Curried Chicken Salad with Peach Chutney

Mar 8, 2015 by

I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn’t have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn’t use almonds I used pecans. When you make it, it will even taste better the next day.
Ingredients
For the Peach Chutney:
  • 1 can sliced peaches in juice (14 oz)
  • ¾ cup diced red pepper
  • ¾ cup diced onion
  • ¼ raisins
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ cup cider vinegar
  • ¼ cup honey
  • 1½ cup water
  • salt and pepper to taste
For the chicken Salad:
  • Chicken breast
  • 1 cup plain yogurt
  • ½ cup mayonnaise
  • 1 to 2 teaspoons curry powder (to taste)
  • 4 green onions sliced
  • 1/3 cup chopped pecans
Instructions
  1. Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
  2. Combine all the ingredients for the chutney and simmer until the liquid is reduced by 1/3. Taste should be sweet and sour, that takes about an hour. Cool to room temp.
  3. Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out. Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.

Curried Chicken Salad with Peach Chutney

I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn't have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn't use almonds I used pecans. When you make it, it will even taste better the next day.

15 minPrep Time

80 minCook Time

1 hr, 35 Total Time

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Recipe Image

Ingredients

    For the Peach Chutney:
  • 1 can sliced peaches in juice (14)
  • 3/4 cup diced red pepper
  • 3/4 cup diced onion
  • 1/4 raisins
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 cup cider vinegar
  • 1/4 cup honey
  • 1 1/2 cup water
  • salt and pepper to taste
  • For the chicken Salad:
  • Chicken breast
  • 1 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 to 2 teaspoons curry powder (to taste)
  • 4 green onions sliced
  • 1/3 cup chopped pecans

Instructions

  1. Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
  2. Combine all the ingredients for the chutney and simmer until the liquid is reduced by 2/3. Taste should be sweet and sour. Cool to room temp. That takes about 1 hour.
  3. Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out.
  4. Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.
Recipe Type: Salad
7.6.3
165
http://arrisje.com/curried-chicken-salad-with-peach-chutney/

 

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Chicken Curry Ragout

Dec 21, 2014 by

Chicken Curry Ragout was and still is one of my favorite child hood dishes, my mother used to make for us. It’s easy to make, and you can eat it on rice or puff pastry shells. Either way it’s delicious.

Ingredients
  • Chicken breast
  • 1 bouillon cube
  • 1 onion
  • 1 stick butter
  • 3 tbsp all purpose flour
  • 3 cups of chicken broth (that’s the liquid you cooked the chicken in )
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp curry
  • cooked rice or puff pastry shells
Instructions
  1. Put the chicken in cold water and add the bouillon cube simmer for about 1 hour. If you want to eat it with rice, put 1¾ cup of water in a pan bring to a boil and add 1 cup of rice. Simmer for 20 minutes. Take the chicken out and shred the chicken, put the chicken aside. Cut up the onion. In a skillet add the butter and the cutup onion, when the onion is translucent add the 3 tbsp flour, stir well. Then add the 3 cups of chicken broth.
  2. Now it’s time to add the seasonings, pepper, salt, curry and the shredded chicken.
  3. You can eat the curry chicken on rice or the puff pastry shells. How to bake the puff pastry shells follow the instructions on the puff pastry box.

Yields 4

Chicken Curry

Chicken Curry was and still is one of my favorite child hood dishes. It's easy to make, you can eat it on rice or puff pastry. Either way it's delicious.

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

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Ingredients

  • Chicken breast
  • 1 bouillon cube
  • 1 onion
  • 1 stick butter
  • 3 tbsp all purpose flour
  • 3 cups of chicken broth (that's the liquid you cooked the chicken in )
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp curry
  • cooked rice or puff pastry shells

Instructions

  1. Put the chicken in cold water and add the bouillon cube simmer for about 1 hour. If you want to eat it with rice, put 13/4 cup of water in a pan bring to a boil and add 1 cup of rice. Simmer for 20 minutes. Take the chicken out and shred the chicken, put the chicken aside. Cut up the onion. In a skillet add the butter and the cutup onion, when the onion is translucent add the 3 tbsp flour, stir well. Then add the 3 cups of chicken broth.
  2. Now it's time to add the seasonings, pepper, salt, curry and the shredded chicken.
  3. Eat the curry chicken on the cooked rice or the puff pastry shells. Follow the instructions on the puff pastry box.
Cuisine: Dutch | Recipe Type: Dinner
7.6.3
156
http://arrisje.com/chicken-curry-ragout/

 

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Beef Curry

May 24, 2012 by

Even though curry is generally categorized as an Indian dish these days, the earliest known recipe for meat in spicy sauce with bread was discovered near Babylon in Mesopotamia, on a tablet printed in cuneiform text. This was way back in 1700 BC, and the dish was probably used as an offering to the god Marduk.

