Curry Chicken Salad
Curry chicken salad is chock full of tender cooked chicken, tangy onions, crisp celery, oh-so-sweet golden raisins, and of course, plenty of curry powder. The flavor combination can’t be beat. Serve on a sandwich, over a bed of lettuce, or on its own!
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✅Ingredients
• 16 ounces cooked chicken cubed
• 2 ribs of celery minced
• 1 apple diced into 1/4 inch cubes, about a half of a cup
• 1/4 cup golden raisins
• 1/4 cup slivered almonds toasted
• 1/8 cup green onions chopped
• 1 cup mayonnaise
• 2 tablespoons curry powder
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• Cilantro (Optional) chopped for garnish
✅Instructions
1️⃣ In a large bowl, toss together cubed chicken, celery, apple, raisins, almonds, and green onions.
2️⃣ In a separate bowl, add mayonnaise, curry powder, lemon juice, salt, pepper, and garlic powder. Stir until well combined.
3️⃣ Pour sauce mixture into the bowl with chopped ingredients and toss to combine. Let chill for a few hours, covered.
4️⃣ Serve in a lettuce wrap, tortilla, or croissant.
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Curry Rice
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
SERVES: 4-6
INGREDIENTS
2 cups rice
1 medium red onion, diced.
4 cloves of garlic, minced.
3 tbsp curry powder
500ml chicken stock
1 medium red bell pepper, diced
10 French beans, sliced
3 tbsp rice bran oil
Salt
DIRECTION
• Heat rice bran oil in a saucepan over medium heat.
• Add onion, garlic, stir and let sweat for a minute and add curry powder.
• Add rice, salt, stir and let coat rice evenly.
• Add chicken stock, stir and let simmer for 25 minutes.
• Add red bell pepper, French beans, stir and let simmer for 3 minutes.
• Curry rice ready to serve.
Chicken curry ???? #shorts
Ingredients
- 1kg chicken thigh fillets sliced
- 2 large tbsp yoghurt
- 1 tsp curry powder
- 1 tsp garam masala
- 2 tsp salt
- Thumb-size piece ginger, grated
- 5 cloves garlic, grated
- 400g green beans, cut into thirds
- 1 large red onion, sliced
- 1 tbsp peanut oil
- 1 cinnamon stick
- 5 green cardamom pods
- 2 dried chillies
- rice to serve
- coriander to garnish
Method
1. Marinate the chicken in yoghurt, curry powder, garam masala, 1 teaspoon salt, ginger and garlic for at least 30 minutes.
2. Heat the peanut oil in a pan and add the cinnamon stick, cardamom pods, and dried chillies, cook this on medium heat for 2-3 minutes.
3. Add the sliced onion and cook until they start to colour, then remove from the pan and set aside.
4. Add the marinated chicken and cook until browned. Then add the green beans, cooked onions and 1/4 cup water, stir well and cook on medium-low heat for 20 minutes.
5. Serve with rice and garnish with coriander.