CURRIED CHICKEN BREAST CREPES
Not hot but just the right touch of flavor from the curry to make this a delicious and attractive dish.
Provided by Bergy
Categories Breakfast
Time 40m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Saute the onions and the celery in the butter until the onion is translucent Mix in the salt& curry powder.
- Add flour.
- cook until it bubbles.
- Remove from heat and add sherry.
- Pour in the milk& broth.
- Cook on low heat until smooth& thick.
- Pour half the sauce in a bowl and add the chicken.
- Divide chicken between the ten crepes, fold each one over and place the crepes side by side in a shallow baking dish Pour remaining sauce evenly over the crepes Sprinkle with the Parmesanand bake in a 350F oven for 20-25 minutes.
CURRIED CHICKEN BREAST
Provided by Craig Claiborne
Categories dinner, for one, main course
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan and add ginger and garlic. Cook briefly, stirring, and add curry powder or paste. Cook, stirring, about 1 minute.
- Add tomatoes and yogurt and cook, stirring often, 5 minutes.
- Cut chicken into 1-inch cubes and add to the sauce.
- Cook, stirring often, about 2 minutes.
- Cover the saucepan and let simmer 15 minutes.
- Add cream, salt and pepper and simmer 2 minutes. Stir in the coriander leaves and serve.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 49 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 22 grams, Sodium 1191 milligrams, Sugar 10 grams, TransFat 0 grams
CURRIED CHICKEN CREPES
Curry and chicken are rolled up in a thin, tender crepe and refridged so can be made a day ahead as not to fuss with guests!!!!
Provided by Rita1652
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- For crepes, combine all-purpose flour, the 1 cup milk, egg, butter, salt, and pepper.
- In a blender mix well.
- Spray a 6-inch skillet with nonstick spray coating.
- Preheat skillet; then remove skillet from heat.
- Pour in 1-2 tablespoons batter.
- Lift and tilt skillet to spread batter.
- Return to heat; brown on one side only.
- Invert skillet over paper towels; remove crepe.
- Repeat with remaining batter.
- For filling, spray a cold medium saucepan with nonstick spray coating.
- Heat saucepan over medium heat.
- Add onion and garlic.
- Cook until onion is tender, stirring often.
- Add brown sugar, turmeric, and curry powder; cook and stir for 1 minute more.
- Then, stir in condensed soup and the 3 tablespoons milk.
- Add chicken and potato.
- Remove from heat.
- Remove 3/4 cup of the soup mixture; cover and chill.
- To assemble, spoon some of the chicken mixture onto the unbrowned side of each crepe.
- Roll up.
- Place filled crepes, seam side down, in a 13x9x2-inch baking dish sprayed with Pam.
- Cover and chill for 2 to 24 hours.
- Before serving, stir the reserved soup mixture.
- Spoon soup mixture on top of filled crepes.
- Cover and bake in a 350 degree F.
- oven about 30 minutes or until heated through.
- If desired, cilantro and yogurt!
EASY CHICKEN-STUFFED CREPES
This is a recipe that was given to me a couple of years ago. My hubby really loves it especially when I use rotisserie chicken as part of the filling versus just chicken breast. These crepes cook very quickly so don't wander too far from the stove while cooking. They also freeze very well!
Provided by dutschd
Categories Savory Crepes
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.
- Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.
- Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.
- Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.
- Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.
Nutrition Facts : Calories 315.8 calories, Carbohydrate 17.6 g, Cholesterol 132.1 mg, Fat 16.2 g, Fiber 0.9 g, Protein 24.1 g, SaturatedFat 5.6 g, Sodium 647.9 mg, Sugar 3.1 g
CURRY CHICKEN BREASTS
This palate-pleasing sauce combines the savory flavors of curry powder, Worcestershire sauce, garlic, chili sauce, onion, and hot pepper sauce. Prepared on the stovetop, it's ready in no time.-Barbara Arbuckle, High Point, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown chicken on both sides in oil. Combine the Worcestershire sauce, chili sauce, curry powder, garlic salt and hot pepper sauce. Pour over chicken. Add onion. Reduce the heat; cover and simmer for 9-11 minutes or until a thermometer reads 170°. Serve with rice.
Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 325mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CURRIED CHICKEN BREAST
This is easy. You can also put steamed cauliflower,or peas when you add the soup. Serve over rice. Top with fried onions (you can find in the Indian section of your grocery store).
Provided by Rita1652
Categories Curries
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon of oil and butter.
- When hot, saute onions and garlic till soft, remove onions and garlic.
