Chicken Curry Salad

INGREDIENTS:

4 chicken breasts, cut into strips and sauteed
3 c. cooked rice, cooled
1 tsp. curry
1/4 c. soy sauce
2 tsp. mustard
1 tbsp. oil
1 tsp. garlic
1 c. mayonnaise
1/4 c. green onions
1 c. cashews

DIRECTIONS:

Cut chicken into strips, saute and set aside. Blend soy sauce, mustard, oil, curry, and garlic. Add chicken; toss and allow to stand for 1 hour chilled. Stir in rice, onions, and mayonnaise until desired consistency and chill.

Before serving, add cashews. Serve on a bed of lettuce and garnish with parsley. Best when made the day before serving.

Chicken Curry Salad

INGREDIENTS:

9 chicken legs
3 celery stalks, diced
1 lb. red seedless grapes, sliced
1 c. light mayonnaise
2 tbsp. sweet-hot mustard
2 tsp. curry powder
1 pkg. chicken flavored rice with vermicelli

DIRECTIONS:

Boil chicken until fully cooked. Debone and skin; set meat aside in a bowl. Prepare and add celery and grapes. Add mayonnaise, mustard, and curry powder. Chill at least 15 minutes. Prepare rice according to package. Serve chicken over cooled rice. Serves 4.

Chicken Curry Saute

INGREDIENTS:

2 tbsp. butter
2 tsp. curry powder
1 lg. onion, sliced
1 lg. tart apple, peeled & chopped
1 broiler-fryer (2 1/2 lbs.), cut up
1 tsp. salt
1/4 tsp. pepper
Hot cooked rice

DIRECTIONS:

In large heavy skillet heat butter and curry over medium heat. Add onion and apple; stir about 2 minutes or until onion slices are coated with curry butter. Place chicken, skin side down, over onion apple mixture; season with salt and pepper. Cover tight and simmer over medium to low heat 25 minutes. Turn chicken pieces and simmer about 25 minutes longer or until tender. Serve with rice. Makes 4 servings.

Chicken Curry With Broccoli

INGREDIENTS:

2 c. cream of chicken
1 tsp. lemon juice
1 c. mayonnaise
2 tsp. curry powder
2 pkg. frozen broccoli spears
3 c. chicken breast, cooked and cut into lg. pieces

DIRECTIONS:

Mix together cream of chicken, lemon juice, mayonnaise, and curry powder for sauce. Cook broccoli spears and salt. Place sauce over chicken and broccoli. Sprinkle with 1 cup grated sharp Cheddar cheese and 1 cup buttered soft bread crumbs. Bake 20 minutes at 350 degrees.

Chicken Curry With Broccoli

INGREDIENTS:

3/4 lb. (2 c.) chicken or turkey
2 - 10 oz. pkgs. frozen chopped broccoli (1 bunch fresh)
1 can cream of chicken soup
1 tsp. lemon juice
1 can cheddar cheese soup
1 tsp. curry powder
1 c. mayonnaise
1/2 c. grated cheddar cheese
1/2 c. soft bread crumbs
1 tbsp. melted butter

DIRECTIONS:

Thaw broccoli and drain well. Layer chicken and broccoli in a greased 9 x 13 inch pan. Combine soups, mayonnaise, lemon juice and curry. Pour over chicken and broccoli. Sprinkle with cheese and bread crumbs combined with butter. Bake at 350 degrees for 25 to 30 minutes.

INDIAN CHICKEN CURRY

Ingredients:

1 lb. boneless skinless chicken breast
2 lb. onions
1 lb. tomatoes
1 sq. inch ginger
4 cloves garlic
2 tsp. tumeric
2 tsp. coriander
2 tsp. cumin
1 tsp. crushed red pepper (more or less to taste)
Salt to taste
4 tsp. cooking oil


Directions:

Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically.