There is no standardized list of ingredients which go into the making of curry, as they vary according to each cook’s taste buds, and also depending on the type of meat or vegetables being cooked.

Curry powder usually consists of turmeric, cumin seeds, coriander seeds, mustard seeds, salt, five spice powder (which is made of cardamom, cinnamon, black pepper, bay leaf and cumin) and red chilli powder.

Ingredients

  • Beef cut in 1″ pieces
  • 4 tbsp oil
  • 2 cinnamon sticks
  • 8 whole cloves
  • 1 cup onion
  • 1 bay leaf
  • 2 tsp crushed garlic
  • 1 tsp ginger
  • 1 tbsp curry powder
  • 1/2 tsp red pepper flakes
  • 2 cups sweet potatoes cut up
  • 3 tbsp coconut milk
  • 1 can diced tomatoes drained
  • 6 oz fresh green beans or frozen
  • 1/2 red bell pepper
  • 1 cup mahatma rice

Instructions

  1. Start with cooking the rice first. Put 1-1/2 cup of water in the pot then add the rice. Wait till it boils, add 1 cinnamon stick and 3 cloves, then put the rice on simmer and cook for 20 minutes.
  2. Season the cutup beef with pepper and salt. Brown in 2 tbsp oil. Take the beef out of the pot and add the remaining 2 tbsp oil, cinnamon stick and 5 whole cloves. When the cinnamon stick starts to unroll take it out and discard.
  3. Saute the onion and bay leaf. Then add the ginger, curry powder and the pepper flakes.
  4. Stir in the the drained tomatoes, 3 tbsp coconut milk and the cubed sweet potatoes. Cook the potatoes for about 10 min. Then add the beef and the cutup red bell pepper and the green beans. Cook for another 10 min. To make the sauce thick add some diluted cornstarch. Serve over the cooked rice.

Beef Curry

20 minPrep Time

30 minCook Time

50 minTotal Time

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Recipe Image

Ingredients

  • Beef cut in 1" pieces
  • 4 tbsp oil
  • 2 cinnamon sticks
  • 8 whole cloves
  • 1 cup onion
  • 1 bay leaf
  • 2 tsp crushed garlic
  • 1 tsp ginger
  • 1 tbsp curry powder
  • 1/2 tsp red pepper flakes
  • 2 cups sweet potatoes cut up
  • 3 tbsp coconut milk
  • 1 can diced tomatoes drained
  • 6 oz fresh green beans or frozen
  • 1/2 red bell pepper
  • 1 cup mahatma rice

Instructions

  1. Start with cooking the rice first. Put 1-1/2 cup of water in the pot then add the rice. Wait till it boils, add 1 cinnamon stick and 3 cloves, then put the rice on simmer and cook for 20 minutes.
  2. Season the cutup beef with pepper and salt. Brown in 2 tbsp oil. Take the beef out of the pot and add the remaining 2 tbsp oil, cinnamon stick and 5 whole cloves. When the cinnamon stick starts to unroll take it out and discard.
  3. Saute the onion and bay leaf. Then add the ginger, curry powder and the pepper flakes.
  4. Stir in the the drained tomatoes, 3 tbsp coconut milk and the cubed sweet potatoes. Cook the potatoes for about 10 min. Then add the beef and the cutup red bell pepper and the green beans. Cook for another 10 min. To make the sauce thick add some diluted cornstarch. Serve over the cooked rice.
7.6.3
90
http://arrisje.com/beef-curry/

 

*Arrisje’s recipe card. Click on the pic below, save to your hard drive. Print as a 4×6 picture*

Recipe Card Beef Curry
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