Curried Chicken Log With Almonds Recipes

FANCY CHICKEN LOG

Steps:

• Beat together first 3 ingredients. Blend in next 2 ingredients and 2 Tbsp parsley.
• Refrigerate remaining parsley. Shape mixture into 9' log. Wrap in plastic wrap and
• chill 4 hours or overnight. Toss together remaining parsley and almonds: use to coat log.
• Serve with RITZ crackers. Yields about 3 Cups spread.

CURRIED CHICKEN CHEESE LOG

Steps:

• 1. Blend cream cheese, steak sauce and curry powder - mix well. Add chicken and celery with 2 tbsp. parsley and refrigerate remaining parsley.
• 2. Shape into a 9 inch log and wrap in plastic wrap - chill at least 4 hours or overnight.
• 3. Remove from refrigerator and unwrap log. Combine remaining parsley and almonds and use outside of cheese log evenly. Serve with crackers.

CURRIED ALMONDS

Steps:

• Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
• Whisk together the sugar, curry powder and egg white in a medium bowl until thoroughly blended and slightly foamy. Add the almonds and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Nuts will be fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool.
• Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.

CURRIED CHICKEN SALAD SANDWICH WITH ALMONDS AND RAISINS

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large ovenproof skillet over medium-high heat until smoking. Sprinkle the chicken breasts on both sides with salt and pepper. Put them in the pan in a single layer, and brown them 2 minutes on each side. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven and cool.
• Chop the cooled chicken and put it into a large bowl. Add the rest of the ingredients and toss. Season with salt and pepper.
• Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken. Top with another slice of bread and serve.

COLD CHICKEN CURRY WITH TOASTED ALMONDS AND CRYSTALLIZED GINGER

Steps:

• Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.