Curried Chicken Spread Recipes

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CHICKEN CURRY SPREAD



Chicken Curry Spread image

Here's a tasty savory spread made using cream cheese, sour cream and chicken topped with bell pepper and nuts.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 25m

Yield 32

Number Of Ingredients 11

1 package (8 ounces) reduced-fat cream cheese (Neufchâtel), softened
1 cup reduced-fat sour cream
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 cup finely chopped cooked chicken breast
1 medium bell pepper, chopped (1 cup)
1/3 cup raisins
1/4 cup sliced almonds, toasted
Chopped fresh parsley, if desired
Apple and pear slices, if desired

Steps:

  • Beat cream cheese, sour cream, curry powder, salt and ginger in medium bowl with spoon until smooth. Stir in chicken. Spread mixture on flat plate, about 9 to 10 inches in diameter.
  • Arrange bell pepper on cream cheese mixture in star shape. Place raisins and almonds in center. Sprinkle parsley around edge. Serve with apple and pear slices.

Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 12 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 2 Tablespoons, Sodium 75 mg

CURRIED CHICKEN SPREAD



Curried Chicken Spread image

All it takes is a bit of OJ and some curry powder to turn this creamy chicken spread into Curried Chicken Spread.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 14 servings, about 2 Tbsp. each

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. orange juice
1 Tbsp. KRAFT Real Mayo Mayonnaise
1/2 tsp. curry powder
1 cup finely chopped cooked chicken
2 Tbsp. finely chopped celery
28 stoned wheat crackers

Steps:

  • Beat cream cheese, orange juice, mayo and curry powder in small bowl with electric mixer on medium speed until well blended. Stir in chicken and celery; cover.
  • Refrigerate at least 1 hour before serving.
  • Garnish as desired. Serve as a spread with the crackers.

Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 1 g, Protein 6 g

CHICKEN CURRY SPREAD



Chicken Curry Spread image

Simple and easy to make. Double the mayonnaise and add a little extra spice to turn this great spread into a dip!

Provided by Stacey Sweet

Categories     Chicken

Time 15m

Yield 1 1/2 Cups

Number Of Ingredients 6

1/2 cup mayonnaise
1 teaspoon curry powder
1 teaspoon salt
1/2 cup toasted almond
1 small onion, thinly sliced
1 cup cooked chicken, diced

Steps:

  • Combine all ingredients into a blender and blend on high speed for at least one minute to make sure mixture is combined. You may stop the blending proccess to stir mixture if necessary. Transfer to serving dish, cover tightly and chill.

CURRIED CHICKEN SALAD SANDWICH WITH ALMONDS AND RAISINS



Curried Chicken Salad Sandwich with Almonds and Raisins image

Provided by Tyler Florence

Time 29m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
Salt and freshly ground black pepper
1/2 cup mayonnaise, plus extra, if you like, for spreading
1 teaspoon curry powder
1/2 lemon, juiced
1/4 cup chopped, blanched almonds, toasted
1/4 cup raisins
A handful fresh basil leaves, torn
8 slices good-quality, dense white bread such as Tuscan

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.

CURRIED CHICKEN SALAD



Curried Chicken Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
  • For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
  • Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

CURRIED CHICKEN SANDWICH



Curried Chicken Sandwich image

Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread.

Provided by Alison Roman

Categories     Sandwich     Chicken     Backyard BBQ     Dinner     Lunch     Curry     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

2 skinless, boneless chicken breasts (about 1 pound), halved horizontally
1/4 recipe Curry Brine
4 stalks celery, thinly sliced
1/2 small fennel bulb, thinly sliced
1 tablespoon plain whole-milk yogurt
1 teaspoon fresh lemon juice
3/4 teaspoon celery seeds
1 tablespoon mayonnaise plus more for serving
Kosher salt, freshly ground pepper
freshly ground pepper
4 large or 8 small slices country-style bread
1/4 cup olive oil
1/2 small red onion, thinly sliced
1/2 cup picked dill with tender stems

Steps:

  • Combine chicken and Curry Brine in a large resealable plastic bag, seal, and turn to coat. Chill at least 4 hours. Prepare grill for medium-high heat.
  • Combine celery, fennel, yogurt, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.
  • Grill chicken until cooked through, 5-7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and dill.
  • DO AHEAD: Chicken can be brined 1 day ahead. Keep chilled.