CHICKEN CURRY INDIAN STYLE

ingredients:

3 1/2 lb. chicken
6 tbsp. natural yogurt
2 med. onions, grated
1/2 tsp. fresh ginger, grated
1 tsp. turmeric powder
1/4 tsp. cayenne pepper
1 1/2 tbsp. cooking oil
1/2 tsp. cumin seeds
2 1/2 tsp. salt to taste
2 med. potatoes, peeled and halved (depend how many pieces you want to serve per person)


Directions:

Take off skin and cut chicken into pieces. Wash pieces. Now in the glass bowl, mix chicken with yogurt, onions, ginger, turmeric, cayenne pepper, and oil. Marinate for 1/2 hour at least.

Heat oil in the saucepan. Fry potatoes until they are golden brown. Keep them aside. Fry cumin seed in the same oil for a minute or so. Pour chicken with the marinade in the pan. Fry for 3 or 4 minutes.

Pour contents of saucepan into the casserole. Place potatoes over the meat, cover it and put it in a preheated oven set at 300 degrees and cook for 50 to 60 minutes. Check whether chicken and potatoes are tender.

NOTE: You can omit potatoes, continue cooking chicken. Just add 1 cup of water and cook over medium heat until chicken is tender.

ASHA'S INDIAN CURRIED TURKEY

Ingredients:

3 c. cooked turkey, cubed
1/4 c. chopped onions
1 tsp. sugar
1 1/2 c. water
2 tbsp. Indian/Jamaican curry seasoning
1 lg. cast iron fry pan


Directions:

Heat fry pan until hot. Add sugar and heat until melted and brown. Caution: This process will create a great deal of smoke.

When sugar turns brown liquid add onions and meat and toss continuously. Turn heat to very low. Add water and curry. Stir completely. Cook medium low 20 to 30 minutes. Serve over white rice. If meat sauce is thin, add more curry seasoning. If too thick, add more water.

CHICKEN CURRY (INDIAN OR MALAY)

Ingredients:

1 whole chicken (3 lbs.)
2 med. yellow onions, chopped
4 cloves garlic, minced
2" piece of ginger, minced
2 tomatoes, chopped
1 tsp. yellow mustard seeds
1 tsp. cumin seeds
1 tsp. turmeric
3" stick cinnamon
2 c. chicken stock
2 tbsp. curry powder
1 tsp. gharum masala
1 c. coconut milk (opt.)


Directions:

Cut the chicken into pieces and brown in oil. Remove and add chopped onion. Saute until tender. Add garlic and ginger, make sure there is enough oil so that nothing sticks. Add cumin and mustard seed. Fry until the mustard seeds begin to "pop". Add the turmeric and curry powder and stir constantly to prevent any sticking. Stir the "paste" until the curry powder becomes fragrant; this usually takes 1 to 2 minutes (be careful not to burn the curry powder). Add the chopped tomatoes and stir until they form a sauce (3-4 minutes). Add the chicken broth, cinnamon stick and chicken. Cover and simmer until chicken is cooked (approximately 45 minutes). Stir in the gharaum masala and serve with white rice.

If you want a smoother, Malay style curry, add the coconut milk with the chicken broth.

For a more authentic curry, either make your own curry powders and marsala or use some Sheerwood, Madras, or some other Indian or British brands.

INDIAN STYLE LAMB CURRY

Ingredients:

4-5 lbs lamb cut into 1" square cubes
6 tbsp oil
1 med onion chopped coarsely
1 whole bulb garlic (approx 15 cloves) minced
3 tsp salt (more if desired, but start with this)
3 tsp tumeric powder (yellow curry powder)
6 tsp Masala powder (allspice)
1 bunch cilantro
fresh chilies (start with little bit, add to desired heat)
3 med potatoes, peeled and quartered
the leaves from 1 stem of curry leaves (optional)
4 cups water


Directions:

You may have to find an East Indian store and show them this recipe for them to know what you need.

