Chicken Chutney Sandwiches With Curry Recipes

CURRIED CHICKEN SALAD SANDWICH

Steps:

• To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
• To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.

CURRY CHICKEN SANDWICHES

Steps:

• Set oven control to broil. Mix butter and lemon pepper. Brush half of the butter mixture over chicken. Place chicken on rack in broiler pan.
• Broil with tops 4 inches from heat about 4 minutes or until chicken just starts to brown. Sprinkle lightly with salt and pepper. Turn chicken; brush with remaining butter mixture. Broil about 5 minutes longer or until chicken is brown on outside and juices are no longer pink when center of thickest piece is cut.
• While chicken is broiling, mix mayonnaise, yogurt and curry powder. Place lettuce on bottoms of rolls. Place chicken on lettuce. Top with dollop of mayonnaise mixture and tops of rolls.

MANGO CHUTNEY CHICKEN CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

MANGO CHUTNEY-CHICKEN CURRY

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion and bell pepper. In small bowl, mix 1/2 cup of the water, the cornstarch, curry powder, salt, pepper and chutney; pour into slow cooker.
• Cover; cook on Low heat setting 6 to 7 hours.
• Increase heat setting to High. Stir in peas. Cover; cook 20 to 30 minutes longer or until peas are crisp-tender. Meanwhile, cook rice in remaining 2 cups water as directed on package. Serve chicken mixture over rice.

CURRIED CHICKEN SALAD WITH MANGO GINGER CHUTNEY

Steps:

• Make the dressing: Combine the mayo, chutney and curry powder in a medium size mixing bowl.
• Mix the salad: Add the remaining ingredients and stir until the chicken is fully coated in the dressing.
• Chill: Cover the bowl and allow it to chill in the fridge for a minimum of 2 hours.
• Store: Keep covered in the fridge for up to 4 days.

CHICKEN SALAD SANDWICHES WITH MANGO CHUTNEY

Steps:

• In a bowl, stir together the chicken, yogurt, chutney, celery, scallions, a squeeze lemon juice, salt and pepper. Taste and adjust seasonings, if necessary.
• Divide salad among four slices of bread; top with remaining slices.

CHUTNEY CHICKEN CURRY

Steps:

• Heat margarine in a large skillet over med. high heat until melted.
• Add onion and cook 3 minutes or until tender, stirring often.
• Stir in curry powder; cooke stirring constantly for 1 minute.
• Stir in tomato, chutney, vinegar & honey; bring to a boil. Reduce heat and simmer for 5 minutes.
• Stir in chicken. Bring to a boil, reduce heat and simmer 8-10 minutes or until chicken is done.
• Serve over rice.