless chicken thighs (about 600g), cut into bite-sized chunks
250g basmati rice, rinsed
600ml chicken stock
200ml coconut milk
75g frozen peas
150g green beans, rimmed and halved
½ cauliflower (about 225g) broken into small florets
50g raisins or sultanas
coriander leaves, flaked almonds, plain yogurt and mango chutney, to serve

Steps:

  • Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
  • Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.

Nutrition Facts : Calories 485 calories, FatContent 18 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 7 grams fiber, ProteinContent 31 grams protein, SodiumContent 1.2 milligram of sodium

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