CURRIED CHICKEN TEA SANDWICHES



Curried Chicken Tea Sandwiches image

With apples and dried cranberries for color and tang, this dressed-up chicken salad is wonderful on bread triangles or served on a lettuce leaf.

Provided by pattycakes

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 20m

Yield 6

Number Of Ingredients 11

2 cups cubed, cooked chicken
1 unpeeled red apple, chopped
¾ cup dried cranberries
½ cup thinly sliced celery
¼ cup chopped pecans
2 tablespoons thinly sliced green onions
¾ cup mayonnaise
2 teaspoons lime juice
½ teaspoon curry powder
12 slices bread
12 lettuce leaves

Steps:

  • Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. Mix mayonnaise, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
  • Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.

Nutrition Facts : Calories 528.5 calories, Carbohydrate 43.9 g, Cholesterol 46.9 mg, Fat 32.7 g, Fiber 3.5 g, Protein 16.5 g, SaturatedFat 5.6 g, Sodium 539.9 mg, Sugar 15.6 g

CHUTNEY CHICKEN SPREAD



Chutney Chicken Spread image

Here's an exotic appetizer sure to cause a stir at your party. The Asian influenced spread boasts a creamy-crunchy texture.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 cups.

Number Of Ingredients 10

1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
2 tablespoons grated onion
2 tablespoons chutney
3 teaspoons curry powder
1 large garlic clove, minced
1/8 teaspoon pepper
1 can (9-3/4 ounces) chunk white chicken, drained
1/4 cup slivered almonds, optional
Assorted crackers

Steps:

  • In a small bowl, beat cream cheese until light and fluffy. Stir in the mayonnaise, onion, chutney, curry, garlic and pepper until blended. Fold in the chicken. Transfer to an ungreased 3-cup baking dish. Sprinkle with almonds if desired. , Bake, uncovered, at 350° for 18-20 minutes or until heated through. Serve with crackers.

Nutrition Facts : Calories 77 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 104mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

CURRY CHICKEN SALAD



Curry Chicken Salad image

A cold chicken salad spread ideal for a sandwich. Serve on bread with lettuce, and enjoy!

Provided by Samantha

Categories     Salad     Curry Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 4

3 cooked skinless, boneless chicken breast halves, chopped
3 stalks celery, chopped
½ cup low-fat mayonnaise
2 teaspoons curry powder

Steps:

  • In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 1 g, Cholesterol 36.6 mg, Fat 1.6 g, Fiber 0.5 g, Protein 14 g, SaturatedFat 0.4 g, Sodium 46.3 mg, Sugar 0.3 g

CURRIED CHICKEN CREPES



Curried Chicken Crepes image

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

1 lb cooked chicken, sliced
1 large potato, diced and boiled till almost tender
3/4 cup all-purpose flour
1 cup milk
1 beaten egg
salt & pepper
nonstick spray coating
1 large onion, finely sliced
2 garlic cloves, minced
1 teaspoon light brown sugar
2 -3 teaspoons curry powder
1 teaspoon turmeric
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/4 cup milk
cilantro
yogurt
2 tablespoons melted butter

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!

CURRIED CHICKEN SALAD SANDWICHES



Curried Chicken Salad Sandwiches image

This chicken salad sandwich recipe is perfect to serve when you want to "show off" a little. It features an interesting blend of chicken, nuts, cranberries, curry and other ingredients. I mix it up the night before so the flavors meld. -Carole Martin, Coffeeville, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

2 cups cubed cooked chicken breast
3/4 cup chopped apple
3/4 cup dried cranberries
3/4 cup mayonnaise
1/2 cup chopped walnuts
1/2 cup chopped celery
2 teaspoons lemon juice
1 tablespoon chopped green onion
1 teaspoon curry powder
6 lettuce leaves
6 croissants, split

Steps:

  • In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.

Nutrition Facts : Calories 625 calories, Fat 41g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 614mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein.

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