- Add more oil if needed and brown 4 boneless chicken breast.
- Add to chicken cream of mushroom soup and 1/2-cup water.
- Return onions and spices back to pan with chicken mixture; cover and simmer until done.
- If you'd like you can top with Gourmet crispy fried onions (Chirag) Found in the Indian food section.
FAST, CREAMY CHICKEN CURRY
A blended curry powder is one of the original convenience foods, a venerable spice rub that can improve the flavor of almost anything. Even a good chicken breast is about as bland as meat can get, but spiced with a little curry, its flavor comes alive. In this dish, season sliced onions and chicken breast with the spice and finish the sauce with sour cream. The process is streamlined so that it takes no more than 25 minutes. Begin cooking white rice, the natural accompaniment, before cutting the onion. (After reading some of the reader comments on the original recipe, we decided to retest it, and we've made some changes and clarifications to the below recipe.)
Provided by Mark Bittman
Categories dinner, easy, quick, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.
- Meanwhile, season both sides of the chicken slices with salt and pepper and sprinkle it with the remaining curry powder. Remove onions to a plate, add a bit more oil to the pan and add the chicken in one layer. Cook about 2 minutes per side over medium heat; remove to a plate.
- Return onions to the pan and add sour cream. Stir into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 8 grams, Sodium 481 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN CURRY CREPES
Mild Japanese curry, cream and shredded coconut always please dinner guests. Found in Junior League of Honolulu cookbook "A Taste of Aloha". I add 1/2 cup finely chopped granny smith apple to the sauce and substitute half of the raisins for currants. The apple for a super mellow tart sweetness and currants because all that raisin is too syrupy sweet.
Provided by PalauanPancake
Categories Curries
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Saute onion and parsley until onion is soft but not brown.
- Stir in flour and curry and cook for a couple of minutes.
- Gradually stir in chicken broth and cream.
- When smooth, add coconut and simmer for five minutes.
- Add half the curry sauce to the chicken and raisins.
- Place 2 to 3 tablespoons of chicken mixture on each crepe.
- Roll the crepes and place seam side down in a buttered baking dish.is.
- Cover with remaining curry sauce.
- Crepes may be refrigerated at this point for several hours or baked in preheated oven for 30 minutes or until sauce bubbles.
- Sprinkle with nuts and bake for five minutes.
Nutrition Facts : Calories 549.5, Fat 36.6, SaturatedFat 20.2, Cholesterol 175.2, Sodium 393.5, Carbohydrate 24.2, Fiber 2, Sugar 13.1, Protein 32.3
CURRIED CHICKEN BREASTS
This sweet and spicy recipe comes from Lee Durels of Tulsa, Oklahoma.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Put chicken breast halves into an 8-inch square baking dish.
- In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble.
- Pour over chicken; bake until chicken is cooked through, about 30 minutes.
Nutrition Facts : Calories 375 g, Fat 13 g, Protein 26 g
CURRIED CHICKEN BREAST
Loosely based on a recipe I cut from the Daily Herald years ago. I added this, omitted that until it was just right. I use RedGold brand of tomatoes with HOT chili peppers, use whatever level of heat you enjoy. You can swap out for plain tomatoes and leave out the cayenne and it's still yummy. Use a large high sided skillet to contain spatters. I use my non-stick dutch oven. Pre-measuring everything helps.
Provided by Deb Wolf
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Measure spices into a small bowl.
- Place garlic, ginger and onion in another bowl.
- Place skillet over medium heat, add oil and butter. Wait for the butter to melt.
- Add the spices; stir and cook for a minute or two until the spices become fragrant.
- Add onion, ginger and garlic. Cook, stirring frequently, until softened, about 5 minutes.
- Cut the chicken in half crosswise, so you have 6 evenly sized pieces.
- Add the chicken and cook 3 minutes, flipping the chicken occasionally.
- Add potatoes, tomatoes with it's juice and cilantro.
- Reduce heat if necessary and simmer 20 - 30 minutes until chicken is cooked through.
- Remove from heat. Stir sour cream into sauce.
- Serve immediately with hot rice and garnished with raisins.
CREAMY CURRIED CHICKEN
This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.
CHICKEN BREASTS WITH CURRY
Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy. It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and curry powder. Blend that together in a food processor until it forms a thick sauce, then combine with chicken breasts that have been lightly browned. Simmer until heated through, and enjoy with a snowy pile of rice. It beats takeout curry by a mile.
Provided by Pierre Franey
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
- Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
- Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
- Sprinkle chicken with salt and pepper.
- Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
- Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 8 grams, TransFat 0 grams
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