In a large cooking pot on medium/high heat, add the oil, and heat until oil is hot, add onions, and fry until light brown.

Stir in tumeric powder, and 30 secs later add the garlic and chilies. Mix for about 1 min, add the curry leaves (make sure no stems), and stir in the lamb.

Add the Masala powder and salt and mix. Cook covered for about 5 mins.

Add the water, then cover and cook for 20 minutes. Add the potatoes, and cook another 20 minutes covered.

Check to see if meat is cooked, potatoes are softened, and taste for salt, and chilies, and sauce has thickened.

If needed, cook longer until the desired result.

Garnish with cilantro, serve over rice (basmati is best) and that's it.

This is the basic recipe, and measurements are also approximate, if the sauce thickens too fast during cooking then add water till the desired result.

The sauce, when it's finished should be the same thickness as pancake batter, or clam chowder.

Chicken Curry Salad

INGREDIENTS:

9 chicken legs
3 celery stalks, diced
1 lb. red seedless grapes, sliced
1 c. light mayonnaise
2 tbsp. sweet-hot mustard
2 tsp. curry powder
1 pkg. chicken flavored rice with vermicelli

DIRECTIONS:

Boil chicken until fully cooked. Debone and skin; set meat aside in a bowl. Prepare and add celery and grapes. Add mayonnaise, mustard, and curry powder. Chill at least 15 minutes. Prepare rice according to package. Serve chicken over cooled rice. Serves 4.

Chicken Curry Saute

INGREDIENTS:

2 tbsp. butter
2 tsp. curry powder
1 lg. onion, sliced
1 lg. tart apple, peeled & chopped
1 broiler-fryer (2 1/2 lbs.), cut up
1 tsp. salt
1/4 tsp. pepper
Hot cooked rice

DIRECTIONS:

In large heavy skillet heat butter and curry over medium heat. Add onion and apple; stir about 2 minutes or until onion slices are coated with curry butter. Place chicken, skin side down, over onion apple mixture; season with salt and pepper. Cover tight and simmer over medium to low heat 25 minutes. Turn chicken pieces and simmer about 25 minutes longer or until tender. Serve with rice. Makes 4 servings.

Chicken Curry With Broccoli

INGREDIENTS:

3/4 lb. (2 c.) chicken or turkey
2 - 10 oz. pkgs. frozen chopped broccoli (1 bunch fresh)
1 can cream of chicken soup
1 tsp. lemon juice
1 can cheddar cheese soup
1 tsp. curry powder
1 c. mayonnaise
1/2 c. grated cheddar cheese
1/2 c. soft bread crumbs
1 tbsp. melted butter

DIRECTIONS:

Thaw broccoli and drain well. Layer chicken and broccoli in a greased 9 x 13 inch pan. Combine soups, mayonnaise, lemon juice and curry. Pour over chicken and broccoli. Sprinkle with cheese and bread crumbs combined with butter. Bake at 350 degrees for 25 to 30 minutes.

Chicken Curry

INGREDIENTS:

1 whole chicken

(Cooked in pressure cooker for around 20 minutes, then skinned and chopped into bite size pieces.)

SAUCE:

3 tbsp. oil
3 tsp. curry powder
2 sm. onions, chopped
3 med. tomatoes, chopped
2 c. sour cream
1 tsp. salt
1/2 to 1 c. peas

DIRECTIONS:

Warm oil; add curry, then add onions and saute’ until onions are brown. Add other ingredients. Cook 10 minutes. Add cooked, chopped chicken.

Serve over cooked rice.

Chicken Curry

INGREDIENTS:

10 chicken drumsticks (or other cuts)
3 med. potatoes
4 tbsp. curry powder (or more if desired)
8 oz. sour cream
2 lg. cooking onions
2″ piece fresh ginger
3 cloves garlic
Salt to taste
5 tbsp. cooking oil
1 c. water

DIRECTIONS:

Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven. Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes.

Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.